This Chocolate and Espresso Cream Cake Recipe combines rich chocolate with bold espresso flavors. The moist cake layers blend perfectly with smooth cream filling.
Coffee lovers will adore this decadent dessert creation. This recipe creates an impressive cake for special occasions.
The espresso enhances the chocolate’s deep flavor profile beautifully. Every bite delivers the perfect balance of sweetness and coffee intensity.
When I First Introduced To
I discovered this Chocolate and Espresso Cream Cake Recipe at a local bakery. The owner shared her secret ingredient techniques with me.
Since then, I’ve perfected this amazing dessert recipe. Now it’s my go-to cake for celebrations and gatherings.
Equipment List
- 2 round 9-inch cake pans
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula
Ingredients List
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup strong espresso, cooled
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 tbsp espresso powder
- 1 tsp vanilla extract
Step-by-Step Preparation
- Preheat oven to 350°F degrees.
- Grease two cake pans thoroughly.
- Mix dry ingredients in large bowl.
- Combine wet ingredients in separate bowl.
- Gradually add wet to dry ingredients.
- Divide batter between prepared pans evenly.
- Bake for 28-30 minutes until done.
- Cool completely on wire racks.
- Whip cream with powdered sugar until stiff.
- Add espresso powder and vanilla extract.
- Layer cake with espresso cream filling.
- Frost entire cake with remaining cream.
Recipe Tips
- Use room temperature ingredients for better mixing
- Don’t overmix the batter to avoid tough cake
- Cool espresso completely before adding to batter
- Chill mixing bowl before whipping cream
- Store finished cake in refrigerator until serving
What to Serve With Chocolate and Espresso Cream Cake Recipe
- Fresh Berries: Strawberries and raspberries add bright acidity. They balance the rich chocolate and coffee flavors perfectly.
- Vanilla Ice Cream: Creamy vanilla complements the intense flavors beautifully. The cold temperature contrasts nicely with cake texture.
- Espresso Shots: Serve small cups of strong espresso alongside. This enhances the coffee theme of the dessert.
Conclusion
This Chocolate and Espresso Cream Cake Recipe creates an unforgettable dessert experience. The combination of chocolate and espresso never disappoints guests.
Perfect for birthdays, anniversaries, or any special celebration. Try this recipe today and enjoy the amazing results!
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Chocolate and Espresso Cream Cake Recipe
Equipment
- 2 round 9-inch cake pans
- Large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula
Ingredients
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup strong espresso cooled
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 tbsp espresso powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F degrees.
- Grease two cake pans thoroughly.
- Mix dry ingredients in large bowl.
- Combine wet ingredients in separate bowl.
- Gradually add wet to dry ingredients.
- Divide batter between prepared pans evenly.
- Bake for 28-30 minutes until done.
- Cool completely on wire racks.
- Whip cream with powdered sugar until stiff.
- Add espresso powder and vanilla extract.
- Layer cake with espresso cream filling.
- Frost entire cake with remaining cream.
Notes
- Use room temperature ingredients for better mixing
- Don’t overmix the batter to avoid tough cake
- Cool espresso completely before adding to batter
- Chill mixing bowl before whipping cream
- Store finished cake in refrigerator until serving