fallen chocolate espresso souffle cake with boozy whipped cream

fallen chocolate espresso souffle cake recipe

5 from 1 reviews

This crackly topped fallen chocolate espresso cake rises in the oven then falls, just like a souffle. It’s lightly sweetened and filled with bitter cocoa.


fallen chocolate espresso souffle cake

  • 10 tbsp (1 stick plus 2 tbsp) unsalted butter, cut into tablespoons
  • 10 oz bittersweet chocolate, chopped
  • 2 tbsp instant espresso powder
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp Kahlua
  • 1/2 tsp kosher salt
  • 6 eggs, room temperature
  • 3/4 cup sugar
  • cocoa powder, for topping

boozy whipped cream

  • 1 cup heavy whipping cream, cold
  • 1 tbsp powdered sugar
  • 1 tbsp Kahlua
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F. Line the bottom of a 9- inch springform pan with parchment paper and leave the pan and paper un-greased.
  2. Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Don’t let the water touch the bottom of the bowl. Heat until the chocolate and butter are melted, stirring occasionally, then remove from heat and let cool. Whisk in espresso powder, cocoa powder, vanilla, Kahlua, salt and two eggs until combined. Mixture will look slightly curdled– it’s okay.

  3. Separate the remaining four eggs. Whisk the yolks into the chocolate mixture and put the whites in the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use a large bowl and a hand mixer. 

  4. Whip egg whites on medium speed until frothy, then slowly add the sugar. Continue to beat until the whites are stiff and glossy, about 5 minutes.

  5. Use a rubber spatula to stir a small amount of whipped egg whites into the chocolate mixture to lighten the batter. Then gently fold the whites into the chocolate mixture in three additions, folding until just mixed. Pour into the prepared pan and smooth the top.

  6. Bake for 35- 40 minutes, or until the cake is puffed and the top of the cake is firm and just beginning to crack. Place the cake on a rack and let cool completely in the pan. The cake will fall in the center and crack more on the surface. 

  7. To un-mold, run a knife along the edge of the cake to loosen it from the springform pan, then carefully release the sides.

  8. Just before serving, make the boozy vanilla whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream on medium speed until soft peaks form, about 3 minutes. Add powdered sugar, Kahlua and vanilla and whip just until the cream forms stiff peaks. 

  9. Serve cake with a dollop of whipped cream.


Recipe inspired by Richard Sax’s Chocolate Cloud Cake

  • Chocolate espresso cake will keep up to 1 week, covered and refrigerated.
  • Boozy whipped cream is best eaten right away. If you do have leftovers, store in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.


Keywords: chocolate espresso cake