Chocolate Coffee Cake (Print Version)
# Ingredients:
→ Chocolate Coffee Cake
01 -
2 large eggs, at room temperature
02 -
½ teaspoon baking soda
03 -
1 cup (237 ml) freshly brewed hot coffee
04 -
½ cup (100 g) light brown sugar
05 -
¾ cup (60 g) Dutch cocoa powder
06 -
½ cup (118 ml) milk, at room temperature
07 -
¾ cup (180 g) sour cream, at room temperature
08 -
1 teaspoon salt
09 -
2 teaspoons baking powder
10 -
1 teaspoon instant espresso powder
11 -
¼ cup (57 g) unsalted butter, melted
12 -
½ cup (118 ml) canola or vegetable oil
13 -
1½ cup (150 g) white sugar
14 -
2 cups (240 g) all-purpose flour
15 -
2 teaspoons (10 ml) vanilla extract
→ Chocolate Coffee Syrup
16 -
6 tablespoons (75 g) white sugar
17 -
6 tablespoons (90 ml) water
18 -
½ teaspoon vanilla extract
19 -
¼ cup (59 ml) coffee, brewed
20 -
¼ cup (20 g) sifted cocoa powder
→ Coffee Buttercream
21 -
5-6 cups (600-720 g) powdered sugar
22 -
20 tablespoons (283 g) unsalted butter, softened
23 -
¼ teaspoon salt
24 -
3 tablespoons (45 ml) espresso (blend 3 tablespoons instant espresso powder with 1½ tablespoons warm water)
25 -
½ teaspoon vanilla extract
26 -
2 tablespoons (30 ml) heavy cream
# Instructions:
01 -
Put the oven on 350°F (177°C). Grease two 8-inch pans lightly, making sure to line their bases with parchment paper.
02 -
Stir together the flour, baking powder, cocoa powder, baking soda, espresso powder, and salt in a large bowl.
03 -
In another big bowl, throw in the butter (melted), oil, milk, vanilla, sugars, eggs, and sour cream. Whisk until smooth and combined.
04 -
Take turns adding the dry mix and warm coffee to the wet mix, starting and ending with dry. Gently mix each addition until it just comes together before adding the next.
05 -
Divide batter evenly into the two pans, around 675g each. Bake for 33-38 minutes. Let the cakes cool in the pans for 15 minutes before moving them to a rack to fully cool, taking about 30-60 minutes more.
06 -
In a small pot, mix the brewed coffee, water, sugar, vanilla, and cocoa (sifted). Heat on medium-high until it reduces to about ½ cup in 4-5 minutes. Let it cool down.
07 -
If you'd like, shave off the top crust of the cakes so they soak up the syrup better.
08 -
Once the syrup's warm or cool, use 2-3 tablespoons (30-45 ml) to coat each cooled cake layer. Chill the layers for an hour or two before frosting.
09 -
Whip the softened butter for a couple of minutes, then scrape down the bowl. Stir in the coffee, cream, salt, and vanilla. Slowly add powdered sugar a bit at a time, mixing until smooth. At the end, beat for 30-60 seconds at a higher speed.
10 -
Spread a dab of frosting on a serving plate to hold the bottom layer steady. Add the first cake and coat its top evenly with frosting. Stack the second cake layer and frost its top and sides, just enough for a crumb coat.
11 -
Pop the cake in the fridge for 20-30 minutes so the crumb coat firms up. Then, add your final frosting layer and tidy it up.