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Bake Up Something Special

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Scorpio Chocolate Espresso Cake

Scorpio Chocolate Espresso Cake

Ingredients:13
Servings:12

By Betty Crocker ContributorUpdated 09/14/2024

Scorpio Chocolate Espresso Cake

Ingredients:13
Servings:12

This isn’t just a birthday cake; it’s a statement that says, “I am a Scorpio, and it’s time to celebrate!” From the top down, this cake, like you, is a masterpiece. The intricate piped frosting is a testament to your attention to detail. Gray pearl decorations bring in a touch of elegance and sophistication — a nod to your appreciation for the finer things. And deep black frosting adds the feeling of mystery and intrigue for your captivating nature. But the true essence of your Scorpio personality lies within the cake flavors themselves. Rich dark chocolate brings a relatable intensity melded with bold and complex espresso. This satisfying experience is as dramatic and powerful as you, making it perfect for celebrating all that you are on your birthday!

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Scorpio Chocolate Espresso Cake

Prep time:45 min
Total time:2 hr 0 min
Ingredients:13
Servings:12

Scorpio Chocolate Espresso Cake

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Ingredient

Cake

1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
1 cup strong brewed coffee
1/2 cup vegetable oil
3 eggs

Chocolate Espresso Buttercream Frosting

3 cups (6 sticks) unsalted butter, room temperature
9 cups powdered sugar
3/4 cup Dutch processed cocoa powder
2 teaspoons instant espresso powder
1 teaspoon kosher salt
4 teaspoons vanilla extract
3/4 cup heavy cream
Black food gel

Toppings

Gray pearl sprinkles, for decorating

Instructions

Step 1
Heat oven to 350ºF. Grease bottom of 3 6” round pans.

Step 2
In a large mixing bowl beat cake mix, coffee, vegetable oil, and eggs with an electric mixer on medium speed until combined.

Step 3
Divide the batter evenly between the 3 pans. Bake 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Step 4
In a large mixing bowl, beat the butter, sugar, cocoa powder, espresso powder, and salt with an electric mixer on low speed until smooth.

Step 5
Add in the vanilla extract and heavy cream and beat until combined.

Step 6
Increase speed to medium and beat until fluffy.

Step 7
Tint 2 cups of buttercream frosting dark gray by adding a few drops of food gel at a time and stirring thoroughly between each addition until the desired color is reached.

Step 8
Tint the remaining buttercream frosting black by adding food gel, a few drops at a time, and stirring between each addition until the desired color is reached.

Step 9
Frost cake as desired.

Recipe Tips

Need tips and techniques for decorating a vintage cake? See Betty’s article, How to Make A Vintage Cake: Decorating Techniques and Tips for All Skill Levels to be inspired.

Nutrition Facts

Nutrition facts are not available for this recipe