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Chocolate Coffee Cake

Decadent Chocolate Coffee Cake to Elevate Your Desserts

Indulge in a moist Chocolate Coffee Cake that beautifully blends rich chocolate and aromatic coffee for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 36 minutes
Cooling Time 10 minutes
Total Time 1 hour 6 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour for denser cake.
  • 1 cup Granulated Sugar Consider using brown sugar for a deeper flavor.
  • 1 cup Dark Brown Sugar Light brown sugar is a suitable replacement.
  • 1 cup Unsalted Butter Ensure it’s softened for easy mixing.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Vegetable Oil Can swap with canola oil or melted coconut oil.
  • 1 tablespoon Espresso Powder Instant coffee can be used for a similar effect.
  • 1 cup Whole Milk Almond milk is a non-dairy alternative.
  • 3/4 cup Dark Cocoa Powder Use unsweetened cocoa or Dutch-process cocoa.
  • 3 large Eggs Flax eggs work for vegan option.
  • 1/2 teaspoon Salt Fine sea salt is preferred for a delicate taste.
For the Frosting
  • 1 cup Heavy Cream Use non-dairy alternatives if needed.
  • 1/2 cup Brewed Coffee Can use decaf for caffeine-free option.
  • 3 cups Powdered Sugar Coconut sugar can be used for a lower sugar alternative.

Equipment

  • Stand mixer
  • Oven
  • 8-inch Round Cake Pans
  • Parchment paper

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans with parchment paper and butter.
  2. In a stand mixer, combine cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, espresso powder, and salt on low speed. Add softened unsalted butter until resembling coarse sand.
  3. Incorporate sour cream and vegetable oil into the batter, mixing on medium speed until thick and well combined.
  4. Whisk eggs, whole milk, and vanilla extract in separate bowls. Mix hot brewed coffee with dark cocoa in another bowl.
  5. Gradually pour the egg mixture into the dry mixture, mixing on low speed to combine. Fold in the coffee-cocoa mix only until just combined.
  6. Divide the batter between the prepared pans and bake for 33-36 minutes, until a toothpick inserted comes out mostly clean.
  7. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. Whip heavy cream until soft peaks form. Gradually add powdered sugar and brewed coffee to reach desired frosting consistency.
  2. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 2mg

Notes

Ensure butter is softened for better texture and avoid overmixing to keep the cake light and airy.

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