Chocolate Coffee Cake with Rich Espresso Frosting and Decadent Chocolate Coffee Syrup Recipe

Introduction

This Chocolate Coffee Cake combines rich cocoa with a subtle coffee kick for a decadent dessert that’s perfect for any occasion. Moist and tender with a luscious coffee-infused buttercream, it’s sure to impress your guests or satisfy your sweet tooth.

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) for frosting
• 2 cups powdered sugar
• 2 tablespoons cocoa powder (for frosting)
• 2 tablespoons brewed coffee (cooled, for frosting)
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract (for frosting)
• Pinch fine sea salt (for frosting)
• 1/8 cup cocoa powder (for syrup)
• 3 tablespoons water (for syrup)
• 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 speed for 3 minutes until the mixture resembles coarse sand.
3. Step 3: Add the sour cream and oil. Mix on low speed for exactly one minute until it forms a very thick paste.
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 running on low, slowly pour in the egg mixture and mix until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing until fully incorporated. Scrape the bowl to remove any streaks of pale batter.
6. Step 6: Divide the batter evenly between the prepared pans, about 725 grams per pan.
7. Step 7: Bake for 33-36 minutes, or until a toothpick inserted into 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 an offset spatula around the edges, then invert the pans to release the cakes. Let them cool completely on the rack.
9. Step 9: For the frosting, cream the softened butter, cocoa powder, and powdered sugar on low speed until combined. Increase to medium-high and whip for 3 minutes until fluffy.
10. Step 10: Mix in the brewed coffee, heavy cream, vanilla, and salt on low speed, then increase to medium and whip for another minute until light and airy.
11. Step 11: To make the chocolate coffee syrup, whisk together cocoa powder, sugar, coffee, water, vanilla, and salt in a small pot. Bring to a boil over medium heat, then reduce to low and simmer for 2-3 minutes until slightly thickened. Pour into a bowl and set aside.
12. Step 12: Trim the domes off the cake layers with a serrated knife. If making four layers, cut each layer in half. Otherwise, keep two layers.
13. Step 13: Place a small dollop of buttercream on a serving plate or cake round. Set the first layer on top, then drizzle with 1 tablespoon of the chocolate coffee syrup.
14. Step 14: Spread about 1/4 cup of buttercream evenly over the layer, then top with the next cake layer. Repeat for additional layers, flipping the last layer upside down for a flat top.
15. Step 15: Use an offset spatula to cover the cake with a thin layer of frosting, letting some cake show through. For a thicker coating, double the buttercream recipe.
16. Step 16: Drizzle more syrup on top and decorate with coffee truffles, shaved chocolate, or your favorite toppings. Use a hot knife and wipe between cuts for clean slices. Enjoy!

Tips & Variations

• Use cake flour for a lighter texture; spoon flour into the measuring cup rather than scooping to avoid packing.
• Room temperature ingredients help the batter mix evenly and create a tender crumb.
• Double the frosting if you prefer a thick, creamy layer on the cake.
• For a stronger coffee flavor, increase espresso powder slightly or use brewed espresso instead of coffee.
• Decorate with chocolate-covered espresso beans or coffee liqueur syrup for a sophisticated twist.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving chilled cake, let it sit at room temperature for 30 minutes for the best texture. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute instant coffee for espresso powder?

Yes, instant coffee can be used, but espresso powder has a richer flavor and is preferred for this recipe. If substituting, use the same amount of instant coffee granules.

How do I make the cake dairy-free?

You can substitute the butter with a non-dairy alternative and use a dairy-free milk like almond or oat milk. Replace the sour cream with a dairy-free yogurt or coconut cream. Keep in mind the texture and flavor may be slightly different.

Chocolate Coffee Cake with Rich Espresso Frosting and Decadent Chocolate Coffee Syrup Recipe

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★★★★★

4.5 from 52 reviews

This decadent Chocolate Coffee Cake combines the rich flavors of dark cocoa and espresso-infused coffee with a tender, moist crumb, layered and frosted with a luscious coffee buttercream and finished with a smooth chocolate coffee syrup. Perfect for coffee lovers and chocolate enthusiasts, it’s a show-stopping dessert ideal for celebrations or an indulgent treat any day.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

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. Preheat and prepare pans: Preheat your oven to 350°F (180°C). Line the bottoms of two 8-inch round cake pans with parchment paper and set aside to ensure easy removal of the cakes after baking.
2. Mix dry ingredients and butter: In a stand mixing bowl, combine the cake flour, granulated sugar, dark brown sugar, baking powder, baking soda, fine sea salt, and espresso powder. Add the cubed unsalted butter and mix on low speed for 3 minutes until the mixture resembles coarse sand, ensuring the butter is well incorporated.
3. Add wet ingredients (part 1): Add the sour cream and vegetable or canola oil to the dry mixture. Mix on low speed for exactly one minute until it forms a thick paste, which helps create a moist texture in the cake.
4. Whisk eggs, milk, and vanilla: In a separate bowl with a pouring spout, whisk together the two large eggs, whole milk, and vanilla extract until combined, preparing the liquid component to be added to the batter.
5. Prepare coffee and cocoa mix: In another bowl, whisk together the hot coffee and unsweetened dark cocoa powder until smooth, creating a rich chocolate-coffee liquid that will deepen the cake’s flavor.
6. Combine all wet ingredients: With the mixer running on low, slowly stream the egg mixture into the batter, mixing until just combined. Immediately follow by adding the coffee and cocoa mixture, mixing again just until combined. Scrape down the bowl’s bottom to ensure an even batter with no streaks.
7. Divide batter and bake: Evenly distribute the chocolate batter into the prepared cake pans, approximately 725 grams per pan. Bake in the preheated oven for 33-36 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging.
8. Cool cakes: Let the cake pans cool on a wire rack for 20 minutes. Run an offset spatula around the edges to loosen the cakes, then invert each pan to release the cakes. Allow them to cool completely on the rack before frosting.
9. Make buttercream frosting: In a mixing bowl, cream together the softened butter, cocoa powder, and powdered sugar on low speed until combined. Increase speed to medium-high and beat for 3 minutes until light and fluffy. Then add brewed coffee, heavy cream, vanilla extract, and a pinch of salt. Mix on low until combined, then increase speed to medium and beat for another minute until fluffy again.
10. Prepare chocolate coffee syrup: In a small saucepan, whisk together cocoa powder, granulated sugar, brewed coffee, water, vanilla extract, and salt. Cook over medium heat until boiling, then reduce heat to low and simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside to cool.
11. Trim cake layers: Use a serrated knife to level the domed tops off the cakes. Optionally, cut each cake layer in half horizontally for four thinner layers, or skip this step to keep a two-layer cake.
12. Assemble the cake: Place a dollop of buttercream on a cake board or serving platter and set the first cake layer on top. Drizzle one tablespoon of the chocolate coffee syrup evenly over the exposed crumb. Spread about 1/4 cup of buttercream over the layer, then place the next layer on top. Repeat, flipping the last layer upside down for a flat top.
13. Frost the cake: Use an offset spatula to cover the cake with a thin crumb coat of frosting, allowing some of the cake to show through. For thicker coverage, double the buttercream recipe.
14. Finishing touches: Drizzle additional syrup over the top and decorate with coffee truffles, shaved chocolate, or other desired toppings. When serving, use a hot knife for clean slices, wiping between each cut for neat presentation. Enjoy your indulgent chocolate coffee cake!

Notes

• Measure cake flour accurately by spooning it into the measuring cup and leveling off with a knife to avoid dense cakes.
• Use room temperature ingredients for best mixing results and tender crumb.
• Espresso powder is optional but enhances the coffee flavor without adding moisture.
• The recipe can be made as a two or four-layer cake depending on preference for thinner layers.
• Buttercream quantity is suited for a thin layer; double it if you prefer a thicker frosting coverage.
• Hot coffee added to the batter intensifies the chocolate flavor without making the cake taste like coffee.
• Allow cakes to cool completely before frosting to avoid melting the buttercream.

Keywords: chocolate coffee cake, chocolate cake, coffee cake, espresso cake, mocha cake, chocolate buttercream, coffee syrup, dessert cake