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Frosting & Fettuccine

Home » Recipe Search » Cakes

Feb 26, 2023

Moist and Rich Chocolate Coffee Cake

BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

This Moist Chocolate Coffee Cake is made with brewed coffee and espresso, which gives it a deep and rich flavor. It’s also super fluffy and requires no mixer! You can make this cake in just one bowl, making it quick and simple to prepare and fill with your favorite frosting!

A chocolate coffee cake with a slice cut out on a wooden cake stand.

Did you know that adding coffee to chocolate enhances the flavor of both? As a professional baker this is one of my top tips that I use when making chocolate cakes. Mocha cake is simply a chocolate cake with coffee added to it, and the addition of espresso to this cake gives it an intense flavor that is sure to make any chocolate lover drool.

Brewed coffee and espresso are the key ingredients to help flavor this cake. But that’s not the only thing that makes it unique and decadent. In order to make this coffee cake moist, this recipe uses yogurt or sour cream mixed right into the batter which gives it a light and fluffy texture.

This coffee flavored cake is perfect for anytime you need a decadent dessert. I frost it with a rich chocolate buttercream frosting that is infused with coffee or with this coffee frosting! You can even get a little wild and top it with chocolate cream cheese frosting, oh my!

WHY YOU SHOULD MAKE THIS RECIPE

  • The combination of coffee and chocolate is a match made in heaven as each brings out the flavor of the other.
  • The entire cake can be made with no mixer in just one bowl.
  • You can use a variety of frostings and fillings to customize it to your own tastes!

INGREDIENTS NEEDED

Ingredients for chocolate coffee frosting.
  • White Sugar – Gives this chocolate cake its classic sweet flavor.
  • All-Purpose Flour – The main ingredient, flour adds structure to the cake and helps hold all of the other ingredients in place.
  • Unsweetened Cocoa Powder – Responsible for the rich chocolate flavor of the cake.
  • Espresso Powder – Enhances the chocolate flavor and also gives it a distinct coffee layer of taste.
  • Baking Soda & Baking Powder – These leavening agents both help the cake rise.
  • Salt – Activates the leavening agents and also balances out the sweet flavor.
  • Yogurt or Sour Cream – Gives texture and is responsible for making the cake moist and decadent.
  • Warm Black Coffee – Used to thin out the batter while giving it additional coffee flavor.
  • Vegetable Oil – Adds to the moist texture and helps the batter thin out.
  • Chocolate buttercream frosting – This frosting is made with coffee so it compliments this cake so well!

HOW TO MAKE COFFEE FLAVORED CHOCOLATE CAKE

Prepare for baking: Preheat the oven to 350° F and spray 3, 6” round cake pans with baking spray.

Mix the dry ingredients together: In a large bowl add the sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and kosher salt. Mix lightly to combine.

Whisk the wet ingredients: To the same bowl with the dry ingredients, add the eggs, yogurt, vanilla extract, coffee, and vegetable oil. Mix the batter together until just combined and no dry streaks remain. Do not over mix.

Distribute and bake: Divide the batter evenly between the three cake pans and bake for 25-28 minutes. The cake is finished baking when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.

Cool and decorate: Let the chocolate cake completely cool out of the oven on a wire rack. Then, level off the tops with a serrated knife. Fill and frost with this chocolate buttercream that is infused with coffee or coffee frosting.

Dry ingredients for a chocolate coffee cake in a glass bow.
Combine the dry ingredients.
Chocolate coffee cake batter in a glass bowl.
Add the wet ingredients and make the batter.
3 chocolate cakes in their pans on a dark beige background.
Bake in 3 6″ pans.
A chocolate cake layer filled with chocolate frosting.
Fill the cake with frosting.

Espresso Powder Vs. Instant Espresso

Make sure you buy espresso POWDER and not instant espresso. They are not the same thing.

The difference between the two is that espresso powder is made from darkly roasted coffee beans that have been ground down into a fine powder while instant espresso is made from coffee that has already been brewed. Espresso powder will give the cake a more distinct flavor.

TIPS FOR RECIPE SUCCESS

  • To make the instant coffee use 1 ½ tsp instant coffee and 2/3rd cup hot water.
  • To cool the cakes properly, wait until they are just barely warm to the touch before removing them from their pans and placing them on a wire rack. This will help prevent them from drying out as they cool.
  • All of your ingredients should be at room temperature to make sure the batter mixes smoothly and evenly.
  • You’ll also want to make sure the cake doesn’t over bake as this can cause it to dry out.
The top of a chocolate cake with the frosting swirled on a cake stand.

STORAGE AND FREEZING

Storing: You can make these cakes ahead of time and store them, covered, at room temperature for up to three days or in the fridge for up to five days. If you plan on storing your cake, make sure to wrap it tightly so that it doesn’t dry out.

Store the leftover cake covered in a cake dome for up to 5 days at room temperature.

Freezing: To freeze, wrap each cake layer individually in cling film and then place them in a freezer-safe bag. The cakes will keep in the freezer for up to two months. When you’re ready to defrost, let the cakes sit at room temperature until they’re thawed out completely.

FAQ

What does coffee in chocolate cake do?

The coffee in chocolate cake enhances the flavor of the chocolate and gives the cake a deep, rich flavor.

Can I substitute coffee for the espresso powder? You can substitute dry coffee granules, instant espresso, or any coffee powder for this recipe but the flavor will not be as strong.

Can I use decaf coffee for this recipe? Yes, you can use decaf coffee for this recipe. The cake will still have a strong coffee flavor since it is made with espresso powder as well.

What’s the difference between coffee-flavored chocolate cake and coffee cake? Coffee-flavored chocolate cake is made with coffee in the cake batter while coffee cake does not have coffee in the batter. Coffee cake is typically made with a streusel topping and served as a breakfast or brunch item.

A slice of chocolate coffee cake on a gray plate.

FROSTING & FILLING IDEAS

Try out these other thick flavored buttercream frosting ideas to fill and frost your mocha cake!

  • Classic American Buttercream Frosting
  • Mascarpone Frosting
  • Caramel Buttercream Frosting
A chocolate coffee cake with a slice cut out on a wooden cake stand.

Moist and Rich Chocolate Coffee Cake

This Moist Chocolate Coffee Cake is made with brewed coffee and espresso, which gives it a deep and rich flavor. It's also super fluffy and requires no mixer! You can make this cake in just one bowl, making it quick and simple to prepare and fill with your favorite frosting!
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Course: Cake, Cakes
Cuisine: American
Diet: Kosher
Keyword: chocolate coffee cake, Coffee flavored cake, mocha cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling and Frosting: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 people
Calories: 217kcal
Author: Sam Adler

Ingredients

  • 1 ½ cups granulated sugar (300g)
  • 1 ¼ cup all purpose flour (150)
  • 2/3 cup unsweetened cocoa powder (60g)
  • 2 tbsp espresso powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 2 eggs (100g)
  • ⅔ cup yogurt (sub sour cream) (163g)
  • ⅔ cup black coffee warm, (150mL)
  • ¼ cup veg oil (59mL)

Instructions

  • Preheat the oven to 350° F and spray 3, 6” round cake pans with baking spray.
  • In a large bowl add the 1 1/2 cups sugar, 1 ¼ cup flour, 2/3rd cup cocoa powder, 2 tbsp espresso powder, 1 teaspoon baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Whisk lightly to mix.
    Dry ingredients for a chocolate coffee cake in a glass bow.
  • Add the 2 eggs, 2/3rd cup yogurt, 2/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.
    Chocolate coffee cake batter in a glass bowl.
  • Divide the batter evenly between the cake pans and bake for 25-28 minutes.
  • The cake is done when the edges start to pull away from the pan and when a toothpick inserted into the center comes out clean.
    3 chocolate cakes in their pans on a dark beige background.
  • When the cakes are cool, level off the tops if you need to make them even with a serrated knife. Fill and frost with coffee infused chocolate buttercream.
    A chocolate coffee cake with a slice cut out on a wooden cake stand.

Notes

If you dont have three 6″ cake pans you can bake it into two, and bake for longer around 35-40 mins. Then cut the cakes in half to fill and frost. 

Nutrition

Nutrition Facts
Moist and Rich Chocolate Coffee Cake
Amount Per Serving (1 slice)
Calories 217 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 176mg8%
Potassium 154mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
Vitamin A 53IU1%
Vitamin C 0.1mg0%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cakes, Chocolate Cakes, Layer Cakes Tagged With: Chocolate, Coffee

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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