Chocolate Coffee Cake Recipe
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.
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
- 20 tablespoons (283 g) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 5 - 6 cups (600 -720 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, 20 tablespoons (283 g) unsalted butter, room temperature, ½ teaspoon vanilla extract, ¼ teaspoon salt, 5 - 6 cups (600 -720 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!
Notes
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.
Make this chocolate coffee cake in a different pan: 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.
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