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Black Cocoa Chocolate Espresso Cake. My new favorite cake recipe! Deep, dark, delicate crumbed chocolate cake enrobed in a blanket of rich, creamy espresso cream cheese frosting. | thesugarcoatedcottage.com

Black Cocoa Chocolate Espresso Cake

Stacey Thimmes - The Sugar Coated Cottage
Black Cocoa Chocolate Espresso Cake. Deep, dark, moist and delicious chocolate cake enrobed in a blanket of creamy espresso cream cheese buttercream.
4.5 from 6 votes
Prep Time 20 mins
Cook Time 42 mins
Total Time 1 hr 2 mins
Course Dessert
Cuisine Cake
Servings 1 - 7 inch cake


  • CAKE:
  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 1/4 cup + 2 Tbsp cocoa powder
  • 1/4 cup + 2 Tbsp black cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 Tbsp vanilla paste
  • 1 1/4 cup brewed coffee cooled.
  • 12 oz cream cheese softened
  • 1 1/2 cup butter softened
  • 4 1/2 tsp espresso powder
  • 3 Tbsp Kahlua coffee liqueur
  • 3 lb powdered sugar


  • Pre heat oven to 350 degrees F
  • Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.
  • In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.
  • In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.
  • With mixer on low slowly pour the liquids into the dry ingredients.
  • Switch up to medium speed, mix until well combined.
  • Pour evenly into prepared pans.
  • Bake 38-42 minutes or until toothpick inserted comes out clean.
  • Cool completely.
  • Cream butter and cream cheese until light and fluffy.
  • Add the espresso powder, continue mixing.
  • Slowly add in the powdered sugar one spoonful at a time.
  • Add in the Kahlua, continue mixing for about 2-3 minutes until frosting is creamy and smooth.
  • Cut off the round tops of cakes if need be.
  • Cut each cake horizontally to make a total of 4 layers.
  • Lay first cake layer on cake plate/board (add a bit of frosting underneath to hold the cake in place).
  • Spread or pipe a layer of frosting making sure to go to the edges, repeat with the remaining 3 layers.
  • With remaining frosting coat the sides of the cake using offset spatula.
  • Pipe shell border around the bottom, I used piping tip Wilton 2D.
  • Pipe decoration on the top, I used piping tip Wilton 2D. I did a shell border around the outside perimeter, then repeated by alternating the direction working my way inward toward the center of the cake.
  • Sprinkled with Wilton gold sugar pearls.
  • Keep cake in cool dry place until serving, can be refrigerated.
Tried this recipe?Let us know how it was!