Double Chocolate Chip Cake with Espresso Cream Cheese Frosting Recipe

Introduction

This Double Chocolate Chip Cake with Espresso Cream Cheese Frosting is a decadent treat for chocolate and coffee lovers alike. Rich, moist chocolate cake layers are studded with espresso morsels and topped with a silky espresso-infused cream cheese frosting. It’s perfect for celebrations or whenever you crave a luxurious dessert.

Ingredients

• For the Cake
• 2/3 C (50g) Cocoa Powder
• 1 1/2 C (175g) Self Rising Flour
• 1 tsp Baking Powder
• 1 stick (113g) Unsalted Butter, softened
• 1 1/4 C (240g) Sugar
• 3 Eggs, room temperature
• 1/3 C (79ml) Milk, room temperature
• 1/3 C (79ml) Water, room temperature
• 2/3 C (125g) Espresso Morsels
• For the Frosting
• 1 stick (113g) Unsalted Butter, softened
• 1 pkg (8oz) Cream Cheese, softened
• 2 3/4 C (400g) Powdered Sugar
• 1 tsp Vanilla
• 2 tsp Instant Espresso, mixed into 4 tsp of water
• 1/4 tsp Salt
• 1/3 C (75g) Crushed Chocolate Covered Espresso Beans, optional topping

Instructions

1. Step 1: Preheat the oven to 350ºF. Grease two 8″ x 3″ round cake pans generously with butter and line the bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together the self rising flour, cocoa powder, and baking powder. Set aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until fluffy.
4. Step 4: With the mixer on low, add the eggs one at a time, mixing well after each addition.
5. Step 5: Pour in the milk and water, mixing on low to medium speed until incorporated.
6. Step 6: Add the flour mixture and mix gently on low speed until just combined. Avoid overmixing.
7. Step 7: Fold in the espresso morsels carefully by hand.
8. Step 8: Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely before frosting.
10. Step 10: For the frosting, in a clean stand mixer bowl with the paddle attachment, beat the softened cream cheese and butter on medium speed until smooth, scraping down the sides midway to remove lumps.
11. Step 11: Add powdered sugar, vanilla, salt, and the prepared instant espresso mixture.
12. Step 12: Switch to the whisk attachment and begin mixing on low to incorporate sugar. Increase speed to high and whisk until stiff peaks form.
13. Step 13: Frost the cooled cake layers as desired. Optionally, sprinkle crushed chocolate covered espresso beans on top for extra texture and flavor.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and evenly mixed frosting.
• Espresso morsels can be substituted with mini chocolate chips if you prefer less coffee flavor.
• For an extra mocha twist, add a teaspoon of instant espresso powder directly to the cake batter.
• If you don’t have self rising flour, substitute with all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. To keep it fresh, place the cake in an airtight container or cover it with plastic wrap. Before serving, allow the cake to sit at room temperature for about 30 minutes for the frosting to soften. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the self rising flour with a gluten-free flour blend that includes baking powder and salt for similar results. Be sure to test the blend you choose for baking purposes to maintain texture.

What can I use instead of instant espresso powder?

If you don’t have instant espresso powder, you can substitute with strong brewed coffee concentrated by reducing the amount slightly, but keep in mind the frosting may be a bit thinner. Alternatively, a bit of cocoa powder can add depth without the coffee flavor.

Double Chocolate Chip Cake with Espresso Cream Cheese Frosting Recipe

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4.8 from 67 reviews

This Double Chocolate Chip Cake with Espresso Cream Cheese Frosting is a decadent, moist chocolate cake layered with rich espresso morsels and topped with a smooth, tangy cream cheese frosting infused with espresso. The optional crushed chocolate-covered espresso beans add a delightful crunchy texture, making this cake perfect for coffee and chocolate lovers alike.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 2/3 C (50g) Cocoa Powder
• 1 1/2 C (175g) Self Rising Flour
• 1 tsp Baking Powder
• 1 stick (113g) Unsalted Butter, softened
• 1 1/4 C (240g) Sugar
• 3 Eggs, room temperature
• 1/3 C (79ml) Milk, room temperature
• 1/3 C (79ml) Water, room temperature
• 2/3 C (125g) Espresso Morsels

For the Frosting

• 1 stick (113g) Unsalted Butter, softened
• 1 pkg (8oz) Cream Cheese, softened
• 2 3/4 C (400g) Powdered Sugar
• 1 tsp Vanilla Extract
• 2 tsp Instant Espresso, mixed into 4 tsp of water
• 1/4 tsp Salt
• 1/3 C (75g) Crushed Chocolate Covered Espresso Beans (optional topping)

Instructions

1. Prep the Cake Pans: Preheat the oven to 350ºF (175ºC). Generously grease two 8″ x 3″ round cake pans with butter and line the bottom with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the self-rising flour, cocoa powder, and baking powder until fully combined. Set aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and sugar together until light and fluffy.
4. Add Eggs: With the mixer on low speed, add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Add Liquids: Pour in the milk and water, mixing on low to medium speed until blended evenly into the batter.
6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined to avoid overmixing.
7. Fold in Espresso Morsels: Gently fold the espresso morsels into the batter to distribute them evenly.
8. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: After removing from the oven, let the cakes cool in the pans for 5 minutes, then turn out onto wire racks to cool completely before frosting.
10. Make the Frosting: In a stand mixer with the paddle attachment on medium speed, cream together the softened cream cheese and butter. Scrape down the bowl halfway through to ensure smoothness.
11. Add Frosting Ingredients: Add powdered sugar, vanilla extract, instant espresso mixed with water, and salt to the bowl.
12. Whisk Frosting: Switch to the whisk attachment, start on low speed to incorporate sugar gently, then increase to high speed and whisk until stiff peaks form for a light and fluffy texture.
13. Frost the Cake: Spread the espresso cream cheese frosting evenly over the cooled cake layers. Optionally, sprinkle the top with crushed chocolate-covered espresso beans for added texture and flavor.

Notes

• Ensure all ingredients, especially eggs, milk, and water, are at room temperature to achieve the best cake texture.
• Do not overmix the batter once the flour is added to prevent a dense cake.
• The espresso morsels add an intense coffee flavor; substitute with regular chocolate chips if preferred.
• For extra flavor, chill the frosting slightly before spreading to achieve a firmer finish.
• The crushed chocolate-covered espresso beans are optional but enhance both visual appeal and crunch.

Keywords: Double Chocolate Cake, Espresso Cake, Cream Cheese Frosting, Coffee Dessert, Chocolate Cake, Espresso Morsels, Chocolate Espresso Cake