Chocolate Coffee Cake

Chocolate cakes hold the top spot on my list of favorite cakes, though I think you already know that already. I love cakes of all kinds, in their diverse combinations. I can rarely say NO to a good cake (unless I’ve already eaten two servings), especially when it involves chocolate! 

There is nothing like a mouthwatering chocolate cake – a truly delicious one, where the chocolate doesn’t only achieve its best potential, but elevates the entire dish.

Like this chocolate and coffee cake: it features a velvety and intense chocolate flavor, perfectly complemented by the aroma of coffee. The texture is soft, delicate, and velvety, providing a burst of chocolate with every bite. What more could one desire?

Chocolate Coffee Cake

Paula

4.92 from 48 votes

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Waiting Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American, International

Servings 12 servings

Ingredients

 

MetricUS Customary

 

1x2x3x

Sponge:

• 100 ml strong coffee
• 150 g butter
• 120 g dark chocolate
• 3 large eggs
• 150 g brown sugar
• 1 tsp vanilla extract
• 120 g flour
• 30 g dark cocoa powder
• 1 tsp baking powder
• a pinch of salt

Chocolate icing:

• 50 g dark chocolate
• 70 ml cooking cream

Instructions

 

• Preheat the oven to 180 °C (360 °F). Line a 22-24 cm (8.5 x 9.5 inches) baking tray with parchment paper.
• Sift the flour together with the cocoa, baking powder, and a little salt.
• Melt the butter and chocolate in a bain-marie. Add the sugar and stir until the sugar is completely melted. Refrigerate the cream until it reaches room temperature.
• Separate the eggs. Incorporate the yolks into the chocolate cream and mix well. Add the dry ingredients and the coffee and stir until smooth.
• Whip the egg whites until frothy. Gently fold them into the chocolate mixture with upward movements.
• Pour the mixture into the baking tray and bake for 30 minutes. Let cool in the tray for about 2-3 hours and then prepare the icing.
• The icing is simple. Bring the cooking cream almost to boiling point then turn off the heat. Incorporate the broken pieces of chocolate. Leave the icing to rest for an hour and then pour it over the cake.
• Enjoy…. the chocolate!

Notes

Tried this recipe?Let us know how it was!

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Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.