Pin it
This chocolate and coffee cake has been my go-to dessert for family get-togethers for ages. Dark chocolate and coffee team up here for a seriously rich bite that'll totally hit the spot.
I first made this for a birthday when I wanted something a little different. Now, every time friends drop by for dinner, they beg me to fix it again.
Tasty Ingredients
- All-purpose flour: gives it structure but keeps things fluffy
- Dutch-process cocoa: brings a richer chocolate kick than your basic cocoa
- Instant espresso powder: cranks up the flavor without watering anything down
- Vegetable oil: makes sure the cake stays soft, even after chilling
- Unsalted butter: adds a depth that oil just can't match
- Brown sugar: sweetens things with a hint of caramel that goes great with coffee
- Sour cream: makes the cake creamy and extra tender
- Hot coffee: melts the cocoa and boosts every bold note
Simple Step-by-Step Instructions
- Cake assembly:
- Smooth a bit of frosting onto your cake plate. Pop the first layer down and cover with frosting, then set the second cake on top. Spread a thin coat of frosting all over. Chill for half an hour, then finish up with the rest.
- Making the buttercream:
- Beat soft butter til creamy. Drop in the vanilla, salt, espresso and cream. Slowly add sifted powdered sugar 'til it’s light and smooth for spreading.
- Adding the syrup:
- After the syrup's cooled off, brush it all over the leveled cakes. Stick them in the fridge for one to two hours so the syrup really sinks in before frosting.
- Syrup time:
- As the cakes cool, whisk together water, coffee, sugar, sifted cocoa, and vanilla in a small pot. Let it bubble for four to five minutes until it thickens up. This stuff takes your cake to the next level.
- Baking:
- Split the batter evenly into your prepped pans and bake 33 to 38 minutes. When a toothpick comes out with just a few moist crumbs, it’s ready. Let them cool in pans for 15 minutes, then pop them out.
- Mix the batters:
- Pour the dry stuff into the wet, swapping in the hot coffee as you go. Start with dry, add some coffee, go back to dry, and so on. This way, everything mixes in nicely but you don’t overwork your batter.
- Wet ingredient prep:
- In a new big bowl, whisk oil, melted butter, both sugars, eggs, sour cream, milk, and vanilla. Mix until super smooth. Using room temp ingredients really helps everything blend together.
- Dry ingredient mix:
- Whisk flour, cocoa, baking powder, baking soda, espresso powder, and salt together in a large bowl. Getting it nice and airy keeps your batter lump-free.
- Pans and oven ready:
- Crank your oven up to 350°F (177°C) and get two 8-inch pans lined and greased. This’ll make sure your cakes slide right out when they’re done.
My secret weapon here is Dutch-process cocoa. The first time I baked this for my mom's birthday, she closed her eyes after her first bite—it's one of those special memories that proves all the effort pays off in the end.
Freshness & Storage
This cake stays mega-soft because of that syrup that soaks right in. Store it in a sealed container or cover with plastic wrap in the fridge—it's good for up to five days. Let it come to room temp for half an hour before diving in for the best flavor and texture. If it starts to dry out after a few days, just add a little extra syrup to each slice before serving.
Pin it
Baking Pan Tips & Timing
This batter’s easy to tweak for whatever pan you’ve got. For a sheet cake, use a 9x13-inch pan and bake about 35 to 40 minutes. It’ll also make around 24 cupcakes—just bake them 18 to 22 minutes. Want to go fancy with a three-layer cake? Use three 6-inch pans and bake 33 to 38 minutes or so. Keep an eye on things though—oven times might shift!
Serving and Pairing Ideas
This cake is awesome solo, but a few add-ons make it even better. Try it with a scoop of vanilla ice cream—that mellow flavor totally balances the chocolate. Grab a strong espresso or cappuccino to sip with it and bring out those coffee hints. If you’re in the mood to decorate, scatter dark chocolate shavings or a handful of caramelized coffee beans on top before you serve.
Frequently Asked Questions
- → Can I use a different flour type?
Definitely, you can switch to gluten-free flour for a variation. Just make sure to add a binder like xanthan gum to keep the texture consistent.
- → Can I leave out the coffee?
If you'd rather not use coffee, swap it with warm water or milk to maintain the cake's moisture.
- → How do I make the frosting less sweet?
To balance the sweetness, slightly reduce the powdered sugar. Add a small pinch of extra salt or sift in some unsweetened cocoa powder.
- → Can I make this cake ahead of time?
Of course! This cake stays fresh for 4–5 days when stored in an airtight container in the fridge. Let it reach room temperature before serving for the best texture.
- → How can I tell if my cake is done?
Your cake is ready when a toothpick inserted into the middle comes out clean or with just a few moist crumbs. Check for the edges gently pulling away from the pan as well.