Chocolate Espresso Layer Cake Recipe 

This Chocolate Espresso Layer Cake is a blog favorite. Once you bite, you'll understand! A favorite rich chocolate cake with just enough espresso and mom's marshmallow icing. This is a hit at every special celebration!

Ingredient

– CAKE – 1 1/2 cups sugar – 1-3/4 cups all-purpose flour – 3/4 cup Dutch process cocoa powder – 2 ounces of semi-sweet chocolate chip – 1-1/2 teaspoons baking powder – 1-1/2 teaspoons baking soda – 1 teaspoon salt – 2 eggs room temperature – 1 cup buttermilk – 1/2 cup sunflower oil – 2 teaspoons vanilla extract – 1 cup hot espresso – MARSHMALLOW FROSTING – 1 cup of granulated white sugar  – 4 egg whites room temperature – 1/3 cup of water – 1/2 teaspoon cream of tartar – 1 teaspoon vanilla

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1

If you don't have buttermilk (I rarely do), add one tablespoon of white vinegar to a liquid measuring cup. Add milk to vinegar to make one cup and let stand at room temperature for 5 minutes. 

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Should curdle. Try it with your spoon—you've made buttermilk! Preheat oven to 350°F. Use baking spray to coat two 9-inch round cake pans (or butter the bottoms and line them with parchment paper and butter the parchment paper).

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Sprinkle cocoa powder on the pans after adding butter on parchment paper. Shake off the excess and set the pans aside while you make the batter.

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4

Put cocoa powder and chocolate chips in a medium bowl. Add hot espresso to smooth chocolate. Mix sugar, flour, baking powder, baking soda, and salt in a stand mixer or medium bowl on low speed.

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In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla, stopping the mixer to scrape the sides with a rubber spatula to combine the flour.

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Gradually stir buttermilk mixture into flour mixture. Slowly add the melted chocolate mixture and mix until combined; scrape bowl sides with a rubber spatula to include everything.

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Pour the batter into the prepared cake pans and bake for 30-35 minutes (mine took 28) or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 20 minutes. While cakes cool, make icing or use my recipe. 

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Marshmallow frosting Boil 1/3 cup water, sugar, and cream of tartar in a medium pot. Stop swirling sugar to avoid crystallization. Boil until thick clear bubbles form (5 minutes at 245 F).

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9

Do not boil again.Never toss out amber sugar after boiling it too long. Heavy cream makes great caramel. Make a new recipe with heavy cream for "caramel sauce." It turns amber when it bubbles quickly.

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Egg whites in a metal dish thicken and form delicate peaks. 7-minute timer. Beat for 7 minutes on high speed after adding sugar syrup carefully to avoid scorching.

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Use the offset spatula to evenly coat the cake's sides and top with icing. Spread it on cake sides equally. Grate chocolate or raspberries. Room-temperature cake is excellent.

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Easy Espresso Shortbread Cookies Recipe 

also see

also see

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