Old Fashioned Chocolate Espresso Cake
Last Updated on October 11, 2025 by Jamie Saechao
Jump to RecipeThis old-fashioned chocolate espresso cake is a rich, delicious, and delightful treat that’s easy to make.
Featuring chocolate ganache frosting, this delightful cake is perfect for birthdays and Christmas, especially for those who love a deep chocolate flavor.
I have been making this foolproof chocolate cake for over a decade. It is a family favorite at Christmas, garnering rave reviews as it is gobbled!
This heirloom recipe beckons to times when baking cakes at home was a common and beloved pastime. Cocoa powder is complemented by coffee flavor, creating that classic taste of homemade chocolate cake.
Luckily, this cake is easy to make- the cake batter itself is a two-step process, mixed by hand. Anyone can make this impressive cake at home… I promise!
Try these old fashioned snickerdoodles, classic chocolate chip cookies, old fashioned gingersnaps, chocolate truffles and traditional 3 ingredient fudge!
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Ingredients
For the cake:
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Hot water
- Vegetable oil (I like to use avocado oil)
- Distilled white vinegar
- Instant espresso or coffee granules
- Vanilla extract
For the chocolate ganache:
- Unsalted butter
- Sugar
- Cocoa powder- I used Dutch-processed cocoa powder
- Salt
- Heavy whipping cream – make sure to use heavy whipping cream, which has a high percentage of fat.
- Sour cream
- Instant espresso powder or coffee granules
- Vanilla
Why this recipe works: Vegetable oil and hot water provide moisture, while the vinegar reacts with the baking soda to create a tender and airy cake crumb. The frosting is made with heavy cream and butter, wrapping the cake in a rich ganache.
Special Tools
- You will need a wire rack for cooling the cakes and two eight- or nine-inch cake pans.
- Parchment paper can prevent the cakes from sticking to the pans.
- A large glass measuring cup, similar to this one, is ideal for making the frosting.
- An offset spatula is very helpful for frosting the cake.
How To Prepare Cake Pans
I highly recommend cutting out two circles of parchment paper to go in the bottom of the cake pans. To do this, set the pan on top of the parchment paper and trace along the bottom. Cut out and insert the paper into the bottom of the greased pan.
How To Make Dark Chocolate Espresso Cake
Preheat oven to 350 degrees F and grease and line two 8×2-inch round pans.
In a large bowl, whisk together all of the dry ingredients.
Heat the water to approximately 95-100°F in a large glass mixing cup or a medium-sized glass bowl. Add the oil, instant coffee, vinegar, and vanilla into the hot water. Stir with a whisk, then pour the liquid ingredients into the flour mixture.
Mix with a spatula until just combined, scraping down the sides of the bowl. The batter will be slightly lumpy- that is okay.
Divide the batter evenly between the two pre-lined pans, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool for a few minutes in the pan, then transfer to a wire cooling rack.
How To Make Espresso Chocolate Ganache
First, combine the heavy cream, sour cream, and instant coffee in a small bowl or large measuring cup. Mix well until ingredients are smooth.
Melt the butter in a medium saucepan over medium heat, then stir in the sugar, cocoa, and salt. The mixture will be very thick and grainy.
Lower the temperature and gradually add the cream mixture to the chocolate, blending until smooth. Stir constantly until the sugar has dissolved and is hot to the touch, about 5 minutes. Take care not to boil the ganache.
Take the ganache off the heat and add the vanilla. Cool the icing at room temperature for 2 hours, or until it is spreadable.
To quickly cool the ganache, stick the pot in the freezer for 3-5 minutes at a time, checking it frequently for a spreadable consistency. Within about 10 minutes, you should have a cool frosting that you can use on your cake!
Assembling The Cake
For best results, carefully flip the cake layer upside down, and spread a thin layer of chocolate ganache over the bottom cake layer and around the sides.
Add the top layer and cover with a thin layer of ganache on top of the cake and over the sides. This is a thin layer of cake frosting, because it is so rich.
Recipe Notes + Tips
- Use room temperature ingredients if possible.
- Do not over-mix the batter; it should be slightly lumpy when poured into the pans.
Variations
- Substitute the frosting for espresso buttercream
- Top the cake with mini chocolate chips or chocolate curls
Storage
Let the cake cool completely before storing.
Wrap the cake in plastic wrap, covering it tightly to protect the frosting from drying out. Place in an airtight container and store at room temperature for 3-5 days.
To freeze, wrap individual slices in plastic wrap, then place in an airtight, freezer-safe container and freeze for up to 3 months.
This dark chocolate cake features the perfect combination of coffee and chocolate. It is one of the best homemade cakes you can make. Please leave me a review in the comments, and let me know if you have any questions!
More chocolate recipes:
Chocolate Espresso Cake
Equipment
- 2 8 inch cake pans
- 1 Large Bowl
Ingredients
Chocolate Cake
- 3 cups all purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups hot water
- 3/4 cup vegetable oil I used avocado oil
- 2 tbsp distilled white vinegar
- 1 tbsp instant espresso powder or instant coffee granules
- 1 tbsp vanilla extract
Chocolate Espresso Ganache
- 1 stick unsalted butter 1/2 cup
- 1.5 cups sugar
- 1 1/4 cup cocoa powder
- 1 tsp salt
- 1 1/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 tsp instant espresso powder or instant coffee granules
- 2 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees F and grease and line two 8×2-inch round cake pans. In a large bowl, whisk together all of the dry ingredients.
- In a microwave-safe bowl or measuring cup, heat the water to approximately 95 degree F. Add the oil, instant coffee, vinegar, and vanilla into the hot water. Stir with a whisk, then pour the liquid ingredients into the flour mixture.
- Mix with a spatula until just combined, scraping down the sides of the bowl. The batter will be slightly lumpy.
- Divide the batter evenly between the two pre-lined pans, then bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool for a few minutes then transfer to a wire cooling rack.
Ganache Frosting
- Combine the heavy cream, sour cream, and instant coffee in a small bowl or large measuring cup and mix well.
- Melt butter in a medium saucepan over medium heat, then stir in the sugar, cocoa, and salt. The mixture will be very thick and grainy.
- Lower the temperature and gradually add the cream mixture to the chocolate, blending until smooth. Stir constantly until the sugar has dissolved and is hot to the touch, about 5 minutes.
- Take the ganache off the heat and add the vanilla. Cool the icing at room temperature for 2 hours, or until it is spreadable. You can also put the ganache into the freezer and check every 3-5 minutes, stirring each time, until the ganache is spreadable.
Assemble The Cake
- Carefully flip the cake layer upside down, and spread a thin layer of chocolate ganache over the bottom cake layer and around the sides. Add the top layer and cover with a thin layer of ganache on top of the cake and over the sides.
Notes
- I highly recommend cutting out two circles of parchment paper to go in the bottom of the cake pans.
- Do not overmix the batter for a moist and tender cake.
- Keep a close eye on the baking time to prevent the cake from drying out.
