This chocolate espresso cake features not one but TWO types of coffee to intensify the rich chocolate flavor. Made with no eggs or dairy, it’s a simple yet elegant cake that’s sure to impress!
How to make chocolate espresso cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 350F/180C and grease three 8-inch round cake pans.
Step 2- Make the batter. In a large mixing bowl, add the dry ingredients and stir well. Add the wet ingredients and whisk until a thick cake batter remains.
Step 3- Bake. Pour the batter mixture evenly amongst the three cake pans. Bake the cakes for 25-27 minutes or until a skewer comes out mostly clean.
Step 4- Layer. Let the cakes cool completely before slicing each cake into three pieces. Place a single layer on a flat surface and spread with a thin layer of frosting. Add the second piece of cake, followed by more frosting. Repeat the process until you have all nine pieces of cake frosted and stacked. Spread the remaining frosting around and all over the cake.
Step 5- Rest and slice. Let the cake sit for 30 minutes before slicing and serving.
Ingredients
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