Chocolate Espresso Layer Cake

READY IN: 30mins
Recipe by Trisha W

I love chocolate - so it's much better for me when a serving of cake only has 119 calories as this one does. I suspect, though I haven't tried it, that reduced calorie strawberry or cherry spread would be good (in place of apricot), and give a pretty red color for occasions like Valentine's Day.

Top Review by Charishma_Ramchanda

This cake made my home smell like a bakery while it was baking. It took exactly 30 minutes to bake in my AMC Dutch Oven. It tastes like cotton{its sooo soft}. Its yummy!!! I decorated this with the Easter flowers and bunnies I brought back from Orlando and they looked awesome. This is a treat for dad's co-worker who has been requesting me to bake him a cake since the last 9 months. LOL. I will make this again. Thank you!!

Ingredients Nutrition


  1. Combine the first six dry ingredients (through salt) and set aside.
  2. Beat with a mixer, using high speed, the sugar and margarine until creamy; add the egg and vanilla extract beating until smooth.
  3. Gradually beat in the flour mixture (from step one) alternately with the buttermilk until the batter is smooth.
  4. Evenly divide the batter between two 8" square pans, sprayed with non-stick spray; then bake at 350*F for 10 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool, remove from pans, placing 1 cake on a serving platter flat side up; set aside.
  6. In a small pan, heat the fruit spread over low heat about 2-3 minutes, until melted; then brush 1/4 cup of the melted spread on top of the cake on the platter; then brush the rest of the spread on the flat side of the remaining cake and place on the first cake, fruit-spread sides together.
  7. Evenly sprinkle the top of the cake with the powdered sugar and cut into 12 pieces.

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