Double Chocolate Espresso Layer Cake

Sara Coleman

This decadent, bakery-style layer cake combines rich dark cocoa with bold espresso to create a deep, sophisticated flavor profile. Its moist, velvety crumb and silky chocolate-espresso buttercream make it the ultimate centerpiece for any celebration.

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Prep Time 45

Cook Time 35

Total Time 1 20

Servings 8 servings

Calories 645 kcal

Ingredients

2 cups all-purpose flour sifted
0.75 cup Dutch-process cocoa powder unsweetened
2 cups granulated sugar
1.5 tsp baking powder
1.5 tsp baking soda
1 cup whole milk room temperature
0.5 cup vegetable oil
2 large eggs room temperature
2 tsp vanilla extract
1 cup boiling water mixed with 2 tbsp instant espresso powder
1.5 cups unsalted butter softened for frosting
4 cups powdered sugar sifted

Notes

Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-ahead: The cake layers can be baked, wrapped in plastic, and frozen for up to one month before frosting. Variations: Top with chocolate ganache or chocolate-covered espresso beans for added texture.