Chocolate Coffee Cake (Print Version)
# Ingredients:
→ Chocolate Coffee Cake
01 -
2 cups (240 g) all-purpose flour
02 -
¾ cup (60 g) Dutch-process cocoa powder
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
1 teaspoon salt
06 -
2 teaspoons instant espresso powder
07 -
½ cup (118 ml) vegetable or canola oil
08 -
¼ cup (57 g) unsalted butter, melted
09 -
1½ cups (150 g) granulated sugar
10 -
½ cup (100 g) light brown sugar
11 -
2 large eggs, room temperature
12 -
¾ cup (180 g) sour cream, room temperature
13 -
½ cup (118 ml) milk, room temperature
14 -
2 teaspoons (10 ml) vanilla extract
15 -
1 cup (237 ml) very warm coffee
→ Chocolate Coffee Syrup
16 -
6 tablespoons (90 ml) water
17 -
6 tablespoons (75 g) granulated sugar
18 -
¼ cup (59 ml) brewed coffee
19 -
¼ cup (20 g) cocoa powder
20 -
½ teaspoon vanilla extract
→ Coffee Buttercream
21 -
3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water)
22 -
2 tablespoons (30 ml) heavy cream
23 -
20 tablespoons (283 g) unsalted butter, room temperature
24 -
½ teaspoon vanilla extract
25 -
¼ teaspoon salt
26 -
5 - 6 cups (600 - 720 g) powdered sugar
# Instructions:
01 -
Preheat the oven to 350°F (177°C). Lightly grease and line the bottom of (2) 8-inch (23 cm) cake pans with parchment paper.
02 -
In a large bowl, whisk the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, espresso powder, and salt until well combined.
03 -
In another large bowl, add the oil, melted butter, granulated sugar, light brown sugar, eggs, sour cream, and milk. Whisk until smooth and well combined.
04 -
Sift the dry ingredients into the wet mixture, alternating with the warm coffee: dry, coffee, dry, coffee, dry. Whisk each addition until just combined before adding the next.
05 -
Evenly divide the chocolate coffee batter between the prepared cake pans, with about 675 g per pan. Bake the cakes for 33–38 minutes. Cool in the pans for 15 minutes, then carefully transfer to a wire rack to cool completely for 30–60 minutes.
06 -
In a small saucepan, whisk together water, brewed coffee, sugar, sifted cocoa powder, and vanilla extract. Bring to a boil over medium-high heat for 4–5 minutes. Reduce to about ½ cup and let cool.
07 -
Evenly cut the top crust off each cake layer for better syrup absorption. Brush 2–3 tablespoons (30–45 ml) of the cooled coffee syrup onto the tops of the cakes. Refrigerate the layers for 1–2 hours.
08 -
Beat the softened butter until smooth (1–2 minutes on low speed). Add vanilla extract, salt, brewed espresso, and heavy cream, mixing to combine. Gradually beat in sifted powdered sugar, ½ cup (60 g) at a time, until fully incorporated. Beat on medium-high for 30–60 seconds until desired consistency is reached.
09 -
Spread a small amount of frosting onto the serving plate or cake stand to secure the first cake layer. Add frosting to the top and slightly over the sides of the cake. Repeat for the second layer. Apply a thin crumb coat over the entire cake. Refrigerate for 20–30 minutes. Apply the remaining frosting, smooth the sides, and top with swirls of buttercream if desired. Drizzle with extra coffee syrup before serving.
# Notes:
01 -
Store the cake in an airtight container in the fridge for up to 5 days. For the best flavor, bring it to room temperature before serving.
02 -
This recipe can be adjusted for different pans: 9x13-inch, 6-inch (3 layers), or made into 24 cupcakes.