Espresso Chocolate Chip Cake
300kcal
Ingredients
For the Cake
- 2 teaspoons baking powder helps the cake rise and become fluffy.
- 1/2 teaspoon baking soda balances the acidity from the sour cream for a tender crumb.
- 1 teaspoon salt enhances the flavor of the cake, balancing the sweetness.
- 3/4 cup unsalted butter, softened ensures a creamy blend for a rich taste.
- 5 teaspoons espresso powder brings a deep coffee flavor that complements the chocolate chips.
- 1 and 3/4 cups granulated sugar adds sweetness and moisture to the cake.
- 4 large egg whites, at room temperature helps create a light and fluffy texture.
- 1/2 cup sour cream, at room temperature adds moisture and a subtle tang.
- 2 teaspoons pure vanilla extract infuses warmth and depth of flavor.
- 2/3 cup whole milk, at room temperature ensures a smooth batter consistency.
- 1/3 cup brewed strong black coffee, at room temperature intensifies the coffee flavor for a richer taste.
- 1 and 1/4 cups mini chocolate chips provides delightful pockets of sweetness throughout the cake.
For the Buttercream
- 1 and 1/4 cups unsalted butter, softened forms the base for a creamy and luxurious frosting.
- 2 and 1/2 teaspoons espresso powder enhances the espresso flavor in the buttercream.
- 5 cups sifted confectioners’ sugar sweetens the frosting and adds a smooth texture.
- 1/3 cup heavy cream or whole milk adds richness to the buttercream consistency.
- 2 teaspoons pure vanilla extract pairs beautifully with the espresso for full flavor.
- 1/8 teaspoon salt rounds out the sweetness for a balanced flavor.
Method
Cake Preparation
- Preheat Oven: Set your oven to 350°F (177°C). Prepare two 8- or 9-inch cake pans by greasing and dusting them with flour to prevent sticking.
- Whisk Dry Ingredients: In a medium bowl, combine the baking powder, baking soda, and salt. This will help your cake rise beautifully, so mix well.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter, espresso powder, and granulated sugar until the mixture is light, fluffy, and slightly pale in color—about 3-5 minutes.
- Add Egg Whites: Incorporate the egg whites one at a time, ensuring that each is well blended before adding the next. This helps to create a tender and airy texture.
- Mix in Creamy Ingredients: Gently stir in the room temperature sour cream and pure vanilla extract, blending until combined. The batter will start to come together beautifully!
- Alternate Dry Ingredients and Liquids: Gradually mix in the dry ingredients along with the whole milk and brewed coffee. Start and finish with the dry mixture, stirring until just combined. Avoid over-mixing for a tender cake!
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
- Bake the Cakes: Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick—it should come out clean when inserted in the center.
- Cool the Cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Prepare Buttercream: For the buttercream frosting, beat the softened butter and espresso powder together until creamy. Gradually add the sifted confectioners’ sugar, alternating with the heavy cream, mixing until smooth. Add the vanilla and salt to finish.
- Frost the Cooled Cakes: Once your cakes are completely cool, frost the layers generously with the buttercream. Optionally, garnish with chocolate-covered espresso beans.
Nutrition
Serving1sliceCalories300kcalCarbohydrates39gProtein3gFat15gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol40mgSodium200mgPotassium150mgFiber1gSugar25gVitamin A500IUCalcium30mgIron1mg
Notes
Ensure that the butter and eggs are at room temperature for a smoother batter. Avoid over-mixing to maintain a light texture. Use high-quality chocolate chips for enhanced flavor.