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Dark Chocolate Cake with Espresso Buttercream

Irresistible Dark Chocolate Cake with Espresso Buttercream

This Dark Chocolate Cake with Espresso Buttercream is an indulgent treat with a moist texture and rich cocoa flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 3/4 cup Dark Cocoa Powder can swap with unsweetened cocoa powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • 3 large Eggs replace with flax eggs for a vegan alternative
  • 2 cups Granulated Sugar consider brown sugar for a richer flavor
  • 1 cup Buttermilk use yogurt or milk with vinegar as substitutes
  • 1/2 cup Vegetable Oil any neutral oil like canola or sunflower will do
  • 2 teaspoons Vanilla Extract swap with almond extract for a unique twist
  • 1 cup Hot Brewed Coffee can use hot water or hot milk for a milder flavor
For the Espresso Buttercream
  • 1 cup Unsalted Butter you can use salted butter but reduce additional salt
  • 4 cups Powdered Sugar use less for a lighter texture
  • 2 tablespoons Instant Espresso Powder omit for a classic vanilla frosting
  • 1/4 cup Heavy Cream milk can be substituted, but texture may vary
  • 1 pinch Salt
  • 1 teaspoon Vanilla Extract for frosting

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • Baking pan
  • Electric mixer
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, beat the eggs and granulated sugar until pale and fluffy. Mix in buttermilk, vegetable oil, and vanilla extract.
  4. Gradually add wet ingredients to dry ingredients, stirring gently. Add hot coffee and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat the unsalted butter until creamy. Gradually add powdered sugar until smooth.
  8. Dissolve espresso powder in heavy cream and add to butter mixture along with salt and vanilla extract. Beat until fluffy.
  9. Spread the espresso buttercream evenly over the cooled cake.
  10. Slice and serve with a cup of coffee or tea.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow the cake to cool completely before frosting to prevent melting the buttercream. Use a toothpick to test for doneness.

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