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!
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.
- Add the 2 eggs, 2/3rd cup yogurt, 2/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.
- 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.
- 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.
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.
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.Serving: 1slice, Calories: 217kcal, Carbohydrates: 39g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 29mg, Sodium: 176mg, Potassium: 154mg, Fiber: 2g, Sugar: 26g, Vitamin A: 53IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg
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