Chocolate coffee cake is a moist espresso chocolate cake infused with a sweet simple coffee syrup, layered with a creamy coffee buttercream and a coffee syrup drizzle.
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. Evenly pour the chocolate coffee batter into each of the prepared cake pans. Bake the cakes for about 33 - 38 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 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.