Let me tell you, if you’re anything like me and you love the perfect combination of chocolate and a hint of espresso, this Chocolate Coffee Cake will blow you away.
I can’t tell you how many times I’ve baked this, and each time it gets better! It’s incredibly moist, with just the right amount of coffee to enhance that deep chocolate flavor.
Whether you call it Dark Chocolate Coffee Cake or Chocolate Espresso Cake, it’s a slice of heaven. This cake is perfect for any occasion, and trust me, it’s one you’ll want to share.
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You’ll definitely want to try my Swiss Chocolate Chalet Cake for a rich, indulgent twist or the light, fresh flavors of my Chocolate Cake with Strawberries, both are perfect for satisfying any chocolate craving!
Why You’ll Love This Recipe
- A Perfect Balance of Flavors: There’s something truly magical about the combination of rich chocolate and the bold, deep taste of espresso. It’s a cozy, flavorful embrace for your taste buds. If you’ve ever craved that perfect pairing of coffee and chocolate, this cake nails it every time. It’s the kind of cake that makes you smile with each bite.
- So Easy to Make: You don’t need to be a professional baker to pull this off. With a simple step-by-step guide, you’ll have a gorgeous cake in no time. The process feels almost like a fun little ritual, perfect for a Sunday afternoon or when you want to treat yourself to something special. Trust me, it’s easier than you think!
- Perfect Texture: I’ve made this cake so many times, and each time, the texture is spot on. It’s moist, fluffy, and just the right amount of tender. The crumb is soft but not too delicate, and the cake stays fresh for days (if it lasts that long!).
- Versatile: Whether you’re celebrating a special occasion or just want to enjoy a delicious slice with your morning coffee, this cake fits any mood or moment. I love how it works for everything, be it a birthday, a dinner party, or even just a casual weekend treat.
- Decadent Frosting: The frosting is one of the best parts. It’s creamy, indulgent, and the perfect finishing touch to tie everything together. The espresso adds just enough flavor to balance the sweetness of the cake, and the smooth texture makes it a dream to spread.
- A Real Crowd-Pleaser: This cake isn’t just for me—it’s one of those recipes that everyone loves. I’ve taken it to family gatherings, coffee dates, and even served it at a small party, and it’s always the first thing to disappear. If you want to impress your friends or family, this cake does the trick, every time.
The ingredients you’ll need for your Chocolate Coffee Cake
- All-Purpose Flour: Gives the structure and tenderness you need without being too heavy. If you want a light, fluffy texture, this is the foundation that holds everything together!
- Cocoa Powder: If you’re after that rich, deep chocolate flavor, unsweetened cocoa powder is the way to go. It creates the perfect chocolate base without making the cake overly sweet.
- Baking Powder & Soda: To help the cake rise and become soft and airy. It’s like the magic behind that light texture that makes every bite melt in your mouth.
- Butter: For a moist chocolate coffee cake that’s rich but not too heavy, unsalted butter is a must.
- Granulated Sugar: If you want a cake that’s sweet but not too much, granulated sugar is your go-to. It adds the right amount of sweetness while helping with moisture and texture.
- Eggs: When you use eggs, you’re adding structure and moisture to the cake.
- Pure Vanilla Extract: I always add vanilla extract to my cakes because it gives the recipe that extra depth of flavor.
- Whole Milk: Is the secret to a soft, moist cake. It adds richness without making the texture too dense.
- Sour Cream: Especially Homemade sour cream. It adds moisture and a slight tang, which keeps the cake from being too sweet and gives it a nice, tender crumb.
- Hot Brewed Coffee: You can’t make a Chocolate Coffee Cake without hot brewed coffee! The coffee enhances the chocolate flavor, bringing out a rich depth that you can’t quite get from cocoa alone.
- Powdered Sugar: If you want a frosting that’s sweet and smooth, powdered sugar is your best friend. It dissolves easily into the butter, giving you that light, fluffy frosting texture that’s perfect for cake decorating.
- Instant Espresso Powder: I love adding instant espresso powder to frosting—it’s like a little espresso shot that gives the frosting that extra coffee punch. It elevates the chocolate flavor without making it too strong or gritty.
- Heavy Cream: It’s what gives you that perfect, silky finish that melts in your mouth. If you want a frosting that’s rich but not too thick, this is essential.
- Salt: A touch of salt in the frosting makes it all come together.
How to Make the Best Chocolate Coffee Cake
Preheat the Oven & Prepare the Pans
Alright, the first thing I always do is preheat your oven to 350°F (175°C). This helps the cake bake evenly from the get-go.
Then, grease and flour your cake pans or line them with parchment paper. Trust me, this will make it so much easier to get the cakes out after they’re baked, and you won’t end up with any stubborn bits stuck to the pan.
Mix the Dry Ingredients
Now, grab a large mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Mixing these dry ingredients first helps distribute the leavening agents evenly, so your cake rises beautifully.
I usually give it a little whisk just to make sure it’s all well combined—this step is so simple but crucial for a smooth batter!
Cream the Butter and Sugar
In a separate bowl, beat together the butter and sugar until it’s light and fluffy. This process typically takes around 2–3 minutes using a hand mixer or stand mixer.
You want the butter to look a bit pale and airy. It’s like starting the foundation for a really amazing cake! You’ll notice the butter and sugar come together into a silky mixture, which means you’re on the right track.
Add the Eggs and Vanilla
Next, add the eggs individually. This is also when I drop in the vanilla extract. The smell of vanilla filling the air always makes me feel like I’m on the way to something special.
Keep mixing until the batter is smooth and fully combined. Don’t rush this step—mixing well gives your cake that perfect texture.
Alternate Adding Wet and Dry Ingredients
Now, take the milk and sour cream and add them to the batter, alternating with the dry ingredients. I start by adding a little bit of the dry ingredients, then a splash of milk, and repeat until it’s all in.
Mixing it this way keeps the batter smooth and prevents it from getting too thick or lumpy. Pro tip: always end with the dry ingredients! It’ll make sure the batter stays nice and smooth.
Add the Hot Coffee
Here comes the fun part—the hot brewed coffee. Don’t worry, it won’t make the cake taste like coffee, but it’ll really bring out that rich chocolate flavor.
Slowly mix it in—it’ll make the batter a little runny, but that’s totally fine. It’s what gives the cake its moist, fudgy texture.
I’ve always loved how the cake comes together with this deep, velvety consistency.
Bake the Cake
Pour the batter evenly into the prepared pans, and pop them in the oven. Bake for approximately 30 minutes, keeping a close watch to avoid overbaking.
The cake is done when a toothpick comes out clean or with just a few crumbs.
Cool the Cakes
Once the cakes are done, take them out of the oven and let them cool in the pans for about 10 minutes. This little rest allows them to firm up a bit.
Afterward, gently turn them out onto a wire rack to cool completely. It’s always a bit of a relief when you finally flip them out and see that perfect cake shape!
Make the Mocha Buttercream Frosting
The important step for the perfect Chocolate coffee cake!
Beat the butter until it’s soft and creamy. Then, add in the powdered sugar, cocoa powder, and instant espresso powder. Mix everything until smooth.
Gradually add the heavy cream and vanilla to get the frosting to your desired consistency. I love making it extra smooth and creamy so it spreads easily on the cake.
Trust me, this frosting is heavenly—rich, smooth, and with just the right balance of coffee and chocolate.
Assemble the Cake
Now, the fun part! Place one cake layer on your serving plate, and spread a generous amount of frosting over the top.
Gently place the second cake layer on top, and repeat the process, covering the whole cake with that creamy mocha frosting.
Don’t be afraid to add a little extra frosting around the edges—it’s what makes this cake look and taste like a showstopper!
Let it Set
After frosting, let the cake sit for about 15 minutes to allow everything to set. This gives the flavors time to meld and gives the frosting a chance to firm up a little bit.
But if you just can’t wait to dig in (trust me, I get it), slice away!
What to Serve with Your Chocolate Coffee Cake
When it comes to pairing something with your Chocolate Coffee Cake, the possibilities are endless, and it really depends on the vibe you’re going for!
Let’s keep it fun and easy, with options that elevate your cake while keeping everything balanced and delicious
A Smooth Cappuccino or Latte
What could be more perfect than sipping on a cappuccino or latte alongside a slice of this decadent cake?
The frothy, milky texture of these drinks pairs wonderfully with the deep, rich flavors of both chocolate and coffee.
It’s like a match made in heaven! The slight bitterness from the coffee also enhances the cake’s flavor, bringing out those chocolate notes even more.
Whipped Cream or Vanilla Ice Cream
Sometimes, you just can’t beat the simplicity of a dollop of whipped cream or a scoop of vanilla ice cream.
The smooth, creamy texture is a great contrast to the moist cake, and the vanilla flavor brings out the cake’s rich chocolate profile. If you’re feeling extra indulgent (because why not?), a bit of both on the side will totally hit the spot!
A Nutty Crunch
For a little bit of crunch and a touch of warmth, roasted nuts like almonds, pecans, or hazelnuts are a fantastic option.
The toasted nuts add an earthy flavor that complements the rich, chocolatey cake, and the texture contrast makes every bite feel a bit more exciting. Just sprinkle them on top of the cake or serve them on the side.
Top Tips for Perfecting Your Chocolate Coffee Cake
Here are a few pro tips to help you get the most out of your baking experience and ensure your cake turns out perfectly every time:
Don’t Skip the Hot Coffee
It may seem unusual to add hot coffee to your cake batter, but it’s a game-changer.
The coffee intensifies the chocolate flavor without making it taste like coffee. If you’re not a coffee fan, you can swap it out for hot water, but I recommend the coffee for that deep, rich chocolate taste.
Room Temperature Ingredients Are Key
For a smooth batter and a light, fluffy texture, make sure your butter, eggs, and sour cream are at room temperature before you start.
Cold ingredients can cause the batter to seize up and result in a denser cake. If you forget to take them out early, just place the eggs in warm water for a few minutes and soften the butter in the microwave for a few seconds.
Check for Doneness Early
Ovens can vary, so don’t rely solely on the recommended baking time.
Start checking your cake at the 27-minute mark by inserting a toothpick into the center.
It’s ready when a toothpick inserted comes out clean or with just a few moist crumbs. Overbaking can dry it out, so keep an eye on it as it nears the finish line!
Storing Tips for Your Chocolate Coffee Cake
If you have any leftovers (lucky you!), here’s how to store them to keep your cake fresh:
- Room Temperature: If you plan to eat your cake within a couple of days, simply cover it with plastic wrap or store it in an airtight container. It will remain fresh for approximately 2–3 days at room temperature.
- Refrigeration: For longer storage, place your cake in the fridge in an airtight container. It’ll stay good for up to 5 days, and the cold will help preserve its moisture and texture.
- Freezing: Want to store it for even longer? Individually wrap each slice in plastic wrap and foil before freezing. It’ll stay fresh for up to 2-3 months.
FAQs For Chocolate Coffee Cake
How can I make this Chocolate Coffee Cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. Just make sure to check that your baking powder and other ingredients are also gluten-free. You might also need to add a bit of xanthan gum to help the texture stay fluffy, but it’ll still be just as delicious!
How do I make sure my cake doesn’t sink in the middle?
If your cake tends to sink, it might be because the batter was overmixed or the oven temperature was too low. Be sure to mix the batter just until combined, no more. And when baking, make sure your oven is preheated properly. An oven thermometer can help, as some ovens run hotter or cooler than the settings say.
Can I make the frosting ahead of time?
Absolutely! If you’re short on time, you can make the frosting a day ahead. Store it in an airtight container in the fridge, and when you’re ready to frost your cake, let it sit at room temperature for about 30 minutes to soften before spreading.
The Best Chocolate Coffee Cake You’ll Ever Bake
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably high-quality cocoa)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature
- 1 cup 240ml hot brewed coffee (or hot water for a milder flavor)
For the Mocha Buttercream Frosting:
- 1 ½ cups 340g unsalted butter, softened
- 3 ½ cups 420g powdered sugar, sifted
- ¾ cup 75g unsweetened cocoa powder
- 2 tablespoons instant espresso powder or adjust to taste
- ½ cup 120ml heavy cream (adjust for consistency)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until everything is evenly combined.
- Beat the butter and sugar together until the mixture is smooth and fluffy. Then, add the eggs one by one, mixing well after each addition, and stir in the vanilla extract.
- Next, alternate adding the dry ingredients and the milk/sour cream mixture, mixing gently until smooth.
- The hot brewed coffee is added last, it will thin out the batter, but that’s exactly what you want for a moist texture.
- Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in their pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
- While they cool, make the frosting by beating the butter, powdered sugar, cocoa powder, and espresso powder until smooth.
- Gradually add the heavy cream and vanilla to get your desired frosting consistency.
- Once the cakes have fully cooled, frost them by layering a generous amount of frosting between each layer and on the top.
- Allow the cake to rest for about 15 minutes to set, and then it’s ready to serve! Enjoy!
Notes
- If you find that your cakes tend to dry out, sour cream or yogurt is your best friend! These ingredients add moisture, making the cake incredibly soft and tender.
- You can mix in some chocolate chips or chopped nuts like walnuts or pecans. Just toss them lightly in flour before adding to the batter to keep them from sinking to the bottom.
- I know it’s tempting to dive right in once your cake is out of the oven, but give it time to cool before frosting.
