Skip to main content

Double Chocolate Espresso OMG Cake

By October 5, 2012March 5th, 2021Blog, Rants

Screen Shot 2013-12-13 at 12.24.59 PMThis maybe the best cake recipe ever. A note before you start on the espresso powder: I didn’t have espresso powder, so I used espresso beans and ground them in a coffee grinder (or flac seed grinder) about 5 times until they were ground pretty fine. That worked just fine. You only need about three tablespoons.

Ingredients – Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Ingredients – Chocolate Frosting

  • 1½ cups butter (3 sticks), softened
  • 1 cup cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder ( Wallys note: I used half a table spoon or more in the frosting.. and then sprinkle another half a tablespoon on the top of cake once the frosting is on.)

1.) Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

2.) For the cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

3.) Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

4.) Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. (Wallys note: If you only have one cake pan… lower your oven temperature to 350º F. and bake for 50ish minutes.)

5.) Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1.) Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

2.) Cream together butter and cocoa powder until well-combined.

3.) Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

4.) Add vanilla extract and espresso powder and combine well.

5.) If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.