Chocolate Coffee Cake
Indulging in a slice of Chocolate Coffee Cake is like sipping on your favorite espresso paired with a rich chocolate surprise. This delightful dessert not only captures the essence of chocolate and coffee but also brings together a perfect balance of sweetness and coziness. Whether you are planning a special gathering, a birthday, or simply want to treat yourself, this Chocolate Coffee Cake is sure to impress.
Why You Will Love This Recipe
This Chocolate Coffee Cake is more than just a cake; it’s a celebration of flavors. The deep, rich cocoa flavor is beautifully complemented by the kick of espresso, making every bite a delightful experience. The mascarpone frosting adds a creamy, smooth texture, while the decadent ganache on top elevates the cake to a luxurious level. Perfect for dessert or as an accompaniment to your afternoon coffee, this cake is versatile and crowd-pleasing. Plus, it’s surprisingly easy to make!
Ingredients
Every great recipe begins with quality ingredients. For this Chocolate Coffee Cake, you will need:
- 2 cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- 1 ½ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee (espresso preferred), hot
Frosting
- 2 ¼ cups full-fat mascarpone, cold
- 1 ¼ cups powdered sugar, sifted
- ¼ cup strong brewed coffee (espresso preferred), chilled
- ¼ cup heavy cream, cold
Ganache
- 6 oz semi-sweet chocolate bars, finely chopped
- ½ cup heavy cream
- 2 tablespoons light corn syrup
Directions
Step 1: Preheat your oven to 350°F (175°C). Prepare your baking pans by lining the bottom and sides of two 8″ (20cm) baking pans with parchment paper to ensure the cakes release easily after baking.
Step 2: In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, salt, and espresso powder. Whisk these dry ingredients together until evenly mixed, ensuring there are no lumps. This combination forms the rich base of the cake.
Step 3: In a large mixing bowl, start by beating the canola oil, eggs, buttermilk, and vanilla extract until they are thoroughly combined. This mixture will contribute moisture to the cake, making it soft and tender.
Step 4: Gradually stir in the dry ingredients from the previous bowl into the wet mixture. Mix until just combined, being careful not to overbeat. The batter will be thin, which is expected.
Step 5: Slowly incorporate the hot brewed coffee into the cake batter, mixing gently until well combined. The hot coffee enhances the chocolate flavor and provides a nice consistency to the batter.
Step 6: Divide the batter between the prepared pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.
Frosting
Step 7: To make the frosting, beat the cold mascarpone on medium-high speed until it becomes creamy. Gradually sift in the powdered sugar and continue to mix until smooth and fluffy.
Step 8: Pour in the chilled coffee and mix until thoroughly incorporated. Finally, add the cold heavy cream and beat until the frosting is creamy and holds its shape.
Assembling the Cake
Step 9: Once the cakes are completely cooled, level the tops as needed and carefully cut each cake in half horizontally to create four layers. Place the first layer on a cake stand and spread about ¼ of the frosting over the top. Repeat this process for the next two layers, stacking them one on top of the other.
Step 10: Place the final layer of cake on top and using a spatula, apply a thin layer of frosting over the outside and sides of the cake for a crumb coat. Chill the cake in the refrigerator for at least 4 hours or overnight to set.
Ganache
Step 11: For the ganache, place the chopped semi-sweet chocolate in a heatproof bowl. In a saucepan, heat the heavy cream and corn syrup just until it begins to boil.
Step 12: Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften the chocolate. Whisk the mixture until smooth and shiny, then allow it to cool for about 10-15 minutes until slightly thickened.
Step 13: Carefully spoon or pour the ganache around the edges of the cake, allowing it to drip down the sides. Pour the remaining ganache over the top, using an offset spatula to spread it evenly.
Step 14: Garnish the cake with coffee beans and chocolate shavings for an elegant finish. Refrigerate for 15 minutes to set the ganache before slicing.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can substitute regular cocoa powder for Dutch-processed cocoa, but the flavor may differ slightly, and the cake will be less rich.
Can the cake layers be made ahead of time?
Absolutely! You can bake the cake layers a day in advance. Store them tightly wrapped in plastic wrap at room temperature or refrigerate them until you’re ready to frost and assemble.
How should I store leftovers?
Keep any leftover cake in an airtight container in the refrigerator for up to 5 days. The ganache may become firmer after chilling, but it will remain delicious!
Is it possible to freeze the cake?
Yes, you can freeze the unassembled cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
What can I replace mascarpone cheese with in the frosting?
If you don’t have mascarpone, you can use cream cheese as a substitute, but keep in mind that it will change the flavor and texture slightly.
Conclusion
This Chocolate Coffee Cake is more than just a dessert; it’s an experience that brings joy with every bite. Whether you’re celebrating a special occasion or simply craving something sweet, this cake with its rich chocolate flavor and smooth mascarpone frosting will satisfy every sweet tooth. Don’t forget to serve it with a cup of coffee for the ultimate treat! Happy baking!
