Chocolate Espresso Cake

There’s nothing quite like the combination of espresso and chocolate. This Chocolate Espresso Cake is loaded with rich chocolate chunks, topped with a creamy chocolate coffee ganache, and then drizzled with a dollop of coffee-flavored whipping cream, an absolute delight for those chocolate lovers. 

I dreamt this cake up back in 2014. It is a rich, luscious chocolate cake with the taste of coffee in each and every layer, even the whipped cream topping!

Chocolate Espresso Cake

I started with a chocolate cake mix in this recipe and then added more chocolate flavor by stirring in semi-sweet chocolate chunks.  The great thing about using a cake mix is you don’t have to worry about how much all-purpose flour you have left in the pantry. 

Baked in a bundt pan and then iced with an intensely flavored chocolate and coffee ganache this cake turns out moist and super chocolatey. Then I added a layer of espresso-flavored whipped cream for an even more intense and rich flavor.

Chocolate and Espresso cake

Easy enough to make any time of the year but fancy enough for holidays, including Valentine’s Day, this cake is a definite keeper.  I like to keep a batch of chocolate cake mix in the pantry so I can whip up this cake when the mood hits. It always gets rave reviews. 

If you love this chocolate espresso cake recipe, you are sure to love these too; The Best German Chocolate Cake, Depression Cake, Sauerkraut Chocolate Cake, or this Decadent Flourless Chocolate Cake. 

Chocolate espresso bundt cake recipe

If you’ve never added espresso powder or coffee extract to your favorite chocolate cake recipe, you don’t know what you are missing. The two ingredients pair extremely well together.  Even if you aren’t a coffee lover and the coffee flavor doesn’t appeal to you the taste is not overtly coffee flavored but you’ll find the chocolate has a deep rich taste. You can omit the coffee extract from both the ganache and the whipping cream and still have an amazing tasting cake. 

Ingredients for Chocolate Espresso Cake

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

For the Cake:

• Dark Chocolate Cake Mix- Any store bought chocolate cake mix will work. 

• Milk – I use whole milk but any percentage of fat is good.

• Vegetable oil – Use a mild flavored oil. 

• Eggs – I like large, white eggs but you can use whatever you have in the fridge.

• Semi-sweet chocolate – You can use chocolate chips or baking chocolate. 

• Coffee extract – If you can’t find coffee extract you can also use espresso powder. Instant espresso powder is best. 

To make the Ganache:

• Semi-sweet chocolate chips – Here too you can use semi-sweet chocolate chips or baking chocolate. 

•  Heavy whipping cream – Heavy whipping cream creates a fluffy ganache topping. 

• Coffee extract – Coffee extract adds that espresso flavor. 

For the Whipped Cream:

• Heavy whipping cream – Heavy cream make this a creamy decadent topping. . 

• Instant coffee – Any powdered instant coffee will work like General Foods International Coffee.

• Powdered sugar – Also known as confectioner’s sugar and icing sugar, this is what adds some sweetness and texture to the whipped cream.

How to make this chocolate espresso cake recipe

Using a chocolate cake mix makes preparing this chocolate espresso cake a breeze. 

First: Preheat oven to 350 degrees and spray a bundt pan with non-stick cooking spray.

Second: In the bowl of a stand mixer use the paddle attachment, on medium speed, slowly combine all of the cake ingredients; the liquid ingredients, EXCEPT the chocolate, for 30 seconds. Turn to medium speed and mix for 2 minutes.

Third: Fold chocolate pieces into cake batter. 

Fifth: Pour into bundt pan.

Sixth: Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Seventh: Invert the cake on to a plate and let it cool.

Eight: To prepare ganache, melt chocolate with cream in a small saucepan on the stove over low heat, stirring almost constantly. When chocolate melts and becomes smooth it is done.

Ninth: Remove from heat and stir in extract. Chocolate will be glossy.

Drizzle over the cake. Place the cake on a wire rack to cool. For best results, allow the cake to cool completely before applying the whipped cream. 

Tenth: To prepare whipped cream, in your mixer with your whisk attachment, pour all of the ingredients. Whip until stiff peaks form.

Store in the fridge until ready to serve.

Leftover chocolate espresso cake will keep for 3-4 days in an airtight container or covered tightly with plastic wrap.  You can freeze leftover cake for up to 3 months. Thaw on the counter until soft.  The whipped cream mixture will keep for 2-3 days in the fridge though it may get more liquid as it sits. You can also freeze the leftover whipping cream but it may not have the same texture once thawed. 

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If you love this chocolate espresso cake recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about this chocolate cake recipe

• What does espresso do for chocolate cake? Espresso helps intensify the chocolate flavor of a chocolate cake. 
• What does espresso powder do to chocolate? Espresso complements the flavor of chocolate and really helps take its flavor up a notch. 
• How do you add espresso to cake mix? It’s quite easy to add espresso to the cake mix. You can usually add one teaspoon to the dry ingredients of the cake mix and you’ll find it is enough to help intensify the flavor of the chocolate. 
• Why does espresso make chocolate taste better? The combination of the bitter flavor of coffee and the sweetness of the chocolate pair well together. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you can’t get your hands on coffee extract or instant espresso powder you can leave it out and you’ll have a chocolate cake instead of a chocolate espresso cake. 

• This espresso cake would also taste phenomenal with this Devonshire Cream. 

• Use dark chocolate instead of semi-sweet and make a dark chocolate espresso cake.

• Substitute the chocolate ganache with whipped cream for an espresso buttercream, a coffee buttercream, or a chocolate buttercream. 

• If you want to add coffee flavor but don’t have instant coffee or espresso you can add a touch of brewed coffee to the ganache and the buttercream. Prepare the coffee a strong as you can. 

Tips & Tricks

• You could also use the coffee extract in the whipped cream instead of the instant coffee.

• Take the ingredients out of the fridge before you begin so you have room temperature ingredients. 

• Make sure to coat the bottom of the bundt pan well as it is sometimes difficult to remove the cake. The best thing to do is to once the cake is cool, run a knife around the edges and the circle in the middle and then invert it and let it sit for a few minutes. Gently tap on the bottom while it is inverted to encourage the cake to come loose.

• You can prepare this as a sheet cake but you’ll need less baking time so monitor the cake closely. Or use 8” round pans and make a chocolate espresso layer cake. Layer cakes are aways delicious. 

• Pour in a teaspoon of vanilla extract to enhance the flavor of the cake even more.  

• If you don’t have a Bundt pan amongst your cake pans, you can use a tube pan instead. 

• Pour hot water into the saucepan you made the ganache in as soon as your done so the chocolate harden and stick.

• For a fancier presentation, you can put chocolate curls on top of the cake or garnish with coffee beans or espresso beans. 

More Bundt Cake Recipes to Love

• Pumpkin Bundt Cake With Cream Cheese Icing (pictured above)
• Chocolate Macaroon Tunnel Cake
• Lemon Cream Cheese Bundt Cake
• Carrot Coffee Cake With Brown Butter Glaze
• Banana Bread Coffee Cake

 The decadent chocolate espresso cake ain’t your classic chocolate cake, it has layers of rich chocolate and coffee flavor for a truly scrumptious dessert. I’m sure it is going to be your new favorite way to pair chocolate and espresso. 

This recipe was originally posted on August 6, 2014. It has been updated to improve user experience and reshared on January 25, 2024.