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Chocolate Coffee Cake Recipe

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★★★★★

4.4 from 63 reviews

This decadent Chocolate Coffee Cake combines rich cocoa and bold espresso flavors for a moist, tender crumb layered with luscious coffee-infused chocolate buttercream. Perfect for coffee lovers and chocolate enthusiasts alike, this recipe yields a beautifully layered cake enhanced by a silky chocolate coffee syrup that keeps every bite indulgently moist and flavorful.

Ingredients

Scale

Dry 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
  • 3/4 cup unsweetened dark cocoa powder (divided: some for batter, some for frosting, some for syrup)

Wet Ingredients

  • 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 (divided: used in batter and frosting)
  • 1 cup hot coffee

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

  • 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 pans and oven: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set aside.
  2. Mix dry ingredients and butter: In a stand mixing bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, sea 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 or canola oil to the bowl. Mix on low speed for exactly one minute until a thick paste forms.
  4. Prepare liquid mixtures: In a separate bowl with a spout, whisk together the eggs, whole milk, and vanilla extract. In another bowl, whisk the hot coffee with the cocoa powder until smooth.
  5. Combine mixtures: With the mixer running on low, slowly stream the egg mixture into the batter. Mix until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing again until just combined. Scrape down the sides and bottom of the bowl to remove any streaks of pale batter.
  6. Divide batter into pans and bake: Evenly distribute the chocolate batter between the two prepared cake pans, about 725 grams per pan. Bake for 33-36 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Cool cakes: Allow the cakes to cool in the pans on a wire rack for 20 minutes. Run an offset spatula around the edges, then invert each pan to release the cakes. Let them cool completely on the wire rack.
  8. Make the frosting: In a stand mixer bowl, cream the softened butter, 2 tablespoons cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high speed and beat for 3 minutes until light and fluffy. Add cooled brewed coffee, heavy cream, vanilla extract, and a pinch of salt. Mix on low speed until combined, then increase to medium and beat for another minute until light and fluffy.
  9. Prepare chocolate coffee syrup: In a small saucepan, whisk together 1/8 cup cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and salt. Cook over medium heat until it begins to boil, then reduce heat to low and simmer for 2-3 minutes until thickened. Remove from heat and set aside to cool.
  10. Trim and layer cakes: Use a serrated knife to cut the domes off the cake layers. If desired, cut each layer in half for four thinner layers, or keep as two layers. Place the first layer on a cake round or serving plate with a dollop of frosting underneath to secure it.
  11. Add syrup and frosting between layers: Drizzle 1 tablespoon of the chocolate coffee syrup over the cake crumb. Spread about 1/4 cup of the frosting evenly onto the layer. Repeat with subsequent layers, flipping the last layer upside down to create a flat top.
  12. Frost cake exterior: Use an offset spatula to apply a thin crumb coat of frosting all over the cake allowing the cake to be visible through the frosting. For a thicker coat, double the buttercream recipe.
  13. Decorate and serve: Drizzle additional chocolate coffee syrup over the top of the cake and decorate with coffee truffles, shaved chocolate, or your preferred garnishes. Use a hot knife to slice the cake, wiping the blade clean between cuts. Enjoy!

Notes

  • Use the spoon and level method to measure cake flour accurately for best texture.
  • Room temperature ingredients help create a smooth batter and even baking.
  • If you prefer less caffeine, use decaffeinated espresso powder and coffee.
  • Ensure the coffee used in the batter is hot to activate the cocoa and espresso flavors fully.
  • The syrup keeps the cake moist and intensifies the coffee-chocolate flavor.
  • For a more intense chocolate flavor, use high-quality Dutch-processed cocoa powder.
  • The frosting recipe can be doubled for a thicker, more generous coating.

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

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