Description

This decadent Chocolate Coffee Cake combines rich cocoa, brewed coffee, and a delicate espresso kick for an indulgent dessert. With moist layers made from cake flour, brown and granulated sugars, and a luscious coffee-infused buttercream frosting, this cake is beautifully balanced in flavor and texture. Perfect for coffee lovers and chocolate enthusiasts alike, it features a silky coffee syrup that enhances every bite, making it an irresistible centerpiece for any celebration or cozy gathering.

Ingredients

Scale

Cake

2 cups + 2 tablespoons cake flour
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 and 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

Buttercream Frosting

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

Chocolate Coffee Syrup

1/8 cup 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

Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch round cake pans with parchment paper and set them aside to ensure easy cake removal later.
Mix dry ingredients and butter: In a stand mixer bowl, combine cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder. Add the cubed butter and mix on low speed for 3 minutes until the mixture resembles coarse sand.
Add wet ingredients: Incorporate the sour cream and vegetable oil, mixing on low speed for exactly one minute until you achieve a very thick paste consistency.
Prepare liquid mixtures: In a separate bowl with a spout, whisk together eggs, whole milk, and vanilla extract. In another bowl, whisk together the hot coffee and cocoa powder until smooth.
Combine liquids with batter: With the mixer running on low, slowly stream in the egg mixture, mixing until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing again until just combined. Scrape the bowl’s bottom to incorporate any streaks of pale batter evenly.
Distribute batter: Divide the chocolate batter evenly between the two prepared cake pans, approximately 725 grams per pan.
Bake cakes: Bake for 33 to 36 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool cakes: Remove from oven and cool pans on a wire rack for 20 minutes. Run an offset spatula around the pan edges, then invert pans to release cakes. Let cakes cool completely on the rack before frosting.
Make buttercream: In a stand mixer bowl, cream softened butter, cocoa powder, and powdered sugar together on low speed until combined. Increase speed to medium-high and mix for 3 minutes until light and fluffy. Add cooled brewed coffee, heavy cream, vanilla extract, and salt, mixing on low until incorporated. Increase speed to medium and beat for another minute until light and fluffy again.
Prepare chocolate coffee syrup: Combine cocoa powder, sugar, coffee, water, vanilla extract, and salt in a small saucepan. Heat over medium until boiling, then reduce heat to low and simmer for 2-3 minutes until thickened. Pour into a bowl and set aside.
Trim cake layers: Use a serrated knife to remove the domed tops of each cake layer for a flat surface. If desired, cut each layer in half horizontally to create four thinner layers, or keep as two layers.
Assemble cake: Place a small dollop of buttercream on the serving plate to hold the first cake layer. Place the first cake layer on top and drizzle approximately 1 tablespoon of chocolate coffee syrup over the exposed crumb. Spread about 1/4 cup of buttercream evenly over the cake layer.
Continue layering: Repeat syrup drizzle and buttercream spreading for each remaining layer, flipping the last layer upside down to ensure a completely flat top.
Frost cake: Use an offset spatula to apply a thin, even layer of frosting over the entire cake, lightly revealing the cake beneath. For a thicker coating, double the buttercream recipe.
Decorate and serve: Drizzle additional chocolate coffee syrup over the top and garnish with coffee truffles, shaved chocolate, or your preferred decorations. Use a heated knife, cleaning it between slices, to cut and serve.

Notes

Use cake flour for tender, soft crumb; spoon and level to measure accurately or sift before measuring.
Ensure all dairy and eggs are at room temperature to help ingredients blend smoothly.
Hot coffee is used in the batter to enhance the chocolate flavor without coffee overpowering the cake.
If you prefer, substitute canola oil with vegetable oil or light olive oil for a neutral taste.
This recipe yields a delicate crumb; handle layers gently when assembling to avoid breakage.
Leftover cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
The syrup makes the cake moist and adds extra coffee-chocolate richness; do not skip it.
Buttercream can be doubled for a thicker frosting or additional piping decorations.
Decorate cake creatively with coffee beans, chocolate shavings, or truffles for an elegant presentation.

Prep Time: 25 minutes
Cook Time: 37 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Coffee Cake, Coffee Cake, Chocolate Cake, Espresso Cake, Buttercream Frosting, Coffee Syrup, Layer Cake, Dessert