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This chocolate espresso cake is a moist and rich cake filled with two types of coffee to intensify the chocolate flavor. Made without eggs or butter, this is a simple yet elegant cake that’s sure to impress!
When it comes to baking chocolate desserts, one of the most underrated ingredients is, without a doubt, coffee. It doesn’t make the cake taste like coffee, but instead intensifies the chocolate flavor. Thank you, cooking school, for teaching me that little tidbit, because it’s what inspired my chocolate espresso cake recipe.
This cake features layers of rich, coffee-inspired cake that is super moist. In between each layer is a creamy chocolate frosting. It’s deceptively easy to make and even easier to eat.
Table of Contents
Why I love this recipe
- Pantry staples only. Like my death by chocolate cake, there are no eggs or butter needed, yet you’d never be able to tell.
- Perfect for chocolate lovers. Chocolate is, obviously, the star of the show in this recipe. Thanks to the cocoa powder and chocolate frosting, you’ll experience the ultimate chocolate experience in every bite.
- Made in one bowl. So set-up and clean-up are done before you know it!
If you love impressive chocolate cake recipes, try my flourless chocolate cake, 2 ingredient chocolate cake, and hot chocolate cake next.
★★★★★ REVIEW
“Really moist! This has become one of our favorites. I like to add chocolate covered espresso beans on top for the extra dark coffee flavor.” – Kathy
Key Ingredients
- All-purpose flour. Preferably sifted to remove any clumps. If you’d like to make a gluten-free cake, I’ve had success using gluten-free all-purpose flour with xanthan gum added (Bob’s Red Mill is my preferred brand).
- Sugar. White or brown sugar.
- Cocoa powder. I highly recommend using 100% unsweetened, Dutch-processed cocoa powder for the most decadent flavor.
- Espresso powder. Just a pinch to intensify the chocolate flavor. This is technically different from instant coffee, and I usually don’t have trouble finding it at my local grocery store. If you can’t find it, use strong-brewed coffee instead.
- Baking soda. Reacts with the vinegar to replicate what the eggs would do.
- Salt. Balances out all the other ingredients.
- Vinegar. White or apple cider vinegar.
- Vanilla extract. A must for any good cake recipe.
- Vegetable oil. Any neutral flavored oil can be used, like canola oil, peanut oil, or safflower oil.
- Brewed coffee. Brings out the chocolate flavor. Decaf or standard coffee can be used.
- Chocolate frosting. What is a cake without some frosting? I made my healthy frosting, but the store-bought stuff works just as well.
How to make a chocolate espresso cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk until a thick cake batter remains.
Step 2- Bake. Divide the batter evenly between the three pans and bake for 25–27 minutes, or until a skewer comes out mostly clean.
Step 3 – Layer. Once cool, slice each cake into three layers. Stack with frosting between each layer, then cover the entire cake with the remaining frosting.
Arman’s recipe tips
- Don’t overbake the cake. It will continue to cook briefly as it cools, so remove it from the oven as soon as a toothpick inserted comes out ‘almost’ clean.
- Avoid overmixing. For the most moist and rich cake, mix the batter until no flour streaks remain. If you go overboard, you risk the cake being a little gummy.
- Refrigerate the cake before slicing. I find letting the cake firm up in the fridge before slicing it makes it much easier.
- Add more chocolate flavor. Sprinkle mini chocolate chips in between each layer to sneak in even more chocolate goodness.
Frequently asked questions
I tested this cake using a touch of real espresso, and it didn’t lend the best flavor (as it needs lots of extra liquid). Espresso powder works the best.
While I think this cake tastes great as is, you can omit the espresso powder and coffee if you prefer. Just swap them in equal portions for cocoa powder and almond milk.
More decadent cake recipes to try
If you tried this Chocolate Espresso Cake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chocolate Espresso Cake
Ingredients
- 4 1/2 cups flour all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon espresso powder
- 3 cups sugar brown, white, or a combination of the two
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon vinegar
- 1 1/4 cups oil vegetable, canola, or safflower oil
- 3 cups brewed coffee cooled to room temperature * See notes
- 3 cups chocolate frosting ** See notes
Instructions
- Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
- In a large mixing bowl, add the flour, cocoa powder, espresso powder, sugar, and baking soda. Add the vanilla extract, vinegar, oil, and brewed coffee and mix until a thick batter remains.
- Distribute the batter evenly amongst the three cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
- Let the cakes cool completely, before slicing each cake into three thin pieces. Place a single layer on a flat surface, and spread with a thin layer of frosting. Add the second piece of cake, followed by more frosting. Repeat the process until you have all nine pieces of cake frosted and stacked. Spread the remaining frosting around and all over the cake. Let it sit for 30 minutes, before slicing and serving.
I love your cakes
Really moist! This has become one of our favorites.
Replaced the oil by applesauce and it wad quite yummy!
Sounds delicious, however may not be as good as shown without the vinegar and vanilla you mention in the text. Those are not included in the actual recipe. Could you please give quantities for those as well?
Hi! Sorry it has been updated thanks for letting me know!
How much vanilla and vinegar? They are not in the ingredients list.
Thanks
Hi! Sorry it has been updated thanks for letting me know! 3 tablespoons vinegar and 1 teaspoon vanilla extract.