Chocolate Espresso Indulgence Cake Coffee

Ingredients:

For the Cake Layers:

1 ¾ cups all-purpose flour

¾ cup cocoa powder

2 tsp instant espresso powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup water

1 cup granulated sugar

4 oz dark chocolate, chopped

½ cup unsalted butter

½ cup vegetable oil

2 tsp vanilla extract

3 large eggs, room temp

For the Espresso Buttercream:

2 tsp instant espresso powder

1 tbsp water

1 cup unsalted butter, softened

5 cups powdered sugar

1 tsp vanilla extract

½ tsp salt

Instructions:

Make the Cake Layers:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment. Whisk together flour, cocoa, espresso, baking powder, baking soda, and salt.

Create the Chocolate Base:

In a saucepan, heat water and sugar until dissolved. Add chopped dark chocolate and butter, stirring until melted. Remove from heat, then whisk in oil, vanilla, and eggs. Combine with dry ingredients until smooth.

Bake:

Divide batter evenly between pans. Bake for 20-23 minutes or until a toothpick comes out clean. Cool completely on wire racks.

Make the Espresso Buttercream:

Dissolve espresso powder in 1 tbsp water. Beat softened butter until fluffy. Gradually add powdered sugar, mixing well. Blend in vanilla, salt, and espresso mixture until smooth and creamy.

Assemble:

Layer cakes with a thick layer of buttercream in between. Apply a thin crumb coat and chill for 10 minutes.

Finish & Serve:

Frost the cake evenly and decorate with chocolate drizzle and espresso beans if desired.

Storage:

Refrigerate up to 3 days or freeze layers for up to 3 months. Serve with a cup of hot coffee for an extra kick!

Savor every rich, indulgent bite of this Chocolate Espresso Cake! Perfect for making any day feel extra special!