Chocolate Coffee Cake Recipe
A rich and flavorful chocolate coffee cake that combines the deep taste of cocoa with aromatic coffee. Perfect for any time of the day!
Equipment
- Mixing Bowls
- Whisk
- 9-inch Cake Pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tbsp instant coffee granules or espresso powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk whole or plant-based
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup hot brewed coffee
Optional Add-ins
- 1 cup chocolate chips or chunks optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, coffee granules, baking soda, baking powder, and salt.
- In another bowl, whisk together milk, oil, eggs, and vanilla extract.
- Gradually add wet ingredients to the dry ingredients, stirring until just combined.
- Pour in hot brewed coffee and mix gently until smooth (batter will be thin).
- Fold in chocolate chips and nuts, if using.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with coffee buttercream, chocolate ganache, or dust with powdered sugar before serving.
Notes
For extra moisture, add 1/2 cup sour cream or Greek yogurt to the batter. Store leftovers in an airtight container at room temperature for up to 3 days.