Indulge your sweet tooth with this decadent Chocolate Coffee Cake recipe.
Perfect for any occasion, this easy 1-layer cake is infused with the rich flavors of chocolate and coffee, making it a delightful treat for dessert lovers everywhere.
With a moist and tender crumb and a luscious chocolate glaze, this cake is sure to satisfy your cravings for something sweet and satisfying.
Whether you enjoy it with a cup of coffee for breakfast or as a dessert after dinner, this Chocolate Coffee Cake is sure to become a favorite in your recipe collection.
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/4 cup milk
- For the Chocolate Glaze:
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan, tapping out any excess flour.
Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the Eggs and Vanilla:
Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
Alternate Adding Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee and milk.
Mix until just combined, being careful not to overmix.
Bake the Cake:
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Make the Chocolate Glaze:
In a small saucepan, melt together the chocolate chips, butter, corn syrup, and vanilla extract over low heat, stirring until smooth.
Glaze the Cake:
Once the cake has cooled slightly, pour the chocolate glaze over the top, allowing it to drip down the sides of the cake.
Serve and Enjoy:
Slice the cake and serve it warm or at room temperature.
Enjoy with a glass of milk or a cup of coffee.
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 210mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g
Can I use instant coffee instead of brewed coffee?
Yes, you can substitute 1/2 cup of strong brewed coffee with 1/2 cup of hot water mixed with 1 tablespoon of instant coffee granules.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Glaze the cake just before serving.
Can I omit the chocolate glaze?
If you prefer a less decadent cake, you can omit the chocolate glaze altogether or dust the cake with powdered sugar instead.
Can I freeze this cake?
Yes, you can freeze the unglazed cake for up to 3 months. Thaw it in the refrigerator overnight before glazing and serving.
Can I add nuts or chocolate chips to the batter?
Absolutely! Feel free to add chopped nuts or chocolate chips to the batter for added texture and flavor. Just fold them in gently before pouring the batter into the pan.