Chocolate Coffee Cake With Espresso
A rich, moist chocolate coffee cake infused with espresso for that perfect buzz—because plain chocolate cake is just too tame.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 tbsp instant espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup brewed espresso cooled
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease the baking pan.
- In a large bowl, mix flour, cocoa powder, sugar, espresso powder, baking soda, and salt.
- In another bowl, whisk together sour cream, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry ingredients, stirring gently.
- Pour in the cooled brewed espresso. Mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (per serving)
- Iron: 10%
- Calcium: 6%
- Magnesium: 8%
- Potassium: 9%
- Vitamin B6: 4%
Additional Notes/Tips
- Use freshly brewed espresso for a bolder flavor.
- Sprinkle extra chocolate chips on top before baking.
- Let the cake cool completely before slicing—if you can wait.