Okay, friends, let’s talk about comfort. Real comfort. The kind that comes in a slice of cake, preferably with a steaming mug of… well, coffee, naturally! I’ve been tinkering with this easy coffee chocolate cake recipe for a while now, and honestly, it’s become a bit of a staple in my kitchen. It’s the kind of dessert that just feels like a hug. ❤️
It all started a few years ago when my sister’s birthday rolled around. She’s a huge chocolate fan, but also loves a little something extra, a little zing. I stumbled across a recipe online (shoutout to Completely Delicious – they always have amazing inspiration!) but it was… ambitious. Like, needed-a-second-oven ambitious. And let’s be real, my kitchen isn’t exactly sprawling. Plus, I’m all about making things accessible, and a cake that requires a degree in baking logistics just isn’t my style. I wanted an easy coffee chocolate cake recipe that anyone could whip up, even on a busy weeknight.
So, I scaled it down, simplified the method, and started experimenting. I swapped out sour cream for yoghurt – because honestly, who always has sour cream on hand? – and focused on making the process super straightforward. I really wanted to create an easy coffee chocolate cake recipe that didn’t intimidate anyone. I’m a firm believer that baking shouldn’t be stressful! It should be fun. It should be… well, easier! That’s my motto, after all: “Fun Cooking, Easier Life!” ✨
The first time I made it, I sliced it in half and did a classic layered cake with the ganache between and on top. Delicious, absolutely. But this time around, I decided to keep it simple – a single layer, generously covered in that silky, dreamy coffee ganache. Honestly? Both ways are amazing. It really just comes down to preference.
And speaking of the ganache… oh. my. goodness. It’s seriously good enough to eat straight from the saucepan (don’t judge!). The combination of the dark chocolate and the coffee is just… chef’s kiss. It’s rich, it’s decadent, and it’s the perfect complement to the moist, chocolatey cake. I used Bru instant coffee powder, which I swear gives it the best flavor, but espresso powder works great too. I’ve even heard people use strong brewed coffee, though I find the flavor isn’t quite as concentrated.
I’ve been traveling a bit lately, exploring different culinary cultures (more on that in a future post!), and it’s really reinforced my belief that good food doesn’t have to be complicated. It’s about using quality ingredients and letting the flavors shine. This cake is a perfect example of that. It’s a simple recipe, but the result is truly special. It’s the kind of cake you’ll want to make again and again, and the kind of cake that will impress your friends and family without requiring hours in the kitchen. I’m telling you, this easy coffee chocolate cake recipe is a game-changer.
And one last tip? Don’t refrigerate it! Butter cakes tend to dry out in the fridge. Let it sit at room temperature, and if you really want to elevate the experience, warm it up just a little before serving. Trust me on this one. It makes all the difference.
Easy Coffee Chocolate Cake Recipe
An easy coffee chocolate cake recipe that’s perfect for any occasion. This moist and decadent cake is topped with a silky coffee ganache and is sure to become a staple in your kitchen.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 large slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
1/2 cup plus 2 tbsps boiling hot water (155 ml)
4 tsps instant coffee powder
1/3 cup cocoa powder (30 gms)
1 and 1/3 cups all-purpose flour (160 gms)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (if using unsalted butter)
140 gms butter, at room temperature
1/2 cup brown sugar (105 gms)
3/4 cup caster sugar (140 gms)
2 eggs, at room temperature
1 and 1/2 tsp vanilla extract
1/3 cup plain thick yoghurt (75 gms), at room temperature
100 gms chocolate (50% to 60% dark), finely chopped
3/4th cup whipping cream/regular cream (190 ml)
2 tsps instant coffee
Instructions
- Preheat the oven to 160°C (320°F) and grease a 9″ springform tin or round cake tin.
- Combine the hot water and coffee powder, stirring until dissolved. Set aside to cool.
- In a large bowl, sift the cocoa, flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugars with a hand mixer until pale and creamy.
- Add the eggs and vanilla and beat to combine.
- Add a couple of tablespoons of the flour mixture to stabilise the batter then beat in the yoghurt.
- Now, add the rest of the flour mixture and the cooled coffee alternately, starting and ending with the flour. Fold gently with a silicone spatula till you have a smooth, not very thick batter.
- Pour into the prepared tin and smoothen the top.
- Bake for 1 hour and then another 5 to 10 minutes until a toothpick poked in the center comes out clean. Start checking for doneness at 50 minutes because ovens vary.
- Allow the cake to cool completely at room temperature.
- To make the ganache, combine the cream and coffee powder in a small saucepan and gently heat on low, till warm and barely simmering, not boiling.
- Pour over the finely chopped chocolate and let it rest for a minute. Then use a spatula to stir until the chocolate has melted completely and the ganache is smooth and glossy.
- Let the ganache cool for 10 mins, then place in the fridge for 20 minutes to thicken it.
- Pour slowly over the top of the cake, and smoothen around the sides.
Notes
- I used Bru instant coffee powder in both the cake and the ganache. Four teaspoons gives a noticeable but not overpowering flavour.
- Watch this cake come together on Instagram!
- Cake batter from a recipe in the Baked Explorations cookbook via Completely Delicious
- Store in an airtight tin for up to 5 days.
Nutrition
- Serving Size: Per Serving – approximate
- Calories: 450Cal
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g
I hope you guys give this recipe a try! Let me know what you think in the comments below – and don’t forget to rate it! Happy baking! ❤️
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