Introduction

This Chocolate Coffee Cake is a rich and moist treat that combines the deep flavors of cocoa and espresso. Perfect for coffee lovers, it’s topped with a luscious coffee-infused buttercream and a glossy syrup to elevate every bite.

A four-layer dark chocolate cake with thick, creamy light brown frosting between each layer and covering the outside. On top, there are several round chocolate truffles dusted with cocoa powder, lined up near the edge. The top frosting is smooth with small swirls and dark chocolate drizzles scattered around. The cake is partially sliced, showing the moist inside layers and a few crumbs on the white marbled surface below, along with some chocolate drizzle and cocoa powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons cake flour (*see notes for measuring*)
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
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
1/8 cup cocoa powder (for syrup)
3 tablespoons water (for syrup)
2 1/2 tablespoons granulated sugar (for syrup)
2 tablespoons brewed coffee (for syrup)
1/4 teaspoon vanilla extract (for syrup)
Pinch fine sea salt (for syrup)

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 them aside.
Step 2: In a stand mixer bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, salt, and espresso powder. Add the cubed butter and mix on low 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 it forms a thick paste.
Step 4: In a bowl with a spout, whisk together the eggs, milk, and vanilla extract. In a separate bowl, whisk the hot coffee and cocoa powder together.
Step 5: With the mixer running on low, slowly pour in the egg mixture and mix until just combined. Then immediately add the coffee and cocoa mixture, mixing until just combined. Scrape the bowl bottom to remove any pale streaks.
Step 6: Evenly divide the batter between the two cake pans, about 725 grams each.
Step 7: Bake for 33–36 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Cool the cakes in the pans on a wire rack for 20 minutes. Run an offset spatula around the edges, then flip them out onto the rack to cool completely.
Step 9: To make the frosting, cream together the softened butter, cocoa powder, and powdered sugar in a stand mixer on low until combined. Increase speed to medium-high and beat for 3 minutes until light and fluffy.
Step 10: Add the brewed coffee, heavy cream, vanilla extract, and salt to the frosting. Mix on low until combined, then beat on medium for another minute until fluffy.
Step 11: For the chocolate coffee syrup, whisk cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, 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 domes off the cake layers. Optionally, cut each layer to create four thin layers.
Step 13: Place a dollop of buttercream on a cake board or serving plate and position the first cake layer on top. Drizzle 1 tablespoon of syrup over the layer.
Step 14: Spread about 1/4 cup frosting evenly over the layer. Add the next layer and repeat. Flip the top layer upside down for a flat surface.
Step 15: Frost the entire cake with a thin layer of buttercream, allowing the cake texture to show through. For a thicker coating, double the frosting recipe.
Step 16: Drizzle remaining syrup on top and decorate with coffee truffles or shaved chocolate if desired. Use a hot knife, wiping clean between slices, to serve.

Tips & Variations

Use freshly brewed espresso or strong coffee for the best chocolate-coffee flavor.
Room temperature ingredients help create a smooth, even batter and frosting.
For a richer frosting, substitute half the butter with cream cheese.
If you prefer a less sweet cake, reduce brown sugar by 2 tablespoons.
To make gluten-free, substitute cake flour with a gluten-free blend (note texture may vary).

Storage

Store the cake in an airtight container or covered with plastic wrap at room temperature for up to 2 days. For longer storage, keep refrigerated up to 5 days or freeze wrapped well for up to 3 months. Let the cake come to room temperature before serving, and gently re-whip the frosting if needed.

How to Serve

A slice of chocolate layer cake with four dark brown, moist cake layers separated by three light brown, creamy frosting layers, sits on a white plate with ridged edges. The cake slice is slightly leaning to the right, and the frosting appears smooth. On the right side of the plate next to the cake is a small round chocolate truffle dusted with cocoa powder, showing a rough texture. A silver fork with a small piece of cake is placed on the left side of the plate. The scene is set on a white marbled surface with some scattered cocoa powder and chocolate crumbs around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular coffee for espresso powder?

Yes, brewed coffee works well to bring out the coffee flavor, but espresso powder delivers a more concentrated intensity. Adjust strength to taste.

How do I know when the cake is done baking?

Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs. Avoid overbaking to keep the cake moist.