Print

Decadent Dark Chocolate Espresso Layer Cake with Salted Caramel Drip

dark chocolate espresso layer cake - featured image
Print Recipe

A rich and glossy dark chocolate espresso layer cake topped with a smooth salted caramel drip, perfect for celebrations or cozy nights.

Ingredients

  • All-purpose flour – 2 ½ cups (315g), sifted
  • Unsweetened cocoa powder – ¾ cup (75g), preferably Dutch-processed
  • Baking powder – 1 ½ tsp
  • Baking soda – 1 ½ tsp
  • Fine sea salt – 1 tsp
  • Granulated sugar – 2 cups (400g)
  • Large eggs – 3, room temperature
  • Whole milk – 1 cup (240ml), warmed slightly
  • Brewed espresso or strong coffee – 1 cup (240ml)
  • Vegetable oil – ½ cup (120ml)
  • Pure vanilla extract – 2 tsp
  • Unsalted butter – 1 cup (227g), softened (for frosting)
  • Powdered sugar – 4 cups (480g), sifted
  • Espresso powder – 2 tbsp, dissolved in 1 tbsp hot water
  • Heavy cream – 2-4 tbsp (for frosting)
  • Vanilla extract – 1 tsp (for frosting)
  • Granulated sugar – 1 cup (200g) (for caramel)
  • Unsalted butter – 6 tbsp (85g), cubed (for caramel)
  • Heavy cream – ½ cup (120ml), warmed (for caramel)
  • Flaky sea salt – 1 tsp (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk eggs and sugar until slightly pale. Add warmed milk, brewed espresso, vegetable oil, and vanilla extract. Mix well but do not overbeat.
  4. Gradually add dry ingredients to wet mixture, folding gently or mixing on low speed until just combined. Batter will be thin.
  5. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick comes out with moist crumbs. Rotate pans halfway through baking.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely (about 1 hour).
  7. For espresso buttercream: Beat softened butter until fluffy (~3 minutes). Gradually add powdered sugar alternating with espresso liquid. Beat until smooth. Add heavy cream to adjust consistency. Stir in vanilla extract.
  8. For salted caramel drip: In saucepan over medium heat, melt sugar while stirring constantly until amber (7-10 minutes). Remove from heat, whisk in butter until melted, then slowly add warm cream. Stir until smooth. Cool slightly and sprinkle flaky sea salt.
  9. Assemble cake: Place one layer on serving plate. Spread thick layer of buttercream on top. Add second layer and cover entire cake with thin crumb coat. Chill 20 minutes.
  10. Apply final smooth layer of frosting. Once frosting is firm but not cold, spoon salted caramel over edges to drip down naturally. Pour remaining caramel on top and spread gently. Chill briefly to set caramel.

Notes

Use fresh espresso or dissolve espresso powder in hot water for best flavor. Avoid overmixing batter to keep cake tender. Make caramel while cakes bake to save time. Warm caramel gently if it thickens before dripping. Chill cake layers completely before frosting to prevent melting buttercream. For gluten-free option, substitute all-purpose flour with 1:1 gluten-free baking flour.

Nutrition

Keywords: dark chocolate cake, espresso cake, salted caramel drip, layered cake, chocolate espresso cake, buttercream frosting, celebration cake

Find it online: https://sweetstirring.com/decadent-dark-chocolate-espresso-layer-cake-recipe-with-salted-caramel-drip-easy-step-by-step-guide/