Devil’s Food Cake with Salted Espresso Buttercream Frosting

This Devil’s Food Cake with Salted Espresso Buttercream Frosting is the ultimate chocolate decadence perfect for a chocolate and coffee lover. Chocolate ganache is sandwiched between chocolate sponges and covered in the silkiest salted espresso boiled milk buttercream frosting.

Devils Food Cake with Espresso Ermine Buttercream frosting-the cupcake confession


This week has been absolutely delightful. Monsoon finally decided to set in fully, instantly bringing the temperature by several degrees. The air is fresh and pleasant and the scorching heat is replaced by the kiss of cool breeze. I absolutely love it, every minute of it! This change in the weather obviously calls for a decadent sweet treat and what better way to celebrate than with this devil’s food cake with salted espresso buttercream frosting.


Devils Food Cake with Espresso Ermine Buttercream frosting-4 The Cupcake Confession


This devils food cake with salted espresso buttercream frosting would be ideal not only for a special occasion but also on a day when you’re really craving something decadent and full of sinful goodness of chocolate and coffee. This is one flavour pairing that will be at the top of the flavour combo hall of fame!


Devils Food Cake with Espresso Ermine Buttercream frosting-2 The Cupcake Confession


The chocolate ganache that I’ve made here uses a 1:1 ratio of heavy cream and dark chocolate. This gives a lusciously thick sauce that cools and thickens to a spreadable consistency that is perfect for the filling of the deep rich chocolate layers.


As for the buttercream frosting, I’ve used the boiled milk buttercream technique, you can find the video on my YouTube channel or I’ve even added that video down below. This shows you a neat step by step look into how you can make silky smooth buttercream frosting that gives you complete control on the level of sweetness you’d like the frosting to have or the flavour profile that you’d like to give this.


Into this frosting goes freshly brewed Espresso. I have a Nespresso machine at home (not sponsored). I used the Volluto capsule to make the espresso that went into this buttercream. If you’re using this machine, you can try the more intense blends if this is something you prefer. Although I love a rich dark roast and would have loved to use Arpeggio or Dharkan variety, I used Volluto as my family is not big on coffee and prefer milder flavour as opposed to strong ones.


Devils Food Cake with Espresso Ermine Buttercream frosting-3 The Cupcake Confession


If you do not have an espresso maker at home, you can also use instant coffee powder. Just use 1 – 2 teaspoons of the instant coffee powder and add about 2 tablespoons (or 30 mls) hot boiling water to the coffee. The resulting coffee will flavour the buttercream frosting.


This devils food cake with salted espresso buttercream frosting is what chocolate and coffee dreams are made of. Make this for your loved ones, I promise you, this cake won’t last a minute!


Devil’s Food Cake with Salted Espresso Buttercream Frosting

Yield: Serves 8 - 10 people


    For the Devil's Food Cake Chocolate Sponges:
  1. 45 grams cocoa powder
  2. 200 mls boiling water
  3. 2 eggs
  4. 1 teaspoons vanilla
  5. 200 grams all purpose flour
  6. 150 grams light brown sugar
  7. 100 grams caster sugar
  8. 1/2 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 200 grams butter
  11. For the Salted Espresso Buttercream frosting:
  12. 4 tablespoons flour
  13. 125 mls full fat milk
  14. 125 mls heavy cream
  15. 240 grams caster sugar
  16. 220 grams salted butter
  17. 40 mls freshly brewed espresso
  18. For the Chocolate Ganache:
  19. 100 grams dark chocolate
  20. 100 grams heavy cream


  1. To make the chocolate cake layers, first preheat oven to 160 C / 325 F
  2. In a bowl, add cocoa powder and instant coffee powder. To this add the boiling water and mix thoroughly. Keep it aside and let it cool to room temperature.
  3. In the meantime, begin sifting the dry ingredients in the bowl of a stand mixer. This includes the flour, caster sugar, baking soda and baking powder.
  4. I've used salted butter in this recipe but if you use unsalted, then also add 1/4th teaspoon of salt in the dry mix while sifting.
  5. To this mix, add butter and mix on low speed until the butter is uniformly combined with the flour mix.
  6. You may have to use a spatula to go around the sides and bottom of the bowl to make sure everything is well combined.
  7. Add the eggs, one at a time, mixing well between each addition
  8. Finally add the cooled cocoa powder and water mix along the sides of the bowl in a thin steady stream until it is well incorporated.
  9. Scrape the sides and bottom again to ensure that the cocoa powder is uniformly mixed with the rest of the batter.
  10. Grease 2 six inch cake tins with butter and line the bottoms with parchment paper.
  11. Distribute the batter as evenly as possible between the two tins and bake for about 35 - 40 mins or until a skewer inserted in the center of the cake emerges clean and the cake itself feels springy to the touch.
  12. Let the cakes stay in the tin for about 20 minutes, then invert them onto cooling racks ensuring that their tops remain on top.
  13. Let them cool completely, preferably overnight. To do so, you can wrap the layers in cling film.
  14. To make the Boiled milk buttercream frosting, heat milk and cream in a saucepan.
  15. Add sugar and mix until it dissolves.
  16. Then add the flour and whisk.
  17. Boil this mix for 3 minutes.
  18. Transfer to a bowl and cover the surface with parchment paper to ensure that a skin doesn't form.
  19. Let this mix cool down to room temperature.
  20. Once cool, beat softened room temperature butter until it's smooth using wire whisk attachment.
  21. Add the cooled pudding mix in three additions, beating on medium high speed for 30 seconds between each addition.
  22. After adding the final addition, increase speed to medium high and whip for 2 minutes.
  23. Add the espresso shot and beat again for about 30 - 45 seconds until combined.
  24. For the Ganache:
  25. To make the ganache, mix the chocolate and heavy cream in a microwave safe bowl.
  26. Heat in the microwave at 10 seconds intervals, mixing well until it starts to melt and looks glossy.
  27. Do not heat the mix all at once as this can burn the chocolate.
  28. Let the ganache cool to room temperature. As it cools, it will thicken
  29. To assemble the cake, slice one cake layer into two equal parts. This way there would be 4 layers.
  30. Add a bit of ganache to the cake stand so the cake layer won't slide off.
  31. Place a layer, add ganache, stack another layer and repeat with the rest of the layers and ganache.
  32. Frost the outside and top of the cake with the salted espresso buttercream frosting.
  33. Crumb coat. Refrigerate for 5 - 6 hours or freeze for 20 minutes.
  34. Coat the cake with more frosting.
  35. Decorate with flowers.
  36. Serve.

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