Coffee Chocolate Cake with Coffee Buttercream
This Chocolate Coffee Cake is made with moist chocolate cake layers, silky coffee buttercream, and a white chocolate coffee ganache drip. The result is a rich, elegant layer cake that’s perfect for birthdays, holidays, or any occasion that calls for something a little extra special.
If you love the combination of coffee and chocolate, this cake delivers both flavors in every bite without being overly sweet.
So, there’s this friend of mine who’s absolutely obsessed with coffee and chocolate. I mean he has a variety of different coffees at home and loves boasting about it.
So I decided to bake him a chocolate-coffee cake for his birthday because, well, it’s the best of both worlds, right? I wanted it to be extra fancy, so I went all out and made it a layered cake with a coffee drip on top.
Of course, he loved it!! And, everybody asked which bakery supplied the cake? So, my blog got a few new fans too. The rich chocolate and bold coffee flavors were perfectly balanced, and that drip? It added just the right amount of extra pizzazz.
Why is this the best cake?
- The deep, rich chocolate flavor perfectly complements coffee’s bold, robust notes.
- But it’s not just the flavors that make this cake so special. It’s also incredibly versatile, making it suitable for any occasion.
- Furthermore, coffee cake is incredibly easy to customize and personalize according to your preferences.
- It’s their ability to bring together the perfect balance of flavors, their versatility for any occasion, and their endless possibilities for customization.
Ingredients and substitutes
- All-purpose flour – I prefer to use all-purpose flour for my chocolate-based cakes. It adds stability and prevents the cake from falling apart.
- Eggs are added to the mix to bind everything together and provide structure. Their proteins contribute to the cake’s texture, giving it a light and airy quality.
- Vegetable Oil – I find oil keeps the cake nice and moist, especially because we are using both cocoa paste and melted chocolate in the batter. Use flavorless cooking oil for the best results.
- Cocoa powder – I always use unsweetened Dutch-processed cocoa powder. You can find this in the regular baking aisle. It adds depth and intensity to the cake’s flavor profile, giving it that irresistible chocolatey taste.
- Leavening agents, such as baking powder and baking soda, ensure the cake rises and maintains its fluffy texture.
- Coffee – Is an excellent combination with chocolate. I love to use espresso powder, and if you prefer, you can also use decaf coffee. I also love topping the cake with chocolate-coated coffee beans.
- Buttermilk adds tenderness and moisture to the cake with its tangy and slightly acidic nature. It also helps activate the leavening agents, ensuring a perfect rise. You can use sour cream as well.
- Melted chocolate takes center stage here, adding a luscious and velvety layer of decadence to the cake. The smooth and glossy finish of the frosting makes it visually appealing and adds an extra burst of rich flavor.
Step-by-step: Coffee chocolate cake
- Preheat your oven to 350°F / 180°C/ Gas Mark 4. Grease and line two 8-inch cake pans with parchment paper.
- Dry ingredients – Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- Liquids – In another bowl, mix the buttermilk and dissolved coffee until well combined. Set aside.
- Wet ingredients – In the large mixing bowl of the stand mixer with the paddle attachment, cream the softened butter, granulated white sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine – Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pan – Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes clean. Allow the cakes to cool in the pans for 10 minutes, then remove them and let them cool completely on a wire rack.
- Frosting – While the cakes are cooling, prepare the chocolate buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cooled melted chocolate, dissolved coffee, and vanilla extract. Beat until smooth and well combined.
- Stack – Once the cakes are completely cool, divide the layers horizontally into two using a serrated knife, so you have flour layers. Then, spread a layer of chocolate buttercream on top of one cake layer, then place the second layer on top. Use the remaining frosting to frost the top and sides of the cake evenly.
- Coffee glaze – For the coffee white chocolate drip, heat the white chocolate chips and heavy cream in a microwave-safe bowl in 15-second intervals, stirring until smooth. Stir in the instant coffee or espresso powder. Let it cool for a few minutes.
- Drip – Carefully drizzle the coffee-white chocolate mixture over the top edges of the cake to create the drip effect. Use any remaining frosting to pipe swirls on top of the cake.
- Decorate the top of the cake with chocolate-coated candy balls and additional chocolate swirls if desired.
Storage
- Once decorated, the cake does not need to be refrigerated.
- However, it can stay at room temperature for two days or in the fridge for up to 5 days.
- Also, once cut, always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Coffee Chocolate Cake
Make any occasion memorable with this bold and beautiful coffee chocolate cake! Infused with espresso, the chocolate sponge is moist and flavorful, topped with creamy frosting that’s rich with coffee notes. An elegant dessert that coffee lovers will adore!
Video
Ingredients
Cake Batter
- 250 g (2 cups) All-purpose flour
- 65 g (¾ cup) Cocoa powder
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- ½ tsp Salt
- 170 g (¾ cup) Unsalted butter at room temperature
- 300 g (1½ cups) White granulated sugar
- 165 g (¾ cup) Brown sugar packed
- 4 large Eggs
- 240 ml (1 cups) Buttermilk
- 2 tsp Pure vanilla extract
- 2 tbsp Instant coffee or espresso powder dissolved in 2 tablespoons hot water
Chocolate buttercream frosting
- 340 g (1½ cups) Unsalted butter at room temperature
- 500 g (4 cups) Powdered sugar
- 175 g (6 oz) Dark chocolate melted, cooled
- 2 tbsp Instant coffee or espresso powder dissolved in 2 tablespoons hot water
- 1 tsp Pure vanilla extract
Coffee white chocolate drip
- 110 g (4 oz) White chocolate chips
- 2 tbsp Heavy cream
- 1 tsp instant coffee or espresso powder
Decoration
- 8 Chocolate coated candy balls
- Additional chocolate swirls (optional)
Method
- Preheat your oven to 350°F / 180°C/ Gas Mark 4. Grease and line two 8-inch round cake pans with parchment paper.
- Dry ingredients – Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. Set aside.250 g All-purpose flour, 65 g Cocoa powder, 2 tsp Baking powder, 1 ½ tsp Baking soda, ½ tsp Salt
- Liquids – In another bowl, mix the buttermilk and dissolved coffee until well combined. Set aside.240 ml Buttermilk, 2 tbsp Instant coffee or espresso powder
- Wet ingredients – In the large mixing bowl of a stand mixer with the paddle attachment, cream the softened butter, white granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.170 g Unsalted butter, 300 g White granulated sugar, 165 g Brown sugar, 4 large Eggs, 2 tsp Pure vanilla extract
- Combine – Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pan – Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes clean. Allow the cakes to cool in the pans for 10 minutes, remove them from them, and let them cool completely on a wire rack.
- Frosting – While the cakes are cooling, prepare the chocolate buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted chocolate, dissolved coffee, and vanilla extract. Beat until smooth and well combined.340 g Unsalted butter, 500 g Powdered sugar, 175 g Dark chocolate, 2 tbsp Instant coffee or espresso powder, 1 tsp Pure vanilla extract
- Stack – Once the cakes are completely cool, divide the layers horizontally into two, so you have flour layers. Then, spread a layer of chocolate buttercream on top of one cake layer, then place the second layer on top. Use the remaining frosting to frost the top and sides of the cake evenly with an offset spatula.
- Coffee glaze – For the coffee white chocolate drip, heat the white chocolate chips and heavy cream in a microwave-safe bowl in 15-second intervals, stirring until smooth. Stir in the instant coffee or espresso powder. Let it cool for a few minutes.110 g White chocolate chips, 2 tbsp Heavy cream, 1 tsp instant coffee or espresso powder
- Drip – Carefully drizzle the coffee-white chocolate mixture over the top edges of the cake to create the drip effect. Use any remaining frosting to pipe swirls on top of the cake.
- Decorate the top of the cake with chocolate-coated candy balls and additional chocolate swirls if desired.8 Chocolate coated candy balls, Additional chocolate swirls (optional)
Notes
- It’s essential to accurately measure your ingredients. Baking is a science, and even the slightest miscalculation can affect the overall outcome of your cake.
- Take your time with the mixing process. Overmixing can lead to a tough and dense cake, while undermixing might result in an uneven distribution of ingredients.
- When it comes to baking, the temperature of your oven is crucial. Preheat your oven to the recommended temperature stated in the recipe and allow it to fully reach that temperature before placing the cake inside.
- While the cake bakes, resist the temptation to open the oven before the recommended baking time has elapsed. Opening the oven door prematurely can cause the cake to collapse or create uneven browning on the surface.
- Once the cake has cooled, it’s time to frost it with the luscious and velvety melted chocolate frosting. Before you start, ensure that the cake is completely cooled to room temperature to prevent the frosting from melting or sliding off.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- It’s essential to accurately measure your ingredients. Baking is a science, and even the slightest miscalculation can affect the overall outcome of your cake.
- Take your time with the mixing process. Overmixing can lead to a tough and dense cake, while undermixing might result in an uneven distribution of ingredients.
- When it comes to baking, the temperature of your oven is crucial. Preheat your oven to the recommended temperature stated in the recipe and allow it to fully reach that temperature before placing the cake inside.
- While the cake bakes, resist the temptation to open the oven before the recommended baking time has elapsed. Opening the oven door prematurely can cause the cake to collapse or create uneven browning on the surface.
- Once the cake has cooled, it’s time to frost it with the luscious and velvety melted chocolate frosting. Before you start, ensure that the cake is completely cooled to room temperature to prevent the frosting from melting or sliding off.
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- See more chocolate cakes or see all layer cakes
Frequently asked questions
How long can this coffee chocolate cake be kept?
If properly stored, this coffee chocolate cake will last for 2 to 3 days at room temperature. And it can also be kept in the fridge for up to 5 or 6 days.
Can I make this cake in advance?
Definitely! Coffee chocolate cake actually tastes even better when made in advance. The flavors have time to meld together, resulting in a more delicious and moist cake. You can prepare the cake layers and ganache a day or two ahead of time, then assemble and frost the cake on the day of serving.
Can I freeze the cake for later use?
Absolutely! Coffee chocolate cake freezes exceptionally well. Make sure to wrap the cake layers tightly in plastic wrap or place them in a freezer-safe container before freezing. Thaw them in the refrigerator overnight before assembling and serving.
What other pans can I use for this recipe?
If you don’t want to make a layer cake like this, you can make this into a sheet cake – a ‘Chocolate coffee Sheet Cake‘.
And you can also pour the batter into a well-greased and dusted bundt pan for a ‘Coffee Chocolate Bundt Cake‘.
In addition, this recipe can also be baked into 24 beautiful coffee chocolate cupcakes.
What other frosting can I use instead of fudge frosting?
There are so many other choices for frosting. Such as:
Swiss or Italian Meringue Buttercream (add coffee to make coffee buttercream)
French or German Buttercream Frosting
Chocolate Buttercream Frosting
Chocolate Ganache is also a great option with coffee flavor.
I have over 30 plus frosting recipes on this blog. And I highly recommend checking them out.
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Week 2 Day 5,Done
Week 2 Day 2,Done – This cake is amazing
Love it, looks great!
Thank you, Marcel.
Wow, coffee with chocolate is my favorite combination. This is really something – we loved it
Thanks, Sophie.
Omg I’m the same way when it comes to coffee. I rarely drink it and if I do, it’s a flavored latte but you would never see me drink a cup of plain coffee. But have it in dessert, chocolate in particular, and it elevates the flavor to a whole new level!
Thanks, connie. I hope you try this one