Espresso Chocolate Cake

Espresso Chocolate Cake with espresso frosting is topped with chocolate shavings & chocolate covered espresso beans. It’s a chocolate lovers dream!

Do you love chocolate? How about espresso or coffee? We LOVE it here, so much so that my daughter asked for a chocolate espresso cake for her birthday. It was super easy to make & it turned out amazing. I’m so excited to share this cake with you today because it’s my favorite cake to date. It’s rich, it’s moist & loaded with espresso flavor that we all were swooning over. We topped it with chocolate shavings & some super tasty chocolate covered espresso beans to just push it over the edge of amazing!

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Espresso Chocolate Cake

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You see, my mom was a professional cake decorator among many things. She made the most incredible cakes. I inherited all her cake supplies but have been terrible at creating anything she would have put her stamp of approval on. Everything I have tried was a mega flop & it was becoming quite sad. So I decided to really put my mind to it & ease up on the pressure I was putting on myself. I decided to just spruce up a box mix & then use her awesome frosting recipe with my own twist. I really looked back at my memories of her using certain tools & did my best to create something pretty that she would have liked.

Espresso Chocolate Cake

I decided to work this cake in sections, doing parts of the decorating over the course of a few evenings. I baked the cakes one afternoon & then popped them in the freezer so they would be easy to work with the next day. Then I leveled the layers, made & added the filling & assembled the cake. I gave it a crumb coat & returned it back to the freezer for the night. The next day the final layer of frosting & the chocolate decorations was all there was left to do. Frozen cakes create less crumbs when decorating & won’t fall apart either. Once it’s decorated it can be stored in the refrigerator until ready to serve. Just remember to remove several hours before serving so the frosting is nice & creamy.

Needed items
 
9″ cake pan
 
Cake Turntable Rotating Cake Stand
 
Offset Icing Spatula
 
Plastic Coated Decorating Bag
 
Round Decorating Tip
 
Chocolate Fudge Cake Mix
 
CONFECTIONERS POWDERED SUGAR
 
Dark Chocolate covered Espresso Beans
 
Belgian Chocolate Curls
 

Espresso Chocolate Cake

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Espresso Chocolate Cake

Servings: 12

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Ingredients

  

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• 2 boxes chocolate cake mix + required mix-ins oil, water, eggs
• 2 tbsp espresso powder

Frosting

• 1 cup butter 2 sticks, softened
• 4- 5 cups confectioners sugar
• 4 Tbsp cocoa
• 1 tsp vanilla
• 5 Tbsp milk
• ¼ teaspoon salt
• 1 tsp espresso powder

Topping

• Chocolate shavings
• Chocolate covered espresso beans

Instructions

Cake

• Combine each box of cake mix, ingredients called for on the box & 1 tbsp espresso powder per box mix & bake to package directions using 9" cake pans (you should have 4 layers when done)
• Allow to cool to room temperature & then place in freezer overnight

Frosting

• In a medium bowl combine butter, confectioners sugar, cocoa, vanilla, milk, espresso powder & salt & beat for 5-7 minutes until light and fluffy.
• You can add more confectioners sugar to thicken and stiffen up frosting or more milk to thin frosting out depending on use.

Assemble

• Take the first layer of cake & place on serving plate
• Carefully slice the domed part of the cake off to make a flat layer
• Place frosting in a large piping bag fitted with a wide round tip
• Pipe frosting in concentric circles over the top of the cake - no need to smooth out
• Add next layer on top of the frosting & level off the top the same way you did the first
• Continue piping on frosting in between layers & adding more layers & leveling
• Once you have assembled all your filled layers - pipe on frosting around the top & sides in thin lines.
• Smooth out with an offset spatula - it's okay for this not to be completely covered, it's just the crumb coat
• Return cake to the freezer & let freeze overnight
• The next day, remove cake from freezer & add another layer of frosting in the same manner you did the crumb coat but making sure you have fully coated the entire cake
• Top with chocolate shavings & chocolate covered espresso beans.
• Store in the refrigerator but remove several hours before serving so the frosting softens
• Enjoy!

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Love this recipe?Follow @KleinworthCo for even more tasty recipes!

 

Espresso Chocolate Cake

I was so pleased with how this cake turned out. My mother would have been proud.

If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo

 

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