Chocolate and Espresso Cream Cake Recipe
This Chocolate and Espresso Cream Cake Recipe combines rich chocolate with bold espresso flavors. The moist cake layers blend perfectly with smooth cream filling.
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