Introduction

This Chocolate Coffee Cake is a rich and moist dessert that perfectly combines deep chocolate flavors with a subtle coffee kick. It’s ideal for special occasions or whenever you crave an indulgent treat with a sophisticated twist.

A tall chocolate cake with four thick dark brown layers separated by light brown creamy frosting sits on a white marbled surface. The top layer is covered with the same light brown frosting, decorated with dark chocolate drizzle and topped with round cocoa powder-coated truffles arranged in a circle. A slice is removed from the cake, showing the moist texture of the chocolate layers and creamy frosting inside. A small piece of the cake lies in front on the surface, with some smudges of frosting and chocolate. 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 (for frosting)
2 tablespoons brewed coffee (cooled, for frosting)
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
2 1/2 tablespoons granulated sugar
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 aside.
Step 2: In a stand mixer bowl, combine the cake flour, granulated sugar, dark 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 the 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 separate bowl with a spout, whisk together the eggs, milk, and vanilla extract. In another bowl, whisk the hot coffee and cocoa powder until smooth.
Step 5: With the mixer running on low, slowly stream the egg mixture into the batter and mix until just combined. Immediately follow by adding the coffee-cocoa mixture, mixing again until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 6: Divide the batter evenly between the two prepared pans, approximately 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: Let the cakes cool in the pans on a wire rack for 20 minutes. Run an offset spatula around the sides, invert the pans to release the cakes, and allow them to cool completely on the rack.
Step 9: For the frosting, beat the softened butter, cocoa powder, and powdered sugar in a stand mixer on low until combined. Increase speed to medium-high and mix for 3 minutes until very light and fluffy.
Step 10: Add the cooled brewed 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 light and fluffy again.
Step 11: To make the chocolate coffee syrup, whisk together cocoa powder, sugar, brewed coffee, water, vanilla extract, and salt in a small pot. Cook over medium heat until boiling, then reduce to low and simmer for 2 to 3 minutes until thickened. Remove from heat and set aside.
Step 12: Use a serrated knife to trim the domes from the cake layers. If desired, cut each layer in half to create four layers, or skip this for a two-layer cake.
Step 13: Place a dollop of frosting on your serving platter or cake board. Place the first cake layer on top and drizzle 1 tablespoon of chocolate coffee syrup over the exposed crumb.
Step 14: Spread about 1/4 cup of frosting evenly over the layer. Add the next cake layer and repeat the syrup drizzle and frosting. For the final layer, flip it upside down for a flat top.
Step 15: Cover the entire cake with a thin layer of frosting using an offset spatula, allowing some of the cake to show through. For a thicker coating, double the frosting recipe.
Step 16: Drizzle additional syrup on top and decorate with coffee truffles, shaved chocolate, or your preferred garnishes. Use a hot knife to cut clean slices, wiping the blade between cuts. Enjoy!

Tips & Variations

Use good quality espresso powder and brewed coffee to deepen the coffee flavor without overpowering the chocolate.
Ensure all dairy and eggs are at room temperature for a smoother batter and better rise.
For a non-coffee version, substitute brewed coffee and espresso powder with hot water and a teaspoon of instant chocolate or malt powder.
Decorate with chocolate-covered espresso beans or a dusting of cocoa powder for an elegant finish.
If you prefer a less sweet cake, reduce the powdered sugar in the frosting by 1/4 cup.

Storage

Store the Chocolate Coffee Cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture and flavor. Leftovers can be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator and frost as desired before serving.

How to Serve

A slice of dark chocolate cake with four thick, moist layers of rich chocolate sponge alternating with three smooth, light brown chocolate cream layers is placed on a white plate with ridged edges. Next to the cake slice on the right side, there is a round chocolate truffle covered in cocoa powder. A fork on the left side holds a small piece of the cake, with creamy chocolate smeared on the plate beneath it. The scene is set on a white marbled texture, with a small white bowl containing chocolate sauce partially visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Yes, brewed coffee is included in the recipe for moisture and flavor. The espresso powder adds an extra concentrated coffee flavor, but if you don’t have it, you can increase the brewed coffee slightly or use instant coffee granules.

How do I get a moist cake without making it dense?

Using a combination of sour cream, oil, and coffee keeps the cake moist while the proper mixing technique ensures a light texture. Be careful not to overmix after adding the liquids to avoid a dense crumb.