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Dark chocolate espresso cake

Dark Chocolate Espresso Cake

This Dark Chocolate Espresso Cake with Blueberries & Mint is a rich, moist, and flavorful dessert layered with a lightly sweet cocoa cream cheese frosting. Enhanced with a touch of espresso powder to deepen the chocolate flavor, the cake is finished with a fresh garnish of blueberries and mint for a vibrant, elegant touch.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12 People
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 1¾ cup All-purpose flour
  • ¾ cup Unsweetened cocoa power preferably Dutch-processed
  • 1½ tsp Baking power
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup Granulated sugar
  • 1 cup Brown sugar packed
  • 2 Large eggs
  • 1 cup Whole milk
  • ½ cup Vegetable oil or avocado oil
  • 2 tsp Vanilla extract
  • 1 tbsp Instant espresso powder
  • 1 cup Boiling water
For the Frosting
  • 8 oz Cream cheese softened
  • ½ cup Butter softened
  • 2 cups Powdered sugar
  • 2 tbsp Unsweetened cocoa powered
  • 1 tsp Vanilla
  • Pinch of salt
For the Garnish
  • Fresh blueberries
  • Fresh mint

Equipment

  • 2 8-inch round cake pans
  • Mixing bowls
  • Electric or stand mixer
  • Measuring cups and spoons
  • Whisk and rubber spatula
  • Shifter or fine mesh strainer
  • Spatula or butter knife for frosting

Method
 

  1. Preheat oven to 350°F (175°C).
    Grease and flour two 8-inch round cake pans.
  2. Mix dry ingredients:
    In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Combine wet ingredients:
    In another bowl, whisk together the granulated sugar, brown sugar, eggs, milk, oil, vanilla, and espresso powder until smooth.
  4. Combine:
    Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Add boiling water:
    Slowly pour in the boiling water (the batter will be thin). Mix gently until smooth.
  6. Bake:
    Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool:
    Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Make frosting:
    Beat the cream cheese and butter until light and fluffy. Add powdered sugar, 2 tablespoons of cocoa powder, vanilla, and salt. Beat until smooth and creamy.
  9. Frost:
    Once the cakes are completely cooled, frost the top of one layer, stack the second layer on top, and frost the top and sides of the cake.
  10. Garnish:
    Decorate the cake with fresh blueberries and mint leaves just before serving for a fresh, vibrant finish.