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

Scale

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