Velvety Coffee Chocolate Cake with Espresso Frosting

Name: Velvety Coffee Chocolate Cake with Espresso Frosting
Total time: 83 min
Ingredients: 2 teaspoons instant espresso powder; ¾ cup (180 g) sour cream, room temperature; 1 cup (237 ml) very warm coffee; ½ teaspoon baking soda; ½ cup (100 g) light brown sugar; 2 teaspoons baking powder; ¼ cup (57 g) unsalted butter, melted; ½ cup (118 ml) vegetable or canola oil; 2 teaspoons (10 ml) vanilla extract; 1½ cup (150 g) granulated sugar; ¾ cup (60 g) Dutch process cocoa powder; ½ cup (118 ml) milk, room temperature; 2 cups (240 g) all-purpose flour; 2 large eggs, room temperature; 1 teaspoon salt; ¼ cup (20 g) cocoa powder; 6 tablespoons (75 g) granulated sugar; 6 tablespoons (90 ml) water; ¼ cup (59 ml) brewed coffee; ½ teaspoon vanilla extract; 5-6 cups (600-720 g) powdered sugar; 20 tablespoons (283 g) unsalted butter, room temperature; ¼ teaspoon salt; 2 tablespoons (30 ml) heavy cream; 3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water)

yummygusto.com

Treat yourself to this soft chocolate cake infused with rich coffee flavors, paired with creamy espresso frosting and a deeply flavorful chocolate-coffee syrup.

View full recipe on yummygusto.com

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Ingredients

2 teaspoons instant espresso powder
¾ cup (180 g) sour cream, room temperature
1 cup (237 ml) very warm coffee
½ teaspoon baking soda
½ cup (100 g) light brown sugar
2 teaspoons baking powder
¼ cup (57 g) unsalted butter, melted
½ cup (118 ml) vegetable or canola oil
2 teaspoons (10 ml) vanilla extract
1½ cup (150 g) granulated sugar
¾ cup (60 g) Dutch process cocoa powder
½ cup (118 ml) milk, room temperature
2 cups (240 g) all-purpose flour
2 large eggs, room temperature
1 teaspoon salt
¼ cup (20 g) cocoa powder
6 tablespoons (75 g) granulated sugar
6 tablespoons (90 ml) water
¼ cup (59 ml) brewed coffee
½ teaspoon vanilla extract
5-6 cups (600-720 g) powdered sugar
20 tablespoons (283 g) unsalted butter, room temperature
¼ teaspoon salt
2 tablespoons (30 ml) heavy cream
3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water)