Espresso Chocolate Chip Cake

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If you like coffee and chocolate together, you’re gonna love this cake. This is a soft and tender espresso cake with lots of chocolate chips inside that melt in your mouth. It’s recommended to serve it warm.

Espresso Chocolate Chip Cake

Photo: Natalie Levin

Espresso Chocolate Chip Cake

For the cake:

  • 3 large eggs at room temperature
  • 100 grams (1/2 cup) sugar
  • 100 grams (1/2 cup) light brown sugar
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2 tbsp. (30 ml.) Irish Cream
  • 3-4 tbsp. (45 ml.) espresso
  • 120 ml. (1/2 cup) vegetable oil
  • 100 ml. (1/2 cup) sour cream
  • 180 grams (1 1/4 cups) all-purpose flour
  • 6 grams (1 heaping teaspoon) baking powder
  • 80 grams dark chocolate chips
  • 1 tbsp. all-purpose flour (to coat the chocolate chips)

For chocolate glaze:

  • 50 grams dark chocolate
  • 1 tsp. vegetable oil
  1. Preheat oven to 170c degrees.
  2. In a bowl of a mixer with a whipping-attachment whip eggs, sugar, brown sugar, vanilla and salt and for 4-5 minutes, until the mixture is very fluffy and airy.
  3. In a small separate bowl mix Irish Cream, espresso, oil and sour cream, and add into the whipped eggs mixture in a thin stream while whipping slowly.
  4. Sift in flour and baking powder, and fold just until you get a smooth batter.
  5. In a small bowl, mix chocolate chips with a spoon of flour.
  6. Add the chocolate chips to the batter and stir in just until incorporated.
  7. Transfer the batter into the pans and bake for about 25-35 minutes or until golden brown and fully baked.
  8. Cool the cakes completely before glazing.
  9. Chocolate glaze: melt the chocolate and add in the oil. Mix well.
  10. Drizzle melted chocolate with a spoon over the cakes and leave to set.
  11. Serve the cake at room temperature.
  • Eggs must be at room temperature.
  • Keep the cake in an airtight container at room temperature for 3 days.
  • You can also freeze the cake, tightly wrapped for a month.