Espresso Chocolate Chip Cake

As seen on

Sally’s

Total Time

4 hours (includes cooling)

Prep Time

40 minutes

Cook Time

26 minutes

Rating

(68)

Ingredients

serves 10-12

2 and 2/3 cups (315g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
5 teaspoons espresso powder
1 and 3/4 cups (350g) granulated sugar
4 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
2/3 cup (160ml) whole milk, at room temperature
1/3 cup (80ml) brewed strong black coffee, at room temperature
1 and 1/4 cups (225g) mini chocolate chips
Coffee Buttercream
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
2 and 1/2 teaspoons espresso powder, plus more to taste
5 cups (560g) sifted confectioners’ sugar
1/3 cup (80ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt
optional: chocolate covered espresso beans for garnish

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Preparation

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Step 1

Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Step 2

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Step 3

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.

Step 4

Beat in the egg whites until combined, then add the sour cream and vanilla extract. Mix until combined.

Step 5

Pour in the dry ingredients, turn the mixer on low speed, and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, then beat in the chocolate chips just until combined. Whisk by hand to make sure there are no butter lumps at the bottom of the bowl.

Step 6

Pour batter evenly into cake pans. Bake for 25-28 minutes or until the cakes are baked through. Allow cakes to cool in the pans set on a wire rack for 30 minutes, then remove from pans and cool completely.

Step 7

For the frosting: Beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add more espresso powder if desired.

Step 8

If cakes are domed on top, slice a thin layer off the tops to create a flat surface. Place 1 cake layer on your cake stand, evenly cover the top with about 3/4 cup frosting, top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting.

Step 9

Refrigerate cake for 10-20 minutes before slicing.

Chef’s notes

The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight.

Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

For best results, use both espresso powder and strong black coffee in the cake batter.

Mini chocolate chips are recommended to ensure tiny pockets of chocolate in every single bite.

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Espresso Chocolate Chip Cake

Ingredients

Preparation

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Chef’s notes

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