Introduction

This Chocolate Coffee Cake is a rich and moist treat that perfectly combines deep chocolate and bold coffee flavors. It’s ideal for coffee lovers looking for an indulgent dessert that pairs beautifully with their morning or afternoon cup. With a luscious coffee-infused buttercream and a hint of espresso in the cake, every bite is a delight.

A tall four-layer chocolate cake with thick, light brown cream filling between each dark, moist chocolate sponge layer. The outside is covered in the same light brown cream, smooth and slightly ruffled. The top is decorated with round cocoa-dusted truffles placed in a line near the edge. Drizzles of dark chocolate sauce are scattered on the cream at the top and on the white marbled surface beneath the cake. A slice is taken out, showing the soft texture inside, and a small piece of the cake lies broken in front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 1/2 cups unsalted butter (softened) for frosting
2 cups powdered sugar
2 tablespoons cocoa powder
2 tablespoons brewed coffee (cooled)
1 tablespoon heavy cream
1/2 teaspoon vanilla extract (for frosting)
Pinch fine sea salt (for frosting)
1/8 cup cocoa powder (for syrup)
3 tablespoons water (for syrup)
2 1/2 tablespoons granulated sugar (for syrup)
2 tablespoons brewed coffee (for syrup)
1/4 teaspoon vanilla extract (for syrup)
Pinch fine sea salt (for syrup)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set them aside.
Step 2: In a stand mixer bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder. Add the cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand.
Step 3: Add sour cream and oil to the bowl. Mix on low speed for exactly one minute until a very thick paste forms.
Step 4: In a small bowl with a spout, whisk together the eggs, milk, and vanilla extract. In another bowl, whisk the hot coffee with cocoa powder until smooth.
Step 5: With the mixer on low, slowly stream the egg mixture into the batter and mix until just combined. Immediately follow by adding the coffee-cocoa mixture and mix until just combined. Scrape down the bottom of the bowl to ensure no streaks remain.
Step 6: Divide the batter evenly between the prepared pans, about 725 grams per pan.
Step 7: Bake for 33 to 36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8: Cool the pans on a wire rack for 20 minutes. Run an offset spatula around the sides, then invert the pans to release the cakes. Cool completely on the rack.
Step 9: To make the frosting, beat the softened butter, cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high and whip for 3 minutes until very light and fluffy.
Step 10: Add brewed coffee, heavy cream, vanilla extract, and a pinch of salt to the frosting. Mix on low until combined, then whip on medium speed for another minute until fluffy.
Step 11: For the chocolate coffee syrup, whisk cocoa powder, sugar, coffee, water, vanilla extract, and salt in a small pot over medium heat. Bring to a boil, then reduce heat and simmer for 2-3 minutes until thickened. Transfer to a bowl and set aside.
Step 12: Using a serrated knife, level the cake domes. If desired, cut each layer in half for four layers; otherwise, leave as two.
Step 13: Place a dollop of frosting on a cake board or platter and set the first cake layer on it. Drizzle about 1 tablespoon of syrup over the cake’s crumb side.
Step 14: Spread around 1/4 cup of frosting evenly over the cake layer. Add the next layer and repeat the syrup and frosting steps. Flip the final layer upside down for a flat top.
Step 15: Thinly frost the cake with the remaining buttercream, allowing some cake to show through. For a thicker coat, double the frosting recipe.
Step 16: Drizzle more syrup on top and decorate with coffee truffles, shaved chocolate, or your favorite toppings. Use a hot knife to make clean slices and enjoy!

Tips & Variations

Use room temperature ingredients for the best batter consistency and even baking.
If you prefer less intense coffee flavor, reduce the espresso powder to 1 tablespoon.
For a thicker frosting layer, double the buttercream recipe before assembling.
Try adding a pinch of cinnamon in the cake batter for a warm spice note.
Substitute brewed coffee with strong decaf coffee to keep it caffeine-free.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. You can also freeze the unfrosted cake layers wrapped well for up to 3 months; thaw overnight in the fridge before frosting and serving.

How to Serve

A slice of chocolate layer cake with three dark, rich chocolate sponge layers separated by two smooth, light brown chocolate cream layers is on a white plate with ridged edges. The cake slice is slightly messy with some cream spread on the plate, and a piece of chocolate truffle sits beside it on the right. A fork with a small bite of cake is resting on the plate to the left, showing the moist texture of the cake layers. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can substitute for espresso powder in equal amounts. The flavor may be slightly different but still rich.

How do I prevent the cake from drying out?

Ensure not to overbake the cake and cool it completely before frosting. Store leftovers tightly covered to keep moisture in.