Perfect Barefoot Contessa Chocolate Espresso Cake Recipe for Bliss

A barefoot contessa chocolate espresso cake represents the ultimate indulgence for serious chocolate lovers seeking something extraordinary.

Deep, complex flavors merge seamlessly in this decadent dessert that transforms ordinary ingredients into something magical.

Rich cocoa notes dance elegantly with robust coffee undertones, creating a sensory experience that captivates from the first bite.

Dark, luxurious, and intensely satisfying, this cake elevates traditional chocolate recipes with its sophisticated profile.

Professional bakers and home cooks alike appreciate its straightforward preparation and impressive results.

The remarkable balance between bitter espresso and sweet chocolate creates an irresistible harmony that tantalizes discerning palates.

Each slice promises a moment of pure culinary bliss that leaves you craving another bite: prepare to be amazed.

Key Ingredients for Chocolate Espresso Cake

• All-Purpose Flour: A classic pantry staple that provides structure and texture to the cake.
• Cocoa Powder: Rich dark powder that delivers deep chocolate flavor and dark color.
• Bicarbonate of Soda: Essential leavening agent that helps the cake rise and become light.

• Butter, Caster Sugar, Light Brown Sugar: Classic combination that creates a tender, moist cake with rich sweetness.
• Eggs: Binding agent that provides structure and richness to the cake.
• Vanilla Extract: Adds warm, aromatic flavor that enhances the chocolate notes.
• Brewed Espresso or Coffee: Intensifies chocolate flavor and adds depth to the cake.

• Butter, Cocoa Powder: Creamy base that creates a rich, smooth chocolate buttercream.
• Icing Sugar: Provides sweetness and helps create smooth, spreadable frosting.
• Milk: Helps adjust frosting consistency and adds softness.
• Vanilla Extract: Rounds out the flavor of the buttercream.

• Chocolate-Covered Espresso Beans: Optional decorative topping that adds crunch and intense coffee flavor.
• Chopped Chocolate Chunks: Alternative garnish that provides texture and extra chocolate richness.

Step-by-Step for Chocolate Espresso Cake

Step 1: Prepare Oven And Baking Pans

Warm oven to 350°F (180°C). Grease two 8-inch cake pans. Line bottoms with parchment paper for easy removal.

• Butter or cooking spray
• Parchment paper

Step 2: Mix Dry Ingredients

Combine flour mixture in medium bowl.

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Step 3: Cream Butter And Sugars

Beat butter and sugars in large mixing bowl until light and fluffy. Use electric mixer on medium speed for best results.

• Unsalted butter
• Granulated sugar
• Brown sugar

Step 4: Incorporate Eggs And Vanilla

Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract until smooth.

• Eggs
• Vanilla extract

Step 5: Blend Dry And Wet Mixtures

Slowly add dry ingredients to wet mixture. Mix gently until just combined. Do not overmix.

Step 6: Add Espresso Liquid

Pour brewed espresso into batter. Stir until liquid is evenly distributed. Batter will appear slightly thin.

Step 7: Bake Cake Layers

Divide batter equally between prepared pans. Tap pans gently to remove air bubbles. Bake for 25-30 minutes until toothpick comes out clean.

Step 8: Cool Cake Layers

Let cakes rest in pans for 10 minutes. Transfer to wire rack and cool completely.

Step 9: Prepare Chocolate Frosting

Whip butter and cocoa powder until smooth. Gradually add powdered sugar and milk.

• Butter
• Cocoa powder
• Powdered sugar
• Milk
• Vanilla extract

Step 10: Assemble And Frost Cake

Place first cake layer on serving plate. Spread frosting evenly. Add second layer. Cover entire cake with remaining frosting.

Step 11: Decorate And Serve

Garnish with chocolate-covered espresso beans or chocolate chunks. Slice and serve with coffee.

Expert Tips for Chocolate Espresso Cake

• Brew Bold Flavor: Choose a high-quality espresso powder to enhance the deep chocolate notes in the cake.
• Elevate Mixing Technique: Cream butter and sugar thoroughly until light and fluffy for a more tender crumb.
• Master Chocolate Selection: Use premium dark chocolate with at least 60% cocoa content for rich, intense flavor.
• Prevent Dry Edges: Line cake pan with parchment paper and grease sides to ensure easy release and even baking.
• Glaze Like a Pro: Warm the frosting slightly to create a smooth, glossy finish that drapes beautifully over the cake.

Smart Storage for Chocolate Espresso Cake

• Airtight Preservation: Seal the cake in a high-quality, leak-proof container with a tight-fitting lid to lock in moisture and prevent flavor absorption from other refrigerated items. This method maintains the cake's rich espresso and chocolate notes while keeping its texture soft and delectable.
• Freezer Protection: Carefully wrap individual slices or the entire cake in quality plastic wrap, creating a snug barrier against freezer burn. Double-layer with aluminum foil for extra protection, ensuring the cake remains fresh and prevents ice crystals from compromising its delicate texture. Store flat in the freezer for maximum preservation of taste and structure.
• Room Temperature Strategy: Keep the cake covered at room temperature for short-term storage, using a cake dome or plastic wrap. Consume within 2-3 days to enjoy peak flavor and prevent potential moisture loss or staleness.

Innovative Spins on Chocolate Espresso Cake

• Mocha Almond Infusion: Replace half the all-purpose flour with almond flour and sprinkle sliced almonds between cake layers for added crunch and nutty flavor.
• Salted Caramel Chocolate Kick: Drizzle homemade salted caramel sauce between cake layers and on top, creating a rich and decadent dessert experience.
• Mexican Chocolate Edition: Add ground cinnamon and a pinch of cayenne pepper to the cake batter for a warming, spicy chocolate profile that tingles the taste buds.
• Coffee Liqueur Enhancement: Brush each cake layer with coffee liqueur before frosting to intensify the espresso notes and create a more adult-oriented dessert.

Parting Thoughts on Chocolate Espresso Cake

Rich chocolate and deep espresso notes dance together in Barefoot Contessa’s masterpiece, creating an indulgent dessert that whispers culinary elegance.

Layers of moist chocolate cake embrace intense coffee undertones, promising a sensory experience beyond ordinary confections.

Creamy buttercream frosting envelops each slice with luxurious smoothness, inviting coffee enthusiasts and chocolate lovers into a world of pure gastronomic pleasure.

Complex flavor profiles intertwine, delivering a sophisticated dessert that celebrates bold ingredients with remarkable balance.

Chocolate-covered espresso beans add dramatic texture and intense coffee crunch to this remarkable dish.

Passionate bakers and dessert connoisseurs: share this mesmerizing recipe, comment with enthusiasm, and spread deliciousness across social media platforms – your culinary adventure awaits!

Fall for Bold Chocolate Espresso Cake

• Intensify Coffee Flavor: This cake delivers a bold espresso punch that transforms an ordinary chocolate cake into a rich, sophisticated dessert perfect for coffee lovers.
• Quick and Easy Baking Method: The straightforward recipe allows even novice bakers to create a professional-looking cake with minimal complicated steps, making it accessible and stress-free.
• Decadent Texture and Moisture: The thin batter ensures an incredibly moist cake with a tender crumb that melts in your mouth, creating a luxurious eating experience that feels indulgent yet not heavy.
• Versatile Celebration Cake: Ideal for special occasions like birthdays, dinner parties, or coffee-themed gatherings, this cake offers a sophisticated twist on classic chocolate cake that impresses guests with its complex flavor profile.

Barefoot Contessa Chocolate Espresso Cake Recipe

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4.7 from 23 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Ina Garten’s chocolate espresso cake delivers rich, complex flavors that dance between deep cocoa and bold coffee notes. Silky ganache and intense espresso create an elegant dessert guaranteed to delight chocolate enthusiasts with its sophisticated, indulgent profile.

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Ingredients

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Main Ingredients:

• 250 grams (2 cups) plain flour
• 50 grams (½ cup) unsweetened cocoa powder
• 100 grams (1 cup) unsweetened cocoa powder
• 225 grams (1 cup) unsalted butter
• 170 grams (¾ cup) unsalted butter
• 3 large eggs

Sugars and Sweeteners:

• 200 grams (1 cup) caster sugar
• 100 grams (½ cup) light brown sugar
• 560 grams (4 ½ cups) icing sugar (powdered sugar)

Liquid and Flavor Enhancers:

• 240 milliliters (1 cup) freshly brewed espresso or strong coffee
• 120 milliliters (½ cup) whole milk
• 1 ½ teaspoons bicarbonate of soda (baking soda)
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 180°C (350°F). Carefully coat two 20-centimeter (8-inch) cake pans with butter and line with parchment paper for easy release.
2. Sift together flour, cocoa powder, and bicarbonate of soda in a medium mixing bowl, ensuring a smooth, lump-free dry mixture. Set aside for later incorporation.
3. Using an electric mixer, cream butter with caster sugar and light brown sugar until the mixture becomes pale, airy, and significantly increased in volume.
4. Incorporate eggs individually into the butter-sugar mixture, mixing thoroughly after each addition. Blend in vanilla extract to enhance the aromatic profile.
5. Gradually fold the prepared dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain the cake’s delicate texture.
6. Pour the brewed espresso or strong coffee into the batter, stirring until the liquid is completely integrated. The mixture will appear slightly runny, which is perfectly normal.
7. Distribute the batter evenly between the prepared cake pans, gently tapping the pans on the counter to eliminate potential air bubbles.
8. Position the pans in the preheated oven and bake for 25-30 minutes. Test for doneness by inserting a clean skewer into the center – it should emerge without any wet batter.
9. Allow the cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature completely.
10. For the buttercream, whip butter and cocoa powder together until they form a smooth, consistent mixture.
11. Gradually introduce powdered sugar, alternating with milk, and incorporate vanilla extract. Whip the frosting until it becomes light, fluffy, and spreadable.
12. Place the first cake layer on a serving plate, spreading a generous layer of buttercream across the top surface.
13. Carefully position the second cake layer, then generously coat the entire cake with remaining frosting, using a spatula to create smooth, even surfaces.
14. Embellish the cake with chocolate-covered espresso beans or finely chopped chocolate chunks for an elegant finishing touch.

Notes

• Mix ingredients gently to maintain the cake’s delicate, airy structure, preventing tough or dense results.
• Grab measuring tools like spoons and cups for precise flour and ingredient measurements, ensuring consistent baking success.
• Allow eggs and butter to reach room temperature before mixing, helping them blend smoothly and create a more uniform batter.
• Test cake doneness by inserting a clean toothpick into the center; a spotless pick means your cake is perfectly baked.
• Wait patiently for the cake to cool completely before adding frosting, preventing melting and maintaining beautiful decoration.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks, Drinks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 1,000
• Sugar: 70g
• Sodium: 500mg
• Fat: 70g
• Saturated Fat: 45g
• Carbohydrates: 90g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 250mg