Espresso-Glazed Italian Chocolate Cake

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A moist chocolate cake enhanced with an espresso glaze made from freshly brewed Illy espresso, adding depth and a bittersweet finish to every bite. This Italian recipe, ready in about 55 minutes, layers All-purpose flour, Granulated sugar, and Unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 140 g All-purpose flour
• 200 g Granulated sugar
• 40 g Unsweetened cocoa powder
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 2 large Eggs
• 120 ml Buttermilk
• 120 ml Vegetable oil
• 1 tsp Vanilla extract
• 120 ml Hot water
• 15 g Illy espresso coffee beans, ground
• 100 g Powdered sugar
• 30 g Unsalted butter

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Instructions

1. Step 1: Preheat oven to 175°C and grease a 9-inch round cake pan; line with parchment paper.
2. Step 2: In a large bowl, sift together 140 g all-purpose flour, 40 g unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Step 3: In another bowl, whisk 2 large eggs with 200 g granulated sugar, 120 ml vegetable oil, 120 ml buttermilk, and 1 tsp vanilla extract until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Step 5: Grind 15 g Illy espresso coffee beans finely and dissolve the grounds in 120 ml hot water; stir this espresso mixture into the cake batter until fully incorporated.
6. Step 6: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Step 7: While the cake cools, make the espresso glaze by brewing 60 ml fresh Illy espresso and combining it with 100 g powdered sugar and 30 g unsalted butter melted together over low heat, stirring until smooth.
8. Step 8: Pour the warm espresso glaze evenly over the cooled cake, letting it soak in before slicing and serving.