How to Make an Easy Chocolate Espresso Cake 

This Easy Chocolate Espresso Cake is a blog favourite. Once you bite, you'll understand! A favourite rich chocolate cake with just enough espresso and mom's marshmallow icing. This is a hit at every special celebration! 

Ingredient

CAKE – 1 1/2 cups sugar – 1-3/4 cups all-purpose flour – 3/4 cup Dutch process cocoa powder – 2 ounces of semi-sweet chocolate chip – 1-1/2 teaspoons baking powder – 1-1/2 teaspoons baking soda – 1 teaspoon salt – 2 eggs room temperature – 1 cup buttermilk – 1/2 cup sunflower oil – 2 teaspoons vanilla extract – 1 cup hot espresso use decaf if you're worried about the caffeine or even just boiling water instead MARSHMALLOW FROSTING – 1 cup of granulated white sugar not powdered sugar – 4 egg whites room temperature – 1/3 cup of water – 1/2 teaspoon cream of tartar – 1 teaspoon vanilla

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Cake Preheat oven to 350°F. Use baking spray to coat two 9-inch round cake pans (or butter the bottoms and line them with parchment paper and butter the parchment paper). 

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If you don't have buttermilk (I rarely do), add one tablespoon of white vinegar to a liquid measuring cup. Add milk to vinegar to make one cup and let stand at room temperature for 5 minutes.  

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Should curdle. Try it with your spoon—you've made buttermilk! Sprinkle cocoa powder on the pans after adding butter on parchment paper. Shake off the excess and set the pans aside while you make the batter. 

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Add cocoa powder and chocolate chips to a medium bowl. Stir in hot espresso until smooth chocolate mixture. Combine the sugar, flour, baking powder, baking soda, and salt in a stand mixer bowl or medium bowl on low speed. 

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Mix the eggs, buttermilk, vegetable oil, and vanilla in a small bowl, stopping the mixer to scrape the sides with a rubber spatula to combine the flour mixture. Add buttermilk mixture slowly to flour mixture and whisk until mixed. 

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Slowly add the melted chocolate mixture and mix until mixed; stop and scrape the bowl sides with a rubber spatula to include all of it. 

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Pour the batter into the prepared cake pans and bake for 30-35 minutes (my took 28 minutes) or until a toothpick inserted in the centre comes out clean. Let cakes cool in pans for 20 minutes. While the cakes cool, prepare your icing or use my recipe. 

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Serving: 10g | Calories: 278kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 371mg | Potassium: 220mg | Fiber: 2g | Sugar: 32g | Vitamin A: 87IU | Vitamin C: 0.05mg | Calcium: 55mg | Iron: 1mg

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Nutrition

Easy Strawberry Crumble Bars with Oats Recipe 

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