Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mocha Espresso Chip Snack Cake (The Blooming-Coffee Method)

A fudgy, one-bowl mocha cake recipe that blooms cocoa in hot espresso for deep coffeehouse flavor, finished with a warm espresso glaze.

  • Total Time: 55 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup hot brewed espresso (or strong coffee)
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp instant espresso powder
  • 1 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup mini semisweet chocolate chips + 1 tbsp flour
  • 1/2 cup powdered sugar
  • 1–2 tbsp hot brewed espresso, for glaze
  • Pinch of salt, for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment.
  2. In a small saucepan, melt the butter over medium heat and continue cooking, swirling often, until it turns golden and smells nutty, 4-5 minutes. Set aside to cool slightly.
  3. In a heatproof bowl, whisk the hot espresso, cocoa powder, and instant espresso powder together until smooth and glossy. Let bloom for 2-3 minutes.
  4. Whisk the browned butter, granulated sugar, and brown sugar into the cocoa-espresso mixture until combined. Whisk in the eggs one at a time, then the buttermilk and vanilla.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Fold into the wet mixture just until no streaks remain.
  6. Toss the mini chocolate chips with 1 tablespoon flour, then fold into the batter.
  7. Pour batter into the prepared pan and smooth the top. Bake 32-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Meanwhile, whisk the powdered sugar, hot espresso, and a pinch of salt into a pourable glaze.
  9. While the cake is still warm, poke a few holes with a skewer and pour the glaze evenly over the top. Let cool at least 20 minutes before slicing.

Notes

Bloom the cocoa and espresso powder in the hot coffee before mixing in anything else — this is what separates real mocha flavor from a faint coffee aftertaste. Toss chocolate chips in flour so they stay suspended instead of sinking. Pull the cake at moist crumbs, not a clean toothpick; it firms up as it cools. Store covered at room temperature up to 3 days, or freeze unglazed squares up to 2 months.

  • Author: Ella Whitley
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Method: Baking
  • Cuisine: American