Chocolate Coffee Cake
A delightful fusion of rich, chocolatey flavor and comforting coffee notes, this cake is perfect for any occasion, offering a moist yet fluffy texture with coffee-infused chocolate frosting.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Structure
- 1 cup Granulated sugar Sweetness
- 1/2 cup Brown sugar Depth of flavor
- 1 tsp Baking soda Leavening
- 1.5 tsp Baking powder Leavening
- 1/2 tsp Salt Flavor enhancement
- 2 tsp Instant espresso powder Intensifies chocolate flavor
Wet Ingredients
- 1/2 cup Unsalted butter, softened Moisture and richness
- 1 cup Sour cream Tenderness and moisture
- 1/4 cup Vegetable oil Moisture
- 2 large Eggs Binding and structure
- 1/2 cup Milk Richness and moisture
- 2 tsp Vanilla extract Flavor enhancement
- 1 cup Hot brewed coffee Flavor and moisten batter
- 3/4 cup Unsweetened cocoa powder Chocolate flavor
Instructions
Preparation
- Preheat your oven to 350 F (180 C) and line the bottoms of two 8-inch round cake pans with parchment paper.
- In a mixing bowl, combine the dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder.
- Add the unsalted butter and mix until it resembles wet sand.
Mixing Wet Ingredients
- Add sour cream and vegetable oil. Mix until combined.
- In another bowl, whisk the eggs, milk, and vanilla extract. In a separate bowl, combine hot coffee and cocoa powder.
- Stream the egg mixture into the batter while mixing on low speed.
- Slowly add the coffee-cocoa mixture until incorporated.
Baking
- Distribute the batter evenly into prepared cake pans and bake for 33-36 minutes.
- Use a toothpick to check doneness; it should come out mostly clean.
- Cool the cakes on a wire rack for 20 minutes before removing from pans.
Notes
For best storage, keep the cake in an airtight container at room temperature for up to three days. It can be refrigerated for up to a week or frozen for up to three months.