Espresso Chocolate Cake
Servings 12
Ingredients
- 2 boxes chocolate cake mix + required mix-ins oil, water, eggs
- 2 tbsp espresso powder
Frosting
- 1 cup butter 2 sticks, softened
- 4- 5 cups confectioners sugar
- 4 Tbsp cocoa
- 1 tsp vanilla
- 5 Tbsp milk
- ¼ teaspoon salt
- 1 tsp espresso powder
Topping
- Chocolate shavings
- Chocolate covered espresso beans
Instructions
Cake
- Combine each box of cake mix, ingredients called for on the box & 1 tbsp espresso powder per box mix & bake to package directions using 9" cake pans (you should have 4 layers when done)
- Allow to cool to room temperature & then place in freezer overnight
Frosting
- In a medium bowl combine butter, confectioners sugar, cocoa, vanilla, milk, espresso powder & salt & beat for 5-7 minutes until light and fluffy.
- You can add more confectioners sugar to thicken and stiffen up frosting or more milk to thin frosting out depending on use.
Assemble
- Take the first layer of cake & place on serving plate
- Carefully slice the domed part of the cake off to make a flat layer
- Place frosting in a large piping bag fitted with a wide round tip
- Pipe frosting in concentric circles over the top of the cake - no need to smooth out
- Add next layer on top of the frosting & level off the top the same way you did the first
- Continue piping on frosting in between layers & adding more layers & leveling
- Once you have assembled all your filled layers - pipe on frosting around the top & sides in thin lines.
- Smooth out with an offset spatula - it's okay for this not to be completely covered, it's just the crumb coat
- Return cake to the freezer & let freeze overnight
- The next day, remove cake from freezer & add another layer of frosting in the same manner you did the crumb coat but making sure you have fully coated the entire cake
- Top with chocolate shavings & chocolate covered espresso beans.
- Store in the refrigerator but remove several hours before serving so the frosting softens
- Enjoy!