Espresso Chocolate Cake
Prep Time: 1 Hour
Cook Time: 1 hour
Cleaning Time: 30 Minutes
Total Time: 2.5 Hours
Ingredients | For the Cake:
2 cups cake flour, (275g)
3/4 cup unsweetened cocoa powder, (75g)
¼ cup ground espresso powder, like DeLallo (13g)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ tsp. Ground cinnamon
3 large egg whites
1 1/4 cups granulated sugar, (275g)
1/2 cup (80ml) neutral oil
3/4 cup (160g) full fat sour cream, at room temperature
1/2 cup (105ml) buttermilk, at room temperature
2 teaspoons vanilla extract
3/4 cup (180ml) fresh drip coffee, warm coffee liqueur, or hot water
Fresh Raspberries, for topping
Ingredients | For the Chocolate Frosting:
8 oz chopped semi-sweet chocolate, melted and cooled
4 large egg whites
3/4 cup granulated sugar
1 1/2 cups (3 full sticks) salted butter softened to room temperature
1 teaspoon vanilla extract
Ingredients | For the Raspberry Sauce:
1 lb. Fresh raspberries
½ cup sugar
¼ cup water
Juice of ½ lemon
Splash of Orange liqueur
2 tsp. Cornstarch + 1 Tbsp. water
¼ tsp. Citric acid
Directions | For the Espresso Chocolate Cake:
Begin by preheating the oven to 350ºF with a rack in the middle. You will also want to grease your 9-inch cake pans with flour spray. This batter will make enough for 2 standard sized layers or 3 slightly thinner layers – the choice is yours!
In a medium sized bowl, whisk or sift the following dry ingredients together: Flour, unsweetened cocoa, espresso powder, baking soda, baking powder, salt, and cinnamon. Set aside for future use.
This next step is KEY! Separate 3 egg whites and reserve the yolks in a small cup or bowl for future use. In a large metal bowl (choose the bowl of your stand mixer if using), whisk together 3 egg whites, 1 ¼ cup sugar, oil, sour cream, buttermilk, and vanilla until well combined. Switch your stand mixture (if using) to a paddle attachment and add half of the dry mixture to the wet mixture. Mix to combine for about 30 seconds. Add the remaining dry ingredients and hot coffee into the mixture and mix again until combined, about another 30 seconds
If you are not using a stand mixer, a hand mixer or whisk is completely fine. It’s just gonna be a bit more of an arm workout 😂
Divide the mixture among the prepared pans, filling about 1/3 of each pan. Bake in the cakes in the preheated oven for 20-25 minutes; you’d rather it be a little undercooked than overcooked here. The cake is ready when a toothpick is inserted into the center and pulls clean with no wet batter.
Once removed from the oven, run a dull knife or offset spatula around the edges of each cake to loosen. Let them sit in their pans for about 10 minutes, then gently flip the cake out onto a wire rack. Allow them to cool here for about 1 hour prior to frosting.
Directions | For the Raspberry Sauce:
To a small saucepan over medium heat, add the raspberries, sugar, water, lemon juice, and orange liqueur. Bring to a simmer, stirring often, just until the berries are softened and the sugar is dissolved, about 5 minutes.
In the meantime, reduce the heat to low. Make a cornstarch slurry by thoroughly combining the cornstarch and water. Add the slurry to the simmering berries and mix to combine – you should begin to see some thickening as the sauce cooks for another minute or two.
Shut off the heat, add the citric acid, and blend with an immersion blender or handheld blender until smooth. Strain the mixture through a fine mesh strainer into a heatproof bowl. Set aside at room temperature for plating immediately, or store in the refrigerator for up to 5-6 days if using later.
Directions | For the Chocolate Buttercream:
Melt the chocolate pieces in a microwave-safe bowl in 20 to 30 second bursts, stirring after each, until fully melted. Set aside for future use
Separate 4 more egg whites and reserve the yolks in a small container in your fridge for scrambled eggs or omelets (you won’t need them for the rest of this recipe).
Next, in a large metal bowl (again, use the bowl of your stand mixer here, if using) combine the egg whites and granulated sugar. Set the bowl over a pot with 1 inch of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until all the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer.
Next, fit the stand mixer with the whisk attachment and beat the mixture on medium-high speed until stiff, glossy peaks form and the bowl is completely cool to the touch, about 8 to 10 minutes. This will be the base for what is called a Swiss Meringue Buttercream!
Lower the mixer speed to medium speed and slowly add the softened butter one Tbsp at a time, waiting until each cube is fully incorporated before adding the next dab of butter. Keep this cadence until the mixture comes together into a smooth, fluffy buttercream.
Lastly, mix in the cooled melted chocolate, vanilla, and salt until fully incorporated and the buttercream is thick, fluffy, and slightly darkened
An optional, but encouraged step is to switch to the paddle attachment here and beat the buttercream on low speed for 8-10 minutes to remove any air bubbles.
Directions | to Assemble and Finish:
Trim any bulged cake tops flat with a serrated bread knife. Set the first layer on a serving plate or rotating board. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top of layer with a thin layer of the buttercream frosting (about ½ cup per layer). Repeat 1-2 more times depending on how many layers you are going for.
Top the final layer generously with buttercream only, Garnish with ice cream, fresh raspberries, chocolate shavings; you really can’t go wrong here. Let your creativity to come to life!
Refrigerate for at least 45 minutes before slicing or else the cake may kinda fall apart until the residual heat as you cut. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes & Free Game:
Metal bowls only here if possible! Do not use a glass or ceramic bowl as it can crack or shatter.