this cake came requested for a birthday. remembered from when i made it years ago. unfortunately, i keep most recipes in my head and that doesn’t work well with baked goods. so from what i remember, i chose the double chocolate layer cake recipe from smitten kitchen hoping it would be what my friend remembered.
soon after i began throwing ingredients into my stand mixer i realized what i probably did was take another cake recipe and substitute strong coffee for water, or milk. oops. either way, deb has never steered me wrong so i went with it.
the cake was a hit at the bbq and is now requested for another friend’s birthday. the only change i would make it to add a thicker layer of whipped cream in between the cake layers.
if you think creamy whipped cream in between moist fudgy layers of cake with chocolate espresso buttercream over the whole thing sounds delicious, make this. but maybe halve the recipe because its a lot of cake.
chocolate espresso cake
makes one very tall cake or two regular cakes
3 ounces semi-sweet chocolate, roughly chopped
1 1/2 cups strong hot coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3/4 cup oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla
brew coffee and dissolve in it the chocolate by stirring often. (i didn’t have any semi-sweet baking chocolate so i used a mix of dark chocolate chips and milk chocolate.)
combine dry ingredients well and set aside. (i know every recipe says to do this and every other time i ignore it so i don’t have to wash one more bowl. trust me, do it this time.)
beat eggs well until they are beginning to get frothy. slowly add, one at a time, the oil, buttermilk, chocolate coffee, and vanilla.
stir in the dry ingredients in increments of about 2 cups at a time. mix well.
prepare the baking pans: butter 9 inch round cake pans. line with parchment paper and butter the parchment paper. reference the image above for how i did this.
divide the cake batter among the two pans evenly.
bake at a 300 degree oven for an hour or until a toothpick comes out clean.
set cakes on a cooling rack in pans thoroughly.
when fully cooled, cut cakes in half, fill with whipped cream, and frost with chocolate espresso buttercream.
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla
whip until cream is very stiff.
chocolate espresso buttercream
1/2 cup soft butter
1 3/4 cups powdered sugar
1/4 cup cocoa powder
1 teaspoon vanilla
5 tablespoons strong brewed coffee