Delightful chocolate coffee treat

Featured in Sweet bites of pure joy.

This delicious dessert combines the rich flavors of chocolate and coffee for a tender cake with unique taste. The batter, infused with cocoa and warm coffee, gets a flavor boost from powdered espresso and a hint of tang from sour cream. A smooth coffee butter topping completes the cake. Perfect for any occasion, it stores beautifully and can be served as is or with a drizzle of coffee syrup.

alicia in the kitchen
Updated on Tue, 17 Jun 2025 16:12:07 GMT
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Delightful chocolate coffee treat | tasteofsavor.com

This chocolate and coffee cake has been my go-to treat for family get-togethers for ages. Dark chocolate gives it lots of punch while the rich coffee makes every bite extra satisfying.

I ran into this one at a birthday when I needed to make something memorable. Ever since, my friends beg for it every time they come over.

Tasty Ingredients

  • Full-fat sour cream: makes the cake super smooth and soft
  • Hot coffee: really boosts the flavor and helps the cocoa dissolve
  • Brown sugar: that caramel note works so well with coffee
  • Espresso powder: gives the cake real depth without adding more liquid
  • Vegetable oil: keeps everything moist, even after it's in the fridge
  • All-purpose flour: holds the cake together but still lets it stay light
  • Unsalted butter: brings a richer flavor than oil by itself
  • Dutch-style cocoa powder: gives a deeper, better chocolate flavor

Easy Instructions

Assembling and frosting:
Put a dab of frosting on your cake plate, set the first cake layer on top, then add frosting. Place the second layer over it, coat the whole thing with a thin layer of icing. Stick it in the fridge for about half an hour, then spread on the rest.
Buttercream prep:
Beat soft butter till creamy, then mix in salt, vanilla, some cream, and espresso. Slowly add sifted powdered sugar and whip until it's light and spreadable.
Soak with syrup:
Once both cakes are cooled and leveled, brush them all over with your cooled syrup. Chill them in the fridge for at least an hour or two—this lets the syrup really get in there before icing.
Make the syrup:
Mix cocoa (sifted), sugar, coffee, water, and a splash of vanilla in a small pot. Boil it gently for 4-5 minutes till it thickens a bit. This syrup gives the cake its super-soft texture.
Baking:
Pour your batter into the pans evenly and bake for 33 to 38 minutes. You want a toothpick in the middle to come out with a few damp crumbs. Let the cakes cool in the pans for 15 minutes before popping them out.
Mixing wet ingredients:
In a big bowl, whisk oil, melted butter, brown and white sugars, eggs, sour cream, milk, and vanilla together. Make sure they're all room temp so it mixes smoothly.
Dry ingredients:
Grab a big bowl and mix flour, cocoa, baking powder, baking soda, espresso powder, and salt. Whisk it well—this helps dodge clumps later.
Get your pans and oven ready:
Preheat the oven to 350°F (177°C). Grease two 8-inch pans lightly and line the bottoms with parchment. This makes it super easy to pop the cakes out when they're done.
Combine wet and dry:
Dump the dry ingredients into the wet, pouring in the hot coffee alternately. Start with dry, then some coffee, and back and forth till it’s mixed—don’t overdo it!

Dutch cocoa is my not-so-secret trick. First time I baked this for my mom’s birthday, she closed her eyes and just grinned at the first bite. That moment told me this one’s worth every bit of love you put in.

Storage and Freshness

Thanks to the soaking syrup, this chocolate-coffee cake stays melt-in-your-mouth fresh for days. Stash it in a sealed container or wrap it tight with plastic, and it'll be good for up to five days in the fridge. For best flavor, let it sit out for thirty minutes before you eat it—everything tastes better at room temp. If parts ever start feeling dry, just dab on some extra syrup on those slices before serving.

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Super moist chocolate coffee cake topped with coffee buttercream | tasteofsavor.com

Pan and Bake Options

This batter is really flexible. Make a rectangular cake in a 9x13-inch pan and bake for 35 to 40 minutes. You can also whip up around 24 cupcakes—just bake those for about 18 to 22 minutes. Want it fancy? Use three 6-inch pans for a tall cake and bake each 33 to 38 minutes. Always keep an eye out, since oven times can vary.

Serving Tips and Sides

This cake totally stands alone, but you can dress it up easy. A scoop of vanilla ice cream pairs amazingly with the rich chocolate. Serve slices with a cup of strong espresso or a cozy cappuccino to bring out the coffee notes. For a quick fancy touch, shower the top with some dark chocolate curls or pop a few caramelized coffee beans on just before serving.

Frequently Asked Questions

→ Can I use a different flour type?

Yes, you can swap for gluten-free flour as an alternative. Just add a binder like xanthan gum to keep the texture intact.

→ What if I don’t want coffee in it?

If you'd rather skip the coffee, you can use warm water or milk instead to keep the cake moist.

→ How do I make the frosting less sweet?

To cut down the sweetness, reduce the powdered sugar slightly and add a tiny pinch of extra salt or unsweetened sifted cocoa powder.

→ Can this cake be made ahead of time?

Absolutely! Keep it in an airtight container in the fridge for up to 4–5 days. Let it come to room temperature before enjoying for the best texture.

→ How do I know when the cake’s done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. You can also check if the edges slightly pull away from the pan.

Chocolate coffee cake

Moist, flavorful chocolate coffee cake with a touch of creamy coffee frosting.

Prep Time
30 Minutes
Cook Time
38 Minutes
Total Time
68 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: Pastry

Yield: 12 Servings (A 2-layer cake)

Dietary: Vegetarian

Ingredients

→ Chocolate Coffee Cake

01 2 teaspoons of instant espresso powder
02 118 ml of canola or vegetable oil
03 240 g all-purpose flour
04 ½ teaspoon of baking soda
05 60 g unsweetened cocoa (Dutch-processed)
06 2 teaspoons of baking powder
07 10 ml of vanilla extract
08 150 g granulated sugar
09 ½ teaspoon of salt
10 100 g light brown sugar
11 57 g melted unsalted butter
12 2 large eggs, at room temperature
13 237 ml very hot coffee
14 180 g sour cream (room temperature)
15 118 ml milk, brought to room temperature

→ Chocolate Coffee Syrup

16 ½ teaspoon of vanilla extract
17 20 g cocoa powder
18 90 ml water
19 75 g white sugar
20 59 ml brewed coffee

→ Coffee Buttercream

21 283 g softened unsalted butter
22 ¼ teaspoon of salt
23 45 ml espresso (blend 3 tbsp espresso powder with 1½ tbsp hot water)
24 30 ml heavy cream
25 600 - 720 g sifted powdered sugar
26 ½ teaspoon of vanilla extract

Instructions

Step 01

Heat your oven to 177°C. Lightly grease two 20 cm round cake pans and line their bottoms with parchment paper.

Step 02

Combine the flour, unsweetened cocoa powder, baking powder, soda, salt, and espresso powder in a big bowl. Stir well.

Step 03

In another bowl, whisk together melted butter, oil, both sugars, eggs, sour cream, milk, and vanilla until smooth.

Step 04

Sift dry ingredients into the wet mixture, alternating with the hot coffee (dry, coffee, dry, coffee, dry). Stir gently after each addition till just combined.

Step 05

Pour the batter equally into each pan. Aim for about 675 g per pan.

Step 06

Bake for 33-38 minutes. Let cakes cool in the pans for 15 minutes, then transfer to a cooling rack. Allow another 30-60 minutes to reach room temperature.

Step 07

Stir water, cocoa powder, sugar, coffee, and vanilla in a saucepan. Let it boil over medium heat for 4-5 minutes till it's reduced to about ½ cup. Let it cool.

Step 08

Trim the tops of the cakes if needed. Brush 30-45 ml of cooled syrup onto each layer. Chill the layers in the fridge for 1-2 hours before frosting.

Step 09

Beat softened butter on low for a minute or two until creamy. Add in vanilla, salt, mixed espresso, and heavy cream. Slowly mix in the powdered sugar, beating after each bit is added. Finish by whipping at medium-high for 30-60 seconds till fluffy.

Step 10

Spread buttercream between the cake layers, smooth out the sides, and swirl the top with any leftover frosting. Add a drizzle of coffee syrup if you like.

Notes

  1. The cake keeps well refrigerated in an airtight container for up to 5 days. Let it come to room temp before serving.
  2. For something different, bake it in a 23x33 cm pan or turn it into 24 cupcakes.

Tools You'll Need

  • 20 cm round cake pans
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Small saucepan
  • Cooling rack
  • Spatula or icing knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (flour)
  • Contains dairy (butter, cream, milk)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 58 g
  • Protein: 5 g