Chocolate Espresso Cake
Chocolate Espresso Cake has become one of my favorite holiday bakes! Ultra moist, deeply fudgy, and boosted with just enough espresso to bring out the chocolate flavor. Inside, you get layers of espresso mascarpone cream, and the whole cake is finished with a silky whipped ganache that ties all those rich, mocha flavors together.
Once the Chocolate Espresso Cake is covered in that decadent whipped ganache, it turns into the sweetest little bûche de Noël. I keep the decorations simple but festive, with sugared cranberries for a pop of sparkle, rosemary sprigs that look like evergreens, and a few meringue mushrooms to give it that whimsical woodland feel. A light dusting of cocoa powder and powdered sugar finishes it off so it truly resembles a cozy holiday Yule log.
If you’re planning your holiday dessert spread, you might also love my Christmas Rice Krispies, Andes Chocolate Mint Brownies, and Mini Basque Cheesecakes.
Why You’ll Love This Easy Bûche de Noël Cake
- Deep, rich chocolate flavor- The espresso really enhances the chocolate flavor, without being over powering.
- Stunning but approachable- It looks like a centerpiece-worthy bûche de Noël, but the method is totally manageable for home bakers.
- No fussy techniques- You get the classic Yule log look without the delicate, break-prone sponge that traditional recipes use. No worrying about cracks, tears, or re-rolling.
- Whimsical finishing touches- Little details like sugared cranberries, rosemary sprigs, and meringue mushrooms give the cake a playful, wintery feel that makes it extra special on a holiday table.
Ingredient Notes
- All-purpose flour- Spoon the flour into your measuring cup and level it off for accuracy. This ensures your cake isn’t too dense.
- Dutch-processed cocoa powder- Adds a deep chocolate flavor. Cacao Barry Cocoa Powder 100% Cocoa Extra Brute is the one I use. It’s a bit pricey, so feel free to find one that is within your price range.
- Leavening- I use both baking powder and baking soda. Make sure they’re not expired so your cake rises perfectly.
- Instant espresso powder- Enhances the chocolate flavor without adding a strong coffee taste.
- White granulated sugar- Adds sweetness and helps create a tender crumb.
- Brown sugar- Use light or dark brown sugar. This adds moisture and a subtle caramel-like flavor.
- Oil- Keeps the cake moist and soft. Use a neutral oil, like canola or vegetable.
- Eggs- Pull the eggs from the refrigerator 2 hours before mixing. Room temperature eggs mix more evenly for a smooth batter.
- Milk- Make sure to use whole milk, as it adds the right richness and moisture the cake needs.
- Sour cream- The high fat content in sour cream really keeps the cake moist and gives it a soft and tender crumb. I don’t recommended using low-fat sour cream.
- Vanilla- I use vanilla bean paste but you can also use pure vanilla extract.
- Heavy cream- Adds richness and creates a smooth, creamy texture for the frosting.
- Powdered sugar- Sift to remove any clumps.
- Bittersweet chocolate- Use a good quality chocolate bar, like Guittard, Lindt or Ghirardelli.
- Butter- You can use salted or unsalted butter.
Step By Step Instructions-Chocolate Espresso Cake
STEP 1: Preheat oven. Preheat your oven to 350℉. Then, grease three 8-inch cake pans and line the bottoms and sides with parchment paper.
STEP 2: Combine the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
STEP 3: Mix sugars and oil. In a large mixing bowl, whisk together the white granulated sugar, brown sugar, and canola oil until smooth and the sugar begins to dissolve, about 2-3 minutes.
STEP 4: Add the wet ingredients. Combine the eggs, milk, sour cream, and vanilla. Whisk until smooth. Then, add the wet ingredients into the dry ingredients. Mix just until combined, being careful not to over mix.
STEP 5: Add the hot water. Carefully pour in the boiling water and whisk until smooth. The batter will be on the thin side, but that’s expected.
STEP 6: Bake. Divide the batter evenly between the prepared pans. Then, bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
STEP 7: Cool. Let the cakes cool in the pans for 20-30 minutes before removing them. Then, transfer to a wire rack to cool completely before frosting.
Espresso Mascarpone Cream
STEP 1: Whip the mascarpone. In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone. Sift the powdered sugar and espresso powder. Mix on medium speed until everything is smooth and full combined. Then, stir in the vanilla extract.
STEP 2: Add the heavy cream. With the mixer on low, slowly pour in the heavy cream. Then, increase to medium and whip until mixture reaches medium peaks. The mixture will be thick, soft, and able to hold its shape. Stop as soon as it reaches this point to avoid over mixing, which can cause the filling to turn grainy.
STEP 3: Refrigerate. Pour the filling into a bowl. Cover with plastic wrap and refrigerate until you’re ready to assemble.
How To Make The Whipped Ganache Frosting
STEP 1: Heat the cream. In a medium saucepan, heat the heavy cream just until it starts to simmer.
STEP 2: Combine. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then, whisk until the mixture becomes completely smooth.
STEP 3: Cover. Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming, and let it sit at room temperature for at least 2-3 hours.
STEP 4: Whip. Using a handheld mixture, whip the ganache until light in color and fluffy in texture.
Sugared Cranberries
STEP 1: Prepare the simple syrup. In a small saucepan, combine 1/2 cup of water and 1/2 cups of sugar. Heat over medium until the sugar dissolves completely. Remove from heat and let it cool slightly.
STEP 2: Coat the cranberries. Add the fresh cranberries to the syrup and stir to coat them evenly. Then, using a slotted spoon, remove the cranberries from the syrup and place them on a parchment-lined tray. Separate any cranberries that are sticking together. Let them dry for about an hour.
STEP 3: Sugar the cranberries. Once slightly dry, roll the cranberries in the granulated sugar until fully coated.
STEP 4: Dry. Place the sugared cranberries on a metal rack and let them dry until you’re ready to decorate.
Meringue Mushrooms
STEP 1: Preheat oven. Preheat your oven to 200℉ and line a baking sheet with parchment paper.
STEP 2: Make the meringue. In a clean, dry bowl, beat egg whites with a pinch of salt, cream of tartar, and vanilla until soft peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy and holds stiff peaks.
STEP 3: Pipe the mushroom caps and stems. Using a piping bag, pipe small round caps and short stems onto the prepared baking sheet. Make the caps slightly larger than the stems so they resemble mushrooms.
STEP 4: Bake. Bake the meringues for 90 minutes, or until they are completely dry and lift easily off the parchment.
STEP 5: Assemble the mushrooms. Using a pairing knife, cut a small hole in the center of each mushroom cap, just large enough to fit the tip of the stem. Melt some chocolate and fill the hole with a little bit of the chocolate. Insert the stem into the chocolate to secure it, and let it harden upside down.
STEP 6: Finishing touch. Lightly dust the caps with cocoa powder for a natural, earthy mushroom look.
Assembling The Cake
STEP 1: Level the layers. Using a serrated knife or cake leveler, slice off any domed top so the layer is flat. Repeat for each layer.
STEP 2: Place the first layer. Set the first layer on your plate or cake stand and add a small swipe of frosting underneath to keep it from sliding.
STEP 3: Create a dam. Fit a piping bag with a round tip and pipe a ring of whipped ganache around the outer edge of the first cake layer. This creates a “dam” to hold the filling in place.
STEP 4: Add the filling. Then, spoon the espresso mascarpone cream into the center, spreading it evenly towards the edge. Place the next cake layer on top, then pipe another ring of ganache around the edge and fill with the remaining mascarpone filling.
STEP 5: Frost the cake. Once everything is stacked, cover the entire cake with frosting, using an offset spatula. Then, place the cake inside the refrigerator for 20-30 minutes.
STEP 6: Create “bark” in ganache. Use the tines of a fork to gently drag through the ganache, giving the cake a natural wood-like pattern. If the frosting has set and feels a bit firm, dip your fork in hot water, shake off the excess, and lightly run it along the ganache.
STEP 7: Decorate and finish. Dust the top of the cake with cocoa powder. Arrange the sugared cranberries on top of the cake. Lastly, arrange your meringue mushrooms and rosemary sprigs, followed by a light dusting of powder sugar. Enjoy!
Tips For Success
- Use good quality chocolate and cocoa powder. The flavor of your cake depends heavily on these ingredients. High-quality chocolate and cocoa powder give a richer, more intense chocolate flavor that really stands out.
- Measure the flour correctly. Instead of scooping flour directly with your measuring cup, spoon it into the cup and then level it off with the flat edge of a knife. This prevents packing too much flour into the cup, which can make your cake dense and dry.
- Do not over-whip the espresso mascarpone cream. Whipping too long can make the mascarpone filling grainy. Stop once it reaches soft to medium-stiff peaks. It will thicken slightly in the refrigerator.
- Smooth frosting. If the ganache feels too thick or stiff while spreading, gently warm it in the microwave for 10-15 seconds. Then, for a polished finish, dip your offset spatula in hot water, wipe off the excess, and smooth the frosting over the cake for a smooth finish. Remember, the sides of the cake will resemble a tree trunk, so it doesn’t have to be perfect.
FAQ’s
Yes! You can bake it a day in advance and store it covered at room temperature. For longer storage, wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.
Some reliable brands include Ghirardelli, Valrhona, Callebaut, or Guittard. Avoid using chocolate chips, because they often contain stabilizers to help them hold their shape, which prevents them from melting properly. Semi-sweet or bittersweet varieties work best for a deep, intense chocolate flavor.
For a layer cake like this, choose sturdy, high-quality aluminum cake pans with sides that are at least 2 inches tall. They conduct heat evenly, helping the cake rise properly.
Yes, if you’re not a fan of coffee flavored desserts or want to keep it kid friendly, simply skip it. The cake will still be rich, creamy, and delicious.
If your cake is already frosted, store it in an airtight container. Keep it in the refrigerator for up to 5 days. Avoid freezing once decorated, as the delicate meringue mushrooms and sugared cranberries may lose their shape or texture.
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Chocolate Espresso Cake
Ingredients
Chocolate Espresso Cake
- 2 1/3 cups all-purpose flour, spooned and leveled, sifted
- 1 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp instant espresso powder
- 1 cup light brown sugar
- 1 1/2 cups white granulated sugar
- 3/4 cup canola
- 3 each large eggs, room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 3/4 cup whole milk, room temperature
- 2/3 cup full-fat sour cream , room temperature
- 1 cup boiling water
Espresso Mascarpone Cream
- 8 oz mascarpone, room temperature
- 2 tbsp instant espresso powder
- 1/3 cup powdered sugar , sifted
- 1 tsp vanilla extract
- 1 cup heavy cream, chilled
Whipped Chocolate Ganache
- 2 1/4 cups heavy cream
- 18 oz dark chocolate, chopped
- 1/2 tsp instant espresso powder
- 1/4 tsp ground cinnamon
- pinch of salt
Sugared Cranberries
- 1/2 cup white granulated sugar
- 1/2 cup water
- 1 cup fresh cranberries
- white granulated sugar, for coating the cranberries
Meringue Mushrooms
- 2 egg whites , room temperature
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 cup white granulated sugar
- 1/4 cup semi-sweet chocolate or bittersweet , melted
- cocoa powder, for dusting
Additional Decorations
- fresh rosemary springs
- cocoa powder, for dusting
- powdered sugar, for dusting
Instructions
Chocolate Espresso Cake
- Preheat your oven to 350℉. Then, grease three 8-inch cake pans and line the bottoms and sides with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the white granulated sugar, brown sugar, and canola oil until smooth and the sugar begins to dissolve, about 2-3 minutes.
- Combine the eggs, milk, sour cream, and vanilla. Whisk until smooth. Then, add the wet ingredients into the dry ingredients. Mix just until combined, being careful not to over mix.
- Carefully pour the boiling water and whisk until smooth. The batter will be on the thin side, but that's expected.
- Divide the batter evenly between the prepared pans. Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 20-30 minutes before removing them. Then, transfer to a wire rack to cool completely before frosting.
Espresso Mascarpone Cream
- In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone. Sift the powdered sugar and espresso powder. Mix on medium speed until everything is smooth and full combined. Then, stir in the vanilla extract.
- With the mixer on low, slowly pour in the heavy cream. Then, increase to medium and whip until mixture reaches medium peaks. The mixture will be thick, soft, and able to hold its shape. Stop as soon as it reaches this point to avoid over mixing, which can cause the filling to turn grainy.
- Pour the filling into a bowl. Cover with plastic wrap and refrigerate until you're ready to assemble.
Whipped Chocolate Ganache
- In a medium saucepan, heat the heavy cream just until it starts to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Then, whisk until the mixture becomes completely smooth.
- Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming, and let it sit at room temperature for at least 2-3 hours.
- Using a handheld mixture, whip the ganache until light in color and fluffy in texture.
Sugared Cranberries
- In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Heat over medium until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Add the fresh cranberries to the syrup and stir to coat them evenly. Then, using a slotted spoon, remove the cranberries from the syrup and place them on a parchment-lined tray. Separate any cranberries that are sticking together. Let them dry for about an hour.
- Once slightly dry, roll the cranberries in the granulated sugar until fully coated.
- Place the sugared cranberries on a metal rack and let them dry until you're ready to decorate.
Meringue Mushrooms
- Preheat your oven to 200℉ and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites with a pinch of salt, cream of tartar, and vanilla until soft peaks form. Gradually add the sugar, continuing to beat until the mixture is glossy and holds stiff peaks.
- Using a piping bag, pipe small round caps and short stems onto the prepared baking sheet. Make the caps slightly larger than the stems so they resemble mushrooms.
- Bake the meringues for 90 minutes, or until they are completely dry and lift easily off the parchment.
- Using a pairing knife, cut a small hole in the center of each mushroom cap, just large enough to fit the tip of the stem. Melt some chocolate and fill the hole with a little bit of the chocolate. Insert the stem into the chocolate to secure it, and let it harden upside down.
- Lightly dust the caps with cocoa powder for a natural, earthy mushroom look.
Assemble The Cake
- Using a serrated knife or cake leveler, slice off any domed top so the layer is flat. Repeat for each layer.
- Set the first layer on your plate or cake stand and add a small swipe of frosting underneath to keep it from sliding.
- Fit a piping bag with a round tip and pipe a ring of whipped ganache around the outer edge of the first cake layer. This creates a "dam" to hold the filling in place.
- Then, spoon the espresso mascarpone cream into the center, spreading it evenly towards the edge.
- Place the next cake layer on top, then pipe another ring of ganache around the edge and fill with the remaining mascarpone filling.
- Once everything is stacked, cover the entire cake with frosting, using an offset spatula.
- Use the tines of a fork to gently drag through the ganache, giving the cake a natural wood-like pattern. If the frosting has set and feels a bit firm, dip your fork in hot water, shake off the excess, and lightly run it along the ganache.
- Dust the top of the cake with cocoa powder. Arrange the sugared cranberries on top of the cake. Lastly, arrange your meringue mushrooms and rosemary sprigs, followed by a light dusting of powder sugar. Enjoy!