This recipe delivers the flavor of an espresso martini in a simple, one-bowl chocolate cake. It’s faster and less fussy than traditional baking – perfect for anyone craving an impressive dessert without the effort.
Why This Cake Works
The combination of chocolate and coffee is a classic for a reason. Coffee deepens the chocolate flavor, making it richer and more satisfying. Using a boxed mix streamlines the process, while the coffee liqueur elevates it beyond the ordinary. The result? A grown-up chocolate cake that looks and tastes like it came from a bakery.
Key Ingredients & Their Impact
- Chocolate Cake Mix : The base for quick baking, ensuring consistent results. Choose a 13.25 or 15.25-ounce mix for optimal texture.
- Instant Espresso Powder : Adds a bitter edge that complements chocolate, enhancing its complexity.
- Coffee Liqueur (Kahlúa) : Infuses the cake with the signature espresso martini flavor. Can be omitted for an alcohol-free version.
- Heavy Cream : Creates a light, coffee-scented whipped cream topping. Using cold cream is essential for stiff peaks.
Simple Steps to Success
- Combine Ingredients : Whisk the cake mix, espresso powder, milk, oil, liqueur, and eggs until just smooth. This one-bowl method minimizes cleanup.
- Bake & Cool : Pour into a prepared 9×13-inch pan and bake for 25-30 minutes. Allow to cool completely before frosting.
- Whip & Decorate : Beat heavy cream with powdered sugar, espresso powder, and vanilla until stiff peaks form. Spread over the cooled cake and garnish with chocolate-covered espresso beans or shavings.
Nutritional Breakdown (per serving, based on 18 servings)
- Calories: 292
- Fat: 20.1g (25.7%)
- Carbs: 24.9g (8.5%)
- Protein: 4.0g (3.4%)
Full Recipe Details
Yields: 16-20 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
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For the Cake:
- 1 (13.25 or 15.25 oz) box chocolate cake mix
- 2 tsp instant espresso powder
- 1 ½ tsp malted milk powder (optional)
- ¾ cup whole milk
- ½ cup vegetable/canola oil
- ¼ cup coffee liqueur (Kahlúa)
- 4 large eggs
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For the Topping:
- 1 ½ cups cold heavy cream
- 1 tbsp powdered sugar, plus more to taste
- 1 tsp instant espresso powder
- ½ tsp vanilla extract
- Chocolate-covered espresso beans or shaved chocolate (optional)
Instructions:
- Preheat oven to 350°F. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
- Whisk cake mix, espresso powder, and malted milk powder (if using) in a bowl. Add milk, oil, liqueur, and eggs; whisk until smooth.
- Pour into pan and bake for 25-30 minutes until a tester comes out clean. Let cool completely.
- Whip heavy cream, powdered sugar, espresso powder, and vanilla until stiff peaks form. Taste and adjust sweetness.
- Spread whipped cream over the cooled cake and garnish if desired. Cut into 16-20 pieces.
This cake provides a quick yet elegant dessert option that perfectly balances convenience with impressive flavor. It’s a guaranteed crowd-pleaser that delivers on both taste and simplicity.
