Incredible Chocolate Coffee Cake

Slice of chocolate cake being removed from a white platter.

5 from 1 vote

Incredible Chocolate Coffee Cake

This dreamy Chocolate Coffee Cake is decadently moist with a rich chocolate flavor and silky smooth fudge frosting! Made in one bowl with simple ingredients, this crowd-pleaser will be ready to bake in just 15 minutes. The best part? It tastes even more incredible when made and frozen ahead, making it the perfect dessert for any occasion.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 607kcal

Author: Misty

Equipment

2 9 inch circle cake pans
9-cup food processor or larger

Ingredients

Chocolate Coffee Cake

2 cups all-purpose flour
2 cups granulated sugar
1 cup cocoa powder regular or dutch-processed
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3 eggs
1 cup buttermilk shaken
1 cup very hot coffee or 1 cup very hot water and 2 teaspoon of instant coffee or 1 teaspoon espresso powder
⅓ cup vegetable oil
1 teaspoon vanilla

Chocolate Frosting

8 oz quality chocolate bittersweet, dark, or semisweet bars or quality chips. We like Ghirardelli.
2½ sticks butter softened
1 cup powdered sugar
¾ cup dark cocoa powder regular can be substituted
1 teaspoon instant coffee
¼ teaspoon kosher salt
½ cup light corn syrup
2 teaspoon vanilla

Instructions

Chocolate Coffee Cake

Preheat the oven to 350°F. Prepare two 9-inch circle pans with a layer of parchment, then spray well with baking spray. For a parchment tutorial, see the link in the post above.
In the bowl of a stand mixer or in a large bowl with hand beaters, combine all the dry ingredients on low until evenly mixed. Use a rubber spatula to help as needed.
2 cups all-purpose flour, 2 cups granulated sugar, 1 cup cocoa powder, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
Add all the wet ingredients. Mix on low until combined, scraping the sides and bottom well.
3 eggs, 1 cup buttermilk, 1 cup very hot coffee, ⅓ cup vegetable oil, 1 teaspoon vanilla
Divide batter evenly into prepared pans. Tap the pans on the counter a few times to release excess air bubbles.
Bake on the middle rack for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean or with only a few small, moist crumbs.
Allow to cool in the pan for 15 minutes, then flip onto a wire rack to cool completely.

Chocolate Frosting

In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring in between until it is fully melted and smooth. Set aside to cool.
8 oz quality chocolate
In a food processor, add butter, powdered sugar, cocoa powder, instant coffee, and salt. Pulse until smooth, thick, and creamy. Scrape with a rubber spatula.
2½ sticks butter, 1 cup powdered sugar, ¾ cup dark cocoa powder, 1 teaspoon instant coffee, ¼ teaspoon kosher salt
Add corn syrup and vanilla. Pulse until just combined, then scrape the bowl.
½ cup light corn syrup, 2 teaspoon vanilla
Add the cooled melted chocolate. Pulse until just combined.

Notes

Tips & Tricks

- Be very careful not to overbake. Remove it as soon as a toothpick comes out clean or with just a very few small, moist crumbs.

- I highly recommend freezing the cake layers ahead. They come out superiorly moist!

- Use very hot coffee for best results.

- Frost the cake the day of serving and leave it out at a cool room temperature for the best frosting texture.

Freezing Instructions

Bake and cool the cakes completely, then wrap each layer in plastic wrap. Place the wrapped layers on a cookie sheet and pop them in the freezer - this ensures they stay flat.

Once thoroughly frozen, wrap the cakes in a tight layer of foil. Keep in the freezer for up to 3 months. When ready to use, thaw on the counter at room temperature, then make the frosting fresh and assemble.

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