Dark Chocolate Espresso Layer Cake with Coconut Buttercream

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There’s something about espresso and chocolate together that just feels a little more intentional than a regular dessert. Like it belongs to slow afternoons, or late nights when you’re not really tired but you want something warm and grounding anyway.

I first made this cake after I had leftover coffee sitting on the counter and a bar of dark chocolate I’d been saving “for something special.” It turned into one of those recipes that feels a little dramatic in the best way—deep chocolate flavor, soft layers, and just enough espresso to make it interesting without overpowering everything else.

It’s the kind of cake that tastes even better the next day, which is dangerous knowledge to have.

Ingredients

Cake:

• 5 oz dark chocolate (I used a good quality 70% dark chocolate here—it melts better and gives the cake a deeper flavor without making it too bitter)
• 2 1/4 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup buttermilk
• 3/4 cup brewed coffee, cooled (espresso or strong coffee both work)
• 1 tsp vanilla extract
• 1/2 cup butter
• 1 1/2 cups sugar
• 1/2 tsp salt
• 4 large eggs

Coconut Buttercream:

• 1/3 cup cream of coconut (not coconut milk—this is sweeter and thicker)
• 1/4 cup heavy cream
• 1 cup butter, softened
• 1 1/2 to 2 cups confectioners sugar

Cake Directions

1. Prep Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper (this makes a huge difference when removing the layers cleanly).

2. Melt the chocolate Melt the dark chocolate either in the microwave in short bursts or using a double boiler on the stove. Set aside to cool slightly.

3. Mix dry ingredients In a mixing bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Set aside.

4. Mix wet ingredients In another bowl, whisk together buttermilk, cooled coffee, and vanilla extract.

5. Cream butter & sugar Using a stand mixer with a paddle attachment, beat butter, sugar, and salt until light and fluffy.

6. Add eggs Beat in the eggs one at a time, mixing well after each addition.

7. Combine everything Slowly add the dry ingredients into the wet mixture. Once combined, gently fold in the melted chocolate.

8. Bake Divide the batter evenly between the three pans. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool Let cakes cool in the pans for 20 minutes, then transfer to wire racks to cool completely.

Coconut Buttercream Directions

Using a mixer with a whisk attachment, beat together the cream of coconut and heavy cream on medium speed.

Add the butter a little at a time, beating until the frosting becomes thick and creamy.

Turn the mixer to low and gradually add confectioners sugar until you reach a smooth, spreadable consistency.

Assembly

Place one cake layer on a plate, cake stand or cake turntable. Spread a layer of frosting on top.

Add the second layer, frost again, then place the final layer on top and frost the entire cake.

(An offset spatula makes this part so much easier if you have one.)

Notes

The coffee enhances the chocolate flavor more than making the cake taste like coffee.

Make sure your cake layers are completely cool before frosting.

This cake keeps really well and honestly tastes even better the next day.

I’ve linked the tools and ingredients I use and/or suggest throughout the post in case you want to use the same ones.