Chocolate Coffee Cake

Short Description
This Chocolate Coffee Cake blends deep cocoa flavor and rich coffee in both the moist cake layers and a creamy, aromatic coffee buttercream. Optional ganache takes it to the next level—perfect for special occasions or indulgent everyday treats.

Why You’ll Love This Recipe
Dual boost of coffee and chocolate for a flavor-packed experience

Moist cake texture from the oil and brewed coffee

Coffee buttercream adds a delightful café-style finish

Optional ganache drip makes it irresistibly elegant

Customizable: add chocolate chips, nuts, or adjust flavors to suit your taste

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake
1½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup strong brewed coffee, cooled

½ cup vegetable oil

2 large eggs, at room temperature

2 tsp vanilla extract

Coffee Buttercream
1 cup unsalted butter at room temperature

3 cups powdered sugar

2 tbsp instant coffee granules

2 tbsp hot water

1 tsp vanilla extract

2–3 tbsp heavy cream (to adjust consistency)

Optional Chocolate Ganache
½ cup heavy cream

4 oz semi‑sweet chocolate, chopped

Directions
Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease and flour two 8- or 9-inch cake pans, or line with parchment.

Dry Ingredients
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Wet Ingredients
In another bowl, whisk cooled coffee, oil, eggs, and vanilla until blended.

Combine Batter
Gradually pour dry ingredients into wet ingredients, mixing until just combined. Avoid overmixing for a tender crumb.

Bake
Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to fully cool.

Make Coffee Buttercream
Beat butter until light and fluffy. Gradually add powdered sugar. Dissolve instant coffee in hot water and add to the frosting along with vanilla. Beat until smooth, adding heavy cream one tablespoon at a time until you reach your preferred frosting consistency.

Optional Ganache
Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl, let sit 1–2 minutes, then stir until smooth and glossy. Allow to cool slightly before use.

Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of coffee buttercream over the top. Add the second layer, then frost the top and sides of the cake. If using ganache, pour it over the top allowing it to drip down the sides. Use a spatula or spoon to guide the drips.

Serve & Enjoy
Let the cake rest at room temperature for 20–30 minutes to allow the frosting and ganache to set before slicing.

Servings and Timing
Item Time
Prep Time 15 minutes
Bake Time 25–30 minutes
Frosting & Assembly 20 minutes
Ganache (optional) 5–10 minutes
Total Time ~1 hour (plus cooling/resting)
Servings 12–14 slices

Variations
Add-ins: Fold in ½ cup chocolate chips or chopped toasted nuts into the batter for extra texture.

Stronger coffee flavor: Replace part of the brewed coffee with espresso, or add 1 tsp espresso powder to the batter.

Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend.

Mocha swirl: Add a layer of chocolate fudge between layers before frosting.

Vegan twist: Use applesauce instead of eggs, plant-based milk, margarine, and vegan chocolate.

Storage/Reheating
Room temperature: Store covered for up to 2 days—bring to room temperature before serving.

Refrigerator: Keep in an airtight container for up to 5 days. Allow to warm slightly prior to slicing.

Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs
1. Can I replace coffee with water?
You can, but coffee enhances the chocolate flavor—use decaf if you want caffeine-free results.

2. Why add both baking powder and baking soda?
They balance acidity from the cocoa and baking soda, ensuring proper rise and texture.

3. Is it okay if the frosting is grainy?
Ensure your butter is soft and sift powdered sugar to prevent graininess in the buttercream.

4. Can I skip the ganache?
Yes—the coffee buttercream alone makes a delicious finish without the ganache.

5. Why use heavy cream in the frosting?
It adds silkiness and helps adjust the spreadability of the buttercream.

6. My cake is too dense—what went wrong?
Avoid overmixing and ensure your leavening agents are fresh. Folding gently and just combining helps keep it light.

7. Can I make the cake ahead?
Yes—bake layers in advance, refrigerate, and assemble when convenient. Frosting and ganache can also be prepared a day ahead.

8. How do I get clean ganache drips?
Let the ganache cool slightly—warm but not hot—before pouring around the edges for smooth drips.

9. Can I use dark chocolate instead?
Absolutely—substitute semi-sweet with dark chocolate for a richer ganache.

10. How should I slice the cake?
Chill the assembled cake for 15 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.

Conclusion
With its moist, coffee-infused chocolate layers and creamy frosting, this Chocolate Coffee Cake is a harmonious blend of cake and café flavors. Optional ganache elevates it further, making it a luxurious yet easy-to-make centerpiece for any gathering. Indulge in a slice and savor the balance of rich chocolate and aromatic coffee in each bite!

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