Espresso Chocolate Chip Cake
Ingredients
The cake
-
2 and 2/3
cups
cake flour
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
salt
-
¾
cup
unsalted butter
-
5
teaspoons
espresso powder
-
1 and ¾
cups
granulated sugar
-
4
large
egg whites
-
½
cup
sour cream
-
2
teaspoons
pure vanilla extract
-
2/3
cup
whole milk
-
1/3
cup
brewed strong black coffee
-
1 and 1/4
cups
mini chocolate chips
Coffee Buttercream
-
1 and 1/4
cups
unsalted butter
-
2 and 1/2
teaspoons
espresso powder
-
5
cups
sifted confectioners’ sugar
-
1/3
cup
heavy cream or whole milk
-
2
teaspoons
pure vanilla extract
-
1/8
teaspoon
salt
-
optional
chocolate covered espresso beans for garnish
Instructions
- Preheat the oven and prepare the cake pans with parchment paper.
- Whisk together the dry ingredients for the cake.
- Beat the butter, espresso powder, and sugar until creamy, then add egg whites, sour cream, and vanilla.
- Combine the dry ingredients with the wet mixture, adding milk and coffee gradually.
- Fold in the chocolate chips and pour the batter into the prepared pans.
- Bake the cakes until a toothpick comes out clean, then cool in the pans before transferring to a wire rack.
- Prepare the frosting by beating the butter and espresso powder, then add the confectioners' sugar, cream, vanilla, and salt.
- Assemble the cake by layering and frosting each layer, then refrigerate before slicing.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
3g
Sodium
300mg
Cholesterol
30mg
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