Chocolate coffee cake (Print Version)
# 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:
01 -
Heat your oven to 177°C. Lightly grease two 20 cm round cake pans and line their bottoms with parchment paper.
02 -
Combine the flour, unsweetened cocoa powder, baking powder, soda, salt, and espresso powder in a big bowl. Stir well.
03 -
In another bowl, whisk together melted butter, oil, both sugars, eggs, sour cream, milk, and vanilla until smooth.
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.
05 -
Pour the batter equally into each pan. Aim for about 675 g per pan.
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.
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.
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.
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.
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:
01 -
The cake keeps well refrigerated in an airtight container for up to 5 days. Let it come to room temp before serving.
02 -
For something different, bake it in a 23x33 cm pan or turn it into 24 cupcakes.