Chocolate Coffee Cake

Introduction

Chocolate Coffee Cake is a delightful treat that combines the rich flavors of chocolate and coffee, making it perfect for any occasion. Whether you’re hosting a gathering, celebrating a birthday, or just want a delicious dessert to enjoy at home, this cake is sure to please. Its moist texture and creamy frosting make it irresistible!

Why Make This Recipe

There are plenty of reasons to love this Chocolate Coffee Cake. First, it’s simple to prepare and requires everyday ingredients. Second, the combination of chocolate and coffee elevates the flavor, making it a crowd-pleaser. Lastly, it’s a versatile dessert that can be enjoyed at breakfast, as an afternoon snack, or as a sweet finish to dinner. Plus, who can resist the aroma of freshly baked chocolate cake?

How to Make Chocolate Coffee Cake

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, whisked
1 cup buttermilk
1/2 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 cup hot coffee
1 1/2 teaspoons instant espresso powder (optional)
2 cups unsalted butter, room temperature
3 1/2 cups powdered sugar
2 tablespoons heavy whipping cream (or Kahlua liqueur for added flavor)
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C). Grease three 9-inch round baking pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
Create a well in the center of the dry ingredients. Add the eggs, buttermilk, oil, and vanilla extract. Mix on medium speed until fully combined.
If using, stir the instant espresso powder into the hot coffee. Slowly add the coffee to the batter, mixing on medium-low speed. The batter will be thin.
Divide the batter evenly among the prepared pans and bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes, then turn them out onto a wire rack to cool completely.
To make the icing, add the room temperature butter to a mixing bowl and beat on medium-high speed for about 2 minutes until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Mix for 2-3 minutes until smooth and fluffy.
Level any uneven cake layers with a serrated knife if needed. Place one cake layer on a cake stand or serving dish, add large dollops of frosting and spread it to the edges. Repeat with the second cake layer, and top with the third layer. Use the remaining frosting to cover the top and sides of the cake.
Slice and serve the Chocolate Coffee Cake. Enjoy!

How to Serve Chocolate Coffee Cake

You can serve Chocolate Coffee Cake as a stand-alone dessert or pair it with a scoop of vanilla ice cream for an extra special treat. It also goes well with a cup of coffee or tea, making it perfect for brunch or afternoon snacks.

How to Store Chocolate Coffee Cake

To keep your Chocolate Coffee Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze the cake for up to three months. Just wrap the cake pieces tightly in plastic wrap before placing them in a freezer bag.

Tips to Make Chocolate Coffee Cake

Make sure your ingredients are at room temperature for the best results.
Don’t skip the parchment paper lining, as it helps in easily removing the cakes from the pans.
Use high-quality cocoa powder for a richer chocolate flavor.
Adjust the coffee and espresso powder according to your taste preference for a stronger or milder coffee flavor.

Variation

For a twist on the classic recipe, try adding chocolate chips or nuts to the batter for added texture. You can also substitute the vanilla extract in the frosting with flavored extracts or liqueurs like Kahlua for a unique taste.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day ahead, store them in an airtight container, and frost them when you’re ready to serve.

2. Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

3. Is it necessary to use espresso powder?
No, the espresso powder is optional. It enhances the coffee flavor, but if you prefer a milder taste, you can skip it.