Chocolatey Chocolate Espresso Cake

So excited to share this recipe from Simple Cake by Odette Williams. Rich, light, airy and perfectly chocolatey it comes together in a pinch.

Chocolatey Chocolate Espresso Cake (aka The Little Black Dress of Cakes) + Simple Cake by Odette Williams Cookbook Giveaway

Nothing speaks to me more than chocolate cake. And cookies. But today, we’re talking Chocolatey Chocolate Espresso Cake from my latest favorite obsession, freshly released Simple Cake by Odette Williams. Simple Cake simplifies the cake world to the only ten cake recipes you’ll need, 15 cake toppings and endless options. There are recipes for Tangy Olive Oil Cake, Versatile Coconut Cake and Lovely Lemon Yogurt Cake (just to name a few). In the toppings category she covers Tres Leches, Beautiful Buttercream, Raspberry Curd, Silky Marshmallow Frosting and Nana’s Simple Glaze. Have I mentioned Self-Care Cake? This might be next on my list. Or maybe Summertime S’mores Cake? All of the cakes are super accessible, never overly fussy and complete show stoppers. You. Will. LOVE THEM!

To Enter The Giveaway (GIVEAWAY CLOSED)

I’m so excited to giveaway a copy of Simple Cake by Odette Williams. To enter, comment below and tell me your favorite cake! Giveaway will run through Tuesday, March 26 9PM, PST. Head over to my Sunday, March 23 Instagram post @displacedhousewife for additional entries! Open to US addresses only. Good luck everyone! xo

This cake comes together quickly with ingredients you have in your kitchen, nothing too complicated. The great thing about Odette’s book is that every recipe comes with hella options. Which I love. Have you ever gathered all of your ingredients to make something fabulous only to realize you don’t have just the right pan? Don’t fret, Odette will give you options that include muffin tins, cake rounds, baking dishes and ramekins. Even better, she’ll also give you heaps of ideas on how to tweak the cake and make it unique to your style and cravings. For this particular cake she suggests Toblerlone Ganache (I literally can’t), Tres Leches with Condensed Milk Whipped Cream or Nutella Whipped Cream (and this is just a small sampling!!). Is your mouth watering yet?? 

Do you see why I’m calling this the Little Black Dress of Chocolate Cakes?

I decided to use her coffee option. So instead of using 1 cup of boiling water as the base recipes details, I used 1/2 cup fresh-brewed espresso (you could use fresh-brewed strong coffee) and 1/2 cup boiling water. She recommends using a full 1 cup of coffee…but I just did a long shot with my Nespresso maker and then filled the remainder with boiling water to equal 1 cup. I can never, ever turn down coffee + chocolate. Ever. Prepare yourself for a light, dare I say ‘fluffy’, moist and perfectly chocolatey cake.

Before We Get Started

  • COCOA. You can use either Dutch-process unsweetened cocoa or just regular unsweetened cocoa powder. I always prefer Dutch-process for the rich color and flavor, but if you can avoid having to run to the store, I support that.
  • OIL. I use my favorite Sunflower Seed Oil as it imparts zero flavor. But, I have to say, I love olive oil and chocolate and can’t help but think that would make a fun cake.
  • COFFEE. If you don’t want to use espresso/coffee, you can just use all hot water as noted above.
  • JAZZ HANDS. I used stencils to put the words on the cake but you could just as easily print them off of your computer rather than buying them. I had a hankering for Thai food so didn’t mind the 30 minute drive to Michael’s in Lompoc. I also thought a dusting of cocoa powder could be pretty. Sprinkles? I mean, always. Get frisky.

For more info on Odette + more of her beautiful recipes + she also is the creator of the most beautiful aprons and stationary, hop on over to her site!!

Let’s bake some really delicious chocolate cake, shall we?

Simple Cake Cookbook by Odette Williams
Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife

Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife

Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife

Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife

Chocolatey Chocolate Espresso Cake

Ingredients

  • 1 ¾ cups (225g) all-purpose flour
  • ½ cup (45g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups (300g) granulated sugar
  • 2 eggs, at room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) grapeseed oil or any mild- flavored oil (I like Sunflower Seed Oil)
  • ½ teaspoon pure vanilla extract
  • 1/2 cup (120ml) boiling water
  • 1/2 cup (120ml) fresh-brewed espresso or coffee
  • Powdered sugar to sift over the top

Directions

  1. Preheat the oven to 350°F. Grease a 13X9 baking dish with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)
  2. Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
  3. Add the sugar and whisk until combined.
  4. In another large bowl, whisk the eggs, milk, oil, and vanilla together.
  5. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
  6. Carefully pour in the boiling water and espresso and stir until combined. (Watch the little ones with the hot water!)
  7. Pour the batter into the prepared pan. Bake in the center of the oven for approximately 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
  8. Once cool, sift powdered sugar over the top and you’re done! Thank you for making this cake, make sure to tag Odette and I @odettewilliams @displacedhousewife #simplecakebook so we can both see your beautiful cakes! 

Reprinted with permission from Simple Cake by Odette Williams, Ten Speed Press 2019.

Chocolatey Chocolate Espresso Cake Recipe | DisplacedHousewife

Chocolatey Chocolate Espresso Cake

So excited to share this recipe from Simple Cake by Odette Williams. Rich, light, airy and perfectly chocolatey it comes together in a pinch.
4.75 from 8 reviews
Print Save Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert

Ingredients

  • 1 ¾ cups 225g all-purpose flour
  • ½ cup 45g unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 ½ cups 300g granulated sugar
  • 2 eggs at room temperature
  • 1 cup 240ml whole milk
  • ½ cup 120ml grapeseed oil or any mild- flavored oil (I like Sunflower Seed Oil)
  • ½ teaspoon pure vanilla extract
  • 1/2 cup 120ml boiling water
  • 1/2 cup 120 ml fresh-brewed espresso (you could also use strong coffee)
  • Powdered sugar to sift over the top

Instructions

  • Preheat the oven to 350°F. Grease a 13X9 baking dish with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I’ll let you just grease, line the bottom of the pan, and lightly flour the sides if you’re feeling lazy.)
  • Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift. Add the sugar and whisk until combined.
  • In another large bowl, whisk the eggs, milk, oil, and vanilla together.
  • Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
  • Carefully pour in the boiling water and espresso and stir until combined. (Watch the little ones with the hot water!)
  • Pour the batter into the prepared pan.
  • Bake in the center of the oven for approximately 30 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
  • Sift powdered sugar over the top and you're done! Be sure to tag @odettewilliams @displacedhousewife #simplecakebook so we can see your gorgeous cakes!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

The winners from the Husbands That Cook giveaway haver been notified. I love spring cookbook season so brace yourself, we have three more cookbook giveaways coming up. Keep your eyes peeled for Bake From Scratch (Vol 3), Family by Hetty McKinnon, Icing on the Cake by Tessa Huff. Good luck to you all! xo

Last note! Newsletter subscribers, whoops on the misspelling of ‘chocolatey’ in yesterday’s newsletter!! Mistakes happen. ¯_(ツ)_/¯

108 Comments

  • Rebecca Firth March 27, 2019 at 5:13 AM

    Giveaway closed! Thank you everyone for entering! xox

    Reply
  • Ester Perry March 27, 2019 at 1:55 AM

    My favorite cake is carrot cake( no nuts) with cream cheese frosting. Its a family favorite as well.

    Reply
  • Mary Myers March 26, 2019 at 9:34 PM

    Hi sweet Rebecca! :)
    My favorite cake is called strawberry supreme cake and I’ve been making it for over 40 years! In fact, that’s what Paul (Neumann) requested for his 40th birthday! ❤️
    Thank you so much for offering a giveaway!!

    Reply
  • Elizabeth March 26, 2019 at 5:53 PM

    My favorite cake is a homemade funfetti cake!

    Reply
  • cailene August 15, 2019 at 6:23 PM

    your recipe says nothing about adding in the 1/2of coffee what’s up with that?

    Reply
  • Rebecca Firth August 15, 2019 at 6:47 PM

    That has been fixed — thank you for noting!! xo

    Reply
  • Victoria December 23, 2019 at 7:31 AM

    My battery came out more liquid-y than expected…is that normal? I thought maybe I should have left out the boiling water? It’s in the oven now lol hoping for the best

    Reply
  • Victoria December 23, 2019 at 7:31 AM

    Meant to say batter

    Reply
  • Michelle S July 21, 2020 at 8:17 PM

    5 stars
    I have a couple of questions. I want to make this as a birthday cake.
    1. I only have a 9 in round pan. Would the batter have to be split into two cakes if I’m making it in that?
    2. I have either avocado oil or Olive Oil. Does the Avocado oil count as neutral.
    3. Is instant espresso okay?
    This is all I have during the pandemic but I just want to make my birthday seem as normal as possible! Really hope you see and read this. Will be posting a review after I make it! Adding whipped chocolate frosting and chocolate ganache!

    Reply
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