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moist and tender old fashioned chocolate espresso cake

Chocolate Espresso Cake

This old fashioned chocolate espresso cake is moist, tender, and delicious! Made with cocoa powder and espresso powder, this easy cake is topped with a rich chocolate ganache. The perfect dessert for Christmas or birthdays!
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Prep Time 15 minutes
Cook Time 35 minutes
Ganache 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 656 kcal

Equipment

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 8x2-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. 

Nutrition

Serving: 12slicesCalories: 656kcalCarbohydrates: 91gProtein: 7gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 51mgSodium: 583mgPotassium: 277mgFiber: 5gSugar: 60gVitamin A: 630IUVitamin C: 0.2mgCalcium: 46mgIron: 3mg
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