prep time: 40 min | bake time: 22 mins | total time: 3 hrs
If you’ve ever wished your favorite mocha could magically turn into a cake, this Chocolate Espresso Cake will make that dream come true. Rich, moist, and layered with bold flavors, this decadent dessert combines the best of two worlds: deep chocolate and smooth espresso. Imagine fluffy chocolate sponge cake filled with a creamy espresso-infused cream cheese frosting, then finished with a glossy chocolate truffle ganache that melts in your mouth.
This recipe is eggless (with a dairy-free option), making it a versatile treat for any celebration from birthdays and anniversaries to cozy coffee dates at home. Get ready to wow your guests (or just yourself!) with every mocha-kissed bite.
Preheat and prepare pans. Set your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans and line them with parchment paper so the cakes don’t stick.
Make the “buttermilk” In a small bowl, combine the milk and vinegar. Let it sit for 5 minutes it will thicken slightly and look a bit curdled. This helps make the cake soft and tender.
Add the water, oil, and sugar to the soured milk. Whisk everything together until smooth and well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and keeps the cake light and fluffy.
Slowly add the dry ingredients into the wet mixture. Mix gently until just combined don’t over mix or the cake may turn dense.
Divide the batter evenly among the three pans. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans for 10–15 minutes, then carefully transfer them to a wire rack to cool fully. This prevents them from breaking or sticking.
In a medium pot, combine the whipping cream, soft butter, and corn syrup (or honey). Warm it over medium heat until it just starts to simmer – don’t let it boil.
Pour the hot cream mixture over the chopped dark chocolate in a heatproof bowl. Let it sit for about 1 minute so the chocolate starts to melt.
Stir the mixture gently but thoroughly until the ganache is completely smooth, glossy, and lump-free.
Press a piece of plastic wrap directly onto the surface of the ganache. This keeps it from forming a skin while it sets.
Leave the ganache at room temperature for 5–6 hours until it thickens. If you want to speed things up, you can chill it in the fridge, but check frequently so it doesn’t get too hard.
In a mixing bowl, use a stand or hand mixer to beat the cold cream cheese until smooth and creamy. Make sure there are no lumps.
Gradually add the sifted powdered sugar in two parts. Beat after each addition until the mixture is light, fluffy, and smooth.
In a separate bowl, mix the cold whipping cream with instant coffee and vanilla until well combined.
Pour the coffee cream into the cream cheese mixture. Beat everything together until fully combined and the filling holds medium peaks (soft, slightly firm peaks that hold their shape but still bend at the tip).
Put a small dollop of espresso frosting on your cake stand or serving plate. This helps keep the first cake layer in place.
Place the first cake layer on top of the frosting.
Scoop 5-6 spoonfuls of espresso frosting onto the cake and spread it evenly using an offset spatula.
Carefully place the second cake layer on top of the frosted layer. Repeat the frosting step, spreading another 5-6 spoonfuls evenly.
Place the last cake layer on top and press gently so all layers are aligned and secure.
Spread a thin layer of frosting over the entire cake to trap crumbs and create a smooth base. Chill the cake in the refrigerator for about 30 minutes to set this layer.
Once the crumb coat is firm, apply a thicker, even layer of espresso frosting over the cake.
Spread the chocolate truffle ganache over the top and sides of the cake to cover it completely.
Refrigerate the cake for 2–3 hours to let the ganache set. Before slicing, chill the finished cake for at least 30 minutes to make cutting easier and cleaner.
Yes! This chocolate sponge is completely eggless. Vinegar and baking soda work together to create a light, fluffy texture without using eggs.
Yes! The recipe can be made vegan and dairy-free by using plant-based alternatives like non-dairy cream and dairy-free chocolate.
Instant coffee powder works best because it dissolves easily and gives a strong espresso flavor. You can also use espresso powder if you want a bolder coffee taste.
Yes! The espresso cream cheese filling can be made a day in advance. Store it in an airtight container in the fridge, and whip it briefly before using if it becomes too firm.
It’s not recommended. Brewed coffee adds extra liquid that can make the filling too runny. Stick to instant coffee or espresso powder for the best texture and flavor.
The espresso flavor is noticeable but balanced with the sweetness of the cream cheese and chocolate. You can reduce the coffee slightly if you prefer a milder taste.
Keep the finished cake in the refrigerator, covered, for up to 3–4 days. Let it come to room temperature before serving for the best texture and flavor.
Yes! You can freeze individual cake layers or the fully assembled cake. Wrap it tightly or store in an airtight container for up to 2 months, and thaw in the fridge overnight before serving.
There’s nothing quite like the aroma of rich chocolate and bold espresso wafting through your kitchen. This eggless chocolate espresso cake is moist, tender, and full of deep, sophisticated flavor like your favorite café dessert, made at home. Perfect for a cozy weekend treat, special celebrations, or impressing friends with minimal effort, this easy no-egg cake proves that indulgence doesn’t need eggs to shine.
Tried this chocolate espresso cake at home? Snap a photo and tag me @pastrybysaloni—I’d love to see your masterpiece! Whether your cake looks polished or perfectly rustic, sharing your bake could inspire someone else to bring homemade decadence into their kitchen.
Love Eggless Baking? Try These Next:
If you’re craving more eggless dessert recipes, my cookbook Vegan Baking Made Simple is packed with easy, bakery-style cakes, cookies, and breads that rely on fresh ingredients, not fancy tools. Grab your copy on Amazon HERE and keep your kitchen smelling like a cozy, chocolate-filled café all year long.
10 Responses
Dear Saloni, I only have one 8in cake pan – can I bake the batter of in three rounds?
Hello Katja
You can use same the pan three times to bake three layers of cake.
Made this on the weekend – so easy to follow and we finished it so quickly! I adjusted the sweetness to my liking.
Hi Ashi,
Thank you for the feedback!
Can this recipe be used for a sheet cake ?
Yes! You can make a 9×13-inch sheet cake with this recipe.
Tried and it’s moist and lovely though eggless. first time for me to bake an eggless cake. Actually, I made a mistake on the ganache thought it was a drip chocolate over the cake but it still came out very nice as I pour over the chilled cake after crumb coating. Thank you for the recipe. Love to try your other recipes.
Hi Ting,
So happy that you enjoyed the chocolate espresso cake, I hope you try many more recipes!
Will definitely try this cake. Looks delicious!
Thank you Erika