Chocolate Coffee Cake

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This Chocolate Coffee Cake is a rich and indulgent dessert that perfectly blends deep cocoa flavor with bold coffee notes. Moist and tender layers are frosted with a velvety coffee buttercream and finished (optionally) with a silky chocolate ganache. It’s the perfect cake for coffee lovers and special occasions alike.

Why You’ll Love This Recipe:

• Infused with real brewed coffee for deep flavor
• Perfectly balanced between sweet and bold
• Easy to make yet elegant in presentation

Ingredients Breakdown

For the Cake Layers:

• 1½ cups all-purpose flour – Provides the base structure.

• 1 cup granulated sugar – Adds sweetness and moisture.

• ½ cup unsweetened cocoa powder – Delivers rich chocolate flavor.

• 1½ tsp baking powder & ½ tsp baking soda – Help the cake rise.

• ½ tsp salt – Enhances flavor.

• 1 cup strong brewed coffee (cooled) – Deepens chocolate flavor and adds a coffee kick.

• ½ cup vegetable oil – Keeps the cake moist and tender.

• 2 large eggs (room temperature) – Provide structure and richness.

• 2 tsp vanilla extract – Adds warmth and balances flavors.

For the Coffee Buttercream Frosting:

• 1 cup unsalted butter (room temperature) – Creates a creamy, rich base.

• 3 cups powdered sugar – Sweetens and thickens the frosting.

• 2 tbsp instant coffee granules + 2 tbsp hot water – Infuses the frosting with bold coffee flavor.

• 1 tsp vanilla extract – Rounds out the flavors.

• 2–3 tbsp heavy cream – Adjusts the frosting to a spreadable consistency.

For the Optional Chocolate Ganache:

• ½ cup heavy cream – Used to melt and smooth the chocolate.

• 4 oz semi-sweet chocolate (chopped) – Creates a glossy, rich ganache topping.

Tips and Tricks:

• Use freshly brewed coffee for bold flavor.
• Sift cocoa powder for a smoother cake texture.
• Chill the cake slightly before slicing for clean layers.

Variations and Customizations:

• Add mini chocolate chips to the batter for extra texture.
• Make it gluten-free using a 1:1 gluten-free flour blend.
• Swap the buttercream for cream cheese frosting for tang.

Pairing Suggestions:

• Serve with:
  • Cappuccino
  • Cold brew coffee
  • Irish cream liqueur
  • Vanilla almond milk (dairy-free option)

Storage Instructions:

• Room Temperature: Store in a cake dome for up to 2 days
• Refrigerator: Keeps well for up to 5 days in an airtight container
• Freezer: Freeze slices wrapped in plastic for up to 2 months

Popular Questions:

Can I use espresso instead of brewed coffee?

Yes! Espresso adds even more intensity. Use 1/2 cup espresso and 1/2 cup water to balance.

Can I skip the ganache?

Absolutely. The coffee buttercream alone provides plenty of richness.

Can I make this as cupcakes?

Yes. Bake at 350°F for 18-20 minutes. This recipe yields about 18 cupcakes.

Chocolate Coffee Cake

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• Author: easysweetmeal
• Total Time: 1 hour
• Yield: 10-12 servings 1x

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Description

Rich cocoa layers meet bold coffee buttercream, topped with silky ganache. A decadent dream for coffee & chocolate lovers!

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup strong brewed coffee (cooled)
• 1/2 cup vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 2 tablespoons instant coffee granules (dissolved in 2 tablespoons hot water)
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped

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Instructions

Step 1: Prepare Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix coffee, oil, eggs, and vanilla.
4. Gradually combine wet ingredients with dry, stirring until smooth. Do not overmix.
5. Divide batter evenly between prepared pans.

Step 2: Bake the Cake

1. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool cakes in the pans for 10 minutes, then transfer to a wire rack.

Step 3: Make the Coffee Buttercream

1. Beat butter until creamy and fluffy.
2. Add powdered sugar gradually, mixing on low speed.
3. Stir in dissolved coffee and vanilla. Mix until smooth.
4. Add cream until the frosting reaches a spreadable consistency.

Step 4: Optional Ganache Topping

1. Heat heavy cream until just simmering.
2. Pour over chopped chocolate and let sit for 1 minute.
3. Stir until smooth and let cool to room temperature.

Step 5: Assemble the Cake

1. Place one cake layer on a plate. Spread with buttercream.
2. Add second cake layer and frost top and sides.
3. Drizzle with ganache if using.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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