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Easy Espresso Chocolate Cake

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Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

The cake looks amazing!

The cake looks amazing!

As someone who has a sweet tooth, I love eating dessert. One of my favorite sweets of all time is chocolate cake. The other day I baked a chocolate cake—but this time I decided to add a twist of espresso. This resulting cake had a lovely flavor that comes from both the bitter chocolate and the strong espresso.

Coffee and chocolate is a match made in heaven for people like me, who love both!

If you're a baker, this recipe should be very easy for you. However, you can make it even easier by using a cake mix! Please note, if you use a cake mix, you might want to use instant espresso to prevent the batter from becoming too runny. One thing is for sure, using a mix will save you a lot of time—and yet you can still impress your family with this delicious cake. By the way, when the cake is done, serve immediately or cover to keep fresh.

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  • 1 cup butter, room temperature
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup Hershey cocoa powder (or any kind of your favorite cocoa powder)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup freshly brewed espresso or 1 tbsp instant espresso
  • 1/3 cup milk or sour cream
  • A few Biscoff cookies for decorating (or any kind of your favorite coffee cookies)
  • Chocolate chips for decorating
  • Frosting (I used Pillsbury vanilla frosting)


  1. Preheat oven to 350º F. Grease two 8-inch round baking pans.
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.
  3. In a large bowl, use a hand mixer to cream the sugar, butter, eggs, espresso, and vanilla extract at a lower speed for 5 minutes.
  4. Gradually add the flour mixture into the wet mixture. Then, beat on a medium speed until light and fluffy.
  5. Pour the batter into the prepared pans.
  6. Bake for 35 minutes or until wooden pick inserted in the center comes clean.
  7. Let the cakes cool completely before taking it out from the pan.
  8. Level off the top of each cake layer with a serrated knife.
  9. Place the first cake on a plate and start spreading the frosting on top.
  10. Place the second layer on and continue spreading the frosting.
  11. Decorate the cake with the chocolate chips and Biscoff cookies.
  12. Voila, the espresso chocolate cake is ready!

© 2018 Liza

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