Introduction

This Chocolate Coffee Cake is a rich, moist dessert that beautifully combines the deep flavors of cocoa and coffee. Perfect for special occasions or a cozy treat, it’s topped with a luscious coffee-infused buttercream and a silky chocolate syrup.

Chocolate Coffee Cake Recipe - Recipe Image

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)
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
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

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 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 speed 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 it forms a very thick paste.
Step 4: In a bowl with a spout, whisk together the eggs, milk, and vanilla extract. In a separate bowl, whisk together the hot coffee and cocoa powder.
Step 5: With the mixer on low, slowly stream the egg mixture into the batter and mix until just combined. Immediately add the coffee-cocoa mixture, mixing again until just combined. Scrape the bottom of the bowl to ensure there are no pale streaks.
Step 6: Divide the chocolate batter evenly between the two prepared pans (approximately 725 grams each).
Step 7: Bake for 33 to 36 minutes, or until a toothpick inserted into 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 edges, then invert the pans to release the cakes. Allow them to cool completely on the rack.
Step 9: For the frosting, beat the softened butter, cocoa powder, and powdered sugar together on low speed until combined. Increase to medium-high and mix for 3 minutes until light and fluffy.
Step 10: Mix in the brewed coffee, heavy cream, vanilla extract, and salt on low speed until combined. Then increase to medium speed and beat for another minute until fluffy again.
Step 11: To make the chocolate coffee syrup, whisk cocoa powder, granulated sugar, brewed coffee, water, vanilla, and salt in a small pot. Heat over medium until boiling, then reduce heat and simmer 2 to 3 minutes until thickened. Set aside to cool.
Step 12: Trim the domes off the cooled cake layers with a serrated knife. For a four-layer cake, cut each layer in half horizontally. Otherwise, keep two layers.
Step 13: Place a cake layer on a serving platter with a dollop of frosting beneath to secure it. Drizzle one tablespoon of the syrup over the exposed cake crumb.
Step 14: Spread about 1/4 cup of frosting evenly over the layer. Add the next layer and repeat. Flip the last layer upside down for a flat top.
Step 15: Use an offset spatula to coat the entire cake with a thin layer of frosting, allowing some cake to show through. For a thicker coating, double the frosting recipe.
Step 16: Drizzle additional syrup on top for decoration. Add coffee truffles, shaved chocolate, or your favorite toppings. Use a hot knife to cut clean slices, wiping between cuts.

Tips & Variations

Use room temperature ingredients to ensure the batter mixes evenly and rises properly.
For a smoother texture, sift the cocoa powder and flour before measuring.
Double the frosting recipe if you prefer a thicker layer or want to pipe decorations.
Substitute brewed espresso for the coffee to intensify the coffee flavor.
Store leftover syrup in the refrigerator and warm slightly before using again.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep it wrapped tightly to prevent drying out. If refrigerated, let the cake come to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A tall chocolate layer cake sliced to show four thick dark brown sponge layers separated by creamy light brown frosting layers, all covered with the same frosting on the outside. The top is decorated with round cocoa-dusted truffles arranged around the edge and small drops of dark chocolate sauce on the frosting. The cake sits on white parchment with chocolate crumbs and sauce drops visible, on a white marbled surface. The lighting highlights the moist texture of the cake and the smooth frosting. 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 works well as a substitute for espresso powder. Adjust the amount to match the intensity, starting with the same quantity and adjusting to taste.

How do I keep the cake moist?

Ensure not to overbake the cake and use room temperature ingredients as directed. The sour cream and oil in the recipe also help keep the cake tender and moist.