Chocolate Espresso Cake (Rich Mocha Sheet Cake or Cupcakes)
This chocolate espresso cake is rich, moist, and full of deep mocha flavor. The espresso enhances the chocolate without making the cake taste like coffee. Bake it as a sheet cake or cupcakes, and enjoy a soft, decadent chocolate cake that stays moist for days.
Ingredients
- 2 cups flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup expresso coffee
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 2 eggs
Instructions
- Preheat the oven to 350℉.
- Brew your espresso coffee (or strong coffee).
- In a bowl add the dry ingredients and mix well.
- Mix in the milk, vegetable oil and coffee.
- Add the eggs and vanilla.
- The batter will seem like a soup or melted milk shake consistency.
- Scrap down the bowl and mix to ensure it is incorporated.
- Spray your baking sheet with non-stick spray.
- Pour the batter onto the baking sheet and place into the oven.
- Bake 30-35 minutes, until the toothpick comes out clean.
- Remove and allow to cool, unless using our cooked frosting, it needs to be warm.
- Frost and serve.
Video
Notes
This cake rises a LOT, make sure you give it room to expand at LEAST 50%.
Do not fill a pan to the top, it will overflow.
If you are making our boiled frosting, you will want to put the frosting on when it is warm, so it's easiest to spread around the cake.
If you do not have espresso coffee, use a strong coffee or instant espresso.
Cover the cake with plastic wrap to keep it moist and delicious.