Chocolate Espresso Cake Recipe
Chocolate Espresso Cake Recipe photo by Taste of Home
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Chocolate Espresso Cake Recipe

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You can have your cake and eat it too with this lower-in-calorie, decadent cake. This single layer, rich chocolate cake is draped with a fantastic cherry sauce. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 14 servings


  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup buttermilk
  • 1/3 cup strong brewed coffee
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cherry juice blend
  • 1/2 cup port wine or additional cherry juice blend
  • 2/3 cup dried tart cherries
  • 2 tablespoons honey
  • Dash salt
  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed and halved
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 teaspoon almond extract
  • 1 cup sweetened whipped cream

Nutritional Facts

213 calories: 1 slice with 2 tablespoons topping and 1 tablespoon whipped cream, 8g fat (3g saturated fat), 42mg cholesterol, 153mg sodium, 31g carbohydrate (20g sugars, 2g fiber), 4g protein Diabetic Exchanges: 2 starch, 1 fat.


  1. Coat a 9-in. round baking pan with cooking spray and sprinkle with flour. In a large bowl, beat the eggs, egg whites, buttermilk, coffee, oil and vanilla until well blended. Combine the flour, cocoa, brown sugar, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
  2. Transfer to prepared pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
  3. In a large saucepan, combine the cherry juice, wine, dried cherries, honey and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-11 minutes or until liquid is reduced by half. Add the dark cherries; cook and stir for 2 minutes.
  4. Combine cornstarch and water; whisk into cherry mixture. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.
  5. Serve cake with cherry topping; garnish with whipped cream. Yield: 14 servings.
Originally published as Chocolate Espresso Cake in Taste of Home Christmas Annual Annual 2011, p89

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