Chocolate Espresso Cake

Remember how we said it's wedding season? We weren't kidding, y'all! Love is in the air with the changing fall season. And there is no better place than Eggshells Kitchen Co. when it comes to our first love--food.

We got to host a super fun bachelorette party a few weeks ago for sweet bride-to-be Molly and her wedding party. Molly's maid of honor told us they wanted to make their dinner from start to finish. Their wish was our command. We knew the perfect chef for the job, too. Who else but our good friend Zara Abbasi, pastry chef at Little Rock's Natchez in the Tower Building, could create a perfect meal for these ladies? 
Y'all, believe us when we say that there was so much love and laughter that night at Eggshells. It just reinforces how wonderful food is--how it brings us together and reminds us of everything and everyone we hold so dear!

{thanks to Devan Malone for the photos!}

After a delicious meal of roasted red pepper bruschetta on focaccia bread and a lasagna with bechemel, Zara and the girls made the most decadent chocolate espresso cake we'd ever seen. Zara was kind enough to provide the girls with the recipes so they could recreate their fabulous meals at home--and she even said we could share it with you! 

We can't wait to host more bachelorette parties--why don't you have yours here? 

Chocolate Espresso Cake
(recipe courtesy Zara Abbasi)

Here's what you'll need:

- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 oil
- 1 cup milk
- 2 teaspoons vanilla (we recommend Nielsen-Massey Madagascar Bourbon Vanilla)
- 1 cup boiling hot coffee

Here's how to do it: 

1. Preheat your oven to 350 degrees. Grease and flour your cake pans.
2. Add all dry ingredients into the bowl of a mixer and mix on medium speed.
3. Begin adding remaining wet ingredients (except coffee). 
4. Scrape sides to make sure everything is incorporated. 
5. Slowly pour in your coffee. Mix with dry ingredients until incorporated. 
6. Bake 20-25 minutes or until a cake tester comes out clean. 
7. Let cool completely. 

Espresso Frosting:


- 4 sticks unsalted butter (softened)
- 3 to 4 cups powdered sugar
- vanilla extract
- 1 tablespoon instant cofee

1. Beat butter for 30 seconds in a stand mixer. Add powdered sugar slowly and beat until fluffy. 
2. Add vanilla and crushed instant coffee to buttercream and beat again. 
3. Increase and decrease sugar and/or coffee to taste. 

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