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This Chocolate Coffee Cake is a decadent and moist espresso-infused chocolate cake layered with creamy coffee buttercream and drizzled with a sweet coffee syrup. Perfect for any celebration, this bakery-worthy cake is surprisingly simple to make and bursting with rich, indulgent flavors.
When I first made this Chocolate Coffee Cake, I was amazed by how the rich chocolate flavor paired beautifully with the bold espresso notes. The cake is incredibly moist and fudgy, with a creamy buttercream that enhances the coffee flavor. It's become one of my favorite cakes to make for special occasions or just to indulge in a delicious treat.
Essential Ingredients
For the Chocolate Coffee Cake
- Dry Ingredients:
- All-purpose flour
- Dutch cocoa powder
- Baking powder
- Baking soda
- Espresso powder
- Salt
- Wet Ingredients:
- Oil (canola or any neutral baking oil)
- Melted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Milk (or plant-based milk)
- Vanilla extract
- Hot coffee
For the Coffee Buttercream Frosting
- Butter
- Espresso
- Vanilla extract
- Salt
- Heavy cream or milk
- Powdered sugar
For the Coffee Syrup
- Cocoa powder
- Water
- Sugar
- Coffee
- Vanilla extract
Creating the Cake
Prepare the Cake Batter
- Mixing the Batter:
- Preheat your oven to 350°F (177°C). Lightly grease and line the bottom of two 8-inch cake pans with parchment paper. In a large bowl, whisk together the dry ingredients: flour, Dutch cocoa powder, baking powder, baking soda, espresso powder, and salt. In another large bowl, combine the wet ingredients: oil, melted butter, granulated sugar, light brown sugar, eggs, milk, and vanilla extract. Whisk until smooth and well combined.
Combine the Ingredients
- Combining the Ingredients:
- Sift the dry ingredients into the wet ingredients, alternating with the hot coffee in this order: dry, coffee, dry, coffee, dry. Whisk each addition until just combined before adding the next.
Bake the Cake
- Baking Instructions:
- Evenly pour the batter into the prepared cake pans. Bake for 33-38 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then carefully remove them and let them cool completely at room temperature for another 30-60 minutes. Level the tops of the cakes by cutting off any uneven parts.
Prepare the Coffee Syrup
- Making the Syrup:
- In a small saucepan, whisk together water, brewed coffee, sugar, sifted cocoa powder, and vanilla extract. Bring the mixture to a boil over medium-high heat for 4-5 minutes, until it thickens enough to coat a spoon and reduces to about ½ cup. Let it cool to warm or room temperature. Brush about 2 tablespoons of the syrup over the tops of the cooled and leveled cakes. Place the cake layers in the fridge for 1-2 hours before frosting.
Prepare the Coffee Buttercream
- Making the Buttercream:
- In a large bowl, cream the softened butter until smooth, 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. Gradually add the sifted powdered sugar and beat on medium-high speed for 30-60 seconds, or until the buttercream reaches your desired consistency.
Assemble the Cake
- Assembling the Cake:
- Smear a small amount of frosting onto your serving plate or cake stand. Place the first cake layer on top. Apply a layer of frosting to the first layer, smoothing it across and slightly past the top onto the sides. Top with the second cake layer. 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, smoothing the sides with an icing knife or bench scraper. Top the cake with any leftover frosting, creating swirls. Drizzle more coffee syrup on top, slice, serve, and enjoy!
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The Dutch cocoa powder in this recipe is a game-changer. It provides a rich, deep chocolate flavor that pairs beautifully with the bold espresso notes. My family loves how the coffee syrup and buttercream enhance the overall coffee flavor, making this cake a true indulgence.
Serving Suggestions
Serve this Chocolate Coffee Cake as a showstopping dessert for any celebration. It pairs beautifully with a cup of coffee or a glass of milk. For added presentation, garnish with chocolate-covered espresso beans or a dusting of cocoa powder before serving.
Customize Your Cake
Add Chocolate Chips: Mix in a handful of dark chocolate chips to the cake batter for extra texture and flavor. Spice It Up: Add a pinch of cinnamon or cardamom to the cake batter for a warm, aromatic touch. Make It Gluten-Free: Use a gluten-free flour blend to make the cake gluten-free. Vegan Option: Use a dairy-free butter alternative and plant-based milk to make the cake vegan-friendly.
Storage and Reheating
Store leftover Chocolate Coffee Cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator for 2 hours before serving. The cake can be stored in the freezer for up to 2 months.
This Chocolate Coffee Cake is a decadent and indulgent treat that combines rich chocolate and bold coffee flavors. Whether you serve it for a special occasion or enjoy it as a treat, this cake is sure to impress with its beautiful presentation and harmonious blend of flavors.
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Frequently Asked Questions
- → Can I make this cake without espresso powder?
- Yes, use finely ground instant coffee instead - just double the amount.
- → How do I store leftover cake?
- Keep it refrigerated in an airtight container for up to 5 days.
- → Can I freeze this coffee cake?
- Absolutely! Freeze unfrosted layers wrapped tightly for up to 3 months.
- → What if I don't have Dutch process cocoa?
- Regular cocoa works but add ¼ tsp baking soda to balance acidity.
- → Can I turn this into cupcakes?
- Yes! Makes about 24 cupcakes - bake for 18-22 minutes.