Chocolate coffee cake is a moist espresso chocolate cake infused with a sweet simple coffee syrup, layered with a creamy coffee buttercream. Drizzle the top of this layered coffee cake with extra coffee syrup for even more coffee flavor. This decadent and bakery worthy chocolate cake is super simple to make and is perfect for any celebration.
Why Should You Make This Recipe
I absolutely adore a rich and delicious chocolate cake. My Triple Chocolate Cake, Buttermilk Chocolate Cake, Matilda Chocolate Cake and Chocolate Ganache Cake are just a few of the best chocolate cake recipes from the blog. I am so excited to add this moist chocolate coffee cake to my growing collection of easy chocolate cake recipes. I know you’ll love it too because:
- You love chocolate and coffee. Rich chocolate cake is infused with a simple coffee syrup and is layered together with creamy coffee buttercream. The result is the most amazing chocolate cake with coffee ever.
- Super simple to make. From start to finish, you make and bake this fudgy coffee filled chocolate cake in about an hour. All you need is two mixing bowls, a whisk and two 8-inch cake pans.
- Made with simple ingredients. This easy coffee chocolate cake recipe is made with simple ingredients like flour, dutch cocoa powder, oil, sugar, eggs, sour cream and espresso.
Ingredients
This chocolate cake with coffee requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Chocolate Coffee Cake
- Dry Ingredients: Gather all purpose flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
- Wet Ingredients: Gather oil, melted butter, sugar, light brown sugar, eggs, milk, vanilla extract and coffee.
Coffee Buttercream Frosting
Gather butter, espresso, vanilla extract, salt, heavy cream or milk and powdered sugar.
Coffee Syrup
Gather cocoa powder, water, sugar, coffee and vanilla extract.
Substitutions
Here are my recommended substitutions to make this chocolate cake with coffee as easy as possible.
- Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe that would be ¾ cup unsweetened cocoa powder and ¾ teaspoon baking soda total (with no baking powder).
- Baking Powder and Baking Soda: Both leaveners are needed for this cake to work according to the recipe as written.
- Instant Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Salt: This enhances the sweetness of the cake and provides a more well rounded flavor.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this cake recipe.
- Melted Butter: The butter provides a boost of flavor without adding too much of an oily texture to the cake. Vegan or dairy free butter can also be used if needed.
- Granulated Sugar and Light Brown Sugar: This recipe hasn’t been tested using other types of sugar. Use all granulated sugar if you don’t have light brown.
- Milk: This ingredient can be substituted with an equal amount of plant based milk.
- Eggs: This recipe hasn’t been tested without eggs.
- Sour Cream: A thick and creamy greek yogurt works well as a replacement in this moist chocolate coffee cake recipe.
- Vanilla Extract: This adds a nice background flavor to the cake. Omit if you don’t have any on hand.
- Hot Coffee: The coffee should not be boiling. It needs to be very warm to the touch. Use water if you don’t have coffee.
- Coffee Syrup: This is completely optional for more coffee flavor and also to make the chocolate cake super moist for days. Omit if you prefer not to make this part of the cake.
- Coffee Buttercream Frosting: Please see my Coffee Buttercream post for all my suggested substitutions.
How To Make
Learn how to make chocolate coffee cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder, baking soda, espresso powder and salt until well combined.
- In another large bowl add the oil, melted butter, granulated sugar, light brown sugar, eggs, sour cream and milk. Whisk until smooth and well combined.
- Sift the dry ingredients into the wet, alternating with the warm coffee in this order: dry, coffee, dry, coffee, dry. Whisk each addition until just combined before adding the next.
- Evenly pour the chocolate coffee batter into each of the prepared cake pans. Each of the pans will have about (675 g) of cake batter. Bake the cakes for about 33 - 38 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely at room temperature for another 30 - 60 minutes. Evenly cut the top crust off each cake layer.
- Make the chocolate coffee syrup.Whisk together water, brewed coffee, sugar, sifted cocoa powder, and vanilla extract in a small sauce pan. Bring the mixture to a boil over medium-high heat for 4 -5 minutes. Once the mixture has thickened enough to coat a spoon and reduced to about ½ cup, remove from heat to cool.
- Once the coffee syrup cooled to warm or room temperature, brush about 2 tablespoons (30 ml) over the tops of the cooled and leveled cakes. Place the cake layers in the fridge for 1-2 hours before frosting.
- Cream the softened butter until smooth. This takes about 1 -2 minutes on low speed. Mix in the vanilla extract, salt, brewed espresso and heavy cream. Cream the mixture on low until well combined. Mix in the sifted powdered sugar. Once all the sugar has been added, beat the buttercream on medium - high for 30 - 60 seconds or until the coffee butter cream is to your desired consistency.
Assemble the Cake
- Smear a small amount of frosting onto the serving plate or cake stand. Place the first coffee chocolate cake layer on top. Apply a layer of frosting to the first layer of cake. Evenly smooth the frosting across and slightly passed the top onto the side. Top the frosting with the second layer of chocolate coffee filled cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes.
9. Apply the rest of the frosting to the cake. Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls. Drizzle more chocolate coffee syrup on top, slice, serve and enjoy!
How To Store, Freeze and Thaw
- Store: This coffee and chocolate cake is super moist and will do just fine when stored in the fridge. Keep the cake in an airtight container or covered in plastic wrap for up to 5 days. At this point the cake will start to taste a bit dried out. This cake tastes best at room temperature, so bring the cake to room temperature before enjoying.
- Freeze chocolate coffee cake layers: Wrap each cake layer in plastic wrap and place. Store the cake layers in an airtight container in the freezer for up to 2 months.
- Freeze sliced pieces: Slice chilled from the fridge pieces of coffee and chocolate cake into your desired sizes. Wrap each slice in plastic wrap. Place each wrapped slice of cake in an airtight container in the freezer for up to 2 months.
- Thaw: Transfer your desired amount of cake slices or cake layers out of the freezer. Allow them to thaw overnight in the fridge. Bring the cake slices to room temperature or enjoy from the fridge.
M’s Expert Tips
- Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking.
- Read and prepare: This recipe for chocolate coffee cake calls for espresso and coffee in every part of the cake. When brewing coffee for the cake, make enough to divide for the chocolate coffee syrup.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Measure the ingredients properly: I highly recommend using a food scale to get perfectly measured dry ingredients every time. This is the most accurate and recommend way to bake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use cake strips to help the cakes bake evenly: This moist chocolate coffee cake recipe should bake evenly without doming tops, but I love using cake strips to help ensure even baking and flatter tops.
- Use a serrated knife or cake leveler to remove any uneven tops. The cake may bake up with a slight crust. This is an easy way to remove this thin layer of cake crust. Removing the top crust also allows the coffee syrup to soak in more efficiently.
- Fully cool the cake before assembling and frosting. The cake takes about 1 hour to cool to room temperature after the cake layers have been removed from the pan. It’s recommend to chill the cake layers in the fridge for 1-2 hours before frosting them, as well as about 20 minutes after applying the crumb coat.
FAQs
Make this cake recipe in a 9 x 13 pan. Bake for about 35 - 40 minutes. This chocolate coffee cake recipe can also make about 24 cupcakes. Bake the cupcakes for about 18 - 22 minutes. Turn this cake into a 3 layer 6 inch cake and bake for about 33 - 38 minutes.
Coffee and chocolate share many flavor notes. Adding coffee or espresso to chocolate enhances and adds a depth of flavor to the chocolate.
A very robust dark roasted coffee or espresso works best in chocolate cake.
Other Espresso Recipes to Try
If you try this Chocolate Coffee Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Chocolate Coffee Cake Recipe
Equipment
- 2 large mixing bowls
- 2 8 inch (23 cm) cake pans
- 2 parchment paper cut into 8 inch rounds
- 1 stand mixer with paddle attachment or electric hand mixer with beaters to make coffee buttercream
- 1 small sauce pan to make coffee syrup
- 1 serrated knife or cake leveler
- 1 icing spatula
Ingredients
Chocolate Coffee Cake
- 2 cups (240 g) all purpose flour
- ¾ cup (60 g) Dutch process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons instant espresso powder
- ½ cup (118 ml) vegetable or canola oil
- ¼ cup (57 g) unsalted butter, melted
- 1½ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ¾ cup (180 g) sour cream, room temperature
- ½ cup (118 ml) milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (237 ml) very warm coffee
Chocolate Coffee Syrup
- 6 tablespoons (90 ml) water
- 6 tablespoons (75 g) granulated sugar
- ¼ cup (59 ml) brewed coffee
- ¼ cup (20 g) cocoa powder
- ½ teaspoon vanilla extract
Coffee Buttercream
- 3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water)
- 2 tablespoon (30 ml) heavy cream
- 12 tablespoons (283 g) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 5 cups (600 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.
- In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder, baking soda, espresso powder and salt until well combined.2 cups (240 g) all purpose flour, ¾ cup (60 g) Dutch process cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons instant espresso powder
- In another large bowl add the oil, melted butter, granulated sugar, light brown sugar, eggs, sour cream and milk. Whisk until smooth and well combined.½ cup (118 ml) vegetable or canola oil, ¼ cup (57 g) unsalted butter, melted, 1½ cup (150 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 large eggs, room temperature, ¾ cup (180 g) sour cream, room temperature, ½ cup (118 ml) milk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Sift the dry ingredients into the wet, alternating with the warm coffee in this order: dry, coffee, dry, coffee, dry. Whisk each addition until just combined before adding the next. Evenly pour the chocolate coffee batter into each of the prepared cake pans. Each of the pans will have about (675 g) of cake batter.1 cup (237 ml) very warm coffee
- Bake the cakes for about 33 - 38 minutes. Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely at room temperature for another 30 - 60 minutes.
- While the cakes cool, make the chocolate coffee syrup. Whisk together water, brewed coffee, sugar, sifted cocoa powder, and vanilla extract in a small sauce pan. Bring the mixture to a boil over medium-high heat for 4 - 5 minutes. Once the mixture has thickened enough to coat a spoon and reduced to about ½ cup, remove from heat to cool.6 tablespoons (90 ml) water, 6 tablespoons (75 g) granulated sugar, ¼ cup (59 ml) brewed coffee, ¼ cup (20 g) cocoa powder, ½ teaspoon vanilla extract
- Evenly cut the top crust off each cake layer if desired. This helps the coffee syrup soak into the cake. Once the coffee syrup cooled to warm or room temperature, brush about 2 -3 tablespoons (30- 45 ml) over the tops of the cooled and leveled cakes. Place the cake layers in the fridge for 1 - 2 hours before frosting.
- While the cake layers chill, make the coffee buttercream. Cream the softened butter until smooth. This takes about 1 -2 minutes on low speed. Stop and scrape down sides of bowl as needed. Mix in the vanilla extract, salt, brewed espresso and heavy cream. Cream the mixture on low until well combined. Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, beat the buttercream on medium - high for 30 - 60 seconds or until the coffee butter cream is to your desired consistency.3 tablespoons (45 ml) espresso, 2 tablespoon (30 ml) heavy cream, 12 tablespoons (283 g) unsalted butter, room temperature, ½ teaspoon vanilla extract, ¼ teaspoon salt, 5 cups (600 g) powdered sugar
- Assemble the cake:Smear a small amount of frosting onto the serving plate or cake stand. Place the first coffee chocolate cake layer on top. Apply a layer of frosting to the first layer of cake. Evenly smooth the frosting across and slightly passed the top onto the side. Top the frosting with the second layer of chocolate coffee filled cake. Apply another layer of frosting to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes.
- Apply the rest of the frosting to the cake. Smooth the sides with an icing knife or bench scraper. Top the cake with any leftover icing, creating swirls. Drizzle more chocolate coffee syrup on top, slice, serve with more coffee syrup if you like and enjoy!
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