Espresso Chocolate Chip Cake

Pictured with 3 8-inch layers, this espresso chocolate chip cake combines a soft and moist cake flavored with espresso powder, strong coffee, plenty of chocolate chips, and ultra creamy espresso coffee buttercream. You can drink your coffee and eat it too with a towering slice of this homemade beauty!

Ingredients

• 2 and 2/3 cups (315g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 5 teaspoons espresso powder
• 1 and 3/4 cups (350g) granulated sugar
• 4 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 2/3 cup (160ml) whole milk, at room temperature
• 1/3 cup (80ml) brewed strong black coffee, at room temperature
• 1 and 1/4 cups (225g) mini chocolate chips (see note)

Coffee Buttercream

• 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
• 2 and 1/2 teaspoons espresso powder, plus more to taste
• 5 cups (560g) sifted confectioners’ sugar (sift before measuring)
• 1/3 cup (80ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• optional: chocolate covered espresso beans for garnish