Short Description
This Chocolate Espresso Layer Cake with Whipped Ganache is a decadent creation featuring rich coffee-infused chocolate layers, fluffy whipped ganache filling, and a smooth espresso buttercream frosting. Perfect for celebrations or any moment you want to indulge in a refined chocolate experience.
Why You’ll Love This Recipe
Bold chocolate flavor: Enhanced with espresso for depth and intensity.
Luxurious textures: Moist cake layers paired with whipped ganache and creamy frosting.
Stunning presentation: Decorated with chocolate curls, espresso beans, and a dusting of cocoa.
Great for special occasions: A show-stopping cake that looks as impressive as it tastes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
2 cups (250g) all-purpose flour
¾ cup (75g) cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
1 cup (240ml) hot espresso or strong coffee
½ cup (120ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
For the Whipped Ganache Filling:
8 oz (225g) dark chocolate, chopped
1 cup (240ml) heavy cream
1 tbsp unsalted butter
1 tsp vanilla extract
For the Espresso Buttercream:
1 cup (225g) unsalted butter, softened
3 cups (375g) powdered sugar
1 tbsp cocoa powder
1 tbsp instant espresso powder
2 tbsp heavy cream
2 tsp vanilla extract
For Decoration:
Chocolate curls
Espresso beans
Cocoa powder (for dusting)
directions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
In another bowl, mix together the hot espresso, buttermilk, vegetable oil, eggs, and vanilla until smooth.
Gradually pour the wet mixture into the dry ingredients and stir until well blended into a smooth batter.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Whipped Ganache:
7. Heat the heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit for 1–2 minutes.
8. Stir until smooth, then mix in butter and vanilla. Chill in the refrigerator for 30–40 minutes until thickened but not solid.
9. Whip the cooled ganache with a mixer until light and fluffy. Set aside.
Make the Espresso Buttercream:
10. In a large bowl, beat the softened butter until creamy. Add the powdered sugar gradually, then mix in cocoa powder and espresso powder.
11. Add vanilla extract and heavy cream. Beat until smooth and fluffy. Adjust consistency with more cream or sugar if needed.
Assemble the Cake:
12. Place one cake layer on a serving plate. Spread whipped ganache evenly over the top.
13. Add the second layer and frost the top and sides with espresso buttercream.
14. Decorate with chocolate curls, espresso beans, and a light dusting of cocoa powder.
Servings and timing
Servings: 10–12
Active prep time: 30 minutes
Baking time: 25–30 minutes
Cooling and decorating time: 1 hour
Total time: Approximately 2 hours
Variations
Liqueur boost: Add 1 tablespoon of coffee liqueur to the cake batter or ganache for an adult twist.
Mocha glaze option: Replace buttercream with a mocha glaze for a simpler finish.
Sheet cake version: Bake in a 9×13-inch pan and layer the whipped ganache on top only.
Dairy-free: Use plant-based butter, milk, and cream for a dairy-free version.
storage/reheating
To store: Keep cake covered in the refrigerator for up to 4 days.
To serve: Bring to room temperature 30 minutes before serving for best texture and flavor.
Freezing: Freeze slices tightly wrapped for up to 1 month. Thaw in the fridge overnight.
FAQs
Can I use instant coffee instead of espresso?
Yes—use a strong solution of instant coffee as a substitute for espresso.
What kind of chocolate works best for the ganache?
Use high-quality dark chocolate (60–70% cocoa) for the richest flavor.
Why whip the ganache instead of using it plain?
Whipping the ganache makes it light and mousse-like, perfect for a cake filling.
Can I use store-bought frosting?
Yes, but homemade espresso buttercream provides the best flavor complement to the cake.
What can I use instead of buttermilk?
Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes as a substitute.
Can I make this cake in advance?
Yes—bake and frost the cake up to one day in advance. Decorate just before serving.
How do I get smooth sides on the cake?
Use a bench scraper or offset spatula and chill the cake slightly between crumb coat and final frosting layer.
Are the espresso beans necessary?
No, they’re decorative—but they do add a fun crunch and coffee kick if included.
Can I skip the espresso for a plain chocolate version?
Yes—substitute espresso with hot water and omit espresso powder from the buttercream.
How do I cut clean slices of cake?
Use a sharp knife warmed under hot water and wiped dry between cuts.
Conclusion
The Chocolate Espresso Layer Cake with Whipped Ganache is a true masterpiece for chocolate and coffee lovers alike. With moist layers, silky ganache, and creamy espresso buttercream, every bite offers depth, richness, and a sophisticated flavor profile. Perfect for celebrations, this cake is as memorable as it is indulgent.
Chocolate Espresso Layer Cake with Whipped Ganache
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Chocolate Espresso Layer Cake with Whipped Ganache! Rich, moist chocolate cake layers infused with bold espresso are stacked and frosted with velvety whipped chocolate ganache. Perfect for birthdays, special occasions, or when you’re simply craving a show-stopping treat.
Ingredients
For the cake:
-
2 cups (250g) all-purpose flour
-
3/4 cup (75g) cocoa powder
-
2 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1 cup (200g) granulated sugar
-
1/2 cup (100g) brown sugar
-
1 cup (240ml) hot espresso or strong coffee
-
1/2 cup (120ml) buttermilk
-
1/2 cup (120ml) vegetable oil
-
2 large eggs
-
2 tsp vanilla extract
For the ganache:
-
8 oz (225g) dark chocolate, chopped
-
1 cup (240ml) heavy cream
-
1 tbsp unsalted butter
-
1 tsp vanilla extract
For the frosting:
-
1 cup (225g) unsalted butter, softened
-
3 cups (375g) powdered sugar
-
1 tbsp cocoa powder
-
1 tbsp instant espresso powder
-
2 tbsp heavy cream
-
2 tsp vanilla extract
For garnish:
-
Chocolate curls
-
Espresso beans
-
Cocoa powder for dusting
Instructions
-
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
-
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
-
In another bowl, whisk hot espresso, buttermilk, oil, eggs, and vanilla.
-
Combine wet and dry ingredients to form a smooth batter.
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Divide batter evenly between pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
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Make ganache: Heat cream until just boiling, pour over chocolate. Let sit, add butter and vanilla, then whisk until smooth. Chill, then whip until fluffy.
-
Make frosting: Beat butter until creamy. Add powdered sugar, cocoa, espresso powder, cream, and vanilla. Beat until light and smooth.
-
Assemble cake: Layer cake with ganache, then frost with espresso buttercream. Decorate with chocolate curls, espresso beans, and a dusting of cocoa powder.
Notes
-
Chill layers before frosting for easier assembly.
-
For a stronger espresso flavor, add more instant espresso powder to the frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American