Easy Chocolate Coffee Cake

A rich and decadent Chocolate Coffee Cake with two layers of moist, dark chocolate sponge, filled and frosted with a creamy coffee-infused chocolate frosting. The smooth frosting is elegantly swirled on top, creating a luscious texture. A slice is cut out, revealing the dense and fudgy interior, with cake crumbs scattered on a white plate. The background features a blurred cozy setting, enhancing the indulgent, homemade feel.

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Grandma's special Chocolate Coffee Cake combines rich chocolate flavor with aromatic coffee for an incredibly moist, decadent dessert that's perfect for special occasions or weekend treats.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake:

2 cups all-purpose flour - Provides structure and base for the cake.
2 cups granulated sugar - Adds sweetness and helps with moisture retention.
¾ cup unsweetened cocoa powder - Gives the cake its rich chocolate flavor.
2 teaspoons baking soda - Acts as a leavening agent, helping the cake rise.
1 teaspoon baking powder - Works with baking soda for proper leavening.
1 teaspoon salt - Enhances flavor and balances sweetness.
2 large eggs - Adds structure, richness, and moisture. Room temperature helps with even mixing.
1 cup strong brewed coffee - Intensifies the chocolate flavor and adds moisture.
1 cup whole milk - Adds moisture and helps create a tender texture.
½ cup vegetable oil - Provides moisture and keeps the cake soft.
2 teaspoons pure vanilla extract - Enhances the overall flavor of the cake.

For the Coffee Chocolate Frosting:

4 cups powdered sugar - Sweetens and provides structure for the frosting.
1 cup unsalted butter - Creates a smooth and creamy frosting texture.
½ cup unsweetened cocoa powder - Adds chocolate flavor to the frosting.
¼ cup strong brewed coffee - Enhances the chocolate flavor and adds richness.
2 teaspoons vanilla extract - Adds depth of flavor to the frosting.
¼ teaspoon salt - Balances the sweetness and enhances flavor.

Equipment

2 9-inch round cake pans (Non-stick preferred)
1 Electric mixer (Stand mixer preferred, but hand mixer works too)
2 Large mixing bowls (One for wet, one for dry ingredients)
1 Wire cooling rack (For cooling cake layers)
1 Offset spatula (For frosting the cake)
1 Parchment paper (For lining cake pans)

Method

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat eggs, then add cooled coffee, milk, oil, and vanilla.
Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
For the frosting: Beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar and cocoa powder, alternating with coffee. Add vanilla extract and salt. Beat until smooth and creamy (3-4 minutes).
Place one cake layer on serving plate and spread about 1 cup of frosting evenly over the top. Place second layer on top and cover entire cake with remaining frosting.

Nutrition

Serving: 120gCalories: 485kcalCarbohydrates: 65gProtein: 5gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 375mgPotassium: 248mgFiber: 3gSugar: 45gVitamin A: 520IUCalcium: 85mgIron: 2.5mg

Notes

Make sure coffee is completely cooled before adding to batter
For best results, use room temperature ingredients

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