Double-chocolate espresso cake

From Chatelaine
Happy birthday to us! To kick off our anniversary festivities we transformed our four best-ever cakes into stunning (but easy) works of art. Warning: You might start making up reasons to celebrate!

Prep 1 hour
Total 1 hour 35 min
Makes 12 Servings


  • 2 cups
  • all-purpose flour
  • 3/4 cup
  • unsweetened cocoa powder
  • 1 1/2 tsp
  • baking soda
  • 1 tsp
  • baking powder
  • 1/2 tsp
  • salt
  • 3/4 cup
  • unsalted butter, at room temperature
  • 3/4 cup
  • granulated sugar
  • 3/4 cup
  • lightly packed brown sugar
  • 2
  • eggs
  • 2 tsp
  • vanilla
  • 1 1/2 cups
  • buttermilk


  • 1 cup
  • unsalted butter, at room temperature
  • 225-g pkg
  • unsweetened chocolate, chopped and melted
  • 1 tbsp
  • vanilla
  • 1/4 tsp
  • salt
  • 6 cups
  • icing sugar, sifted
  • 1/2 cup
  • milk
  • 1/4 cup
  • espresso, or strong coffee


  • Preheat oven to 350F. Butter 2 8-in. round cake pans and line bottoms with parchment.
  • Sift flour with cocoa, baking soda, baking powder and 1/2 tsp salt into a medium bowl. Beat butter with sugars in a large bowl, with an electric mixer on medium, 3 min. Add eggs, 1 at a time, beating well and scraping down sides of bowl as needed. Beat in 2 tsp vanilla. Reduce speed and beat in one-third of flour mixture, then add half the buttermilk. Repeat additions, ending with flour mixture. Divide batter evenly between pans and smooth tops.
  • Bake in centre of oven until a cake tester inserted in centre of cakes comes out clean, 35 to 40 min. Cool in pans on a rack for 10 min, then turn out onto rack. Remove parchment. Cool completely, about 30 min.
  • Beat 1 cup butter in a large bowl, with an electric mixer on medium, until creamy, 1 min. Add melted chocolate, 1 tbsp vanilla, 1/4 tsp salt and 1 cup icing sugar. Beat for 1 min. Reduce speed and add remaining sugar in 3 parts, alternating with milk and coffee, ending with sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, 1 to 2 min.
  • Assemble by slicing each cake in half horizontally. Set 1 layer on a cake stand, cut-side down. Lay short strips of parchment under edges of cake to protect the stand. Spread cake with 3/4 cup icing, right to edge. Top with another cake layer, cut-side down. Repeat icing and layering with remaining cake layers. Then spread remaining icing on top and around sides of cake, smoothing surface. Refrigerate until icing is firm, about 1 hour. Remove parchment strips. Top with unsprayed edible flowers if desired.


  • Calories 822
  • Protein 8 g
  • Carbohydrates 122 g
  • Fat 39 g
  • Fibre 5 g
  • Sodium 386 mg 
See more at: Chatelaine

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A Part of Julius LLC
Made with in NYC by Julius Choudhury

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Cake Magazine: Double-chocolate espresso cake
Double-chocolate espresso cake
To kick off our anniversary festivities we transformed our four best-ever cakes into works of art. Double-chocolate espresso cake recipe at!
Cake Magazine
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