There are two kinds of people: those who think that chocolate cake deserves to have its own food group and those who are apprehensive of the rich dessert because they vividly remember when the kid from “Matilda” was forced to finish a mountain of it. If you’re the former, you’ve come to the right place, because it’s a chocolate cake party up in here. And the special guest is none other than the pleasantly bitter espresso powder, which intensifies the cake’s chocolate flavor. You don’t have to brew a shot of espresso using the best store-bought espresso beans to upgrade the classically sweet cake, though we don’t see why not. You have two options to easily make an espresso chocolate cake: You could blend espresso powder into the batter before baking for a fuller flavor, or treat it as an indulgent addition to the frosting, or both, of course.
To add espresso powder to the cake itself, cream butter in a stand mixer, taking care to stop every now and then to dust in some sugar to really tie it all together. Then, use condensed milk to whip up the silkiest buttercream frosting. Stir in vanilla bean paste and instant espresso afterward to deepen the cocoa powder’s flavor, and sneak a few fingerfuls of the frosting here and there (highly recommended) to taste test. Generously slather the finished product onto your espresso chocolate cake for a smooth, silky texture and a sweet, slightly toasted undertone. And if you want to ditch the simplicity and go for a grander route, you totally can, too.
How to dress your espresso chocolate cake to the nines
Is your espresso chocolate cake looking a bit bland? You can elevate its look (and flavor) by sprinkling chocolate chips on top — and you don’t even have to be modest about it. A touch of cinnamon wouldn’t hurt, too, especially if you adore its complex notes. Nuts like roasted (or sliced) almonds, coffee beans (for decoration, unless you opt for the chocolate-coated snack, so use sparingly), as well as fresh fruits like strawberries are all good options as well.
Alternatively, for a fanciful touch, bring out the big guns by adding edible flowers to your dessert. Be careful which ones you add, though, as some taste minty or grassy, which may not mesh well with the cake’s coffee and chocolate notes. Meanwhile, there are options like violets or honeysuckle that taste more sweet than anything else, especially when paired with already strong flavors — and that’s totally fine if you want to use edible flowers primarily for the aesthetics. Otherwise, hibiscus is a nice option that can lighten up other bold flavors with its pop of zest. Lavender is a great choice, too, especially considering its popularity as a coffee syrup.
But for the ultimate festive and whimsical twist, you can even add a dash of sprinkles, reminiscent of your birthday party from childhood to not only liven up the dessert’s taste, but also its dark hues. Whether it’s for a celebration or simply because you crave it, your espresso chocolate cake calls for a beautiful, show-stopping look that will make the experience of eating it better with every bite.
