This decadent chocolate espresso cake is the perfect thing for your sweet tooth

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While chocolate and espresso taste incredible on their own, these two favorites take the cake when combined. If you’re craving something rich and chocolatey with a little caffeinated kick, treat yourself to this chocolate espresso cake. The simple recipe for the decadent dessert features a spongy cake with espresso and cocoa powder that’s covered in a rich chocolate ganache and topped with crunchy walnuts. For a sweet treat to add to your baking repertoire, look no further than this chocolate espresso cake. 


  • 1 cup sugar
  • ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tbsp instant espresso powder
  • 1 cup hot, heavy cream
  • ¼ cup chopped walnuts



  1. Start by whisking together eggs and sugar. Once combined, add vanilla extract and Greek yogurt, then stir until the consistency becomes smooth. 
  1. Add all-purpose flour to the mix, followed by unsweetened cocoa powder, salt, baking powder, and instant espresso powder, then whisk together, forming a batter.
  1. Transfer the batter to two 9-inch cake pans using a spatula, then bake at 350 degrees Fahrenheit for 20-25 minutes. 
  1. While baking, make the chocolate ganache frosting by combining semi-sweet or dark chocolate chips with hot heavy cream. Allow it to sit for 5 minutes before mixing together to create the ganache. 
  1. Once out of the oven, transfer one of the cake halves from the pan to a plate. 
  1.  Cover the surface with the chocolate ganache, then top with the other half of the cake. 
  1. Frost the entire cake with the remaining chocolate ganache before sprinkling on some chopped walnuts. 

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