Description
Experience the rich, decadent flavors of this Chocolate Espresso Cake, perfectly combining deep chocolate and bold espresso. Topped with smooth chocolate ganache, it’s an indulgent dessert for any occasion!
Ingredients
Scale
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup brewed espresso, cooled
- 1/2 cup buttermilk
- Chocolate ganache (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat together the sugar and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cooled espresso, and buttermilk until smooth.
- Gradually combine the wet and dry ingredients, mixing until just combined. Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from the pans.
- Once cooled, top the cakes with chocolate ganache.
Notes
For extra flavor, consider adding chocolate chips to the batter or a sprinkle of espresso powder in the ganache.
- Prep Time: 15 minutes
- Cook Time: 30 minutes