Chocolate cakes are crowd-pleasing treats that just taste like a celebration. Every single person on the planet loves chocolate cakes, even when they say they don’t.
What’s not to love? Coating, rich, and intensely flavorful, chocolate is a synonymous with instant gratification.
It’s hard to beat a chocolate cake. The only thing better is a double or triple chocolate cake. Now, what if I told you that infusing your cake with coffee will take it to a whole new level of pleasure and satisfaction? Well, it’s true! Here’s the best chocolate cake coffee recipe!
For this recipe, we’ll need all the ingredients usually used for making a cake: flour, sugar, vanilla extract, baking soda, baking powder, eggs and a pinch of salt. The flavor, though, comes from cocoa powder and almost a full cup of freshly brewed espresso. This is when the magic happens.
This recipe will yield a lovely chocolate espresso cake, but don’t stop there, top it with anything, from chocolate ganache to buttercream frosting. That I leave up to you. Decorating cakes is so personal, right? And there’s lots of room for creativity, so go crazy!
I know we’re using relatively little coffee, but that doesn’t mean it should be dull. Brew a nice espresso, and you’ll notice it in the cake. Don’t use instant coffee or regular filter coffee. Take your time and brew robust and aromatic coffee. That’s the real secret behind a successful chocolate and espresso cake.
For this recipe, you’ll need a 10-inch cake pan, parchment paper, your oven (of course), a stand mixer and a few mixing bowls. Trust me, this recipe isn’t hard at all, and the result is fantastic!
Preheat the oven to 180°C. Grease a 10-inch cake pan and line with parchment paper.
Brew your espresso and let it cool at room temperature.
In a stand mixer, add all the ingredients: the coffee, sugar, flour, cocoa powder, vanilla extract, baking powder, baking soda, salt, eggs, milk and oil. Blend until smooth. It is a runny batter.
Pour the mixture into the cake tin. Bake for 1 hour 20 minutes. Check if cooked through with a wood pick.
Remove from the oven, cool on a wire rack and decorate with chocolate icing, Nutella, or any other frosting.