Print

Chocolate Coffee Layer Cake with Rich Cocoa Frosting Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/chocolate-coffee-layer-cake-with-rich-cocoa-frosting-recipe/