Chocolate Coffee Cake

This Chocolate Coffee Cake is moist, rich, and creamy. Intense chocolate and coffee taste. 4 chocolate coffee cake layers frosted with coffee cream frosting and topped with chocolate glaze. 

Course: Dessert
Cuisine: American
Keyword: Chocolate Coffee Cake Recipe
Servings: 16 servings
Calories: 455 kcal

chocolate coffee cake
2 cups all-purpose flour (240g)
3/4 cup dutch-processed cocoa powder (65g)
1+1/2 cups granulated white sugar (300g)
1 tbsp baking powder
1 tsp salt
2 tsp espresso powder
1/2 cup canola or vegetable oil (120ml)
2 large eggs
1/2 cup buttermilk (120ml)
1 vanilla bean* (or 1 tsp vanilla extract)
1 cup strong hot coffee (240ml)
coffee cream frosting
2+1/4 cups mascarpone (500g)
1+1/4 cups powdered sugar, sifted (150g)
1/4 cup strong hot coffee, room temperature (60ml)
1/4 cup heavy cream (60ml)
dark chocolate glaze
1 cup semi-sweet chocolate, finely chopped (6.1oz / 175g)
1/2 cup heavy cream (120ml)
2 tbsp light corn syrup (30ml)

Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.

Chocolate coffee cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot coffee until combined. The batter will be very thin. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.

Coffee cream frosting: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add cooled hot coffee and stir until incorporated. Stir in heavy cream and mix until creamy. 

Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the frosting over the cake. Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.

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