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This decadent chocolate coffee cake combines the deep richness of chocolate with aromatic coffee notes for an irresistible dessert. The double layers sandwiched with coffee buttercream create a showstopping treat perfect for special occasions or whenever you need a luxurious pick-me-up.
I first created this cake for my coffee-obsessed sister's birthday, and it's become our family's most requested celebration cake. The way the warm coffee syrup seeps into the chocolate layers creates a magical texture that gets better each day it sits.
Ingredients
- All purpose flour: Forms the foundation of this cake providing structure while keeping it tender
- Dutch process cocoa powder: Delivers a deeper chocolate flavor than regular cocoa with less acidity
- Instant espresso powder: Intensifies the coffee notes without adding too much liquid
- Sour cream: Creates incredible moisture and tenderness in the cake crumb
- Very warm coffee: Enhances chocolate flavor and creates perfect batter consistency
- Chocolate coffee syrup: Adds another layer of flavor while ensuring the cake stays incredibly moist
- Room temperature ingredients: Critical for proper emulsification and texture
How To Make Chocolate Coffee Cake
- Prepare the pans:
- Thoroughly grease two 8-inch cake pans and line with parchment circles. This double insurance prevents any sticking and allows for perfect release. I recommend using a baking spray with flour for best results.
- Mix the dry ingredients:
- Whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until completely combined. Sifting the cocoa powder beforehand prevents lumps that can create dry pockets in your finished cake.
- Combine wet ingredients:
- In a separate large bowl, whisk together oil, melted butter, both sugars, eggs, sour cream, milk, and vanilla until smooth and well incorporated. The mixture should look silky and uniform with no visible streaks of oil or egg.
- Alternate dry ingredients and coffee:
- Sift the dry ingredients into the wet in three additions, alternating with warm coffee. This method prevents overmixing while ensuring all ingredients are perfectly incorporated. The batter will be quite thin but extremely flavorful.
- Bake with precision:
- Divide batter evenly between prepared pans and bake at 350°F for 33-38 minutes until a toothpick inserted in center comes out with a few moist crumbs. Overbaking will result in dry cake, so begin checking at the minimum time.
- Create coffee syrup:
- While cakes cool, prepare the chocolate coffee syrup by combining water, coffee, sugar, cocoa and vanilla in a saucepan. Simmer until it thickens to coat a spoon, then cool slightly before brushing generously over the trimmed cake layers.
- Make coffee buttercream:
- Beat room temperature butter until creamy, then gradually incorporate espresso mixture, cream, vanilla, salt and powdered sugar. Continue beating until light and fluffy, adjusting consistency with additional sugar or cream as needed.
- Assemble with care:
- Place first cake layer on serving plate, add generous buttercream layer, then top with second cake. Apply a thin crumb coat of frosting, chill briefly, then finish with remaining buttercream in decorative swirls or smooth finish.
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My favorite part of this cake is watching people's reactions to their first bite. The way the coffee enhances the chocolate creates this moment of pure joy that makes all the effort worthwhile. My husband, who typically avoids sweets, always asks for seconds of this particular cake.
Storage Instructions
This cake maintains its moistness beautifully thanks to the coffee syrup. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, individual slices can be frozen for up to 3 months wrapped tightly in plastic wrap and foil. Always bring refrigerated cake to room temperature before serving for optimal flavor and texture.
Make-Ahead Options
The unfrosted cake layers can be baked up to 2 days in advance. After cooling completely, wrap tightly in plastic wrap and store at room temperature. The coffee syrup can also be made ahead and refrigerated for up to a week. For maximum convenience, you can assemble and frost the entire cake a day before serving, as the flavors actually improve with time.
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Serving Suggestions
This chocolate coffee cake pairs wonderfully with a scoop of vanilla ice cream or freshly whipped cream to balance the richness. For a truly indulgent experience, serve alongside a shot of espresso or coffee liqueur. Garnish with chocolate covered espresso beans, chocolate shavings, or a light dusting of cocoa powder for an elegant presentation that hints at the flavors within.
Flavor Variations
While this classic version is perfection, you can customize this cake in several ways. Add 1 teaspoon of cinnamon to the dry ingredients for a Mexican chocolate spin, or replace half the coffee in the batter with Irish cream liqueur for an adult version. For chocolate lovers, fold in 1 cup of mini chocolate chips tossed in a tablespoon of flour to prevent sinking.
Frequently Asked Questions
- → What makes this chocolate coffee cake so moist?
The combination of sour cream, coffee, and oil in the batter helps retain moisture and create a tender, fluffy texture.
- → Can I use regular cocoa powder instead of Dutch process?
Yes, but Dutch process cocoa provides a smoother, less acidic flavor. If using regular cocoa powder, the flavor may be slightly brighter.
- → How do I ensure the coffee flavor stands out?
Make sure to use a strong brewed coffee or instant espresso powder for a robust coffee flavor that pairs beautifully with the chocolate.
- → Can I make this cake ahead of time?
Yes, you can bake the layers and prepare the frosting a day in advance. Assemble and frost the cake just before serving for the best freshness.
- → What is a crumb coat, and why is it needed?
A crumb coat is a thin layer of frosting applied to the cake to trap crumbs and create a smooth base for the final frosting layer.
- → How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow to come to room temperature before serving.