Rich, bold, and unapologetically indulgent, this Chocolate Caramel Espresso Cake is a show-stopping dessert made for true chocolate and coffee lovers. With a deeply moist espresso-infused chocolate sponge, a hidden salted caramel core, silky dark chocolate ganache, and a delicate coffee drizzle, every slice delivers layers of luxurious flavor and texture.

Why You’ll Love This Cake

This cake is elegant enough for celebrations yet comforting enough for a cozy dessert night.

Deep chocolate flavor enhanced by espresso
Ultra-moist, tender crumb
Surprise salted caramel center
Glossy, bakery-style ganache finish
Perfect balance of sweet, bitter, and salty

Preparation and Baking Time

This cake comes together in stages, but each step is simple and rewarding.

Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling & Assembly Time: 1½–2 hours
Total Time: About 3 hours

Serves: 12 slices

Ingredients Overview

This recipe combines classic chocolate cake components with espresso, caramel, and ganache to create a truly decadent dessert. The hot espresso blooms the cocoa for maximum flavor, while the caramel core adds a luxurious surprise.

Ingredients

The Espresso & Chocolate Sponge

2 cups all-purpose flour
3/4 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 3/4 cups granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil or melted coconut oil
1 cup strong hot espresso (or boiling water + 2 tbsp instant espresso powder)
2 teaspoons pure vanilla extract

The Salted Caramel Core

1/2 cup salted caramel sauce
1/4 cup toasted pecans or walnuts, finely chopped

Satin Dark Chocolate Ganache

8 oz semi-sweet or dark chocolate (about 60% cocoa), finely chopped
1 cup heavy whipping cream
2 tablespoons unsalted butter, room temperature
1 tablespoon espresso liqueur (optional)

Coffee Drizzle & Garnish

1/2 cup powdered sugar
1 tablespoon strong cold brew or concentrated coffee
Chocolate-covered espresso beans
Flaky sea salt

Tools You’ll Need

Two 8-inch round cake pans
Parchment paper
Large mixing bowl
Electric mixer
Whisk
Offset spatula
Small saucepan
Heat-proof bowl
Wire cooling rack

Flavor Variations and Tips

Use dark chocolate caramel for extra depth
Add a splash of bourbon instead of espresso liqueur
Swap nuts for toffee bits in the caramel core
Serve slightly chilled for cleaner slices
Pair with vanilla or coffee ice cream

Step-by-Step Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both sugars, breaking up any lumps.

Add the Wet Ingredients

Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and thick.

Infuse with Espresso

Reduce mixer speed and slowly pour in the hot espresso. Mix just until combined. The batter will be thin — this ensures a moist, tender cake.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Create the Caramel Core

Once cooled, gently scoop a shallow well into the center of one cake layer (do not cut through). Fill with salted caramel sauce and sprinkle with toasted nuts. Place the second layer on top.

Make the Satin Ganache

Place chopped chocolate in a heat-proof bowl. Heat the cream until just simmering, then pour over the chocolate. Let sit for 5 minutes.

Stir gently from the center until smooth and glossy. Add butter and optional espresso liqueur. Let cool until thick but spreadable.

Frost the Cake

Spread the ganache evenly over the top and sides of the cake using an offset spatula. Smooth or texture as desired.

Add the Coffee Drizzle and Garnish

Whisk powdered sugar and cold brew until thick and opaque. Drizzle over the cake edges.

Finish with chocolate-covered espresso beans and a light sprinkle of flaky sea salt.

Serving Suggestions

Serve slightly chilled or at room temperature
Pair with espresso or cappuccino
Perfect for birthdays, dinner parties, or holidays
Slice with a hot knife for clean cuts

Nutrition Information (Estimated per Slice)

Serving Size: 1 slice
Calories: 540–620 kcal
Total Fat: 32–38g
Saturated Fat: 18–23g
Cholesterol: 70–90mg
Sodium: 320–410mg
Carbohydrates: 65–75g
Fiber: 4–6g
Sugars: 45–52g
Protein: 6–8g