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Chocolate Coffee Cake Recipe

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★★★★★

4.8 from 101 reviews

This rich and decadent Chocolate Coffee Cake combines the deep flavors of coffee and cocoa for an irresistible dessert. Moist layers of chocolate coffee-infused cake are perfectly paired with a fluffy coffee cocoa buttercream frosting and a luscious chocolate coffee syrup drizzle. Ideal for coffee lovers and chocolate enthusiasts, this cake is perfect for special occasions or a luxurious treat any time.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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 Ingredients

  • 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. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms to ensure easy release, and set them aside.
  2. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder. Add the cubed butter and mix on low speed for 3 minutes until the mixture resembles coarse sand.
  3. Add Sour Cream and Oil: Add sour cream and vegetable oil to the dry mixture. Mix on low speed for exactly one minute until a very thick paste forms.
  4. Prepare Wet Mixtures: In a small bowl with a spout, whisk together eggs, milk, and vanilla extract. In a separate bowl, whisk hot coffee and cocoa powder until smooth.
  5. Combine Wet Ingredients with Batter: With the mixer running on low, slowly pour the egg mixture into the batter and mix until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing again until just combined. Scrape the bowl bottom to ensure even mixing and no streaks.
  6. Distribute Batter into Pans: Evenly divide the chocolate batter between the two prepared pans, about 725 grams in each pan.
  7. Bake: Bake for 33-36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
  8. Cool Cakes: Remove pans from the oven and place them on a wire rack for 20 minutes. Run an offset spatula around the pan edges, then invert pans to release cakes. Allow cakes to cool completely on the rack.
  9. Make Frosting: In a stand mixer bowl, cream 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.
  10. Add Remaining Frosting Ingredients: Add coffee, heavy cream, vanilla extract, and salt to the frosting. Mix on low until combined, then increase speed to medium and beat for another minute until fluffy.
  11. Make Chocolate Coffee Syrup: In a small pot, whisk cocoa powder, sugar, coffee, water, vanilla extract, and salt. Heat over medium until boiling, then reduce heat to low and simmer 2-3 minutes until syrup thickens. Pour into a bowl and set aside.
  12. Prepare Cake Layers: Using a serrated knife, level the domed tops of both cake layers. If desired, cut each layer in half to create four layers. Alternatively, keep as two layers.
  13. Assemble Cake: Place a dollop of buttercream on a cake board or serving plate. Place the first cake layer on top and drizzle 1 tablespoon of chocolate coffee syrup over the exposed cake surface.
  14. Frost Between Layers: Spread about 1/4 cup of buttercream evenly over the first layer, then place the next layer on top. Continue layering and frosting, flipping the last layer upside down for a flat top.
  15. Crumb Coat: Using an offset spatula, apply a thin layer of frosting over the entire cake to allow the cake to show through slightly. For thicker frosting coverage, double the frosting recipe.
  16. Decorate and Serve: Drizzle additional chocolate coffee syrup on top. Decorate with coffee truffles, shaved chocolate, or your choice of toppings. Use a hot knife, wiping between slices, to cut and serve the cake.

Notes

  • For accurate measuring of cake flour, spoon the flour lightly into the measuring cup and level with a knife to prevent dense cake texture.
  • Room temperature ingredients (butter, eggs, sour cream, milk) help achieve a smooth and evenly mixed batter.
  • Use freshly brewed hot coffee for maximum flavor infusion in the cake batter.
  • The syrup adds moisture and intensifies the coffee flavor; do not skip it for best taste.
  • If you prefer a less intense coffee flavor, reduce espresso powder by half.
  • The frosting recipe yields enough for a thin crumb coat; double if you want thick frosting coverage.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bringing buttercream to room temperature before frosting helps achieve a smoother spread.

Keywords: chocolate coffee cake, coffee cake, chocolate cake, coffee dessert, espresso cake, layered cake, chocolate buttercream, coffee syrup

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