Chocolate Espresso Gateau Cake

Name: Chocolate Espresso Gateau Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 9 ounces of cake flour (approx. 2 1/4 cups); 2 cups of granulated sugar; 3/4 cup of unsweetened cocoa powder; 2 teaspoons of baking powder; 1 1/2 teaspoons of baking soda; 1 teaspoon of salt; 2 teaspoons of espresso powder; 1 cup of whole milk buttermilk; 1/2 cup of vegetable oil; 2 large eggs; 1 tablespoon of vanilla extract; 1 cup of freshly brewed coffee, hot; 8 ounces of cream cheese, room temperature; 1/2 cup of butter, room temperature; 1/2 cup of unsweetened cocoa powder; 1 teaspoon of vanilla extract; 1/2 teaspoon of espresso powder; 4-5 tablespoons of heavy cream; 2-2 1/2 cups of confectioners sugar; a pinch of salt; semi-sweet chocolate shavings (optional garnish)

March 31, 2021

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This chocolate espresso gateau cake is perfectly balanced between rich and delicate, decadent and light, addictive and satisfying. It is really something else….

The cake itself is perfect, but that chocolate espresso cream frosting is thick, creamy and boldly chocolate…. so, also perfect. They pair so well together. The lightness of the cake and the richness of the frosting are a match made in heaven. I highly recommend serving each slice with a tall glass of cold milk or a hot mug of coffee (depending on the mood, of course).

If you have been searching for your new favorite chocolate cake recipe, you just found it.

Let’s get it started…

Begin by weighing out 9 ounces of cake flour. This cake is super light, so it is best to weigh the flour out in order to avoid making the cake dense by adding too much flour. If you do not have a kitchen scale, spoon and level 2 1/4 cups of cake flour instead. In addition to the cake flour, you will need 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of espresso powder, 1 cup of full fat buttermilk, 1/2 cup of vegetable oil, 2 large eggs, 1 tablespoon of vanilla extract and 1 cup of hot freshly brewed coffee.

Combine 9 ounces of cake flour with 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoon of baking soda, 1 teaspoon of salt and 2 teaspoons of espresso powder in a large bowl.

Next, whisk in 1 cup of full fat buttermilk, 1/2 cup of vegetable oil, 2 large eggs and 1 tablespoon of vanilla extract.

Once the ingredients are combined, we are going to add the ingredient that will set this cake above all other chocolate cakes… freshly brewed coffee. Yes, adding 1 cup of hot, freshly brewed coffee helps to create both wonderful flavor and a fabulously light, moist texture that you are going to adore. The batter will be very loose, so do not worry!

Line two 9 inch cake pans with parchment and grease the sides…

Divide the batter evenly between the two prepared cake pans and gently tap them onto your counter top a few times to work any air bubbles out of the batter. Place the cake pans on the center rack of a preheated 350 degree oven and bake for about 35 minutes. The cakes are done when a toothpick inserted into the center of the cake comes out clean.

Once the cakes are baked, transfer the cake pans onto a cooling rack for about 5 minutes. Once the pans have cooled enough to touch, carefully transfer the cakes out of the pans and directly onto the cooling racks so they can cool completely before frosting.

Speaking of frosting, lets make some chocolate espresso cream frosting…

For this frosting, you will need 8 ounces of room temperature cream cheese, 1/2 cup of softened butter, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder, 4-5 tablespoons of heavy cream, 2-2 1/2 cups of confectioners sugar and a pinch of salt.

In a large bowl or the bowl of a stand mixer, whip the room temperature cream cheese until it is smooth and creamy. Add the softened butter and whip until combined. Add the cocoa powder, vanilla extract, salt and espresso powder and whip until fully incorporated.

Slowly add 2 cups of confectioners sugar while mixing on low speed. If the frosting becomes too tight, add a few tablespoons of heavy cream. I usually only use 3 tablespoons total, but you can always add more if you prefer your frosting a little less thick. Once you are happy with the consistency of the frosting, taste and see if you want to add the additional confectioners sugar to make it sweeter.

Once the cakes are fully cooled and the frosting is all whipped up, combine the two and get ready to enjoy the most fabulous chocolate cake ever….

Take a look at that cake. I know that I am lucky enough to know exactly how fabulous it tastes, but even before you taste it, you can just tell by looking at it that it’s going to be a lovely experience.

From the light, airy chocolate espresso cake on through the rich, creamy chocolate espresso frosting, a slice of this cake is something that you deserve soon. So, the next time you are at the grocery store, check to make sure you have everything you need and make yourself this chocolate espresso gateau cake.

You are going to love it.

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