If you love chocolate and coffee, this Chocolate Coffee Cake is a match made in dessert heaven! The combination of deep, rich cocoa and bold espresso creates a cake that’s ultra-moist, intensely flavorful, and incredibly decadent.
This cake is perfect for coffee lovers, with a tender crumb and a subtle coffee kick that enhances the chocolatey goodness. Whether you serve it plain, dusted with powdered sugar, or topped with a silky mocha frosting, it’s guaranteed to be a hit for any occasion!
Why You’ll Love This Cake
✔️ Moist & Tender – Thanks to coffee and sour cream, every bite is soft and rich.
✔️ Deep Chocolate Flavor – Coffee intensifies the cocoa taste.
✔️ Easy to Make – No complicated steps, just mix & bake!
✔️ Pairs Perfectly with Coffee – The ideal treat for breakfast or dessert!
Ingredients (Serves 10-12)
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120g) sour cream (or Greek yogurt)
- ¾ cup (180ml) brewed coffee, cooled
- ½ cup (120ml) whole milk
For the Mocha Frosting (Optional):
- 1 cup (225g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar
- ¼ cup (25g) cocoa powder
- 2 tbsp strong brewed coffee (or espresso)
- 1 tsp vanilla extract
- ¼ tsp salt
How to Make Chocolate Coffee Cake
Step 1: Preheat & Prep
- Preheat oven to 175°C (350°F).
- Grease and line a 9-inch round cake pan with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Cream the Butter & Sugar
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream.
Step 4: Combine Wet & Dry
- Gradually add the dry ingredients to the wet mixture, alternating with coffee and milk, starting and ending with dry ingredients.
- Mix until smooth, but don’t overmix.
Step 5: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Make Mocha Frosting (Optional but recommended!)
- Beat butter until creamy.
- Add powdered sugar, cocoa powder, coffee, vanilla, and salt.
- Whip until light and fluffy.
- Spread over the cooled cake and enjoy!
Nutritional Information (Per Slice, Approximate)
- Calories: ~320 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 14g
- Sugar: 30g
Tips for the Best Chocolate Coffee Cake
✅ Use Freshly Brewed Coffee – Enhances the chocolate flavor without overpowering it.
✅ Room Temperature Ingredients – Ensures a smooth, even batter.
✅ Don’t Overmix – Keeps the cake soft and tender.
✅ Frosting Alternative – Try whipped cream, ganache, or a dusting of cocoa powder!
Storage & Freezing Instructions
❄️ Storage: Keep at room temperature for 2 days or refrigerate for up to 5 days.
???? Freezing: Freeze slices for up to 3 months. Thaw at room temperature before serving.
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