Introduction:
This decadent Chocolate Cake with Coffee-Cocoa Cream is a perfect combination of rich chocolate flavor and the subtle bitterness of coffee, creating a dessert that’s indulgent yet balanced.
The moist, tender cake pairs beautifully with the luscious coffee-cocoa cream, elevating the experience for chocolate and coffee lovers alike. Ideal for special occasions, or as a delightful treat for any day of the week, this cake will be the highlight of your dessert table.
Ingredients:
For the Chocolate Cake:
1 and 3/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot water
1/2 cup brewed coffee (cooled)
For the Coffee-Cocoa Cream:
1 cup heavy cream
1/2 cup powdered sugar
2 tbsp unsweetened cocoa powder
2 tbsp strong brewed coffee (cooled)
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
Make the cake batter:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Add the liquids: Pour in the hot water and brewed coffee, mixing until the batter is smooth and thin (this is normal). The batter will be runny, but that’s what gives the cake its moist texture.
Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the coffee-cocoa cream: In a large mixing bowl, beat the heavy cream with the powdered sugar, cocoa powder, brewed coffee, and vanilla extract until stiff peaks form.
Assemble the cake: Once the cakes have completely cooled, spread a layer of coffee-cocoa cream on top of one of the cakes. Place the second cake on top and frost the entire cake with the remaining coffee-cocoa cream.
Chill and serve: Refrigerate the cake for at least 1 hour to let the cream set. Serve chilled or at room temperature.
Description
This Chocolate Cake with Coffee-Cocoa Cream is a rich and flavorful dessert that combines the deep richness of chocolate with the bold, aromatic touch of coffee. The coffee enhances the chocolate’s flavor, adding a sophisticated depth that turns this cake into a truly indulgent treat. The smooth, whipped coffee-cocoa cream adds the perfect finishing touch, making each bite even more irresistible. Ideal for gatherings, it will impress your guests with its striking appearance and delicious taste.
Tips
For extra moistness: You can substitute part of the oil in the cake with sour cream or Greek yogurt for a tangy twist.
Brewed coffee temperature: Make sure your brewed coffee has cooled before adding it to the cake batter and cream, as hot liquid may affect the texture.
Chill the cake: Allow the cake to chill after frosting to help the cream firm up and give it a more structured appearance.
Cake texture: If you prefer a denser texture, replace the all-purpose flour with cake flour, which will give the cake a lighter crumb.
For a stronger coffee flavor: Increase the coffee amount in both the cake and the cream, or use espresso powder for a more pronounced taste.
Variations
Chocolate Ganache Topping: Instead of the coffee-cocoa cream, top the cake with a rich chocolate ganache made with heavy cream and semi-sweet chocolate.
Nutty Twist: Add chopped walnuts, almonds, or hazelnuts to the cake batter for an added crunch and flavor.
Coffee-Infused Cake: If you’re a coffee lover, you can replace the brewed coffee with espresso or add instant coffee granules directly to the dry ingredients for a more intense flavor.
Vegan Version: Substitute the eggs and buttermilk with non-dairy alternatives like flax eggs and almond or oat milk, and use a plant-based whipped cream for the frosting.
Corrections
Flour measurement: If you find the cake too dry or dense, check your flour measurement. Use a spoon to scoop flour into the measuring cup, then level off for accuracy, as packing flour can lead to a denser cake.
Butter instead of oil: If using butter in place of oil, ensure it’s softened, not melted, for the best texture in the cake.
Enjoy!
Indulge in a slice of this rich, moist chocolate cake with a touch of coffee and creamy frosting. It’s sure to delight your taste buds and become a favorite dessert for any occasion!