Chocolate Coffee Cake Recipe

If you adore the rich combination of chocolate and coffee, this chocolate coffee cake recipe is about to become your new favorite treat. You will love how the bold flavors of freshly brewed coffee deepen the cocoa notes, resulting in a moist and decadent dessert. Whether you are celebrating a special occasion or simply craving something sweet, this recipe delivers all the indulgence you need.

Ingredients

Below is a straightforward set of ingredients you can easily find at your local grocery store.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup strong brewed coffee (cooled)
• 1 cup milk (dairy or plant-based)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, then add the cooled coffee, milk, oil, and vanilla extract. Stir until well combined.
4. Slowly pour the wet mixture into the dry ingredients. Stir gently until the batter is smooth and lump-free.
5. Transfer the batter into your prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.
6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
7. Remove from the oven and let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Tips & variations

• Substitute the coffee: If you prefer a milder flavor, use a lighter roast or decaf brew.
• Intensify the chocolate: Add ½ cup of chocolate chips or chopped chocolate for extra richness.
• Make it dairy-free: Swap out regular milk for almond, oat, or soy milk, and use dairy-free chocolate chips if you decide to add them.
• Frosting suggestions: Pair your cake with a classic buttercream or a subtle coffee-infused whipped cream for extra flavor.

Nutrition facts

While exact nutrition can vary based on portion sizes and optional additions like frosting or chocolate chips, a single slice of this cake (when cut into 12 servings) is approximately:

• 240 calories
• 9g fat
• 36g carbohydrates
• 4g protein

Final thoughts

This chocolate coffee cake recipe proves how simple ingredients can create something truly special. You will appreciate how effortlessly it comes together, making it ideal for both weekend baking projects and last-minute celebrations. Enjoy it on its own, or style it with a frosty swirl of whipped cream for a dessert that looks and tastes downright irresistible.

Frequently asked questions (FAQs)

1. Can I use instant coffee instead of brewed coffee?
   Yes. Dissolve 1 tablespoon of instant coffee in 1 cup of warm water and let it cool before adding it to the batter.

2. How do I store leftovers?
   Wrap the cake slices tightly or keep them in an airtight container at room temperature for up to three days. You can also refrigerate it if you prefer.

3. Can I make this into cupcakes?
   Absolutely. Simply adjust the baking time to about 18-20 minutes and keep an eye on them for doneness.

4. Can I freeze the cake?
   Yes. Wrap individual slices or the whole cake in plastic wrap, then place it in a freezer-safe container. Thaw at room temperature before serving.

Chocolate Coffee Cake Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

240

kcal

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 3/4 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1 cup strong brewed coffee (cooled)

• 1 cup milk (dairy or plant-based)

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan or line it with parchment paper.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, beat the eggs, then add the cooled coffee, milk, oil, and vanilla extract. Stir until well combined.
• Slowly pour the wet mixture into the dry ingredients. Stir gently until the batter is smooth and lump-free.
• Transfer the batter into your prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
• Remove from the oven and let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Notes

• Substitute the coffee: If you prefer a milder flavor, use a lighter roast or decaf brew.
  Intensify the chocolate: Add ½ cup of chocolate chips or chopped chocolate for extra richness.
  Make it dairy-free: Swap out regular milk for almond, oat, or soy milk, and use dairy-free chocolate chips if you decide to add them.
  Frosting suggestions: Pair your cake with a classic buttercream or a subtle coffee-infused whipped cream for extra flavor.