Introduction

This Chocolate Coffee Cake is a rich, moist dessert that perfectly combines deep chocolate flavor with a hint of espresso. Topped with a light chocolate coffee buttercream and drizzled with a luscious syrup, it’s an indulgence that coffee and chocolate lovers will adore.

A four-layer dark chocolate cake with moist, rich layers separated by smooth, light brown chocolate frosting. The top layer is covered with the same frosting, decorated with small swirls and dark chocolate drizzle. On top, there are several round truffles dusted with cocoa powder, adding a textured look. A piece of the cake is cut out, showing the neat and even layers inside. The cake sits on white parchment paper against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons cake flour
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
For the Chocolate Coffee Buttercream:

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

For the 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

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 mixing bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder. Add the butter and mix on low speed for 3 minutes until the mixture resembles coarse sand.
Step 3: Add the sour cream and oil. 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 together the hot coffee and cocoa powder.
Step 5: With the mixer running on low, slowly stream in the egg mixture and mix until just combined. Immediately follow with the coffee and cocoa mixture, mixing again until just combined. Scrape the bowl to remove any streaks of flour or batter.
Step 6: Divide the batter evenly between the two prepared pans, about 725 grams each.
Step 7: Bake for 33-36 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 8: Cool the pans on a wire rack for 20 minutes. Run an offset spatula around the edges, then invert the cakes onto the rack to cool completely.
Step 9: To make the buttercream, 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.
Step 10: Mix in the brewed coffee, heavy cream, vanilla extract, and salt on low speed. Then beat on medium speed for another minute until fluffy again.
Step 11: For the syrup, whisk cocoa powder, sugar, coffee, water, vanilla, and salt in a small pot. Heat over medium until boiling, then reduce to low and simmer for 2-3 minutes until thickened. Set aside.
Step 12: Use a serrated knife to level the cake layers by cutting off any domed tops. For four layers, carefully slice each layer in half.
Step 13: Place a cake layer on a serving plate, pipe a dollop of buttercream to secure it, and drizzle a tablespoon of syrup over the crumb. Spread about 1/4 cup buttercream evenly on top, then repeat with remaining layers, flipping the top layer upside down for a flat finish.
Step 14: Cover the entire cake with a thin layer of buttercream so the cake still shows through. Drizzle more syrup on top and garnish with coffee truffles, shaved chocolate, or your favorite decorations.
Step 15: Use a hot knife to slice cleanly, wiping it between each cut, and enjoy your decadent Chocolate Coffee Cake!

Tips & Variations

Measure flour using the spoon-level method or a kitchen scale for best results—avoid scooping directly from the bag to prevent too much flour.
For a 9-inch cake, use two 9-inch pans and start checking doneness at 20 minutes as layers bake faster.
To make a four-layer 6-inch cake, divide batter into four 6-inch pans and begin checking at 25 minutes.
Use a double batch of buttercream if you prefer a thicker frosting layer instead of the thin crumb coat.
If you don’t have espresso powder, use instant coffee granules as a substitute to maintain the coffee flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature for about 30 minutes before serving for the best texture and flavor. The cake and frosting also freeze well for up to 2 months; thaw overnight in the fridge and then bring to room temperature before enjoying.

How to Serve

A white plate with ridged edges holds a slice of three-layer dark chocolate cake, each layer separated by smooth, light brown chocolate frosting. The cake’s texture looks moist and rich, with an even spread of the creamy frosting between each thick cake layer. A small round chocolate truffle dusted with cocoa powder is placed next to the slice on the plate. A fork with a piece of cake is resting on the left side of the plate, with some chocolate crumbs and smears of frosting around it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Espresso powder is preferred for its concentrated coffee flavor, but instant coffee or strong brewed coffee can be used as a substitute in the batter to still bring that coffee note.

Do I have to use sour cream in the cake?

Sour cream adds moisture and a subtle tang that balances the sweetness. You can replace it with full-fat yogurt or buttermilk if needed, but the texture may vary slightly.