Chocolate coffee cake (Print Version)
# Ingredients:
→ Chocolate and Coffee Cake
01 -
2 teaspoons instant espresso powder
02 -
½ teaspoon baking soda
03 -
1 teaspoon salt
04 -
240 g all-purpose flour
05 -
60 g unsweetened cocoa powder (Dutch-process)
06 -
2 teaspoons baking powder
07 -
118 ml vegetable or canola oil
08 -
57 g melted unsalted butter
09 -
150 g granulated sugar
10 -
100 g light brown sugar
11 -
2 large eggs, room temperature
12 -
180 g sour cream, room temperature
13 -
118 ml milk, room temperature
14 -
10 ml vanilla extract
15 -
237 ml very hot coffee
→ Chocolate Coffee Syrup
16 -
½ teaspoon vanilla extract
17 -
20 g cocoa powder
18 -
59 ml brewed coffee
19 -
75 g granulated sugar
20 -
90 ml water
→ Coffee Buttercream Frosting
21 -
¼ teaspoon salt
22 -
283 g unsalted butter, room temperature
23 -
30 ml heavy cream
24 -
45 ml espresso (3 tablespoons of instant espresso powder mixed with 1½ tablespoons hot water)
25 -
600 - 720 g sifted powdered sugar
26 -
½ teaspoon vanilla extract
# Instructions:
01 -
Heat the oven to 350°F (177°C). Lightly grease two 20 cm round cake pans and line their bases with parchment paper.
02 -
In a big bowl, combine the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt until well blended.
03 -
In a separate large bowl, add oil, melted butter, granulated sugar, brown sugar, eggs, sour cream, milk, and vanilla. Whisk everything until smooth.
04 -
Sift the dry ingredients into the wet mixture in intervals, alternating with the hot coffee: start with dry, add coffee, repeat until combined. Stir gently each time.
05 -
Evenly pour the batter into the prepared pans (about 675 g per pan).
06 -
Bake the cakes for 33-38 minutes. Let them cool in their pans for 15 minutes, then turn them out onto a rack to cool completely for 30-60 minutes.
07 -
Combine water, coffee, granulated sugar, sifted cocoa powder, and vanilla in a small saucepan. Heat on medium-high for 4-5 minutes until reduced to about ½ cup. Allow it to cool.
08 -
Trim the tops of the cakes (optional) and brush each layer with 30-45 ml of cooled syrup. Chill the cake layers in the fridge for 1-2 hours before adding the frosting.
09 -
Whip the softened butter until creamy (1-2 minutes on low speed). Mix in the vanilla, salt, espresso, and heavy cream. Gradually add the sifted powdered sugar, beating after each addition. Once combined, beat on medium-high speed for 30-60 seconds until fluffy.
10 -
Spread a layer of buttercream between the cake layers, smooth the sides, and swirl the remaining frosting on top. Add the coffee syrup as decoration if you'd like.
# Notes:
01 -
Store the cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
02 -
For another option, use a 23 x 33 cm pan or make 24 cupcakes instead.