Description
Homemade chocolate espresso cake topped with a chocolate buttercream with a touch of espresso and sprinkles.
Ingredients
Units
Scale
- 1 cup unsalted butter, cut into pieces, with additional for buttering pan
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoon pure vanilla extract
- 2 teaspoons espresso powder
FOR THE FROSTING
- 1 cup butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups confectioner sugar
- 1/2 cup low fat milk
- 2 teaspoons vanilla extract
- 2 tablespoons espresso powder
Instructions
- Heat oven to 350º F..
- Butter a 9×13 pan and sprinkle with a bit of cocoa powder.
- Place flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt in a large bowl and whisk together.
- In a small saucepan, combine the butter and 1 cup water; bring to a boil. Add to the flour mixture and mix until combined. Beat in the eggs, one at a time, then stir in sour cream and vanilla.
- Pour batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan completely.
- Frosting:
- Place cocoa and butter into the bowl of stand mixer and cream until smooth.
- Add sugar and milk to cocoa mixture, adding 1 cup of sugar and 1 tablespoon of milk at a time. Once combined, turn the mixer up to high speed for about a minute. Add vanilla and espresso powder and mix until light and whipped in texture.
- Frost, cooled cake and add sprinkles if desired.
Notes
You can divide batter into 2 8″ cake pans if you wish to make a layer cake.
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 grams
- Calories: 527
- Sugar: 52
- Sodium: 321
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 70
- Fiber: 2
- Protein: 5
- Cholesterol: 89