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Chocolate Coffee Cake Recipe

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★★★★★

4.9 from 394 reviews

This decadent Chocolate Coffee Cake combines rich cocoa and bold espresso flavors in a moist, tender crumb layered with a luscious coffee-infused chocolate buttercream. Perfect for coffee and chocolate lovers, this cake features a silky chocolate coffee syrup drizzle that enhances every bite with a balanced bittersweet taste. Ideal for special occasions or an indulgent 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

Buttercream 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

  1. Prepare Oven and Pans: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set aside to prepare for the batter.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand.
  3. Add Wet Ingredients: Add sour cream and oil to the dry mixture. Mix at low speed for exactly one minute until you have a very thick paste.
  4. Whisk Eggs and Coffee Mixtures: In a separate bowl with a spout, whisk together eggs, milk, and vanilla extract. In another bowl, whisk hot coffee and cocoa powder until smooth.
  5. Combine Mixtures: With the mixer running on low, slowly stream the egg mixture into the batter and mix until just combined. Immediately after, stream in the coffee and cocoa mixture, mixing just until combined. Scrape the bowl bottom to ensure even mixing.
  6. Divide Batter: Evenly distribute the batter between the two prepared cake pans, approximately 725 grams per pan.
  7. Bake: Bake cakes for 33 to 36 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  8. Cool Cakes: Allow the pans to cool on a wire rack for 20 minutes. Run an offset spatula around the edges, then invert pans to release cakes. Let cakes cool completely on the rack.
  9. Make Buttercream Frosting: In a stand mixer, cream the softened butter, cocoa powder, and powdered sugar on low until combined. Increase speed to medium-high and beat for 3 minutes until light and fluffy. Add brewed coffee, heavy cream, vanilla extract, and salt; mix on low to combine, then on medium for another minute until fluffy.
  10. Prepare Chocolate Coffee Syrup: In a small pot, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and salt. Bring to a boil over medium heat, then reduce to low and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.
  11. Trim Cake Layers: Using a serrated knife, level the dome off each cake layer. For four layers, carefully slice each layer in half horizontally. Alternatively, keep as two layers.
  12. Assemble Cake: Pipe a dollop of buttercream onto cake board or serving platter, place first cake layer on top. Drizzle 1 tablespoon of chocolate coffee syrup over the top. Spread about 1/4 cup of buttercream evenly over the layer. Add next layer and repeat drizzling and frosting. For the top layer, flip upside down for a flat surface.
  13. Frost Cake: Use an offset spatula to coat the cake with the remaining buttercream in a thin layer so the cake remains slightly visible. For heavier coverage, prepare double the frosting amount.
  14. Decorate and Serve: Drizzle additional chocolate coffee syrup on top and garnish with coffee truffles, shaved chocolate, or preferred decorations. Use a hot clean knife to slice, wiping between cuts for clean pieces. Enjoy your rich Chocolate Coffee Cake!

Notes

  • When measuring cake flour, spoon the flour into the measuring cup and level off with a knife for accuracy.
  • Use room temperature ingredients to ensure even mixing and better cake texture.
  • The coffee used should be brewed strong and hot for the batter, and brewed and cooled for the buttercream and syrup.
  • Buttercream quantity is for a thin outer layer; double the recipe if a thicker frosting is desired.
  • Ensure the syrup is cooled before drizzling on the cake to avoid melting the frosting.
  • For even layering, weigh the batter or use a measuring scale for portion consistency between pans.

Keywords: chocolate cake, coffee cake, mocha cake, chocolate coffee cake, espresso cake, layered cake, buttercream frosting, coffee syrup

Find it online: https://jedentaglecker.com/chocolate-coffee-cake-recipe/