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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 a decadent treat that combines rich flavors and a smooth texture, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dark Chocolate Cake Ingredients
  • 1.75 cups All-Purpose Flour Gives structure and stability to the cake.
  • 0.75 cups Dark Cocoa Powder Adds a deep, rich chocolate flavor.
  • 1 tsp Baking Soda Helps the cake rise.
  • 1 tsp Baking Powder Helps the cake rise.
  • 0.5 tsp Salt Enhances sweetness and flavor.
  • 2 large Eggs Contributes moisture and richness.
  • 2 cups Granulated Sugar Sweetens the cake.
  • 1 cup Buttermilk Provides moisture and tenderness.
  • 0.5 cups Vegetable Oil Keeps the cake moist.
  • 1 tsp Vanilla Extract Adds depth to the flavor.
  • 1 cup Hot Brewed Coffee Intensifies chocolate flavor without a coffee taste.
Espresso Buttercream Ingredients
  • 1 cup Unsalted Butter Creamy base for frosting.
  • 4 cups Powdered Sugar Sweetens and stabilizes frosting.
  • 2 tbsp Heavy Cream Adds richness to frosting.
  • 1 tbsp Instant Espresso Powder Enhances espresso flavor.
  • 0.5 tsp Salt Balances frosting flavor.
  • 1 tsp Vanilla Extract Completes frosting flavor.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Mixer
  • spatula
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl, beat eggs and granulated sugar until fluffy. Add buttermilk, vegetable oil, and vanilla extract, mixing until smooth.
  4. Combine the wet and dry mixtures, then add hot brewed coffee and mix until smooth.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes. Check doneness with a toothpick.
  6. Cool the cake in the pan for about 10 minutes, then remove and let cool completely on a wire rack.
  7. For the frosting, beat unsalted butter until creamy, then gradually add powdered sugar, mixing well.
  8. Add heavy cream, espresso powder, salt, and vanilla extract, blending until smooth.
  9. Frost the cooled cake with the espresso buttercream and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 60mgIron: 2mg

Notes

Ensure the cake cools completely before applying frosting to prevent melting.

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