Chocolate Espresso Gateau Cake
A light, airy chocolate cake topped with a rich, creamy frosting a lots of espresso flavors.
Servings: 12
Ingredients
Chocolate Espresso Gateau Cake
- 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
Chocolate Espresso Cream Frosting
- 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)
Instructions
Chocolate Espresso Gateau Cake
- Preheat your oven to 350 degrees
- Prepare two 9 inch cake pans by lightly greasing and lining the bottoms with parchment paper. Set aside for now
- Combine 9 ounces of cake flour, 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 in a large mixing bowl
- Add 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, 1 tablespoon of vanilla extract into the dry ingredients and mix until fully combined
- Add 1 cup of hot freshly brewed coffee and careful mix until the batter is smooth and thin
- Divide the batter between two prepared 9 inch round cake pans
- Tap the cake pans on the counter top to work any air bubbles to the surface
- Bake on a center rack at 350 degrees for 30-35 minutes or until a toothpick comes out from the center of the cake clean
- Transfer the pans onto a cooling rack for 5 minutes before transferring the cakes directly onto the cooling rack to cool completely
Chocolate Espresso Cream Frosting
- Whip 8 ounces of room temperature cream cheese in a stand mixer or large bowl using an electric hand mixer until it is smooth and creamy
- Add 1/2 cup of room temperature butter and whip until combined
- Add 1/2 cup of cocoa powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of espresso powder and a pinch of salt and mix to combine
- Gradually add 2 cups of confectioners sugar while mixing on low speed
- If the frosting becomes too tight, add a few tablespoons of heavy cream until you achieve your desired consistency
- Taste and add the remaining confectioners sugar if you want the frosting to be sweeter
Assembly
- Use the chocolate espresso cream frosting to frost the cooled cakes
- Garnish with semi-sweet chocolate shavings
- Store in an airtight container at room temperature