Chocolate Coffee Cake Recipe
If you are looking for a showstopper dessert that marries rich chocolate with a deep coffee aroma, the Chocolate Coffee Cake is exactly what you need. This luscious cake combines velvety cocoa layers soaked in a robust coffee syrup and is topped with a light, fluffy coffee-infused buttercream. Perfect for celebrations or an indulgent weekend treat, this cake delights with every bite, balancing sweetness and slight bitterness in the most irresistible way. Whether you’re a coffee lover or just seeking a new twist on classic chocolate cake, the Chocolate Coffee Cake will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
These ingredients come together effortlessly to create a complex flavor profile that’s anything but complicated. Each item plays an important role, from the espresso powder enriching the coffee notes to the combination of cake flour and sour cream delivering a tender yet moist crumb. Here’s everything you need to create this gem in your kitchen:
- Cake flour (2 cups + 2 tablespoons): Provides a light structure for soft, tender cake layers.
- Granulated sugar (1 1/2 cups): Adds classic sweetness that balances the rich cocoa and coffee flavors.
- Dark brown sugar (1/2 cup, packed): Brings a hint of molasses for depth and moisture.
- Baking powder (1 1/2 teaspoons): Helps the cake rise to a fluffy texture.
- Baking soda (3/4 teaspoon): Works with acidic ingredients for lift and tenderness.
- Espresso powder (2 tablespoons): Boosts the coffee flavor without adding extra liquid.
- Fine sea salt (1 teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (6 1/2 tablespoons, room temp & cubed): Adds richness and contributes to a crumbly texture.
- Sour cream (1 cup, room temp): Adds moisture and a slight tang for complexity.
- Vegetable or canola oil (1/4 cup): Helps keep the cake moist and tender.
- Large eggs (2, room temp): Provide structure and richness.
- Whole milk (1/2 cup, room temp): Adds moisture and smoothness.
- Vanilla extract (1 1/2 teaspoons): Lifts all the flavors with its sweet, fragrant notes.
- Hot coffee (1 cup): Intensifies the cake’s coffee flavor and complements the cocoa.
- Unsweetened dark cocoa powder (3/4 cup): Delivers deep chocolate intensity.
- Unsalted butter (1 1/2 cups, softened for frosting): Creates a creamy base for the luscious buttercream.
- Powdered sugar (2 cups): Sweetens and smooths the frosting’s texture.
- Cocoa powder (2 tablespoons for frosting plus 1/8 cup for syrup): Layers more chocolate goodness into frosting and syrup.
- Brewed coffee (2 tablespoons cooled for frosting, plus 2 tablespoons for syrup): Adds subtle coffee notes to both frosting and syrup.
- Heavy cream (1 tablespoon for frosting): Lightens and thickens the buttercream.
- Vanilla extract (1/2 teaspoon for frosting plus 1/4 teaspoon for syrup): Enhances sweetness and aroma throughout.
- Fine sea salt (pinches in frosting and syrup): Balances sweetness and intensifies flavor.
- Water (3 tablespoons for syrup): Helps create the syrup’s perfect consistency.
- Granulated sugar (2 1/2 tablespoons for syrup): Sweetens the coffee cocoa syrup.
How to Make Chocolate Coffee Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350 F (180 C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper. This simple step ensures your cake layers release easily later on, avoiding any frustration and helping you maintain those beautiful, perfectly round cakes.
Step 2: Mix the Dry Ingredients and Butter
In a stand mixer bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, sea salt, and espresso powder. Then add the cubed unsalted butter. Mix on low for three minutes until the mixture looks like coarse sand. This step is crucial as it starts building the cake’s structure and texture, incorporating small butter pieces that will melt beautifully in the oven.
Step 3: Create the Thick Batter Base
Add the sour cream and vegetable oil to the dry mixture, then mix on low for exactly one minute. You’ll notice the batter forms a very thick paste — this is a sign you’re on the right track to a moist and tender crumb, thanks to the sour cream’s moisture and the oil’s richness.
Step 4: Whisk Wet Ingredients Separately
In one bowl, whisk the eggs, milk, and vanilla extract together. In another, whisk the hot coffee and cocoa powder thoroughly to dissolve all the cocoa. These separate mixtures prepare the stage for incorporating moisture and flavor in a way that keeps your batter smooth and infused perfectly.
Step 5: Combine Wet and Dry Mixtures
With your mixer on low speed, slowly add the egg mixture into the thick batter until just combined. Immediately follow by adding the hot coffee and cocoa mixture, mixing again just until everything is blended well. Be sure to scrape the bottom of the bowl to get rid of any pockets of dry flour or streaky batter — uniformity here means even baking.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared pans — each should hold about 725 grams for balanced layers. Bake in your preheated oven for 33 to 36 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs clinging to it. The cake will be fragrant and firm to the touch when done.
Step 7: Cooling Before Frosting
Let the cake layers cool in the pans on a wire rack for 20 minutes. Run an offset spatula around the edges, then invert each cake onto the rack to finish cooling completely. Patience at this stage ensures your frosting doesn’t melt and the layers hold together beautifully when assembled.
Step 8: Make the Coffee Buttercream Frosting
While the cakes cool, prepare the frosting by creaming the softened butter, cocoa powder, and powdered sugar on low speed to combine. Increase to medium-high speed and beat for 3 minutes until the frosting is light and fluffy. Add the brewed coffee, heavy cream, vanilla, and salt, mixing on low to incorporate, then on medium for another minute to bring it back to a luscious, airy texture.
Step 9: Prepare the Chocolate Coffee Syrup
In a small pot, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla, and salt. Bring to a boil over medium heat, then reduce to low and simmer 2 to 3 minutes until slightly thickened. This syrup soaks into the cake layers and adds a glossy, flavorful touch that ties the chocolate and coffee flavors together.
Step 10: Assemble Your Chocolate Coffee Cake
Using a serrated knife, level the domed tops off each cake layer for even stacking. If you want more layers, slice each into halves for four layers total. Place the first layer on your serving plate, secure with a dollop of buttercream, then drizzle about a tablespoon of the syrup over the exposed cake surface. Spread roughly 1/4 cup of frosting evenly before stacking the next layer. Repeat these steps, flipping the top layer upside down so the cake has a flat top. Finally, spread a thin crumb coat of frosting over the entire cake; this thin layer keeps crumbs trapped and adds a delicate finish. Drizzle remaining syrup and decorate with coffee truffles, shaved chocolate, or your favorite toppings.
How to Serve Chocolate Coffee Cake
Garnishes
Enhance the Chocolate Coffee Cake by adding elegant finishes like chocolate shavings, cacao nibs, or coffee beans atop the frosting. Fresh whipped cream or a sprinkle of cinnamon can add warmth and a festive touch. These simple garnishes turn your cake into a dessert that looks almost too good to eat — almost!
Side Dishes
Serve this cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for contrast. A glass of cold milk or a freshly brewed cup of coffee complements the rich layers and intensifies the coffee notes, making for a balanced dessert experience.
Creative Ways to Present
Try serving the cake on a tiered stand for parties or celebrations, or cut into small squares and skewer mini forks for fun dessert bites. You could also add layers of fresh berries between the frosting layers for added freshness and a pop of color that plays beautifully against the dark cake.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chocolate Coffee Cake covered tightly at room temperature for up to two days, or refrigerate if your kitchen is warm. Always use an airtight container or cake dome to prevent the cake from drying out, keeping it moist and flavorful.
Freezing
This cake freezes wonderfully, which makes it perfect for preparing in advance. Wrap cooled, unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to three months. For a fully assembled cake, freezing is possible but best wrapped carefully to protect the frosting and thawed slowly in the refrigerator overnight.
Reheating
To enjoy leftover cake, especially if refrigerated or frozen, bring slices to room temperature before serving. If you want warm cake, microwave slices for 10 to 15 seconds — just enough to soften the crumb without melting the frosting. Warm cake and buttercream together create a melt-in-your-mouth sensation.
FAQs
Can I substitute instant coffee for espresso powder in this Chocolate Coffee Cake?
Yes! Instant coffee granules can be used in place of espresso powder, but keep in mind espresso powder has a bolder flavor. Use the same amount for the best coffee notes in the cake.
Is it necessary to use hot coffee in the batter?
Absolutely. Hot coffee helps dissolve the cocoa powder thoroughly and enhances the rich flavors, giving the cake its signature depth. Using cold coffee may result in uneven mixing.
Can this cake be made gluten-free?
For a gluten-free version, substitute the cake flour with a gluten-free baking flour blend that includes xanthan gum. The texture might vary slightly, but the flavor will still shine beautifully.
How long will this cake stay fresh?
If stored correctly at room temperature, the cake will stay fresh and moist for up to two days. Refrigerated, it can last about four to five days but bring it back to room temperature before serving.
Can I make the frosting dairy-free?
Yes, swap butter for a dairy-free spread and heavy cream for coconut cream or a non-dairy milk. The texture might be a touch different, but the Coffee Cake will still shine with rich flavor.
Final Thoughts
Making this Chocolate Coffee Cake is like treating yourself to a delicious hug of flavor. From the first bite, you’ll appreciate how the balance of chocolate and coffee creates an unforgettable dessert experience. Trust me, once you try it, you’ll want this recipe on rotation for birthdays, gatherings, or simply whenever chocolate and coffee cravings strike. Dive in, impress your friends, and enjoy every luscious crumb!
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Chocolate Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and decadent Chocolate Coffee Cake combines the bold flavors of espresso and cocoa into a moist, tender cake layered with creamy coffee-infused buttercream and a luscious chocolate coffee syrup. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is ideal for special occasions or a luxurious everyday treat.
Ingredients
Cake
- 2 cups + 2 tablespoons cake flour (see notes for measuring)
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons espresso powder
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons unsalted butter (room temperature, cubed)
- 1 cup sour cream (room temperature)
- 1/4 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 1/2 cup whole milk (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 cup hot coffee
- 3/4 cup unsweetened dark cocoa powder
Frosting
- 1 1/2 cups unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons brewed coffee (cooled)
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- pinch fine sea salt
Chocolate Coffee Syrup
- 1/8 cup cocoa powder
- 3 tablespoons water
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons brewed coffee
- 1/4 teaspoon vanilla extract
- pinch fine sea salt
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms to prevent sticking and set aside.
- Combine Dry Ingredients and Butter: In a stand mixer bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add the cubed, room-temperature unsalted butter and mix on low speed for about 3 minutes until the mixture resembles coarse sand.
- Add Sour Cream and Oil: Add the sour cream and vegetable or canola oil to the bowl. Mix on low speed for exactly one minute until it forms a very thick paste.
- Prepare Wet Ingredients: In a separate bowl with a spout, whisk together the eggs, whole milk, and vanilla extract. In another bowl, whisk together the hot coffee and unsweetened dark cocoa powder until smooth.
- Combine Wet Ingredients into Batter: With the mixer running on low, slowly stream the egg mixture into the batter and mix until just combined. Immediately follow by gradually adding the coffee and cocoa mixture, mixing just until combined. Scrape down the sides and bottom of the bowl to ensure an even batter.
- Divide Batter and Bake: Evenly distribute the cake batter into the two prepared pans (approximately 725 grams each). Bake for 33 to 36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool Cakes: Let the cake pans cool on a wire rack for 20 minutes. Run an offset spatula around the sides and flip the pans to release the cakes. Allow the cakes to cool completely on the rack before frosting.
- Make the Frosting: In a stand mixer bowl, cream the softened butter, cocoa powder, and powdered sugar on low to combine. Increase speed to medium-high and beat for about 3 minutes until light and fluffy. Add the cooled brewed coffee, heavy cream, vanilla extract, and a pinch of salt. Mix on low to combine, then beat on medium for another minute until fluffy.
- Prepare Chocolate Coffee Syrup: In a small saucepan, whisk together the cocoa powder, sugar, brewed coffee, water, vanilla extract, and salt. Heat over medium until boiling, then reduce to low and simmer for 2 to 3 minutes until slightly thickened. Remove from heat and let cool.
- Assemble the Cake: Use a serrated knife to level off the domes of each cake layer; optionally, split each layer in half for four thinner layers. Place a small dollop of buttercream on your cake round or serving plate to hold the first layer in place. Place the first cake layer, drizzle 1 tablespoon of the chocolate coffee syrup over the exposed crumb side, then spread about 1/4 cup of frosting evenly on top. Repeat with remaining layers, flipping the last layer upside down so the top is flat.
- Final Frosting and Decoration: Use an offset spatula to spread the remaining frosting thinly over the entire cake, allowing some cake to show through. If a thicker coating is desired, double the buttercream recipe. Drizzle additional syrup over the top and decorate as desired with coffee truffles, shaved chocolate, or other favorite garnishes.
- Serve: Use a hot knife (wiped between cuts) to slice, serve, and enjoy this flavorful, moist Chocolate Coffee Cake.
Notes
- For measuring cake flour accurately, spoon the flour into the measuring cup and level off with a knife rather than scooping directly to avoid packing.
- Room temperature ingredients (butter, eggs, sour cream, milk) ensure better emulsion and batter consistency.
- If you prefer a thicker buttercream coat, consider doubling the frosting amounts.
- The espresso powder intensifies the coffee flavor but can be omitted or substituted with instant coffee granules if necessary.
- Ensure the brewed coffee used in the frosting and syrup is cooled to prevent melting the buttercream or altering consistency.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 36 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: chocolate coffee cake, coffee cake, espresso cake, chocolate cake, coffee flavored dessert, layered cake, buttercream frosting
