Dark Chocolate Cake with Whipped Espresso Buttercream
Dark chocolate cake with espresso buttercream – rich, moist, and bold. Make this decadent dessert at home with easy steps and full flavor tips.
Equipment
- 9x13-inch baking pan
- Parchment paper (for lining)
- Large mixing bowl (for dry ingredients)
- Medium mixing bowl (for wet ingredients)
- Electric mixer or whisk (for batter and frosting)
- Spatula (for mixing and spreading)
- Measuring cups and spoons
- Toothpick (for testing doneness)
- Cooling rack
- Oven
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup dark cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp instant espresso powder
- 2 tbsp heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan.
- Whisk together dry ingredients in one bowl.
- Beat eggs and sugar until fluffy, then add buttermilk, oil, vanilla.
- Combine wet and dry, then stir in hot coffee.
- Pour into pan and bake 35–40 minutes. Cool completely.
- Beat butter until creamy. Add sugar gradually.
- Dissolve espresso in cream, add to butter with salt and vanilla.
- Frost cooled cake and serve.
