Chocolate Espresso Truffle Cake
Espresso chocolate layers with silky chocolate mousse, a glossy ganache drip, chocolate truffles and espresso chocolate shavings.
Bobbie's tips: use hot espresso for a deeper, richer chocolate flavour; don't overmix the batter; chill the mousse filling well so it spreads beautifully; chill the cake after the crumb coat; a warm knife gives bakery-style slices; for extra intensity add 1 tbsp coffee liqueur (Kahlúa) to the ganache. Variations: mocha cake (add 1 tsp espresso powder to the batter); milk chocolate instead of dark; a salted caramel layer between the mousse layers; ½ cup chopped toasted hazelnuts between layers; 1 tsp orange extract in the mousse; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without decorations up to 2 months, thaw overnight in the fridge and bring to room temperature before serving.
Ingredients
Chocolate cake layers
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (heaping)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup hot brewed espresso or strong coffee
Chocolate mousse filling
- 2 cups heavy cream (cold)
- 12 oz semi-sweet chocolate (chopped)
- 4 oz dark chocolate (chopped)
- 2 tbsp powdered sugar
- 1 tsp espresso powder
- 1 tsp vanilla extract
- Pinch of salt
Espresso ganache
- 16 oz semi-sweet chocolate (chopped)
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tsp espresso powder
- 1 tsp vanilla extract
Topping
- Chocolate truffles (store-bought or homemade)
- Chocolate shavings or curls
- Cocoa powder (for dusting)
- Espresso beans (optional)
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Method
- 1
Make the cake layers: preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, whisk the buttermilk, oil, eggs, vanilla and hot espresso. Add the wet ingredients to the dry ingredients and mix until smooth. Divide the batter evenly among the pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes, then remove and cool completely.
- 2
Make the chocolate mousse filling: heat 1 cup heavy cream until just simmering. Pour over the chopped chocolates and whisk until smooth. Stir in the espresso powder and vanilla. Let cool to room temperature, then refrigerate for 2–3 hours, until thick. Whip the remaining 1 cup heavy cream with the powdered sugar until soft peaks form. Fold the cooled chocolate mixture into the whipped cream until smooth and fluffy.
- 3
Make the espresso ganache: heat the heavy cream until just simmering. Pour over the chopped chocolate, let sit 2 minutes, then whisk until smooth. Stir in the butter, espresso powder and vanilla. Let cool to room temperature. It should be pourable but thick.
- 4
Assemble the cake: place one cake layer on a stand. Spread a layer of chocolate mousse. Repeat with the remaining layers. Apply a thin crumb coat and chill for 20 minutes. Frost the entire cake with the remaining mousse or a smooth layer of ganache.
- 5
Add the ganache drip: pour the cooled ganache over the top. Let it gently drip down the sides. Use an offset spatula to smooth the top.
- 6
Decorate: pipe the remaining mousse or ganache swirls. Top with chocolate truffles, chocolate shavings and espresso beans. Dust lightly with cocoa powder.
- 7
Chill: refrigerate for at least 1 hour before serving.
- 8
Serve: let sit at room temperature for 15–20 minutes before slicing for the best texture and flavour.
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Chocolate Espresso Truffle Cake is printed in Signature Cakes & Cheesecakes
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From Bobbie's “Bobbie's Recipe Card 140”. Written up by Bobbie's Kitchen · Updated 26 October 2026