Barefoot Contessa Chocolate Espresso Cake

This delicious barefoot contessa chocolate espresso cake is a quick and simple dessert that combines rich cocoa flavors with a hint of coffee. Using common pantry ingredients, you can easily whip up this moist and creamy treat. The addition of freshly brewed espresso enhances the chocolate taste, making it a delightful choice for any occasion.

Ingredients Needed

For the Cake:

• 250g (2 cups) plain flour
• 50g (½ cup) unsweetened cocoa powder
• 1½ tsp bicarbonate of soda (baking soda)
• 225g (1 cup) unsalted butter
• 200g (1 cup) caster sugar
• 100g (½ cup) light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 240ml (1 cup) freshly brewed espresso or strong coffee

For the Chocolate Buttercream:

• 170g (¾ cup) unsalted butter, softened
• 100g (1 cup) unsweetened cocoa powder
• 560g (4½ cups) icing sugar (powdered sugar)
• 120ml (½ cup) whole milk
• 2 tsp vanilla extract

How To Make Chocolate Espresso Cake

1. Preheat & Prepare the Dry Ingredients: Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) cake tins. In a medium bowl, whisk together the flour, cocoa powder, and bicarbonate of soda. Set aside.
2. Cream the Butter & Sugars: In a large mixing bowl, beat the butter, caster sugar, and light brown sugar together until light and fluffy.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
4. Combine Dry & Wet Ingredients: Gradually add the dry ingredients, mixing until just combined.
5. Add the Espresso: Pour in the brewed espresso or coffee and mix until smooth. The batter will be slightly thin – that’s normal!
6. Bake the Cakes: Evenly divide the batter between the two prepared tins. Tap lightly on the counter to remove air bubbles. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Buttercream:

1. Whip the Butter & Cocoa Powder: In a large bowl, beat the butter and cocoa powder together until well combined.
2. Add the Sugar, Milk & Vanilla: Gradually mix in the icing sugar, alternating with the milk. Stir in the vanilla extract and whip until smooth and fluffy.

Assemble the Cake:

1. Layer & Frost: Place one cake on a serving plate or turntable. Spread ¾ to 1 cup of frosting evenly over the top. Place the second cake on top and cover the entire cake with the remaining buttercream, smoothing with a spatula.
2. Decorate & Serve: Garnish with chocolate-covered espresso beans or chopped chocolate chunks. Slice and enjoy with a hot cup of coffee!

Recipe Tips

• Use Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother batter and better texture.
• Properly Measure Flour: Spoon flour into the measuring cup and level off to avoid dense cake.
• Avoid Overmixing: Mix until ingredients are just combined to keep the cake light and fluffy.
• Check for Doneness: Insert a toothpick into the center; if it comes out clean, the cake is ready.
• Cool Completely Before Frosting: Let the cake cool fully to prevent the frosting from melting.

How To Store Leftovers

• Refrigerate: Allow the leftover chocolate espresso cake to cool to room temperature. Then, place it in an airtight container and refrigerate for up to 5 days.
• Freeze: Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

• Calories: 1,000
• Total Fat: 70g
• Saturated Fat: 45g
• Cholesterol: 250mg
• Sodium: 500mg
• Potassium: 300mg
• Total Carbohydrate: 90g
• Dietary Fiber: 5g
• Sugars: 70g
• Protein: 8g

Try More Recipes:

• Ina Garten White Chocolate Bark
• Ina Garten Fleur De Sel Caramels
• Ina Garten Chocolate Hazelnut Cookies
• Ina Garten Old-Fashioned Banana Cake
• Ina Garten Red Velvet Cupcakes