This cake has been tested again and again to make sure it bakes up perfectly moist, deeply chocolatey, and foolproof, even if you’re not an experienced baker! The espresso fudge frosting is ridiculously amazing!
If you’re looking for a chocolate cake that feels bakery worthy but is genuinely easy to make at home, this is the one. I don’t share cake recipes lightly, especially chocolate ones, because they have to deliver on flavor, texture, and reliability every single time! Share this with the espresso chocolate lover in your life!
Why You'll Love Chocolate Espresso Cake Recipe
- Super easy: Simple steps, minimal prep, and no fancy equipment required. My chocolate strawberry cake is so easy too!
- Packed with flavor: Espresso deepens the chocolate without overpowering it, and the espresso fudge frosting is a dream!
- One layer: No stacking, leveling, or stress.
- Soft and moist: Thanks to oil, sour cream, and proper mixing.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Chocolate Espresso Cake Ingredients
- Natural cocoa powder: Provides a deep chocolate flavor and reacts properly with baking soda for lift.
- Sour cream: Improves texture and tenderness, giving the cake a soft, plush crumb. Full fat is best.
- Instant espresso powder: Has a much stronger, more concentrated flavor than brewed coffee and is far more intense than instant coffee, which helps amplify the chocolate flavor without adding extra liquid.
- Vegetable oil: Keeps the cake moist for days and creates a tender crumb.
See recipe card below for quantities.
How to Make Chocolate Espresso Cake!
- In a large bowl with an electric mixer, beat together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In another bowl, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Microwave the water until hot, add the 1 tablespoon of instant espresso to the water, pour in the batter and mix until combined, scraping the bottom of the bowl. Pour into the pan, spreading it out evenly.
- Place the chocolate chips (or chopped chocolate) in a heat safe bowl. Add the room temperature butter on top and set aside. In a small saucepan, combine the heavy cream and sugar. Warm over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is gently simmering. Do not let it boil.
- Pour the hot cream mixture over the chocolate and butter. Let it sit for 1 minute, then stir until smooth and fully melted. Stir in the vanilla extract and 3 teaspoons of instant espresso powder until fully dissolved. Let it cool slightly, then taste. If you want a stronger coffee flavor, add 1 more teaspoon of espresso powder at a time until it’s just right.
- Refrigerate until it reaches a thick, fudge like consistency. It should be spreadable, which typically takes 40–60 minutes.
Hint: Spray your parchment paper with nonstick cooking spray if you have it, chocolate cake can be very moist and spraying it will ensure it doesn't stick!
Espresso Chocolate Cake Pro Tips
- Use hot coffee: Mix instant espresso powder with hot water. The heat helps bloom the cocoa and creates the perfect texture.
- Room temperature ingredients matter: Let your eggs, milk, and sour cream sit out before baking. This helps everything blend smoothly and evenly. You can submerge you egg into a bowl of warm water to speed up the process.
- Sift the cocoa powder: Cocoa tends to clump, and sifting ensures a smooth batter.
- Don’t rush the coffee chocolate frosting: Make sure the sugar is fully dissolved in the heavy cream and simmering before pouring it over the chocolate and butter.
- Don’t over bake: Pull the cake when a toothpick comes out with a few moist crumbs for the best texture.
Mocha Cake Variations
- Espresso bean topping: Garnish with chocolate covered espresso beans for a bakery style finish.
- Chocolate chips: Fold mini chocolate chips into the batter for extra richness.
- Salted finish: Sprinkle flaky sea salt over the chocolate coffee frosting to balance the sweetness.
- Coffee Soak: Add a soak of coffee syrup over the cake crumb for a super moist cake!!
- Make it Layered: Double this recipe and make a layered cake!
How to store chocolate espresso cake
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for a bit before serving so the crumb can soften. For longer storage, freeze in an airtight container for up to 1 month.
FAQs about chocolate espresso cake recipe
How should I serve this cake?
For the best texture, serve this cake at room temperature. If it’s been refrigerated, let it sit out for 30–60 minutes before slicing so the crumb can soften. You can also enjoy it right after it’s made once it’s cooled and set!
What's the best chocolate to use?
I recommend using 65% dark chocolate for the best flavor and texture. Since the fudge frosting already includes sugar, milk chocolate will make it overly sweet and can throw off the consistency. Stick with dark chocolate, or use semisweet if you prefer a sweeter frosting.
What kind of coffee should I use?
Make sure to use instant espresso powder. Do not use instant coffee, it will not have the same flavor as espresso powder.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Easy Chocolate Espresso Cake
If you’re looking for a chocolate cake that feels bakery worthy but is genuinely easy to make at home, this is the one. Super moist chocolate espresso cake with dreamy espresso fudge frosting.
Equipment
- 8X8 metal baking pan
- Hand held or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
Chocolate Espresso Cake
- 1 cup (210 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine kosher salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup (63 grams) whole milk room temperature
- ¼ cup (59 grams) vegetable oil
- ¼ cup (61 grams) sour cream, full fat room temperature
- 1 tablespoon instant espresso powder
- ½ cup hot water
Espresso Fudge Frosting
- 4 oz (117 grams) dark chocolate chips or a bar chopped up (65%) if not weighing the closest measurement is a heaping ½ cup of chocolate chips
- 4 tablespoons (57 grams) salted butter, room temperature add a pinch of salt if you do not have salted butter
- ½ cup heavy cream
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 4 teaspoons instant espresso powder start with 3 teaspoons and then taste, I used 4 teaspoons. *See notes
Instructions
Chocolate Espresso Cake
- Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
- In a large bowl with an electric mixer, beat together the granulated sugar, all purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In another bowl, beat together the egg, vanilla extract, milk, vegetable oil, and sour cream
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Microwave the water until hot, add the 1 tablespoon of instant espresso to the water, pour in the batter and mix until combined, scraping the bottom of the bowl.
- Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.
Espresso Fudge Frosting
- Place the chocolate chips (or chopped chocolate) in a heat safe bowl. Add the room temperature butter on top and set aside.
- In a small saucepan, combine the heavy cream and sugar. Warm over medium heat, stirring frequently, until the sugar is fully dissolved and the mixture is gently simmering. Do not let it boil.
- Pour the hot cream mixture over the chocolate and butter. Let it sit for 1 minute, then stir until smooth and fully melted. If it is not fully melted, microwave for 10 seconds at a time stirring in between.
- Stir in the vanilla extract and 3 teaspoons of instant espresso powder until fully dissolved.
- Let it cool slightly, then taste. If you want a stronger coffee flavor, add 1 more teaspoon of espresso powder at a time until it’s just right.
- Refrigerate until it reaches a thick, fudge like consistency. It should be spreadable, which typically takes 40–60 minutes.
- Spread the frosting evenly over the cooled down cake.
Notes
*Do not use instant coffee, it is not as strong as instant espresso powder.
*If your egg is cold submerge it in a bowl of warm water
Store the cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for a bit before serving so the crumb can soften. For longer storage, freeze in an airtight container for up to 1 month.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Melissa says
This frosting will be going in my baking arsenal 😂 the cake will also be on repeat!
Amanda says
HAHA! Love that!! Thank you so much Melissa!!
Leah says
Would I be able to double the recipe and put it in a 9x13 glass pan?
Amanda says
Hi Leah! You can double the recipe but I recommend using a 9X13 metal pan, glass pans heat more slowly and hold heat longer, which can cause cake to bake unevenly, dry out, or overbake around the edges. But doubling the recipe is okay!
Leah says
I doubled it in a metal pan.. turned out perfect. Excellent recipe!
Amanda says
yay!! So glad to hear it! Appreciate you leaving a review 🙂