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Chocolate Coffee Cake

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A rich yet tender cake flavored with coffee and chocolate, perfect for any occasion.

Ingredients

Scale
  • 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
  • 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 (for frosting)
  • 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

  1. Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper.
  2. Combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and espresso powder in a mixing bowl.
  3. Add the cubed butter and mix on low speed for about 3 minutes until it resembles coarse sand.
  4. Incorporate the sour cream and oil, mixing on low speed for exactly one minute until very thick.
  5. Whisk together the eggs, milk, and vanilla in another bowl. Then whisk together the hot coffee and cocoa powder in a separate bowl.
  6. Slowly stream the egg mixture into the batter with the mixer running on low, mixing until just combined.
  7. Add the coffee-cocoa mixture and mix until just combined, making sure to scrape down the bottom of the bowl.
  8. Divide the batter evenly between the pans, approximately 725 grams each.
  9. Bake for 33-36 minutes or until a toothpick inserted into the center comes out mostly clean.
  10. Cool in the pans on a wire rack for 20 minutes before flipping them out to cool completely.
  11. Make the frosting by creaming together the softened butter, cocoa powder, and powdered sugar until combined. Then increase speed and mix for 3 minutes until fluffy.
  12. Add in the coffee, heavy cream, vanilla, and salt, mixing until well combined and fluffy.
  13. Prepare the Chocolate Coffee Syrup by whisking cocoa, water, sugar, brewed coffee, vanilla, and salt in a small pan over low heat until the sugar dissolves. Allow to cool.
  14. Assemble by brushing each cake layer with syrup, frosting between layers, and frosting the top and sides. Chill to set before serving.

Notes

Serve at room temperature with coffee or a scoop of ice cream.

Nutrition

Find it online: https://voxrecipes.com/chocolate-coffee-cake/