Chocolate Coffee Cake
The best soft, moist, quick and easy chocolate coffee cake recipe from scratch, homemade with simple ingredients. Loaded with chocolate frosting and espresso ganache.
Servings: 9 Slices
Calories: 1023kcal
Ingredients
- 1 ¾ cups All-purpose flour
- 2 cups Granulated sugar
- ¾ cup Cocoa powder
- 2 tsp Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Eggs Large
- 1 cup Buttermilk
- 1 cup Brewed black coffee Strong, Room temperature, Not boiling hot
- ½ cup Oil
- 1 teaspoon Vanilla extract
- 3 cups Chocolate buttercream frosting
Espresso Ganache
- 1 cup Chocolate chips
- 1 cup Heavy cream
- 1 tablespoon Espresso powder
- 1 tablespoon Butter Unsalted
Decoration
- 1 cup Chocolate chips Use a variety
Instructions
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Keep aside.
- In another mixing bowl, add eggs, buttermilk, coffee, oil, vanilla extract and mix until smooth.
- Dump dry flour mixture into this wet mixture and mix until just combined.
- Pour batter into two greased and floured round cake pans (Dimensions 8x2 each).
- Bake for 35-40 minutes at 350 degrees F or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool down completely.
- While the cakes are baking, prepare the chocolate frosting, as per the recipe above but make sure to also add 1 tablespoon espresso powder.
- Also, make the ganache: In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter. Heat in the microwave at 30 second increments, mixing after each interval. Continue doing this until you have a smooth and creamy mixture.
- Start assembling: Place one cake on a cake stand. Spread frosting on top. Place the other cake on top of the frosting and gently press it to secure it. Then, frost the entire cake in chocolate frosting. Use the back of a spatula to design a diagonal pattern all around the cake. Pour espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.NOTE: In the pictures above, you will see that my cake is not filled. That's because I decided to make one large round cake instead of two cakes and chose not to add a filling. I just iced the cake, poured ganache and decorated with chocolate chips.
- Toss a variety of chocolate chips on top of the cake for decoration. Enjoy!
Notes
- Espresso powder is not the same as coffee granules and cannot be used interchangeably.
- All ingredients should be at room temperature because they blend together better this way.
- Don't over-bake cakes because that will make them dry.
- Don't ice and assemble a warm cake. It has to cool completely first.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 1023kcal | Carbohydrates: 144g | Protein: 9g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 770mg | Potassium: 440mg | Fiber: 4g | Sugar: 114g | Vitamin A: 615IU | Vitamin C: 0.4mg | Calcium: 143mg | Iron: 3.9mg