Chocolate Coffee Cake – A Rich & Bold Wake-Up Dessert You’ll Crave All Day
If there’s one cake that effortlessly balances indulgence with a bold caffeine kick, it’s the Chocolate Coffee Cake. This decadent creation is moist, rich, and deeply flavored with dark cocoa, espresso, and hot coffee — perfect for those who love their desserts with a bit of edge. 🍰💥
Whether served for breakfast, brunch, or dessert, this cake is a showstopper that offers just the right amount of sweetness and sophistication. It’s bold. It’s chocolatey. It’s the best excuse to have your coffee and eat it too. 💁♀️
Ingredients
🥚 Fresh:
- 2 large eggs
🧂 Dry Ingredients:
- 2 1/8 cups cake flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¾ cup unsweetened dark cocoa powder
- 4 tbsp additional cocoa powder
- 1 ⅔ cups granulated sugar
- ½ cup dark brown sugar packed
- 2 cups powdered sugar
- 1 tsp fine sea salt
- 2 pinches fine sea salt
- 2 ¼ tsp vanilla extract
🧴 Oils & Vinegars:
- ¼ cup vegetable or canola oil
☕ Beverages:
- 1 cup hot brewed coffee
- 4 tbsp brewed coffee for frosting or brushing
- 2 tbsp espresso powder
🧈 Dairy:
- 30 ½ tbsp unsalted butter softened or divided for cake and frosting
- 1 cup sour cream
- ½ cup whole milk
- 1 tbsp heavy cream
💧 Liquids:
- 3 tbsp water
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch cake pans with parchment paper.
Step 2: Make the Cake Batter
- In a large mixing bowl, sift together:
- Cake flour
- Cocoa powders (both amounts)
- Baking soda
- Baking powder
- Sea salt
- In a separate bowl, whisk together:
- Eggs
- Granulated sugar
- Brown sugar
- Vanilla
- Vegetable oil
- Sour cream
- Dissolve espresso powder in hot coffee and add to the wet mixture.
- Gradually combine dry ingredients with wet mixture. Mix until just combined.
- Stir in whole milk to loosen the batter slightly.
Step 3: Bake
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Prepare the Frosting
- Beat softened butter (reserve some for this step) with a hand mixer until fluffy.
- Add powdered sugar slowly, alternating with brewed coffee and heavy cream.
- Add vanilla and a pinch of sea salt. Mix until smooth and fluffy.
- Adjust consistency with water or coffee as needed.
Step 5: Assemble & Frost
- Level cake layers if needed.
- Place one layer on a cake board, spread frosting generously, and repeat.
- Frost the top and sides. Dust with cocoa powder or chocolate shavings if desired.
Notes
🍽️ Serving Suggestions
Pair with a double shot of espresso or cappuccino Serve with whipped cream or a scoop of vanilla bean ice cream Add chocolate curls or edible gold flakes for a fancier finish ✨ Enjoy warm with a drizzle of chocolate syrup 🔄 Variations
Mocha Madness: Add chocolate chips to the batter for melty bites Cream Cheese Frosting: Swap for tangy frosting to balance the richness Vegan-Friendly: Use flax eggs, plant-based milk, and vegan butter Nutty Delight: Stir in crushed hazelnuts or almonds Gluten-Free: Use gluten-free flour blend with xanthan gum added 🧊 Storage & Reheating
Storage:
Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container Freezing:
Wrap slices or whole cake in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before serving. ❓ 10 Frequently Asked Questions
1. Can I use all-purpose flour?
Yes, but cake flour gives a finer, more tender crumb. 2. What if I don’t have espresso powder?
Use instant coffee granules or skip it for a milder coffee flavor. 3. Can I make this into cupcakes?
Yes! Bake for 18–20 minutes at 350°F and check for doneness. 4. What coffee works best?
Brewed espresso or strong black coffee enhances the chocolate flavor best. 5. Is this cake overly sweet?
No — the bitterness of the coffee and dark cocoa balance the sugars. 6. Can I use sour cream substitutes?
Greek yogurt works in a pinch. 7. Can I make the cake layers ahead of time?
Yes, bake and store (wrapped) for up to 2 days before frosting. 8. How do I get flat cake layers?
Use cake strips or trim layers evenly before frosting. 9. What frosting alternatives work?
Ganache, whipped cream frosting, or buttercream are great options. 10. Can I add liqueur?
Yes — a splash of Kahlua or Baileys in the frosting adds extra depth. 💡 Pro Tips
Use room temperature ingredients for the best mixing results Sift dry ingredients to ensure lump-free batter Don’t overmix the batter to avoid a dense cake Let the cake cool completely before frosting Use a serrated knife to slice layers cleanly 🏁 Conclusion
This Chocolate Coffee Cake is the ultimate fusion of bold coffee intensity and decadent chocolate bliss. Perfect for birthdays, brunches, or those times when you just need a slice of heaven with your latte. ☕🍫 With deep, rich layers, a creamy coffee-kissed frosting, and a soft, moist crumb — it’s the cake version of your favorite mocha. Indulge your senses, one bite at a time. 😍
Pair with a double shot of espresso or cappuccino Serve with whipped cream or a scoop of vanilla bean ice cream Add chocolate curls or edible gold flakes for a fancier finish ✨ Enjoy warm with a drizzle of chocolate syrup 🔄 Variations
Mocha Madness: Add chocolate chips to the batter for melty bites Cream Cheese Frosting: Swap for tangy frosting to balance the richness Vegan-Friendly: Use flax eggs, plant-based milk, and vegan butter Nutty Delight: Stir in crushed hazelnuts or almonds Gluten-Free: Use gluten-free flour blend with xanthan gum added 🧊 Storage & Reheating
Storage:
Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container Freezing:
Wrap slices or whole cake in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before serving. ❓ 10 Frequently Asked Questions
1. Can I use all-purpose flour?
Yes, but cake flour gives a finer, more tender crumb. 2. What if I don’t have espresso powder?
Use instant coffee granules or skip it for a milder coffee flavor. 3. Can I make this into cupcakes?
Yes! Bake for 18–20 minutes at 350°F and check for doneness. 4. What coffee works best?
Brewed espresso or strong black coffee enhances the chocolate flavor best. 5. Is this cake overly sweet?
No — the bitterness of the coffee and dark cocoa balance the sugars. 6. Can I use sour cream substitutes?
Greek yogurt works in a pinch. 7. Can I make the cake layers ahead of time?
Yes, bake and store (wrapped) for up to 2 days before frosting. 8. How do I get flat cake layers?
Use cake strips or trim layers evenly before frosting. 9. What frosting alternatives work?
Ganache, whipped cream frosting, or buttercream are great options. 10. Can I add liqueur?
Yes — a splash of Kahlua or Baileys in the frosting adds extra depth. 💡 Pro Tips
Use room temperature ingredients for the best mixing results Sift dry ingredients to ensure lump-free batter Don’t overmix the batter to avoid a dense cake Let the cake cool completely before frosting Use a serrated knife to slice layers cleanly 🏁 Conclusion
This Chocolate Coffee Cake is the ultimate fusion of bold coffee intensity and decadent chocolate bliss. Perfect for birthdays, brunches, or those times when you just need a slice of heaven with your latte. ☕🍫 With deep, rich layers, a creamy coffee-kissed frosting, and a soft, moist crumb — it’s the cake version of your favorite mocha. Indulge your senses, one bite at a time. 😍