Description
Chocolate and Espresso Cream Cake is an indulgent dessert that perfectly blends rich chocolate with bold espresso flavors. Each slice reveals moist chocolate sponge layers enveloped in a light, fluffy espresso cream frosting. Ideal for any celebration or simply as a sweet treat, this cake promises to impress your guests and satisfy your cravings. Enjoy this delightful harmony of flavors that feels like a warm embrace with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp espresso powder
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (or plain yogurt)
- 1/2 cup vegetable oil
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans with cooking spray and line with parchment paper.
- In a large bowl, whisk flour, cocoa powder, baking powder, espresso powder, and sugar until combined.
- In another bowl, beat eggs until frothy. Add buttermilk and vegetable oil; mix well.
- Gradually pour the wet ingredients into the dry mixture while stirring gently.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes completely on wire racks before frosting.
- For frosting, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Layer one cake on a serving plate, frost generously, place the second layer on top, and frost the entire cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 390
- Sugar: 27g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg