Chocolate Coffee Cake

Melt-in-your-mouth moist, chocolaty and with a powerful kick of coffee flavor, this single layer chocolate coffee cake is the weeknight snack cake you didn't know you needed.

We have a rule in our household: No one bakes someone else's favorite childhood treats.

Why? Because nostalgia is a powerful thing and is just as much about the moment in which the treats are enjoyed as it is about the treat. You just can't compete with that.

But this year, I broke that rule when my Pappo made a rare birthday request: The chocolate coffee cake that lives in his childhood dreams - a moist, single layer, square cake with a thick smear of chocolate frosting.

And after making this cake five times to get it just right (because we didn't actually have a recipe for it), I can confidently say it lives in his dreams for good reason: This cake is melt-in-your-mouth moist, decadent, perfectly balanced and oh-so-easy to make.

Selecting your chocolate

For both the frosting and cake, I recommend using a high quality semi sweet baking bar like Bakers, Ghiradelli or Lindt.

Unlike chocolate chips, baking bars don't contain additives to help them hold their shape against heat, which means they'll melt more easily and will have a better consistency.

Step-by-step instructions

First, make the chocolate ganache frosting.

Finely chop the semi-sweet chocolate and place it in a bowl.

In a small pot, bring the heavy cream to a simmer, stirring constantly so it doesn't scald.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes. This gives the cream time to melt the chocolate.

Using a spatula, stir the ganache smooth. Cover and allow to set to room temperature.

Second, make the cake.

In a small bowl (or glass measuring cup), microwave the chocolate and milk. Whisk the mixture until it stirs smooth.

Add the espresso powder and whisk to combine.

Add the remaining wet ingredients and whisk one last time until the mixture is lump-free and all the ingredients have combined.

In a separate bowl, stir together the dry ingredients.

Whip the eggs and sugar together until light and fluffy (about 2-3 minutes).

It’s important to give the egg/sugar mixture the benefit of a full whipping here as this is part of what will help your cake rise and give it that fluffy texture.

Add the dry ingredients in two equal parts, alternating with the wet ingredients in one part.

Pour into an 8" square pan and bake at 350F for 30-35 minutes.

Finally, assemble the cake.

Whip the cooled ganache on medium-high until stiff peaks form and the frosting is lightened.

Remove the cooled cake from its pan.

Spoon the frosting onto the top of the cake and spread evenly with an offset spatula.

Other cake sizes

Who says you can't have your cake in another size and eat it, too?! Here's how to scale this recipe for other pan sizes:

• 9" round cake pan: Bake in a parchment paper lined 9" round cake pan until a toothpick inserted into the center comes out mostly clean (about 30-35 minutes).
• Cupcakes: Spoon 3-4 tablespoons of batter into a cupcake liner lined pan and bake at 350F for 15-20 minutes.
• Sheet cake: Double the recipe and bake in a 9"x13" pan at 350F for 35-45 minutes.

Substitutions

• Chocolate chips: If you'd rather use chocolate chips than baking bars, they'll substitute better in the cake than the frosting. I'd also recommend using a good chocolate chip like Ghiradelli.
• Coffee for espresso powder: If you don't have or don't want to get espresso powder, you can substitute a half cup of strongly brewed coffee or espresso for the milk and powder. Simply melt the chocolate in the hot coffee and then add the remaining wet ingredients.
• Frosting: Don't want to use the chocolate ganache frosting this recipe makes? That's ok! Substitute it with 1 ½ cups of a frosting of your choice.

Expert tips

• Stir the ganache with a spatula: Using a whisk can incorporate too much air leaving the ganache with air bubbles. Use a spatula to ensure you're ganache stays smooth and bubble-free.
• Storing a cut cake: Once your cake is cut, you’ll want to protect the exposed part. The easiest way to do this is to place a piece of plastic wrap directly onto the exposed cake.
• Serving cake: Temperature affects food and cold foods tend taste less sweet and flavorful. I recommend serving this cake at room temperature.

Storage

This cake can be stored in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.