Ingredients:


For the Cake:

  1. 1 and 3/4 cups all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 2 cups granulated sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup buttermilk, at room temperature
  8. 1/2 cup vegetable oil
  9. 3 large eggs, at room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup freshly brewed strong coffee or espresso, at room temperature

For the Espresso Syrup:

  1. 1/2 cup granulated sugar
  2. 1/2 cup water
  3. 2 tablespoons instant espresso powder or instant coffee

For the Espresso Buttercream Frosting:

  1. 1 cup unsalted butter, at room temperature
  2. 4 cups powdered sugar
  3. 1/4 cup milk or cream
  4. 2 tablespoons instant espresso powder or instant coffee
  5. 1 teaspoon vanilla extract

For Garnish (optional):

  1. Chocolate-covered coffee beans
  2. Cocoa powder for dusting

Instructions:

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.


In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.


In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.


Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the freshly brewed coffee or espresso, mixing until the batter is smooth.


Divide the batter evenly among the prepared cake pans. Tap the pans on the counter to remove any air bubbles.


Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


While the cakes are baking, prepare the espresso syrup. In a small saucepan, combine the sugar, water, and instant espresso powder or instant coffee. Cook over medium heat, stirring frequently, until the sugar is dissolved. Remove from heat and let the espresso syrup cool completely.


Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.


While the cakes are cooling, prepare the espresso buttercream frosting. In a large mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, milk or cream, instant espresso powder or instant coffee, and vanilla extract. Beat on low speed until the ingredients are combined, then increase the speed to medium and beat for 2-3 minutes until the frosting is light and fluffy.


Once the cakes are completely cooled, use a toothpick or skewer to poke holes all over the cakes. Brush the espresso syrup over the cakes, allowing it to soak into the holes.


Place one layer of cake on a serving plate. Spread a layer of espresso buttercream frosting over the top of the cake. Repeat with the second and third layers.


Use the remaining espresso buttercream frosting to frost the sides and top of the cake.


If desired, garnish the cake with chocolate-covered coffee beans and dust with cocoa powder.


Slice and serve the scrumptious Chocolate Espresso Cake, and enjoy the rich flavors of chocolate and espresso combined in a delightful dessert!