Midnight Chocolate Espresso Cake
Indulge in the rich flavors of our Midnight Chocolate Espresso Cake, a perfect blend of dark chocolate and bold espresso. This cake features moist layers of chocolate sponge, infused with a hint of coffee, and is finished with a smooth espresso buttercream. Ideal for chocolate lovers seeking a sophisticated dessert.
Ingredients
- 2 cups All-purpose flour
- 1 3/4 cups Granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large Eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 tablespoons espresso powder
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
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Step 2:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Step 3:
In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
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Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water and espresso powder until smooth.
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Step 5:
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Step 7:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until smooth. Stir in the espresso powder.
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Step 8:
Place one cake layer on a serving plate and spread a layer of buttercream on top. Place the second layer on top and frost the top and sides of the cake.
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Step 9:
Slice the cake and serve it to your guests. Enjoy the rich flavors of chocolate and espresso!