This Chocolate Coffee Cake recipe delivers a rich, decadent chocolate experience infused with the robust flavor of coffee and crowned with a light mocha chocolate frosting. This cake is perfect for birthdays, anniversaries, and any special celebration. Alternatively, simply enjoy a delightful slice alongside your favorite cup of coffee.
Baking a cake is always a delightful idea! While we offer several easy cake recipes on our blog, including a delicious vegan chocolate cake, this chocolate coffee cake stands out as a truly exceptional treat.
This is arguably one of the best chocolate cake recipes you’ll find! It’s exceptionally rich and caters perfectly to both chocolate and coffee lovers. The combined flavors create a symphony of deliciousness that you won’t soon forget.
In contrast to our popular Banana Crumb Coffee Cake (our #1 Reader Favorite!), this Chocolate Coffee Cake takes the form of a decadent chocolate layer cake that elegantly incorporates the flavors of coffee. It’s more appropriate for special occasions and celebrations than as a simple everyday breakfast snack cake.
This dessert is a guaranteed crowd-pleaser, loved by all in my family. We are confident that you’ll enjoy it just as much!
🌟 Why This Chocolate Coffee Cake Recipe Works
This chocolate coffee cake is an absolute dream for those who adore the rich, satisfying flavors of chocolate!
- It features two layers of moist cake, each bursting with intense chocolate flavor.
- The coffee buttercream frosting is surprisingly easy to make and introduces another dimension of coffee goodness to the dessert.
- A single slice is the ideal accompaniment to a warm, comforting cup of coffee.
- This cake also serves as a fantastic canvas for creating an elaborate and decorative celebration cake. Check out the Serving Ideas section below for some inspiring suggestions!
🛒 Key Ingredient Notes for the Best Chocolate Coffee Cake
The cake layers are crafted from simple, readily available ingredients that you likely already have stocked in your pantry. Here’s a concise breakdown of some critical ingredients to keep in mind when making this recipe:
Flour: The recipe specifies the use of cake flour. This type of flour contributes to a lighter, fluffier texture in the chocolate cake. Although you can substitute all-purpose flour if necessary, be aware that it will subtly alter the final texture of the cake.
Chocolate: We recommend employing melted and cooled unsweetened baking chocolate for this recipe. If you prefer an even more intense chocolate flavor, you can opt for semi-sweet chocolate instead. If you decide to use milk chocolate or dark chocolate, remember that it will noticeably influence the overall taste profile of the cake.
For best results, we suggest using baking bars rather than chocolate chips. Chocolate chips commonly contain additives that assist them in maintaining their shape during melting, potentially hindering the smooth, uniform melting process. However, if chocolate chips are all you have on hand, they can be substituted.
Coffee: The recipe calls for one cup of brewed coffee, cooled to room temperature. Use your preferred coffee blend, although a medium-roast house blend typically performs better than heavily flavored or dark-roast coffees.
The ingredients for the coffee frosting are equally simple and straightforward.
Butter: Just as it’s important to use room-temperature butter for the cake batter, it’s even more essential for the frosting. Ensuring that your unsalted butter is adequately softened to room temperature guarantees that it will cream into a smooth, luxurious frosting, free from any unwelcome chunks of cold butter.
Instant Coffee: You’ll need to dissolve half of the instant coffee or espresso powder in cream and then blend it into the frosting. The remaining half will be sprinkled over the final frosting to introduce an enjoyable crystallized crunch and textural contrast.
✅ How to Make Chocolate Coffee Cake: A Step-by-Step Guide
Complete instructions can be found in the detailed recipe card at the end of this post. Here is a visual, step-by-step guide to guide you through the cake-making process:
- Preheat your oven to 350°F (175°C). Lightly grease the bottoms and sides of two 8-inch round baking pans with butter. Line each pan with parchment paper rounds, and also apply parchment paper strips along the sides of each cake pan, gently pressing them against the butter to keep them in place. Set the prepared pans aside.
- In a large mixing bowl, thoroughly whisk together all of the dry cake ingredients. This ensures even distribution of the baking powder and baking soda, leading to a consistent rise.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, cream together the softened butter and sugar on medium speed for approximately 1-2 minutes until the mixture becomes light and fluffy. This process incorporates air into the butter, resulting in a tender cake crumb.
4. Gradually add the melted and slightly cooled chocolate to the creamed butter and sugar mixture. Mix on low speed until evenly incorporated. Avoid overmixing at this stage.
5. Incorporate the room temperature eggs one at a time, mixing well after each addition. Room temperature eggs emulsify more easily, creating a smoother batter.
6. Pour in the cooled brewed coffee and vanilla extract. Mix until just combined. The coffee enhances the chocolate flavor, and the vanilla adds a subtle sweetness.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake.
8. Divide the cake batter evenly between the two prepared baking pans. Use a scale for precise division, ensuring even layers.
9. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs attached. Avoid opening the oven frequently during baking to prevent the cakes from collapsing.
Allow the cakes to cool in the pans for a few minutes before inverting them onto a wire rack to cool completely. For optimal frosting results, consider storing the cake layers wrapped in plastic wrap in the refrigerator overnight before frosting. This helps to firm up the cake and make it easier to handle.
🧁 How to Make Coffee Buttercream Frosting
While the cake layers are baking and cooling, you can prepare the delicious coffee buttercream frosting!
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter for 2-3 minutes until light and fluffy. This ensures a smooth and creamy frosting base.
- While the butter is creaming, in a small bowl, whisk together 2 tablespoons of the instant coffee granules with the heavy cream or milk. This creates a coffee concentrate that will infuse the frosting with rich coffee flavor.
- Add the instant coffee and cream mixture to the creamed butter, then gradually add the powdered sugar in 1-cup increments, beating well after each addition. Continue until the frosting is light and fluffy and reaches your preferred consistency. If the frosting is too stiff, add a splash of milk or cream. If it’s too thin, add more powdered sugar.
- Sprinkle in the remaining instant coffee granules and mix briefly, just until evenly distributed throughout the frosting. This adds a delightful coffee crunch and textural element to the frosting.
Many bakers prefer to apply a light first coat of frosting, creating a “crumb coat,” and then refrigerate the lightly frosted cake for a couple of hours or even overnight. This helps to seal in any loose crumbs and creates an even, smooth base for the final frosting layer.
This cake is delicious with just a simple frosting application. However, for special occasions, you can enhance it by adding chocolate-covered espresso beans, piping decorative frosting borders, or sprinkling chocolate shavings over the top.
👩🏻🍳 Recipe FAQs: Answering Your Questions
- Does coffee cake have to have coffee in it?
- No, the name “coffee cake” traditionally refers to a cake intended to be enjoyed alongside a cup of coffee. However, this chocolate coffee cake recipe is different, featuring actual coffee within the cake itself. It boasts a rich coffee flavor thanks to the addition of espresso powder.
- What does adding coffee to chocolate cake do?
- The addition of coffee to chocolate cake intensifies the chocolate flavor. While both coffee and chocolate can have inherent bitterness, when combined, they complement each other beautifully, resulting in a richer and more complex taste.
- What’s the best way to store unfrosted cake layers?
- Allow the cake layers to cool completely before wrapping them tightly in plastic wrap. You can store them in the refrigerator for up to three days before frosting. Alternatively, you can freeze the unfrosted cake layers for up to one month.
- How do I store frosted cake?
- Once the cake is frosted, carefully wrap the whole cake or individual cake slices in plastic wrap. Store in the refrigerator for up to four or five days. You can also freeze the frosted cake for up to one month.
- Does coffee cake have caffeine?
- This particular chocolate coffee cake does contain a small amount of caffeine, originating from both the chocolate and the instant coffee or espresso powder. Other coffee cake recipes, such as our Banana Crumb Coffee Cake, do not contain caffeine.
🎂 Serving Ideas for Your Chocolate Coffee Cake
Serve this delectable cake for birthdays, anniversaries, Easter celebrations, or any other special occasion. It pairs perfectly with a cup of freshly brewed coffee or a refreshing glass of milk.
Here are some decorative ideas to make your cake even more festive for various events:
Birthday Cake: Pipe buttercream frosting flowers around the bottom edge and in a circular pattern on top of the cake. Fill the center with colorful chocolate sprinkles.
Easter Cake: Pipe white or pastel-colored frosting swirls or rosettes around the top of the cake and nestle colorful chocolate mini eggs in the center.
Anniversary Cake: To elevate the decadence for an anniversary celebration, drizzle chocolate ganache over the top of the cake, allowing it to cascade down the sides in elegant drips. Embellish the top with edible gold leaf for a touch of luxury.
🍳 Kitchen Tools and Equipment Needed
Ready to bake this amazing chocolate coffee cake? Here’s a list of the essential kitchen tools and equipment you’ll need:
- Cake Pans: You’ll need two 8-inch round cake pans.
- Mixer: A stand mixer is ideal for creaming the butter and sugar, but a large mixing bowl and a hand mixer will also work well.
- Cooling Rack: A cooling rack is essential for cooling the cakes evenly after baking.
- Offset Spatula: A large offset spatula is very helpful for frosting the cake smoothly.
- Bench Scraper: Use a pastry bench scraper to create a professional, smooth finish on the frosting.
More Delicious Cake Recipes to Explore
If you enjoyed this chocolate coffee cake recipe, be sure to try our Irish Coffee Cake recipe too!
- Banana Crumb Coffee Cake
- Taisan: Filipino Chiffon Cake Recipe
- Green Velvet Cake with Cream Cheese Frosting
- Mini Bundt Cakes with Citrus
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chocolate Coffee Cake
(4 votes)
Marlynn Schotland
25 mins
30 mins
55 mins
12 servings
Pin
Equipment
- 2 8-inch Round Baking Pans
Ingredients
2x
3x
For the Cake
- 2½ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 ounces unsweetened baking chocolate, melted and slightly cooled
- 2 eggs at room temperature
- 1 cup brewed coffee, cooled to room temperature
- 1 teaspoon vanilla
For the Frosting
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 3 Tablespoons instant coffee, divided
- 2 Tablespoons heavy cream or milk
- 3-5 cups powdered sugar
Instructions
- Preheat the oven to 350°F.
- Lightly grease the inside bottoms and the sides of two 8 round baking pans with butter. Line each pan with parchment paper and place a strip of parchment paper along the sides of each cake pan, pressing gently against the butter to hold the paper in place. Set aside.
Make the Cake Layers
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl using a hand mixer, cream the butter for 1-2 minutes until light and fluffy. Add the sugar and cream together for 2-3 minutes.
- Slowly add the cooled melted chocolate and beat together.
- Beat in the eggs, one at a time.
- Pour in the brewed coffee and vanilla and mix.
- Gradually add the dry ingredients to the wet ingredients and beat together until fully incorporated.
- Pour the cake batter evenly divided into the two prepared baking pans.
- Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean. While the cakes are baking, clean out the stand mixer bowl and paddle attachment, and make the frosting.
Make the Frosting
- In the stand mixer bowl, cream the butter for 2-3 minutes, just until light and fluffy.
- While the butter is creaming, In a small bowl or liquid measuring cup, whisk together 2 Tablespoons of instant coffee with the cream or milk. Pour into the stand mixer bowl and combine with the butter and sugar mixture.
- Add the remaining 1 tablespoon of instant coffee and mix just until evenly incorporated throughout the batter. These add some nice coffee crunch to the frosting!
- Then gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting has reached your desired level of consistency. If our frosting is too thin and runny, add more powdered sugar, in 1/4 cup increments, as needed. If you will not be assembling and frosting the cake within the next few hours, store the frosting in a glass airtight container and refrigerate. Take it out of the fridge about 15-20 minutes before you are ready to use, to soften the frosting.
Assemble the cake
- Once the cakes have baked, allow them to cool on a wire rack. When they are completely cool, very carefully pop them out of the pans onto a large plate or on the wire rack. They should not stick to the pan if you’ve greased and covered the pan with parchment paper.
- If cool to the touch, wrap the cake layers in plastic wrap and refrigerate for at least two hours and up to overnight.
- After that, you can even out the cake layers, then decorate with the frosting. This frosting recipe makes enough to include a layer of frosting in the middle, and frosting all the way around and on top of the cake.
Notes
Nutrition
Carbohydrates: 70g,
Protein: 6g,
Fat: 45g,
Saturated Fat: 28g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 12g,
Trans Fat: 2g,
Cholesterol: 132mg,
Sodium: 376mg,
Potassium: 184mg,
Fiber: 2g,
Sugar: 46g,
Vitamin A: 1259IU,
Vitamin C: 0.01mg,
Calcium: 73mg,
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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