Rich Chocolate Espresso Cake

Name: Rich Chocolate Espresso Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 tablespoon espresso powder; 1/2 cup hot water; 1 cup heavy cream; 8 oz bittersweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Sweet Ending Recipes

I absolutely love making this Rich Chocolate Espresso Cake whenever I have a special occasion or just want to treat myself. The combination of rich chocolate and rich espresso creates a decadent flavor that's hard to resist. Not only is it moist and fudgy, but the chocolate ganache on top adds an irresistible glossy finish. Each bite is a delightful experience full of warmth and comfort, perfect for chocolate lovers like me. The best part? It’s surprisingly simple to make, so I can enjoy it any time I need a sweet pick-me-up.

Created by

Emily

Last updated on 2026-01-29T12:49:00.129Z

As I prepared to make this Rich Chocolate Espresso Cake, I experimented with the espresso powder to ensure it wouldn’t overpower the chocolate flavor. I found that just the right amount complements the chocolate beautifully, enhancing the overall richness without being too bitter. This little tip has transformed my cakes into a true dessert experience.

When I first made this recipe, I was amazed at how simple the process was, particularly the ganache. Just heat up some cream and mix in chocolate, and you have a luxurious topping that elevates this cake from ordinary to extraordinary. It's a game-changer for my dessert table!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with a hint of espresso
Decadent ganache that adds an irresistible shine
Perfect for any celebration or as a comforting treat

      

Mastering the Cake Texture

The key to achieving a moist and fudgy texture in this Rich Chocolate Espresso Cake lies in the combination of buttermilk and hot water. The buttermilk adds acidity, which not only tenderizes the gluten in the flour but also enhances the chocolate flavor. Similarly, the hot water helps to bloom the cocoa powder, ensuring that the cake is rich and deeply flavored. Be careful not to overmix the batter after adding the hot water—mix just until combined to avoid a dense cake.

If you're looking to elevate the cake further, consider incorporating a blend of dark chocolate and espresso beans into your batter. This can deepen the flavors and introduce a delightful texture contrast. Make sure to chop the chocolate finely to ensure it melts evenly; large chunks may result in uneven cooking or frustrating bites of firm chocolate. Additionally, a hint of coffee liqueur added to the wet ingredients can amplify the espresso notes.

Perfecting the Ganache

When preparing the ganache, pay close attention to the temperature of the heavy cream. It should be heated until just simmering—not boiling—to avoid scorching. Bringing the cream to too high a temperature can also alter the texture of your ganache, making it grainy rather than smooth. Once combined with the chocolate and butter, allow it to sit for 5-10 minutes before stirring; this resting period is crucial for achieving that glossy finish we all love.

To customize your ganache, try infusing the cream with flavors like vanilla or even a touch of orange zest before adding the chocolate. For a lighter ganache, you can substitute half of the cream with milk; just be cautious, as this will affect the richness. If you end up with leftover ganache, it can be refrigerated and used later as a luscious topping for ice cream or as a filling for cupcakes.

Serving and Storage Tips

This Rich Chocolate Espresso Cake is best served fresh, but it can be stored at room temperature for up to 3 days. If you live in a humid environment, you might want to keep it in the refrigerator, and always let it come to room temperature before serving, as this enhances the flavor and texture. For longer storage, I recommend freezing the cake, either whole or in slices. Wrap it tightly in plastic wrap and foil, and it will keep well in the freezer for up to a month.

To serve, consider pairing each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream, as the contrasting flavors will enhance the richness of the cake. You might also add a sprinkle of cocoa powder or chocolate shavings on top for a decorative touch. If you want an extra pop of flavor, a drizzle of caramel sauce wouldn’t hurt either!

Ingredients

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon espresso powder
1/2 cup hot water

For the Ganache

1 cup heavy cream
8 oz bittersweet chocolate, chopped
1 tablespoon unsalted butter

Instructions

Steps

Prepare the Cake Batter

In another bowl, mix melted butter, eggs, buttermilk, vanilla extract, and espresso powder. Gradually combine the wet ingredients with the dry ingredients, then stir in hot water until smooth.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for a few minutes and then stir until completely smooth and glossy.

Assemble the Cake

Once the cake has cooled, pour the ganache over the top, allowing it to drip down the sides. Let the ganache set for about 30 minutes before slicing.

Pro Tips

For extra flavor, sprinkle some sea salt over the ganache once it has set, or serve with fresh berries for a refreshing contrast.

Ingredient Substitutions

If you don't have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help maintain the cake's moist texture. Alternatively, plain yogurt can also be a great substitute, providing a similar tanginess and moisture level.

For a dairy-free version, almond or soy milk can replace regular milk and buttermilk, along with using dairy-free butter. When choosing chocolate, ensure you're opting for dairy-free varieties so that the ganache remains suitable for those avoiding dairy. You can also replace the eggs with flaxseed meal mixed with water for a vegan version. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a substitute for each egg.

Tips for Scaling the Recipe

If you're planning a gathering and need to scale this recipe up, you can easily double the ingredients to make a two-layer cake. Just ensure that you're using the right size pans and that they can accommodate the increased volume. Typically, baking times may need to be adjusted; check for doneness a few minutes earlier than the suggested time to avoid overbaking. Separate the batter into two pans for even baking and easier cooling.

For smaller servings, consider halving the recipe and using a smaller pan, such as an 8-inch round pan or even a muffin tin for individual servings. Baking times will be shorter in smaller pans, so keep an eye on the cake starting around 20 minutes to prevent drying out. Mini cakes or cupcakes make for great portion-controlled treats that are perfect for special occasions or simply to satisfy that sweet craving.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cake tightly in plastic wrap and foil before freezing. It can be frozen for up to three months.

→ What can I use instead of espresso powder?

You can use instant coffee granules as an alternative, though the flavor may differ slightly.