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.
Jump to:
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.
Recipe
Chocolate Coffee Cake
Rich chocolate coffee cake with a whipped chocolate ganache frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate coffee cake:
- 2 eggs
- 1 cup granulated sugar
- ½ cup milk, 1% or 2%
- 1 ½ tablespoon espresso powder
- ½ ounce semi sweet chocolate
- ¼ cup sour cream
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ¼ cup all purpose flour
- ¼ cup baking cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate ganache frosting:
- 4 ounces semi sweet chocolate
- ½ cup heavy whipping cream
Instructions
- Finely chop semi-sweet chocolate. Place in a medium size bowl.
- Cook heavy cream in a small pot over low-medium, stirring constantly, until simmering and steaming.
- Pour hot cream over chocolate. Allow to sit for 2-3 minutes.
- Using a spatula, stir smooth. Cover with plastic wrap and allow to set until room temperature.
Chocolate coffee cake:
- Combine the semi-sweet chocolate and milk in a small bowl.
- Microwave for 20-30 seconds until milk is hot. Whisk until smooth.
- Add the espresso powder and whisk until combined. Stir in the remaining wet ingredients (sour cream, vanilla extract and vegetable oil).
- In a separate bowl, stir together the dry ingredients (flour, baking cocoa, baking powder and salt).
- In the bowl of a stand mixer, combine the eggs and sugar. Whip on high until light and fluffy (2-3 minutes).
- Pour half of the dry ingredients into the egg mixture and whip on low until just combined.
- Add the wet ingredients, mixing until just combined.
- Add the remaining dry ingredients, mixing on low until the batter is free of lumps.
- Pour the batter into a parchment paper-lined square 8" pan.
- Bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out with only baked crumbs (no batter). Allow the cake to cool in the pan.
Cake assembly:
- Whip the cooled ganache on medium-high until stiff peaks form and the frosting is a light brown (about 2-3 minutes).
- Remove the cooled cake from its pan.
- Spoon the frosting on top of the cake and spread evenly.
Notes
-
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 23.4g
- Sodium: 71mg
- Fat: 11.8g
- Saturated Fat: 5.1g
- Carbohydrates: 36.3g
- Fiber: 1.6g
- Protein: 3.3g
- Cholesterol: 37mg
Sharon says
Two of my favorite flavors, chocolate, and coffee, together in one amazing dessert. It was the perfect dessert.
Kathryn says
Chocolate and coffee were made for eachother! We loved this so much I need to make it again asap. I loved the icing on top too, thanks for the recipe!
veenaazmanov says
Chocolate and coffee combination is a must try recipe. Perfect dessert or snack at any time for all the sweet cravings.
Oana says
This coffee cake was so moist and the chocolate ganache frosting was the best I ever had. So rich and smooth, just perfect.
Jessica says
The frosting was the star of the show for sure, but the whole cake was just perfect. I used your idea to add a little espresso powder, and wow, new fave breakfast!!! Thanks for a delicious recipe 🙂
Colleen says
This cake is a winner! The chocolate coffee flavor is amazing and the frosting is the crowning touch.
Tammy says
Chocolate and coffee is a match made in heaven. This cake looks perfect...I'd love a slice with coffee (never too much coffee)! Save me a slice!
Monica says
No doubt about it - chocolate and coffee are THE match made in heaven. This is the perfect cake for any occasion - moist, delicious, and all told pretty easy to make. I love it!
Erin says
I made this for my dad's birthday, as requested, and it was a hit with everyone! The coffee flavor was just right and not overpowering. Thanks!
Loreto Na says
It is a beautiful thing to evoke such wonderful feelings and memories! And yes sometimes there are exceptions to rules for good reason. This cake looks so moist and flavorful. Well done! ❤️ 😍
Dennis says
This cake was too good! So chocolaty, moist and delicious. I Definitely will be making this again!