Chocolate Coffee Cake is the ultimate indulgence, combining the rich flavors of chocolate and coffee into a decadent dessert. This cake is moist, flavorful, and layered with a luscious chocolate coffee buttercream, making it perfect for any occasion. Whether you’re a chocolate lover or a coffee enthusiast, this cake is bound to win your heart.
Why You’ll Love This Chocolate Coffee Cake
If you adore desserts with a bold flavor profile, this Chocolate Coffee Cake will quickly become your favorite. The deep, dark chocolate is complemented by the robust notes of coffee, creating a perfect harmony of flavors.
The cake is tender yet sturdy enough to hold its luscious buttercream frosting, while the chocolate coffee syrup adds an extra layer of moisture and flavor. Every bite is a delightful blend of sweetness, richness, and a touch of bitterness that coffee brings.
I’ll guide you step-by-step through the process, so you can create this show-stopping dessert at home, even if you’re a beginner in the kitchen. Let’s bake!
Ingredients
For the Cake:
- Cake flour: 2 cups + 2 tablespoons (230 g) for a soft texture.
- Granulated sugar: 1 ½ cups (300 g), adds sweetness.
- Dark brown sugar: ½ cup (100 g), enhances the richness.
- Baking powder: 1 ½ teaspoons, ensures a fluffy rise.
- Baking soda: ¾ teaspoon, for the perfect texture.
- Espresso powder: 2 teaspoons, amplifies the chocolate flavor.
- Fine sea salt: 1 teaspoon, balances the sweetness.
- Unsalted butter: 6 ½ tablespoons (90 g), softened for creaminess.
- Sour cream: 1 cup (228 g), adds moisture.
- Vegetable or canola oil: ¼ cup (45 g), for tenderness.
- Large eggs: 2, at room temperature for smooth blending.
- Whole milk: ½ cup (113 g), at room temperature.
- Vanilla extract: 1 ½ teaspoons, enhances the overall flavor.
- Hot coffee: 1 cup (210 g), boosts the chocolate taste.
- Unsweetened dark cocoa powder: ¾ cup (75 g), for a rich chocolate base.
For the Chocolate Coffee Buttercream:
- Unsalted butter: 1 ½ cups (340 g), softened for smoothness.
- Powdered sugar: 2 cups (240 g), adds sweetness.
- Cocoa powder: 2 tablespoons (10 g), for a chocolatey punch.
- Brewed coffee: 2 tablespoons, cooled, to deepen the coffee flavor.
- Heavy cream: 1 tablespoon, for a silky texture.
- Vanilla extract: ½ teaspoon, ties the flavors together.
- Fine sea salt: A pinch, for balance.
For the Chocolate Coffee Syrup:
- Unsweetened cocoa powder: 1/8 cup (10 g), for richness.
- Water: 3 tablespoons, as a base.
- Granulated sugar: 2 ½ tablespoons, for sweetness.
- Brewed coffee: 2 tablespoons, enhances the chocolate.
- Vanilla extract: ¼ teaspoon, adds depth.
- Fine sea salt: A pinch, for a balanced flavor profile.
Recommended Tools
- Round cake pans: Two 8-inch pans for even layers.
- Electric mixer: For a smooth batter and frosting.
- Mixing bowls: Multiple sizes for various ingredients.
- Offset spatula: For effortless frosting application.
How to Make Chocolate Coffee Cake
Step 1: Prepare the Cake Batter
- Preheat the Oven:
Begin by preheating your oven to 350°F (180°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy release. - Combine the Dry Ingredients:
In a large mixing bowl, whisk together the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, espresso powder, and fine sea salt. This ensures all the dry ingredients are evenly distributed. - Mix in the Butter:
Add the softened unsalted butter to the dry mixture and use an electric mixer on low speed to combine. Continue mixing until the mixture resembles coarse sand. This step helps to coat the flour with fat, ensuring a tender cake. - Incorporate Sour Cream and Oil:
Add the sour cream and vegetable oil to the bowl. Mix on low speed for exactly one minute. The batter will turn into a thick paste, which is the perfect base for a moist cake.
Step 2: Add the Wet Ingredients
- Prepare the Wet Mixture:
In a separate bowl, whisk together the eggs, whole milk, and vanilla extract. In another bowl, combine the hot coffee and unsweetened dark cocoa powder, whisking until smooth. The coffee helps dissolve the cocoa, enhancing its flavor. - Blend the Wet Ingredients into the Batter:
With the mixer on low speed, slowly pour the egg mixture into the batter and mix until just combined. Then, immediately add the coffee-cocoa mixture, mixing gently until fully incorporated. Be sure to scrape down the sides and bottom of the bowl to avoid streaks of unmixed batter.
Step 3: Bake the Cake
- Divide and Bake:
Evenly distribute the batter between the prepared cake pans. Each pan should hold approximately 725 grams of batter for consistent layers. - Bake Until Done:
Bake the cakes for 33–36 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging to it. This ensures the cake is fully cooked but still moist. - Cool Completely:
Allow the cakes to cool in the pans on a wire rack for 20 minutes. Then, run an offset spatula around the edges to loosen the cakes. Flip them out onto the rack and let them cool completely before frosting.
How to Make Chocolate Coffee Buttercream
Step 1: Cream the Butter and Cocoa
- Combine Butter and Cocoa Powder:
In a large mixing bowl, combine the softened unsalted butter and cocoa powder. Using an electric mixer on low speed, beat the mixture until it’s smooth and creamy. - Incorporate Powdered Sugar:
Gradually add the powdered sugar, mixing on low speed to avoid any mess. Once all the sugar is added, increase the speed to medium-high and beat for about 3 minutes. This will make the frosting light and fluffy.
Step 2: Add the Liquid Ingredients
- Enhance with Coffee and Cream:
Add the brewed coffee, heavy cream, vanilla extract, and a pinch of salt to the frosting mixture. Beat on low speed until combined, then increase the speed to medium and mix for another minute. This ensures a silky, spreadable frosting with a subtle coffee kick.
How to Make Chocolate Coffee Syrup
- Combine Ingredients:
In a small saucepan, whisk together the unsweetened cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and a pinch of salt. - Heat the Mixture:
Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 2–3 minutes until slightly thickened. - Cool Completely:
Transfer the syrup to a small bowl and let it cool to room temperature before using. This syrup will add moisture and a burst of flavor to each cake layer.
How to Assemble the Chocolate Coffee Cake
Step 1: Level the Cake Layers
- Trim the Cake Tops:
Use a serrated knife to carefully slice off the domed tops of the cooled cake layers, creating flat surfaces. If you prefer a taller cake, you can cut each layer in half horizontally to make four thinner layers.
Step 2: Layer the Cake
- Base Layer:
Place the first cake layer on a serving platter or cake board. Drizzle about 1 tablespoon of the chocolate coffee syrup evenly over the exposed surface. This step ensures extra moisture and flavor. - Spread the Buttercream:
Evenly spread about ¼ cup of the chocolate coffee buttercream over the top of the cake layer. Use an offset spatula for smooth application. - Repeat:
Place the next cake layer on top and repeat the process of drizzling syrup and spreading buttercream. Continue until all layers are stacked, flipping the final layer upside down to ensure a flat surface for frosting.
Step 3: Frost the Cake
- Apply a Crumb Coat:
Spread a thin layer of buttercream over the entire cake to trap any crumbs. Chill the cake for 15 minutes to set the crumb coat. - Finish with a Smooth Coat:
Apply the remaining buttercream in a thicker layer, smoothing it out with an offset spatula or creating swirls for a rustic look.
Step 4: Add the Final Touches
- Decorate:
Drizzle the remaining chocolate coffee syrup over the top of the cake, letting it drip down the sides for a dramatic effect. For an extra touch, garnish with chocolate shavings, coffee truffles, or your favorite decorations. - Chill Before Serving:
Refrigerate the cake for 30 minutes to allow the frosting to set. Serve at room temperature for the best flavor and texture.
Storage Tips
- At Room Temperature:
If you plan to enjoy the cake within two days, store it in an airtight container at room temperature. Keep it in a cool, dry place away from direct sunlight to maintain its texture and flavor. - In the Refrigerator:
For longer storage, place the cake in an airtight container and refrigerate it for up to a week. Bring it to room temperature before serving to restore its moistness and softness. - In the Freezer:
To freeze, slice the cake and wrap each piece tightly in plastic wrap. Place the wrapped slices in an airtight container or freezer bag and store for up to three months. Thaw individual slices in the refrigerator or at room temperature when ready to eat.
Conclusion
The Chocolate Coffee Cake is more than just a dessert—it’s a treat for the senses. From its rich chocolate layers infused with coffee to the creamy buttercream and decadent syrup, this cake is a masterpiece for any celebration or indulgent moment.
Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and guarantees stunning results. Each slice tells a story of bold flavors and indulgent textures, leaving your guests asking for more.
Ready to impress with your baking skills? Gather your ingredients, follow the steps, and enjoy the satisfaction of creating a dessert that’s both beautiful and delicious.
Enjoy your decadent Chocolate Coffee Cake!
