Chocolate cake with coffee cream is simply irresistible. The combination of rich chocolate and the bold flavour of coffee creates the perfect balance. It’s the ideal dessert to make for your Sunday lunch or as a celebration masterpiece.
For a very long time, I didn’t bake a proper cake and My Fussy Eater started asking questions… So, the only thing left to do was spend a couple of hours in my kitchen and create the most delicious chocolate cake with coffee cream.
This cake has a very moist and rich sponge. It’s indulgent with instant coffee and cocoa powder to create the most delicious base. Finish with whipped coffee and chocolate frosting to give a very light, sweet ending to the most perfect bite.
Lastly, what I really love about this cake is that you put all the ingredients in together, simply whisk, and voila, your perfect cake is done! You’ll be finished in less than 2 hours. For the final touch, leave the chocolate cake in the fridge for at least 30 minutes to set up the layers and let the flavours emerge.
Chocolate Cake with Coffee Cream Recipe Variations
To make this cake you’ll need quite a few ingredients. Don’t be scared by looking at the ingredients list though. I’m pretty sure you can easily find all these ingredients in your fridge or cupboard. But just in case, I’d like to share some substitution options:
- Instant Coffee – I love this ingredient due to how simple it is to use. It’ll easily dissolve in cake batter without making it too watery and gives the needed depth in flavour. However, if you don’t have it, you can use a very strong shot of espresso.
- Greek yogurt – this ingredient is very important. It helps create a very moist and even fudgy texture for your sponge. But you can achieve a very similar effect by using buttermilk or sour cream.
- Milk chocolate – I love the perfect balance of sweetness in milk chocolate. Although if you have a very sweet tooth, swap it for white chocolate. If you’re on the other side and prefer things on the bitter spectrum – dark chocolate would be your go-to choice.
- Amaretto – you know me… just a dash of alcohol in my bakes is a must. It gives that wonderful aroma and an extra layer of flavour. Feel free to skip this ingredient if you prefer alcohol-free bakes, or swap amaretto with rum, Baileys liqueur or brandy.
Chocolate Cake with Coffee Cream Recipe Tips
This recipe is very easy. There’s nothing complicated in the process and if you follow the instructions, you’ll end up with the most delicious and moist chocolate cake with coffee cream ever.
Even so, I’d like to focus on some crucial moments in the making and baking process that are very important:
- Because there’s no whisking involved in the batter making process, sometimes you might tend to mix the batter a little too much, just to be sure all the ingredients are combined. Please don’t make this mistake and don’t overmix your batter. The moment your products come together stop mixing. Otherwise, you end up with a dense sponge.
- Don’t skip the Greek yogurt (or sour cream or buttermilk as a substitute) in your batter. This ingredient keeps the sponge moist and fudgy.
- Don’t overbake. Be mindful of the baking time and avoid overbaking your cake. Overbaking can lead to a dry and crumbly texture. Use a toothpick or cake tester to check if the cake is baked. When your toothpick comes out with a few crumbs attached (rather than completely clean), it’s time to remove the cake from the oven.
- Let the sponge cool down completely before adding your frosting. You can’t rush this process, so be patient.
That’s it. Follow these simple steps and you’ll make the most delicious chocolate cake with coffee frosting. Also, if you love chocolate as much as My Fussy Eater, give these recipes a go as well:
300g plain flour
100g caster sugar
100g brown sugar
1 teaspoon baking powder
3 teaspoons instant coffee
Pinch of salt
120g room temperature butter
200g Greek yogurt
50g vegetable oil
80g cocoa powder
150ml hot coffee
150g softened butter
120g icing sugar
100ml double cream
100g milk chocolate (used this one)
50ml brewed coffee
Prepare the sponge
- Preheat the oven to 180 degrees. Line two round cake pans with baking paper.
- Combine the flour, sugar, brown sugar, baking powder, instant coffee and salt.
- Add in the butter and mix it (you’ll end up with a texture like breadcrumbs).
- Add the Greek yogurt and oil. Mix on low speed.
- In a separate bowl, whisk together the eggs and milk.
- In a separate bowl, whisk together the hot coffee and cocoa powder.
- With the mixer running on low, slowly add the egg mixture into the batter and mix until just combined. Then follow with the coffee mixture, mixing until just combined.
- Distribute the chocolate batter evenly into both cake pans.
- Bake for 30 minutes.
- After the cake is baked, let it cool down.
Prepare the Chocolate Buttercream
- Cream the butter and the icing sugar together, until the mixture becomes pale.
- Add the double cream and mix everything together.
- Melt the milk chocolate and slowly add it into the mixture together with the amaretto, all while whisking on low speed.
- Mix the coffee and amaretto.
Assemble the cake
- Carefully cut each of the sponge layers in half.
- Drizzle of the coffee syrup on top of the sponge.
- Evenly spread 1/4 of the prepared chocolate buttercream over the cake, then place the next layer on top. Continue these steps with all the layers.
- Use a spatula to evenly cover the cake with the rest of the buttercream.
- Leave the cake in the fridge for an hour before serving.