This Chocolate Espresso Layer Cake is one of the most popular cakes on my blog! Once you try it, you’ll know why. This chocolate espresso cake recipe is rich and flavorful, with just the right level of sweetness. The flavors compliment each other perfectly, and the meringue buttercream adds incredible lightness. Keep reading to learn how to make my chocolate espresso cake.
I love layer cakes but I have to admit they stress me out. There are so many all or nothing moments where there’s just no turning back. Getting the three layers of cake to be even and level.
Making sure the buttercream doesn’t break. Flipping layers of cake upon frosted layers of cake, hoping that each one sits just perfectly so that the sides are even. It makes my palms sweat.
No matter how many times I’ve made layer cakes, I still get nervous at these defining moments. I was so thrilled with the way this chocolate espresso layer cake turned out. I couldn’t have asked for better results.
I haven’t always been that lucky, though! I always procrastinate cutting that first slice. I’ve spent so much time with the frosting and everything looks so beautiful from the outside.
Will it look as good on the inside? Will the frosting layers be even? Will the slice pull neatly away from the cake so that I can get a picture of both together?
Will the center have an even point? Sometimes, when I’m lucky, it all comes together perfectly in the end. And when that happens, it feels like magic. This chocolate espresso layer cake was definitely one of those magical moments.
Update: I’m getting a lot of questions about how I got such a clean slice of cake. My method: use a long, sharp knife. Run it under hot water, wipe it dry and immediately cut one slice in a straight down, non-sawing motion.
Don’t pull the knife up, pull it straight out toward you. Then repeat the process for the other side, starting with the hot water. That’s how I do it!
Also, I use Valrhona cocoa powder (linked below under “Tools I Used”) which is a high quality cocoa powder used by most high end bakeries and restaurants. Using a standard grocery store cocoa powder will work perfectly well but the cake may be lighter in color).
Natural Vs. Dutch-Process Cocoa Powder
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If you’d like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
Want to learn more about layer cakes?
Check out my post on how to make a perfect layer cake!
Want to learn more about buttercream?
Don’t miss my post: What is buttercream + troubleshooting tips
Chocolate Espresso Layer Cake
Ingredients
Chocolate Espresso Cake:
- 10 1/2 ounces all-purpose flour
- 2 tablespoons espresso powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 ounces Dutch-processed cocoa powder (9 tablespoons)
- 1 1/2 cups half-and-half (or 50% cream + 50% whole milk)
- 1/4 cup espresso vodka such as Van Gogh (regular espresso may be substituted)
- 1 1/2 tablespoons pure vanilla extract
- 9 ounces unsalted butter (room temperature)
- 21 ounces granulated sugar (2 1/4 cup)
- 6 large eggs (room temperature)
Chocolate Espresso Italian Meringue Buttercream:
- 13 ounces (1 1/2 cups) granulated sugar
- 1/4 cup + 2 tablespoons water
- Optional: 1 teaspoon corn syrup
- 5 large egg whites
- 16 ounces unsalted butter, cubed and at room temperature
- 3 ounces unsweetened chocolate (melted)
- 1 tablespoon espresso vodka such as Van Gogh, room temperature
- 1 tablespoon brewed espresso room temperature
Instructions
Prepare the cakes
- Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
- Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half, espresso vodka and vanilla extract.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
- Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
- Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.
Prepare the frosting
- Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
- While the sugar is cooking, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
- Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
- Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the chocolate, espresso and vodka.
Assemble the cake
- Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
- Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting. Grate some unsweetened or semi-sweet chocolate on top of the cake for decoration, if desired.
- Cake is best when served at room temperature.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Tools I used:
(these links go to my Amazon affiliate store)
Ateco Revolving Cake Stand
EatSmart Precision Pro Digital Kitchen Scale
KitchenAid Stand Mixer
Parchment Sheets
Wilton Cake Rounds
Wilton Cake and Cookie Lifter
Digital Thermometer
Offset Spatula
Valrhona Cocoa Powder
natalie @ wee eats says
Your cake looks divine, it came out PERFECTLY and it’s good to know that someone with such amazing photos such as yourself still stresses out as much as us amateurs ;)
Seriously, this cake is like show-stopping gorgeous.
gretchen says
lovely, lovely cake. your lighting is heavenly. yum!
Nik@ABrownTable says
Jen, this was one delicious and gorgeous looking cake and I am so glad I got to taste it ,thanks!
Brooks | Cakewalker says
Jennifer, this cake is as dreamy as can be. I appreciate the anxiety you feel assembling layer cakes and the subsequent wonder of what the interior will reveal and do when cut. By all accounts you’ve nailed this sweetly!
Bex says
This cake is so beautiful! I can completely appreciate the anxiety about uneven layers and suchlike as I’m totally awful at the aesthetics of baking. It usually tastes good though, so I have learned to accept my creations looking… interesting. I am going to bookmark the recipe for later use, but I know mine will look nothing like as amazing as yours!
Stacy | Wicked Good Kitchen says
Pretty chocolate layer cake, Jen! Love the styling and lighting in those shots!
JenX says
Ok….how in the world does one cut a perfect slice without dragging the frosting down? Can’t figure out how to get that glossy magazine picture perfect slice. Do you freeze the cake then slice? Reveal your secret :)
Jennifer Farley says
:) https://www.savorysimple.net/chocolate-espresso-layer-cake/#comment-13812
JenX says
Thank you!
mk says
Just Gorgeous! Can This Buttercream Be Refrigerated Well?
Jennifer Farley says
It can be refrigerated for a good while but I actually recommend freezing it. Buttercream will last forever in the freezer, just let it come to room temperature before using.
Pat says
This cake is stunning! I have no clue how you made it so even, the frosting too. Just gorgeous and your photography skills are excellent. I saw this on I Am Baker and just had to stop by ~ so glad I did! Now I will be
following you and am excited to see more.
Jennifer Farley says
Thank you so much, Pat!
Margaret Hitchman says
I found this amazingly delicious cake recipe yesterday and couldn’t resist making it. My family said it was THE MOST yummy cake I’ve ever made! The Italian meringue buttercream is slightly tricky to make but worth the effort. Thanks Jen for your recipe!
Jennifer Farley says
I’m so glad you liked it! That makes my day.
Bianca @ Confessions of a Chocoholic says
I love layer cakes, and this one does look beautiful! Mine hardly ever turn out to be completely even, but they do always turn our pretty tasty :)
Ashley says
Wow! This cake is stunning I want to eat it through my screen!
Emily | The Blonde Buckeye says
That is so stunning!!
How do you get the slices so perfect – is it refrigerated first?
Jennifer Farley says
Oh my goodness, I really need to add that to the post. I think you’re the 5th person to ask. Here’s my explanation from a previous comment. I’ll update the post today! https://www.savorysimple.net/chocolate-espresso-layer-cake/#comment-13812
Emily | The Blonde Buckeye says
Thanks!
I tried to scan through to see if someone asked, but I must have missed it in the sea of comments!!!
shez says
What an absolutely beautiful cake! I get nervous when cutting into a cake for the first time too. Will the layers be even? Will the middle bits of buttercream squish out? What if I make it all topple over? (Thank you, too, for the tip on using a hot knife to cut the cake. I’ll try that next time!)
Rachel says
Can I ask how you got the cake from the decorating cardboard to the platter you photographed it on? I’d be so paranoid about the layers shifting during transport or something!
Jennifer Farley says
Luckily there is a tool for everything! I used this
Rachel says
I need one of those!