Chocolate Espresso Cakes Recipe

Name: Chocolate Espresso Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar; 1 cup buttermilk; 1/2 cup brewed coffee, cooled; 3/4 cup vegetable oil; 2 large eggs, at room temperature; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups flour; About 1/2 cup unsweetened cocoa powder; 1/4 cup espresso powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 6 ounces semisweet chocolate chunks; 4 ounces bittersweet chocolate, chopped; 1/2 cup whipping cream; Coffee beans for garnish

Servings: persons

1 1/2 cups sugar
1 cup buttermilk
1/2 cup brewed coffee, cooled
3/4 cup vegetable oil
2 large eggs, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
About 1/2 cup unsweetened cocoa powder
1/4 cup espresso powder
2 teaspoons baking soda
1 teaspoon baking powder
6 ounces semisweet chocolate chunks
4 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
Coffee beans for garnish

1
Preheat oven to 350u00b0. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.
2
Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.
3
Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.
4
Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.
5
Note: Nutritional analysis is per cake.

1879

kcal

Calories

129

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup buttermilk, 1/2 cup brewed coffee, cooled, 3/4 cup vegetable oil, and more.

Yes, Chocolate Espresso Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Espresso Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions