Chocolate Coffee Layer Cake with Rich Cocoa Frosting Recipe

Introduction

This Chocolate Coffee Cake is a decadent treat combining rich cocoa with a subtle espresso kick. Moist and tender, it’s layered with a fluffy coffee-infused buttercream and finished with a luscious chocolate coffee syrup. Perfect for coffee lovers looking to elevate their dessert game.

Ingredients

• 2 cups + 2 tablespoons cake flour (*see notes for measuring*)
• 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)
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons brewed coffee (cooled)
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt
• 1/8 cup cocoa powder (for syrup)
• 3 tablespoons water
• 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. Step 1: Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set aside.
2. Step 2: In a stand mixer bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder. Add the cubed butter and mix on low for 3 minutes until the mixture resembles coarse sand.
3. Step 3: Add the sour cream and oil, mixing on low speed for exactly one minute until a very thick paste forms.
4. Step 4: In a separate bowl, whisk together the eggs, milk, and vanilla. In another bowl, whisk the hot coffee with the cocoa powder.
5. Step 5: With the mixer on low, slowly stream in the egg mixture and mix until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing until just combined. Scrape the bowl’s bottom to eliminate streaks of pale batter.
6. Step 6: Divide the batter evenly between the two pans, about 725 grams each.
7. Step 7: Bake for 33-36 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
8. Step 8: Cool the cakes in the pans on a wire rack for 20 minutes. Run a spatula around the edges, flip pans over, and release cakes. Let cool completely on the rack.
9. Step 9: To make the frosting, beat the softened butter, cocoa powder, and powdered sugar on low until combined. Increase speed to medium-high and whip for 3 minutes until light and fluffy.
10. Step 10: Mix in the coffee, heavy cream, vanilla, and salt on low speed until combined, then beat on medium for another minute until fluffy.
11. Step 11: For the chocolate coffee syrup, whisk the cocoa powder, sugar, brewed coffee, water, vanilla, and salt in a small pot. Bring to a boil over medium heat, then simmer on low for 2-3 minutes until thickened. Set aside.
12. Step 12: Use a serrated knife to level the cake domes. If desired, cut each cake into two layers for four layers total. You can skip this for a two-layer cake.
13. Step 13: Place a cake layer on a serving plate. Drizzle 1 tablespoon of syrup over the exposed crumb and spread about 1/4 cup frosting evenly on top.
14. Step 14: Repeat with remaining layers, flipping the last layer upside down for a flat top.
15. Step 15: Cover the cake with the remaining frosting in a thin layer, allowing some cake to show through. For a thicker frosting, double the recipe.
16. Step 16: Decorate the top with extra syrup, coffee truffles, or shaved chocolate. Use a hot knife to slice the cake, wiping it clean between slices, and enjoy!

Tips & Variations

• Use room temperature ingredients for a smooth, even batter and frosting.
• Espresso powder enhances the chocolate flavor; substitute with strong brewed coffee if needed.
• To make a gluten-free version, swap cake flour for a 1-to-1 gluten-free baking flour blend.
• For richer frosting, add an extra tablespoon of heavy cream.
• Decorate with coffee beans or chocolate curls for a professional touch.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator and frost as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute, but espresso powder has a more intense flavor that better complements chocolate.

How do I prevent the cake from drying out?

Make sure not to overbake—check with a toothpick a few minutes before the minimum baking time. Also, storing the cake well-wrapped retains moisture.

Chocolate Coffee Layer Cake with Rich Cocoa Frosting Recipe

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★★★★★

4.4 from 148 reviews

This rich and decadent Chocolate Coffee Cake combines deep chocolate flavor with a subtle coffee kick, layered and frosted with a velvety espresso-infused buttercream and drizzled with a luscious chocolate coffee syrup. Perfect for coffee lovers and chocolate enthusiasts alike, this cake is moist, tender, and beautifully balanced with a coffee-infused sweetness.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

Buttercream Frosting

• 1 1/2 cups unsalted butter (softened)
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons brewed coffee (cooled)
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt

Chocolate Coffee Syrup

• 1/8 cup cocoa powder
• 3 tablespoons water
• 2 1/2 tablespoons granulated sugar
• 2 tablespoons brewed coffee
• 1/4 teaspoon vanilla extract
• Pinch fine sea salt

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms, then set aside to ensure easy cake removal after baking.
2. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add the room temperature cubed butter and mix on low speed for about 3 minutes, until the mixture resembles coarse sand.
3. Add Sour Cream and Oil: Incorporate the sour cream and vegetable or canola oil into the dry mixture. Mix on low speed for exactly one minute, forming a thick batter paste.
4. Prepare Wet Mixtures: In a separate bowl with a spout, whisk together the eggs, whole milk, and vanilla extract until smooth. In another bowl, thoroughly whisk the hot coffee and cocoa powder together until blended and smooth.
5. Combine Wet and Dry Mixtures: With your mixer on low, slowly stream in the egg mixture to the batter and mix until just combined. Immediately follow by adding the coffee-cocoa mixture, mixing again until just combined. Scrape down the bowl’s bottom to ensure even mixing and no streaks of pale batter.
6. Divide Batter and Bake: Evenly distribute the chocolate batter into the prepared cake pans, approximately 725 grams per pan. Place them in the oven and bake for 33 to 36 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool Cake Layers: Remove cakes from the oven and place them on a wire rack. Let cool for 20 minutes, then carefully run an offset spatula around the edges before flipping each pan over to release the cakes. Continue cooling the layers completely on the wire rack.
8. Make the Buttercream Frosting: In a clean stand mixer bowl, cream together the softened butter, powdered sugar, and cocoa powder on low speed until combined. Increase to medium-high speed and whip for 3 minutes until very light and fluffy. Add brewed coffee, heavy cream, vanilla extract, and a pinch of salt. Beat on low until just combined, then increase to medium speed and whip for another minute to achieve a light, fluffy texture.
9. Prepare Chocolate Coffee Syrup: In a small saucepan, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and a pinch of salt. Cook over medium heat until the mixture begins to boil, then lower the heat and simmer for 2-3 minutes until it thickens slightly. Remove from heat and transfer to a bowl; set aside to cool.
10. Trim Cake Layers: Use a serrated knife to remove the domed tops from each cake layer to create flat surfaces. If you prefer, cut each layer horizontally to make four thin layers; alternatively, keep as two layers.
11. Assemble Cake: Place a dollop of buttercream on a cake board or serving platter to anchor the first cake layer. Set the layer down, then drizzle about 1 tablespoon of the chocolate coffee syrup over the exposed crumb for moisture and flavor.
12. Layer Buttercream and Cakes: Spread roughly 1/4 cup of buttercream evenly over the first cake layer. Add the next layer on top (flip last layer upside down for a level surface if stacking four layers). Continue drizzling syrup and spreading buttercream between layers as needed.
13. Frost the Cake: Use an offset spatula to coat the entire cake with a thin layer of buttercream, allowing some cake to show through for a semi-naked finish. For a thicker frosting, double the buttercream recipe.
14. Decorate and Serve: Drizzle more chocolate coffee syrup over the top of the cake. Decorate with coffee truffles, shaved chocolate, or preferred adornments. Use a hot knife to cut neat slices, wiping the blade clean between cuts, and enjoy this rich, chocolatey coffee cake.

Notes

• For accurate flour measurement, spoon and level the cake flour rather than scooping directly from the bag to avoid packing and ensure lightness.
• Make sure all dairy ingredients—eggs, sour cream, milk, and butter—are at room temperature for easier mixing and better texture.
• Brew fresh hot coffee for the batter and use cooled brewed coffee in the frosting and syrup to enhance the coffee flavor without bitterness.
• If you want a thicker frosting layer, double the buttercream quantities accordingly.
• Use a serrated knife warmed with hot water and dried to slice the cake neatly.

Keywords: chocolate coffee cake, chocolate cake, coffee-flavored dessert, espresso cake, layered cake, buttercream frosting, chocolate syrup