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This indulgent chocolate coffee cake blends deep chocolate richness with aromatic coffee undertones. Each moist layer gets soaked in coffee-infused syrup then wrapped in smooth coffee buttercream, making it a dream treat for anyone who loves the chocolate-coffee combo.
I came up with this recipe after spending years trying to match a cake from a tiny Italian bakeshop. The breakthrough finally happened when I added coffee three different ways, building up those flavor layers that make people remember this cake long after eating it.
Ingredients
- All purpose flour: Creates the foundation while keeping the cake nice and tender
- Dutch process cocoa powder: Offers richer chocolate taste compared to regular cocoa
- Instant espresso powder: Boosts coffee flavor without making the batter too wet
- Sour cream: Makes the cake extra moist and gives it that wonderful soft texture
- Very warm coffee: Awakens the cocoa's full chocolate potential
- Chocolate coffee syrup: Keeps everything moist while adding another taste level
- Heavy cream: Gives the frosting that smooth, easy-spreading quality
- Powdered sugar: Feel free to add more or less depending on how sweet you want it
Step-by-Step Instructions
- Prep the Pans:
- Heat your oven to 350°F and get two 8 inch cake pans ready with a light coat of grease and parchment circles on the bottoms. The parchment paper helps your cakes come out perfectly after baking.
- Mix Dry Ingredients:
- Combine your flour, cocoa, baking powder, baking soda, espresso powder, and salt in a big bowl. Take time to break up any cocoa clumps for a smooth mix. A whisk works great, though sifting is even better if you've got a sifter handy.
- Combine Wet Ingredients:
- Mix oil, melted butter, both sugars, eggs, sour cream, and milk in another bowl until everything looks blended together. You shouldn't see any egg streaks or sour cream lumps. Using both oil and butter gives you great flavor plus moisture.
- Create the Batter:
- Add the dry mix to the wet stuff, switching off with warm coffee. This keeps you from overmixing and helps the batter stay fluffy. Go dry, coffee, dry, coffee, dry—mixing just enough after each addition.
- Bake the Cake:
- Split the batter between your pans and bake for 33 to 38 minutes. Your cakes are done when you stick a toothpick in and pull it out with a few damp crumbs but no wet batter. Let them sit in the pans for 15 minutes before taking them out to cool completely.
- Make Coffee Syrup:
- While your cakes cool down, mix water, coffee, sugar, cocoa, and vanilla in a pot to make the syrup. Cook until it gets thicker and can coat the back of a spoon. This syrup will make your cake extra moist and pump up that coffee-chocolate flavor.
- Prepare and Soak Cakes:
- Trim off any rounded tops if needed. Brush each cake with 2 to 3 spoonfuls of cooled syrup, focusing on the cut parts since they soak up liquid best. Put the soaked cakes in the fridge for 1 to 2 hours to set up.
- Make Coffee Buttercream:
- Beat your softened butter until it's creamy, then mix in vanilla, salt, espresso, and heavy cream. Slowly add powdered sugar until you get the right thickness. Beat it one last time to work in air for a lighter frosting that spreads nicely.
- Assemble the Cake:
- Put a dab of frosting on your plate first, then add a cake layer, frosting, and the second cake. Cover everything with a thin layer of frosting and chill for 20 to 30 minutes. This first coat traps crumbs so your final layer looks clean.
- Final Frosting:
- Spread the rest of your buttercream on the chilled cake. For a smooth finish, hold a bench scraper at a slight angle against the cake while turning on a stand. If you want it rustic, just make swirls with the back of a spoon.
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I really can't stress enough how important that instant espresso powder is. I made this cake once without it and just used brewed coffee—the difference was huge. That concentrated coffee really brings out something special in the chocolate that turns this from a basic chocolate cake into something you'll keep thinking about.
Storage Instructions
Your cake will stay fresh for up to 3 days if kept in an airtight container at room temperature. That coffee syrup really helps it stay moist longer than most cakes do. If you need to keep it longer, stick it in the fridge for up to a week, but let slices warm up to room temperature before eating to get the best flavor and texture.
Ingredient Substitutions
Don't have Dutch process cocoa? Regular cocoa works fine—just add 1/8 teaspoon of baking soda to balance the acid. Going dairy-free? Switch the butter for plant-based butter, use coconut yogurt instead of sour cream, and swap the milk for almond or oat milk. The texture will change slightly but it'll still taste great.
Serving Suggestions
This cake tastes amazing with a scoop of coffee or vanilla ice cream for an extra special dessert. For fancy occasions, just dust some cocoa powder on top for a simple elegant look. Coffee fans might enjoy having it with a shot of espresso for the ultimate coffee experience.
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This cake stands out as a true showstopper where intense chocolate and bold coffee come together perfectly, bringing joy to everyone fortunate enough to get a slice.
Frequently Asked Questions
- → Can I skip using the espresso powder?
Sure, you can leave out the espresso powder if you'd like. The cake will still get its coffee taste from the brewed coffee, though it won't be as strong. For a more chocolate-forward cake, swap the coffee with hot water instead.
- → How early can I prepare this cake?
You can bake the cake layers up to two days ahead and keep them wrapped at room temp. The coffee syrup can stay in the fridge for 3-4 days. It's best to assemble and frost the day before serving. Fully made, it stays fresh in the fridge for three days.
- → Can I use regular cocoa instead of Dutch processed?
Yes, regular cocoa works but has more acidity. In that case, reduce baking powder to 1 teaspoon and raise baking soda to 1 teaspoon for balance. Dutch process gives smoother, darker results, but the cake will still be tasty!
- → Why’s the cake brushed with syrup?
The chocolate-coffee syrup keeps the cake super moist, amps up the taste, and makes each bite soft. This step is great when making the cake beforehand since it helps prevent drying while boosting flavors.
- → What works instead of sour cream?
Full-fat Greek yogurt swaps for sour cream 1:1 without issues. You could also use buttermilk—just cut 1/4 cup of liquid from the recipe to adjust. Each swap changes the taste slightly but still gives great results.
- → How do I make the buttercream silky?
For a smooth espresso buttercream, let your butter soften properly (but not melt) and whip until it's completely creamy before combining ingredients. Let espresso cool before mixing in. If too stiff, add a bit of cream; for thin frosting, sprinkle in powdered sugar. Whip on high for a few minutes for an extra smooth finish.