Print

Chocolate Coffee Cake Recipe Easy

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Let’s talk about comfort! This easy chocolate coffee cake recipe is perfect for a cozy night in or a quick weeknight dessert. Made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor, it’s a crowd-pleaser that comes together in under an hour.

Ingredients

Scale

Cake:

140 g (1 cup) all-purpose flour

220 g (1 cup) granulated sugar

40 g (½ cup) Dutch process cocoa powder, sifted

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

120 g (½ cup) sour cream, at room temperature

120 g (½ cup) hot coffee

50 g (¼ cup) vegetable oil

1 large egg + 1 yolk, at room temperature

2 teaspoons pure vanilla extract

Coffee Buttercream:

2–4 tablespoons heavy cream or milk, divided

2 teaspoons instant coffee

2 teaspoons pure vanilla extract

226 g (1 cup) unsalted butter, at room temperature

450 g (1 pound) powdered sugar, sifted

Pinch of salt

Instructions

  1. Preheat the oven to 350°F/177°C. Line a 9×9-inch square pan with parchment paper so it hangs off the edges.
  2. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
  5. Pour the batter into the prepared pan.
  6. Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.
  8. In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
  9. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
  10. Add the powdered sugar and salt and mix on low speed until completely incorporated.
  11. Mix in the coffee mixture and add any additional cream for desired consistency.
  12. Increase to medium speed and beat for 4-5 minutes until light and fluffy.
  13. Using an offset spatula or knife, frost the cooled cake.

Notes

  • Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days.
  • Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Cupcakes: Fill cupcake liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.
  • Nutrition Information: (Per Serving – approximate) Calories: 350, Fat: 20g, Protein: 4g, Carbohydrates: 45g

Nutrition

Find it online: https://easyrecipeslist.com/chocolate-coffee-cake-recipe-easy/