Description
This Christmas Chocolate Espresso Cake combines rich cocoa with the bold flavor of espresso for a moist and decadent holiday dessert. With simple pantry ingredients and easy steps, this cake offers a festive twist on classic chocolate cake perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to create a uniform dry mix.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until the batter is smooth and well combined.
- Incorporate Espresso and Water: Stir in the boiling water and instant espresso powder carefully until fully incorporated, resulting in a thin, glossy batter.
- Pour Batter: Divide the batter evenly between the two prepared cake pans, spreading it out smoothly.
- Bake: Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting or serving.
Notes
- Make sure to preheat the oven fully before baking to achieve the best rise and texture.
- Use boiling water to help bloom the cocoa and espresso powder, enhancing the cake’s deep chocolate flavor.
- Let the cake cool completely before frosting to prevent melting or sliding.
- This cake pairs beautifully with chocolate ganache, espresso buttercream, or whipped cream toppings.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cake, chocolate espresso cake, holiday dessert, chocolate cake, espresso dessert
