Chocolate espresso cake – the perfect combo!

Chocolate espresso cake

You know when you’re eating cake, and you take a sip of your coffee, and it’s just YUM. It takes it to yet another level, the cake suddenly tastes even better.

That’s because coffee flavour and cake goes so well together, it really is the perfect match. 

So it goes without saying that a chocolate espresso cake is divine 😉 

I made this cake for Valentine’s day. Not that the Man really cares, haha. But to be honest, neither do I. It’s not a big deal, and we don’t celebrate. But I felt like making a cake, and I wanted to do something fun for decoration, so Valentine’s Day was the perfect excuse.

To make the decoration, I rolled out pink marzipan and used a heart shaped cookie cutter to make the hearts.

Then I used a round cookie cutter to make the roses. Press out a bunch of circles and start by rolling up first one quite tight. Then you roll a new circle outside that one, and then another one. It’s a really quick and easy way of making a simple rose.

Obviously this cake can be adapted to suit any occasion, just change the colour of the frosting or the decoration. Maybe blue for a birthday, or yellow for Easter?

Get more cake recipes here >>

Chocolate cake with espresso
Serves 10
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Ingredients
  1. 3 eggs
  2. 450 ml sugar
  3. 250 grams margarine
  4. 600 ml flour
  5. 3 tsp baking soda
  6. 3 tsp vanilla sugar
  7. 3 tbsp cocoa powder
  8. 1 tbsp espresso powder
  9. 250 ml milk
Frosting
  1. 500 grams confectioner's sugar, strained
  2. 200 grams cream cheese
  3. 1 tsp vanilla essence
  4. 50 grams roomtempered butter/margarine
Instructions
  1. Set your oven to 180 degrees C.
  2. Beat eggs and sugar white, use a spatula to scrape down the sides and over the bottom.
  3. Melt the butter. Blend flour, baking soda, vanilla sugar, cocoa powder and espresso powder in a seperate bowl.
  4. Add the dry ingrediens alternately with the milk to the sugar and eggs. Beat well, and scrape down with the spatula.
  5. Spray a bake tin with grease and use a baking paper if you need. If you're making a sheet cake, it should bake for about 20-30 minutes. If you're using a smaller but taller tin, like me, it needs to bake for about 1 hour. Use a cake needle to test to see if it's done.
  6. Let it cool down on a wire rack when it's done. Once it's cool, you can make the frosting. Feel free to use any frosting you prefer, I used this one, and did a rustic version.
Frosting
  1. Blend everything in a kitchen machine until smooth. Once the cake is ready, you can frost it two ways. You can eather just slather it all on at once, but if you do this, there is a good chance you will get crumbs in the frosting. However, if that doesn't bother you, go for it!
  2. If you don't want crumbs, you need to dirty ice it. Spread a thin layer of frosting over the cake. This will bind the crumbs. Let it sit in the fridge until the frosting has hardened. Once it's set, remove the cake and add the rest of the frosting while the cake is still cold. That way the crumbs will stay in the first coating.
  3. Choose your decorations, I went with marzipan hearts and roses. The hears are just rolled out marzipan and then I used a heart shaped cookie cutter. The roses I made from scratch, and I will post a tutorial on this asap.
  4. Then there's only one thing left to do. Eat.
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Let me know what you think!