Introduction

This Chocolate Coffee Cake is a rich and moist treat that beautifully combines deep chocolate flavors with a hint of espresso. Perfect for coffee lovers and chocolate enthusiasts alike, it’s an indulgent dessert that’s sure to impress at any gathering.

A slice of rich chocolate layer cake with four dark brown, moist cake layers separated by three smooth, light brown chocolate cream layers is placed on a white plate with a scalloped edge. Crumbs and smears of chocolate cream are visible on the plate around the cake. A small, round chocolate truffle sits beside the cake on the right. A fork with a piece of cake on it rests on the left side of the plate. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups + 2 tablespoons cake flour (*see notes for measuring*)
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 tablespoons 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
1 1/2 cups unsalted butter (softened, for frosting)
2 cups powdered sugar (for frosting)
2 tablespoons cocoa powder (for frosting)
2 tablespoons brewed coffee (cooled, for frosting)
1 tablespoon heavy cream
1/2 teaspoon vanilla extract (for frosting)
Pinch fine sea salt (for frosting)
1/8 cup cocoa powder (for syrup)
3 tablespoons water (for syrup)
2 1/2 tablespoons granulated sugar (for syrup)
2 tablespoons brewed coffee (for syrup)
1/4 teaspoon vanilla extract (for syrup)
Pinch fine sea salt (for syrup)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set aside.
Step 2: In a stand mixer bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder. Add the cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand.
Step 3: Add the sour cream and oil. Mix on low speed for exactly one minute, forming a very thick paste.
Step 4: In a separate bowl with a spout, whisk together the eggs, milk, and vanilla extract. In another bowl, whisk the hot coffee with the unsweetened cocoa powder until smooth.
Step 5: With the mixer running on low, slowly pour the egg mixture into the batter and mix until just combined. Immediately add the coffee-cocoa mixture and mix until combined. Scrape down the bowl to remove any streaks.
Step 6: Divide the batter evenly between the prepared pans, about 725 grams per pan.
Step 7: Bake 33-36 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Step 8: Cool the cakes in their pans on a wire rack for 20 minutes. Run an offset spatula around the edges, then invert the cakes to remove them. Allow to cool completely.
Step 9: For the frosting, cream together the softened butter, cocoa powder, and powdered sugar on low speed. Increase to medium-high and beat for 3 minutes until light and fluffy.
Step 10: Mix in the brewed coffee, heavy cream, vanilla extract, and salt on low until combined. Increase speed to medium and beat for another minute until airy.
Step 11: For the chocolate coffee syrup, whisk cocoa powder, sugar, brewed coffee, water, vanilla, and salt in a small pot. Bring to a boil over medium heat, then reduce to low and simmer for 2-3 minutes until thickened. Set aside.
Step 12: Trim the domes off the cake layers with a serrated knife. If desired, slice each layer horizontally for four layers total.
Step 13: Place one cake layer on a serving plate. Drizzle 1 tablespoon of syrup over the cake crumb, then spread about 1/4 cup of frosting evenly over it.
Step 14: Repeat with remaining layers, flipping the top layer upside down for a flat surface. Spread the remaining frosting in a thin layer over the whole cake.
Step 15: Decorate the top with extra syrup, coffee truffles, shaved chocolate, or your favorite toppings. Use a hot knife to cut clean slices and enjoy!

Tips & Variations

For a deeper espresso flavor, increase the espresso powder slightly but avoid overpowering the chocolate taste.
If you prefer, substitute the brewed coffee with strong decaf coffee to keep caffeine low.
To make a taller cake, slice each layer in half to create four thinner layers and add more frosting between them.
Use high-quality unsweetened cocoa powder for the best chocolate flavor and color.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for the best texture. The cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A four-layer dark chocolate cake with thick, smooth light brown frosting evenly spread between each layer and on top, topped with round cocoa-dusted chocolate truffles arranged in a circle. The cake is cut open, showing the rich, moist texture of the chocolate layers and creamy frosting inside, with a small piece broken off and placed beside it. There are dark chocolate drizzle accents on the frosting and scattered cocoa powder on the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder provides a richer, more intense flavor that complements the chocolate better.

Can I make this cake without coffee?

While coffee enhances the chocolate’s richness, you can replace brewed coffee with hot water for a milder flavor, but expect a less robust taste.