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Chocolate Coffee Cake Recipe

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★★★★★

4.8 from 116 reviews

This rich and moist Chocolate Coffee Cake combines the deep flavors of coffee and cocoa in a tender cake layered with luscious chocolate coffee buttercream and a smooth chocolate coffee syrup. Perfect for coffee lovers seeking a decadent dessert with a perfect balance of sweetness and intense chocolate-coffee undertones, this cake is baked to perfection and decorated elegantly.

Ingredients

Scale

Chocolate Cake

  • 2 cups + 2 tablespoons (230 g) cake flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (100 g) 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 (90 g) unsalted butter, room temperature, cubed
  • 1 cup (228 g) sour cream, room temperature
  • 1/4 cup (45 g) vegetable or canola oil
  • 2 large (100 g) eggs, room temperature
  • 1/2 cup (113 g) whole milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (210 g) hot coffee
  • 3/4 cup (75 g) unsweetened dark cocoa powder

Chocolate Coffee Buttercream

  • 1 1/2 cups (340 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 2 tablespoons (10 g) 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 (10 g) 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: 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 mixer bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add the cubed unsalted butter and mix on low speed for about 3 minutes until the mixture resembles coarse sand.
  3. Add Sour Cream and Oil: Incorporate the sour cream and vegetable or canola oil into the mixture. Mix on low speed for exactly one minute until it forms a very thick paste.
  4. Prepare Wet Mixtures: In a bowl with a spout, whisk together the eggs, whole milk, and vanilla extract. In a separate bowl, whisk together the hot coffee and unsweetened cocoa powder until smooth.
  5. Combine Wet and Dry Mixtures: 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 and cocoa mixture and mix until just combined. Scrape down the sides and bottom of the bowl to ensure even mixing and no streaks of pale batter.
  6. Divide Batter and Bake: Evenly pour the chocolate batter into the two prepared cake pans, approximately 725 grams per pan. Bake in the preheated oven for 33 to 36 minutes or until a toothpick inserted into the centers comes out mostly clean with a few moist crumbs.
  7. Cool Cakes: Remove pans from the oven and let them cool on a wire rack for 20 minutes. Run an offset spatula around the sides to loosen the cakes, then invert the pans to release them. Allow cakes to cool completely on the wire rack before frosting.
  8. Make the Buttercream: In a stand mixer bowl, cream together the softened unsalted butter, cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high speed and beat for 3 minutes until the mixture is very light and fluffy. Add brewed coffee, heavy cream, vanilla extract, and a pinch of sea salt. Mix on low speed until combined, then increase to medium and beat for an additional minute to achieve a light and fluffy buttercream.
  9. Prepare Chocolate Coffee Syrup: In a small pot, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and a pinch of fine sea salt. Cook over medium heat until it just begins to boil; then reduce heat to low and cook for 2-3 minutes until the syrup thickens slightly. Transfer to a bowl and let cool until ready to use.
  10. Assemble the Cake: Use a serrated knife to level the domed tops from both cake layers. Optionally, if making four layers, carefully slice each layer in half horizontally. Place a dollop of buttercream on your cake stand or serving plate and set the first layer on top. Drizzle 1 tablespoon of chocolate coffee syrup over the exposed crumb surface. Evenly spread about 1/4 cup of buttercream over the layer. Place the next layer on top and repeat the syrup drizzle and frosting application. Flip the top layer upside down for a flat finish. Use an offset spatula to coat the entire cake with a thin layer of buttercream so that the cake is partially visible through the frosting.
  11. Decorate and Serve: Drizzle additional syrup on top and decorate with coffee truffles, shaved chocolate, or desired garnishes. For clean slices, use a hot knife to cut the cake and wipe the knife between each slice before serving. Enjoy!

Notes

  • For a 9-inch cake, divide batter evenly into two 9-inch cake pans. The baking time will be shorter; start checking for doneness at 20 minutes.
  • For a 6-inch cake, divide batter evenly into four 6-inch pans. Bake at 350°F and begin checking for doneness around 25 minutes.
  • Measuring flour properly is critical to the cake’s success. Use the spoon-level method: fluff the flour, then spoon into measuring cups or, preferably, use a kitchen scale for accuracy.
  • If you desire a thicker frosting coating, double the buttercream quantity.

Keywords: chocolate coffee cake, coffee cake, chocolate cake, buttercream frosting, espresso powder cake, mocha cake

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