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    You are in: Home / Recipes / Corner Espresso Shop Chocolate Cake Recipe
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    Corner Espresso Shop Chocolate Cake

    Corner Espresso Shop Chocolate Cake. Photo by Danny's Diner

    1/1 Photo of Corner Espresso Shop Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Bev in NY's Note:

    Chocolate and Espresso, a natural combination (for me anyway). I came across the basic recipe in Famous Dave's Backroads Cookbook. It is wonderful, rich, and very sinful.

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    Units: US | Metric

    • 2 cups all-purpose flour
    • 1 3/4 cups sugar
    • 2 tablespoons espresso powder (I use the stuff from King Arthur's Flour)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 3/4 cup baking cocoa (I use plain old Hersey's)
    • 1 cup brewed espresso (I stop in at Starbucks and buy 8 shots in a to-go cup if I am feeling lazy or am in town, Or you ca)
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 1/3 cup buttermilk
    • 1/3 mayonnaise
    • 2 eggs, beaten just till foamy
    • 1/4 cup vegetable oil
    • 3/4 cup softened butter


    1. 1
      Preheat oven to 350°F.
    2. 2
      Butter and flour 13x9-inch baking dish.
    3. 3
      Mix first 6 ingredients together in a medium bowl.
    4. 4
      Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
    5. 5
      Add the vanilla and almond flavorings to the coffee/chocolate mixture.
    6. 6
      In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
    7. 7
      Stir in that great smelling coffee mixture.
    8. 8
      Don't lick the spoon!
    9. 9
      Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
    10. 10
      Don't lick the spoon!
    11. 11
      Add all of the flour mixture.
    12. 12
      Beat for 1 to 2 minutes.
    13. 13
      Add the rest of the buttermilk mixture.
    14. 14
      Don't lick the spoon!
    15. 15
      Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
    16. 16
      Don't lick the spoon yet!
    17. 17
      Spoon cake batter into prepared baking dish.
    18. 18
      Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
    19. 19
      Cool in the pan.
    20. 20
      While cake is baking, lick the spoon and the bowl if you can no longer resist.
    21. 21
      When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.

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    Ratings & Reviews:

    • on July 14, 2010


      OMG!!! I made this cake....FABULOUS!!! At first I thought "buttermilk, mayonnaise & butter" whoa!!! But it is worth every decadent calorie!!! I used espresso ( LOVE COFFEE =) & frosted it with a Kahlua Marscapone Whip, garnished with an Espresso Anglaise....thank you thank you & thank you again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2009


      What a yummy cake! I increased the recipe to 1 1/2 and cooked it in 3 round cake pans to make a triple layer cake. I used what I had on hand, which was instant coffee crystals (instead of instant espresso) and strong brewed coffee (instead of espresso). It was still delicious, especially the batter, which was VERY hard to resist! I frosted the outside with white buttercream and the inside layers with dark chocolate. Sprinkled grated chocolate on top. It was as delicious as it was beautiful. It would have looked even nicer with white buttercream between the layers. This was a moist & tasty cake. Quite a hit!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2007


      Yummy! Cheered me up after another mishap filled day and was devoured by my colleagues in record time. Was having a day where I was incapable of following instructions, so I let the butter melt in the coffee/buttermilk, then chucked in all the flour.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corner Espresso Shop Chocolate Cake

    Serving Size: 1 (133 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 434.3
    Calories from Fat 193
    Total Fat 21.5 g
    Saturated Fat 10.3 g
    Cholesterol 79.2 mg
    Sodium 502.7 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 2.8 g
    Sugars 35.7 g
    Protein 5.6 g

    The following items or measurements are not included:


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