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Chocolate Coffee Cake with Coffee-Infused Frosting and Syrup Recipe

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★★★★★

4.9 from 76 reviews

This rich and moist Chocolate Coffee Cake blends deep chocolate flavor with a hint of espresso, topped with a luscious coffee-infused buttercream frosting and a silky chocolate coffee syrup drizzle. Perfect for coffee lovers and chocolate enthusiasts alike, this layered cake is as impressive in taste as it is in presentation.

Ingredients

Scale

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 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

Frosting

  • 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 fine sea salt

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 fine sea salt

Instructions

  1. Prepare Pans: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set aside to prevent sticking.
  2. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add the cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand, ensuring even distribution of the butter.
  3. Add Sour Cream and Oil: Incorporate the sour cream and vegetable oil into the dry mixture. Mix on low speed for exactly one minute until it forms a thick, paste-like batter.
  4. Whisk Wet Ingredients: In a separate bowl with a spout, whisk together the eggs, whole milk, and vanilla extract. In another small bowl, whisk the hot coffee and cocoa powder until fully combined and smooth.
  5. Combine Wet and Dry Mixtures: With the mixer running on low, slowly stream the egg mixture into the batter, mixing until just combined. Immediately add the coffee and cocoa mixture and mix again until just combined. Scrape down the bottom and sides of the bowl to ensure no streaks remain.
  6. Divide Batter: Evenly pour the chocolate batter into the prepared cake pans, about 725 grams in each to ensure even layers.
  7. Bake: Bake in the preheated oven for 33-36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
  8. Cool Cakes: Remove the pans from the oven and place them on a wire rack to cool for 20 minutes. Run an offset spatula around the edges, flip the cakes out of the pans, and let them cool completely on the rack.
  9. Make Frosting: In a stand mixer bowl, cream the softened butter, cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high speed and whip for 3 minutes until light and fluffy.
  10. Add Wet Ingredients to Frosting: Mix in the brewed coffee, heavy cream, vanilla extract, and a pinch of salt at low speed until combined. Then increase to medium speed and whip for another minute to achieve a light, fluffy texture.
  11. Prepare Chocolate Coffee Syrup: In a small pot, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and salt. Heat over medium until it begins to boil, then reduce to low and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside to cool.
  12. Level Cakes: Using a serrated knife, trim the domed tops off both cake layers for even stacking. To make four layers, carefully slice each cake in half horizontally; otherwise, keep as two layers.
  13. Assemble Cake: Place a dollop of buttercream on a cake board or serving platter to secure the first layer. Drizzle 1 tablespoon of the chocolate coffee syrup over the exposed crumb of the first layer.
  14. Frost Layers: Spread about 1/4 cup of buttercream evenly over the first layer. Place the next layer on top, continuing the syrup drizzle and frosting application for additional layers, flipping the top layer upside down so the cake surface is flat.
  15. Finish Frosting: Use an offset spatula to apply a thin crumb coat of remaining frosting over the entire cake, allowing the cake texture to show through. For a thicker coating, double the frosting recipe.
  16. Decorate and Serve: Drizzle additional chocolate coffee syrup over the top. Optionally, garnish with coffee truffles, shaved chocolate, or your favorite decorations. Use a hot knife (heated and wiped clean between cuts) to slice and serve the cake.

Notes

  • When measuring cake flour, spoon it into the cup and level with a knife for accuracy.
  • Room temperature ingredients ensure better mixing and texture.
  • The frosting quantity is designed for a thin crumb coat; double if a thicker frosting layer is preferred.
  • Hot coffee in the batter intensifies the chocolate flavor and helps dissolve cocoa powder.
  • Use brewed coffee for the frosting and syrup for a rich coffee flavor without bitterness.

Keywords: chocolate coffee cake, espresso cake, layered cake, buttercream frosting, coffee syrup, chocolate dessert

Find it online: https://servedbynora.com/chocolate-coffee-cake-with-coffee-infused-frosting-and-syrup-recipe/