If you can’t choose between chocolate and coffee, this Chocolate Coffee Cake is the ultimate dessert that combines the best of both flavors! It features a super moist, rich chocolate cake infused with coffee, layered with a fluffy coffee buttercream, and drizzled with a decadent chocolate coffee syrup. Each bite is indulgent, aromatic, and perfect for any occasion.
Whether it’s for a birthday, holiday, or just because you love coffee desserts, this cake will impress every guest. It’s beautifully decorated with chocolate drizzle and optional coffee truffles, making it look as good as it tastes.
Why You’ll Love This Recipe
- Combines rich chocolate and bold coffee flavors
- Incredibly moist and tender texture
- Gorgeous bakery-style presentation
- Perfect for birthdays, holidays, and coffee lovers
Tips for the Best Coffee Flavor
- Brew strong coffee or espresso: Use a strong coffee or brewed espresso for a bolder flavor.
- Use quality coffee: Freshly ground beans or good espresso powder will enhance the taste.
- Don’t skip the coffee syrup: Brushing the layers with coffee syrup adds moisture and an extra flavor boost.
Ingredients You’ll Need
For the Chocolate Cake:
- Cake flour – for a soft, tender crumb
- Granulated and brown sugar – sweetness and depth of flavor
- Cocoa powder – use Dutch-processed for a rich chocolate taste
- Espresso powder – enhances both the chocolate and coffee notes
- Sour cream – keeps the cake moist
- Butter and oil – a blend for flavor and softness
- Eggs, whole milk, and vanilla extract
- Hot brewed coffee – deepens the chocolate flavor
For the Coffee Buttercream:
- Unsalted butter
- Powdered sugar and cocoa powder
- Brewed coffee, heavy cream, vanilla, and a pinch of salt
For the Chocolate Coffee Syrup:
- Cocoa powder, sugar, brewed coffee, water, vanilla, and salt
Step-by-Step Instructions
1. Make the Chocolate Cake
- Preheat oven to 350°F (180°C) and line two 8-inch round pans with parchment.
- Mix the dry ingredients (flour, sugars, cocoa, espresso powder, baking soda/powder, salt) in a stand mixer.
- Add the butter and mix until it looks like coarse sand.
- Mix in sour cream and oil to form a thick paste.
- Whisk together eggs, milk, and vanilla. In a separate bowl, mix hot coffee and cocoa powder.
- Stream the egg mixture into the batter, then the coffee mixture. Scrape the bowl to ensure no streaks remain.
- Divide the batter evenly into the pans and bake 33–36 minutes, until a toothpick comes out with moist crumbs.
- Cool for 20 minutes, then remove from pans and cool completely.
2. Make the Coffee Buttercream
- Cream butter, powdered sugar, and cocoa until fluffy.
- Add brewed coffee, cream, vanilla, and salt; beat until light and silky.
3. Make the Chocolate Coffee Syrup
- Combine cocoa, sugar, coffee, water, vanilla, and salt in a small pot.
- Simmer 2–3 minutes until slightly thickened, then cool.
4. Assemble the Cake
- Level the cooled cakes. Slice each into two layers for a 4-layer cake, or leave as 2 layers.
- Brush each layer with coffee syrup and spread buttercream on top.
- Stack layers, then frost the outside with the remaining buttercream.
- Drizzle with syrup and garnish with coffee truffles, shaved chocolate, or chocolate-covered coffee beans.
Storage & Freezing
- Whole cake: Store in the fridge for up to 5 days or freeze for 1 month.
- Slices: Wrap individually and refrigerate 5 days or freeze 1 month.
- Cake layers: Wrap and freeze up to 1 month; thaw before assembling.
Serving Tip
Slice with a hot knife for clean cuts, wiping between slices. Serve with a cup of espresso or milk for the ultimate treat.
This Chocolate Coffee Cake is perfect for coffee lovers and chocolate enthusiasts alike. Rich, moist, and deeply flavorful—it’s a bakery-worthy dessert you can make at home!