Chocolate Coffee Cake with Coffee Icing
Indulge in the perfect harmony of rich chocolate and bold coffee flavors with this decadent Chocolate Coffee Cake with Coffee Icing. This moist, tender cake combines the deep intensity of cocoa powder and strong brewed coffee, creating a flavor profile that’s as luxurious as it is memorable. Topped with a luscious coffee-infused buttercream icing made with instant coffee and a touch of heavy cream, this dessert is a coffee lover's dream. Whether you’re hosting a sophisticated gathering or simply craving a gourmet treat, this cake is sure to impress. Quick to prepare in just under an hour, it serves 12 generously, making it perfect for sharing! Keywords: chocolate coffee cake, coffee icing, moist chocolate cake, coffee dessert recipe, cake with coffee buttercream.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Strong brewed coffee (cooled)
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 2 tablespoons Heavy cream
- 2 teaspoons Instant coffee powder
- 1 tablespoon Warm water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed using a hand or stand mixer until well combined.
Reduce the speed to low and carefully mix in the cooled brewed coffee. The batter will be thin, but this is normal.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, prepare the coffee icing. Dissolve the instant coffee powder in warm water and set aside.
In a medium bowl, beat the softened butter with a mixer until creamy. Slowly add the powdered sugar, 1 cup at a time, mixing well after each addition.
Add the dissolved coffee mixture, heavy cream, and a pinch of salt to the icing. Beat until the mixture is smooth and fluffy. If the icing is too thick, add more cream, 1 teaspoon at a time, until desired consistency is reached.
Once the cakes are completely cooled, spread a layer of icing on top of one cake layer. Place the second cake layer on top and spread the remaining icing on the top and sides of the cake.
Slice the cake and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 5199 mg | 226% | |
| Total Carbohydrate | 887.5 g | 323% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 668.1 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 564 mg | 43% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
