Italian Espresso Cake
User Reviews
5.0
3 reviews
Excellent
Italian Espresso Cake
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This espresso cake is super simple and so good! Light, fluffy, and packed with coffee flavor. Perfect for breakfast, afternoon tea or dessert.
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Ingredients
- 4 eggs room temperature
- 180 g sugar approx ¾ cup
- 1 teaspoon vanilla extract
- 155 ml light olive oil or sunflower oil, approx ⅔ cup
- 100 ml espresso coffee at room temperature, approx ⅖ cup
- 300 g all-purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- 80 g dark chocolate chips approx ½ cup
Mascarpone coffee cream: (optional)
- 250 g mascarpone cheese
- 3 tablespoons powdered sugar
- 30 ml espresso coffee approx ⅛ cup
Instructions
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch cake pan and set it aside.
- In a large bowl, using an electric mixer, beat the eggs, sugar, and vanilla on high speed until the mixture is pale, light, and frothy.
- Gradually drizzle in the oil in a steady stream, allowing it to fully combine, then whisk in the espresso coffee.
- Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter, followed by dark chocolate chips and a pinch of sea salt. Use a whisk to mix until just combined (do not overmix).
- Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
- Remove the cake from the oven, allow to cool, then gently remove the cake from the pan.
- Once ready, dust the Italian espresso cake with powdered sugar or top it with the mascarpone coffee cream, and serve at room temperature.
Mascarpone coffee cream:
- Mix the mascarpone, sugar and coffee until smooth. Refrigerate until ready to use.
Notes
- Baking tips:
- For a stronger chocolate note, add 1 tablespoon of cocoa powder to the cake batter.
- Storage tips:
- Store your cake in an airtight container in the fridge or in a cool spot in your kitchen, for up to 3 days. You can cut into slices and freeze individually in freezer bags up to 3 months.
- I always recommend using a baking scale to weigh your ingredients. US cups measurements are provided but please refer to grams measurements for best results.
- You can substitute the shots of espresso with instant coffee, dissolve 3-4 tablespoons of instant coffee granules in ½ cup of hot water.
- For a stronger chocolate note, add 1 tablespoon of cocoa powder to the cake batter.
- Always add flour and baking powder through a sieve, this will make your cake airy and fluffy.
- You can use chopped dark chocolate instead of chocolate chips.
- Always use eggs at room temperature.
Nutrition Information
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Calories
186kcal
(9%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
151mg
(6%)
Potassium
30mg
(1%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
84IU
(2%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 151mg | 6% |
| Potassium | 30mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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