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Author:
Franco Salzillo
To make a chocolate espresso cake, you need two crucial things: instant coffee and unsweetened cocoa powder. Together they add lots of flavor to your cake dough without dilution, just pure flavor concentrated for a superbly intense experience.
This is the type of cake you want to take with you when invited to a dinner party; it’s fantastic for a housewarming get-together and can be your new favorite birthday cake. It’s that good.
A coffee lover’s dream, but also a chocolate aficionado’s favorite. This cake can do it all- Moist, creamy, gooey, spongy, all at the same time, and that’s what you want in a cake. Pure pleasure in every bite.
This cake calls for four eggs, almost a cup of sugar, a few drops of vanilla extract, freeze-dried coffee, cocoa powder, plenty of butter and a pinch of good old baking powder.
For our frosting, you’ll only need a store-bought chocolate frosting amped-up with instant coffee for an extra bang.
Have a round 9-inch cake pan in hand, a stand mixer and a few mixing bowls. The recipe is not complicated at all, and the ingredients are pretty straightforward so, although anyone could make this cake, it tastes as if it came from an expensive bakery.
This is the perfect cake for creamy coffee drinks, from lattes and macchiatos to cappuccinos and flat whites. It’s also lovely with a cup of hot cocoa. That’s the beauty of playing with both chocolate and coffee.
When two of the tastiest things on the planet come together, the result is always extraordinary. Now we’re ready to see the recipe. Let’s make some cake!
For the frosting:
Preheat the oven to 350°F and grease a 9-inch round cake pan.
In a stand mixer bowl, combine the eggs, sugar, instant coffee and vanilla essence. Beat until frothy.
Add the melted butter and slowly incorporate the flour, cacao powder and baking powder. Mix well.
Pour the batter into the cake pan.
Bake for 45 minutes and check if cooked through.
Remove from the oven and cool on a cooling rack before frosting.
Combine the ready-made chocolate frosting with instant coffee and cover the cake.
