If you’re torn between chocolate and coffee, this Chocolate Coffee Cake is your perfect solution! Combining the richness of chocolate with the boldness of coffee, this cake offers a tantalizing balance of flavors. Moist chocolate cake layers are infused with coffee, sandwiched between rich coffee buttercream, and drizzled with a luscious chocolate coffee syrup for that extra touch of indulgence.
Why You’ll Love This Cake:
As a former pastry chef, I’ve learned that coffee is an amazing ingredient to enhance desserts, and this cake is proof of that! The combination of chocolate and coffee makes it the perfect dessert for any occasion—from birthdays to holidays like Christmas. Every bite delivers a dense yet fluffy texture and an unforgettable flavor.
Key Features:
- Moist chocolate cake made with high-quality brewed coffee and espresso powder for an intense, full-bodied flavor.
- Coffee buttercream that adds a rich, creamy texture with a smooth coffee taste.
- Chocolate coffee syrup drizzled on top to enhance both the chocolate and coffee flavors.
- A professional finish with coffee truffles and chocolate decorations for that perfect presentation.
Tips for the Best Coffee Flavor
To achieve the best coffee flavor in this cake:
- Brew a strong coffee: Use brewed espresso or a strong coffee to give the cake a deeper flavor. Espresso powder adds a robust, mocha-like taste.
- Use high-quality coffee: Freshly ground coffee beans make a huge difference. Avoid instant coffee for the best flavor.
- Don’t skip the syrup soak: Brushing the cake with the coffee syrup keeps it moist and intensifies the flavor.
Ingredients & Substitutions:
- Cocoa Powder: Dutch-processed cocoa powder gives the cake a rich, indulgent chocolate flavor.
- Sour Cream: Adds moisture and a tender texture. If needed, substitute with full-fat Greek yogurt.
- Oil: Flavorless oils like vegetable or canola oil work best for this recipe.
- Coffee: Both brewed coffee and espresso powder are essential for that perfect balance of flavors.
Recipe Overview:
- Preheat and Prepare Pans: Preheat the oven and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a stand mixer, combine cake flour, sugar, baking soda, espresso powder, and salt. Add butter and mix until it resembles coarse sand.
- Incorporate Wet Ingredients: Add sour cream and oil to the dry ingredients. This will create a thick paste. Then, slowly add the egg mixture and hot coffee-cocoa blend, mixing until smooth.
- Bake the Cake: Pour the batter into prepared pans and bake until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool on a wire rack.
- Prepare the Frosting: Cream butter, powdered sugar, and cocoa powder together. Add brewed coffee, heavy cream, vanilla, and salt, and mix until fluffy.
- Make the Coffee Syrup: Whisk together cocoa powder, sugar, coffee, water, vanilla, and salt. Heat and simmer until thickened.
- Assemble the Cake: Slice the cake layers, drizzle with syrup, and layer with coffee buttercream. Decorate with more syrup and coffee truffles for an extra touch.
Storage & Freezing:
- Whole Cake: Keep the cake covered in the fridge for up to 5 days or freeze for up to a month.
- Slices: Wrap individual slices in plastic wrap for freezing up to 1 month, or store in the fridge for 5 days.
- Cake Layers: Wrap cooled layers in plastic wrap and freeze for up to 1 month. Allow them to thaw at room temperature before assembling.
FAQs:
- Can I use decaf coffee? Yes! You can substitute decaf coffee for the brewed coffee.
- Can I make this cake in advance? Absolutely! You can bake the cake layers ahead of time and freeze them until you’re ready to assemble.
Serve This Cake With:
This Chocolate Coffee Cake is perfect for any celebration or special occasion. Pair it with a warm cup of coffee for the ultimate experience. The cake’s bold flavors and smooth texture will leave everyone asking for seconds!
Enjoy making this chocolate coffee delight—it’s a coffee lover’s dream!
Chocolate Coffee Cake Recipe
Ingredients:
For the 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 teaspoons 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
For the Chocolate Coffee Buttercream:
- 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 of fine sea salt
For the 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 of fine sea salt
Instructions:
- Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a stand mixer bowl, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder.
- Add Butter: Add the butter to the dry ingredients and mix on low speed for about 3 minutes until the mixture resembles coarse sand.
- Incorporate Wet Ingredients: Add sour cream and oil to the mixture. Continue mixing on low until combined into a thick paste.
- Add Eggs and Milk: In a separate bowl, whisk together eggs, milk, and vanilla. In another bowl, whisk hot coffee with cocoa powder until smooth.
- Combine Mixtures: Gradually stream the egg mixture into the batter, then follow with the coffee-cocoa mixture. Mix until just combined. Scrape down the sides of the bowl.
- Bake: Divide the batter evenly between the prepared pans. Bake for 33-36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool on a wire rack for 20 minutes, then remove from the pans and cool completely.
- Make the Buttercream: In a stand mixer, cream together the butter, powdered sugar, and cocoa powder on low speed until combined. Add brewed coffee, heavy cream, vanilla, and salt. Beat on medium-high until light and fluffy.
- Make the Syrup: In a small saucepan, whisk together cocoa powder, sugar, coffee, water, vanilla, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes until thickened. Set aside to cool.
- Assemble the Cake: Slice each cake layer in half (if you want four layers). Place the first layer on a cake stand or serving platter. Drizzle with 1 tablespoon of the chocolate coffee syrup, then spread 1/4 cup of buttercream over the top. Repeat with the next layers.
- Frost and Decorate: Cover the entire cake with the remaining buttercream. Drizzle more chocolate coffee syrup over the top and decorate with coffee truffles, shaved chocolate, or any other desired decorations.
- Serve: Let the cake set for a few minutes before slicing. Enjoy!
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