Chocolate Cake with Roasted Espresso Sugar

Written By Tina St. Aubin

A rich, layered chocolate cake with roasted espresso depth and warm vanilla notes

Some chocolate cakes are simply sweet. Others feel indulgent and memorable.

This one leans into both — inspired by a classic triple chocolate cake and elevated with two simple upgrades: Roasted Espresso Sugar and Pure Madagascar Vanilla.

The espresso sugar quietly deepens the cocoa flavor, while Madagascar vanilla adds a smooth, warm finish that ties everything together. The result is rich, tender layers that taste bakery-worthy yet comforting and familiar.

This is the kind of cake you make when you want chocolate to feel a little more special.

Cake Ingredients

Dry

  • 1¾ cups all-purpose flour

  • ¾ cup TSTE Dutched Cocoa

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp TSTE Vanilla Bean Sea Salt

  • 2 tsp espresso powder

Sugar

  • ¾ cup (4.5 oz) TSTE Roasted Espresso Sugar

  • 1 cup granulated sugar

Wet

  • ½ cup neutral oil

  • 2 large eggs, room temperature

  • 2 tsp TSTE Pure Madagascar Vanilla

  • 1 cup buttermilk

  • 1 cup hot coffee

Instructions

  1. Preheat oven to 350°F. Grease and line two 8- or 9-inch cake pans.

  2. Whisk together flour, cocoa, baking soda, baking powder, vanilla bean sea salt, and espresso powder.

  3. In a separate bowl, whisk oil, eggs, and Madagascar vanilla until smooth.

  4. Add buttermilk, then combine wet and dry ingredients.

  5. Slowly pour in hot coffee, mixing until batter is smooth (it will be thin).

  6. Fold in chocolate chips if using.

  7. Divide batter evenly and bake 25–30 minutes until set.

  8. Cool completely before frosting.

Chocolate Buttercream

Ingredients

  • 1¼ cups (282g) unsalted butter, softened

  • 3½ cups (420g) confectioners’ sugar

  • ¾ cup (62g) TSTE Dutched Cocoa

  • 3–5 tbsp heavy cream, room temperature

  • ¼ tsp salt (or tiny pinch TSTE Vanilla Bean Sea Salt)

  • 2 tsp TSTE Pure Madagascar Vanilla

Instructions

  1. Beat softened butter on medium speed until creamy and pale (about 2 minutes).

  2. Add dutched cocoa and mix slowly until fully incorporated.

  3. Gradually add confectioners’ sugar on low speed.

  4. Add cream 1 tbsp at a time until frosting becomes smooth and spreadable.

  5. Mix in Madagascar vanilla and salt.

  6. Beat on medium-high for 2–3 minutes until fluffy and silky.

Tina St. Aubin
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