Chocolate Cake with Espresso Buttercream As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Total Time 80 minutes Prep Time 45 minutes Cook Time 35 minutes Rating 5 out of 5 stars (6) Ingredients 10 people Cake3 ounces bittersweet chocolate (85g)1 cup hot coffee (hot water works, too)1/2 cup sour cream1/2 cup whole milk1/2 cup canola oil3 large eggs, room temperature1 teaspoon pure vanilla extract2 cups all-purpose flour (284g)2 cups granulated sugar (396g)3/4 cup Dutch process cocoa powder (75g)2 teaspoons baking soda1 teaspoon baking powder1 teaspoon saltEspresso Buttercream5 sticks (565g) unsalted butter, room temperature2 teaspoons pure vanilla extract1/4 teaspoon salt1/4 cup espresso, two shots will equal about 1/4 cup. You can also substitute strong coffee, room temperature4 cups confectioner’s sugar (452g)Chocolate covered espresso bean, crushed, for decorating Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour two 8 by 2-inch square cake pans (8 or 9-inch circular pans can also be used) and line the bottoms with parchment paper. Step 2 Put the bittersweet chocolate in a small bowl. Pour the hot water over it and cover with a piece of plastic wrap. In a medium bowl or liquid measuring cup, whisk the sour cream, milk, canola oil, eggs, and vanilla. Step 3 In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low until combined. With the mixer running on low, slowly add the sour cream mixture. Increase the speed to medium and beat until combined, 20-30 seconds. Step 4 Whisk the chocolate and hot water together until completely smooth. With the mixer running on low, slowly pour the chocolate mixture into the batter and mix until just combined. Using a spatula, give the batter a couple of turns to make sure it is fully mixed. Step 5 Pour the batter evenly into the prepared pans. Bake 25-35 minutes, until a wooden skewer or toothpick comes out with the tiniest bit of crumb. Step 6 Transfer the cakes to a wire rack and let cool for 30 minutes. Turn the cakes out onto a half sheet pan lined with parchment paper, remove the parchment paper from the bottom of the cakes, and let the cakes cool completely upside-down (this will help deflate any doming). Once cool, the cakes can be wrapped in plastic and refrigerated overnight or frosted (cakes can also be frozen unfrosted for up to one month). Step 7 In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth and creamy. Scrape down the sides of the bowl and add the vanilla, salt, and espresso. Mix on low until combined; increase the speed to medium and beat 1 minute. Turn the mixer back to low and slowly add the confectioners’ sugar, mixing until combined. Increase the speed to medium-high and beat until light and fluffy, stopping to scrape down the sides as necessary, 6-8 minutes. Step 8 Cut each layer of cake in half horizontally, to make a total of four layers. Put one layer, cut side up, on a serving platter, and top with 1/2 cup of the espresso buttercream. Use an offset spatula to spread it evenly over the layer. Repeat with two more layers and then top the cake with the remaining layer, cut side down. Frost the cake, and decorate with crushed chocolate covered espresso beans. Chef’s notes The buttercream here calls for espresso, but you can substitute strong coffee.The crushed chocolate espresso beans are enough decoration, but you could skip cutting the layers in half to have a little extra buttercream.
