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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/double-chocolate-chip-cake-with-espresso-cream-cheese-frosting-recipe/