Chocolate Espresso Cake
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This chocolate espresso cake is moist and rich, filled with two types of coffee to intensify the chocolate flavor. Made without eggs or butter, this simple yet elegant cake is sure to impress!
My chocolate espresso cake is the cake for chocolate lovers
One of the best things I learned in cooking school was that coffee is chocolate’s secret weapon. It doesn’t make a chocolate cake taste like coffee; it simply deepens the chocolate flavor and makes every bite richer.
Ever since then, I’ve added a little espresso to almost every chocolate cake I bake, and this chocolate espresso cake is my favorite example. It’s intensely chocolatey, super moist, and layered with a silky chocolate frosting that’s impossible to resist. Here’s why I love making it:
- Made with pantry staples. No eggs or butter are needed, yet the cake stays incredibly soft and moist.
- One bowl, easy cleanup. The batter comes together in minutes with minimal washing up.
- Perfect for celebrations. It’s the cake my partner requests every birthday (yes, over the Death By Chocolate Cake recipe I created specifically for him!).
Let’s make this together!
★★★★★ 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- 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. I like using white sugar, but brown sugar works in a pinch. Just be wary that the middle of the cake will be even more moist.
- 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, such as canola, peanut, 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
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 with a touch of real espresso, and it didn’t lend the best flavor (since it needs a lot 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 easy chocolate cake recipes
Chocolate Espresso Cake
Video
Ingredients
- 4 1/2 cups flour all purpose flour, 560g
- 3/4 cup cocoa powder 75g
- 1 teaspoon espresso powder 2g
- 3 cups sugar brown, white, or a combination of the two, 600g
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon vinegar 45mL
- 1 1/4 cups oil vegetable, canola, or safflower oil, 300mL
- 3 cups brewed coffee cooled to room temperature * See notes, 720mL
- 3 cups chocolate frosting ** See notes, 720g
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.
Hi 🙂 couple questions for you please! Can I make this using gluten-free flour? Also, can I sub half coconut sugar for this recipe? Thank you so much, looks delightful!
Hi Parizad- If you want to try this with a gluten-free flour, I recommend Bob’s Red Mill or King Arthur flour that has xanthan gum added. I’ve had success in other cake recipes with these two particular blends. As for the sugar, yes. Go for it!
Can I used substitute sugar and almond flour instead.
You can use sugar and this should work with almond flour. It won’t be as fluffy.
I would like to have the ingredients in grams.
Hi Carla- thanks for the feedback. My team and I are slowly making our way through every single recipe to be able to provide accurate gram measurements for all our recipes. We’re still updating each post as we test each recipe, but for this cake here are the measurements: 540g flour, 75g cocoa powder, 600 grams sugar, 14 grams baking soda, 750 grams frosting 🙂
I love your cakes
Really moist! This has become one of our favorites.
Hi I noticed there is no eggs in this recipe is that correct
That is correct, Leanne. This recipe does not need any eggs 🙂
Can I use gluten free flour?
Hi Aimee- you could try! I suggest Bob’s Red Mill or King Arthur GF flour blends (that both contain xanthan gum). I’ve used those in other cake recipes successfully.
Hi Arman, May I ask what you used to decorate the sides of this cake?
Hi Jill, I actually had some leftover brownies that I turned into brownie crumbs to decorate the sides of this one. Definitely not a requirement though! You could also use a chocolate streusel or crushed chocolate sponge.
It says – 3 cups brewed coffee cooled to room temperature * See notes
I don’t see anything about the brewed coffee in the notes. Is it regular coffee or expresso?
Hi Frank! It’s regular coffee. You can also just use water or milk.
Replaced the oil by applesauce and it wad quite yummy!
It says you can also use almond milk (at the star) butvi do not see any type of milkin the ingredients?
Yes, instead of the brewed coffee, Cindy. Enjoy the recipe!
Hi there! I was just wondering, what do you do with all the leftovers from bakery goods and savory dishes? Do you freeze all of your leftovers or give it to neighbors? Just wondering! Thanks!
Hi yes! My friends and family- I do weekly (sometimes 2 or 3 times a week) drop offs to them all.
Wonderful, I’ve done this many times with my own recipe.
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.