Chocolate Coffee Cake

Rich chocolate coffee cake with a whipped chocolate ganache frosting.

  • Author: Claire Coffey
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

Chocolate coffee cake:

  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup milk, 1% or 2%
  • 1 1/2 tablespoon espresso powder
  • 1/2 ounce semi sweet chocolate
  • 1/4 cup sour cream
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Chocolate ganache frosting:

  • 4 ounces semi sweet chocolate
  • 1/2 cup heavy whipping cream


Chocolate ganache frosting:

  1. Finely chop semi-sweet chocolate. Place in a medium size bowl.
  2. Cook heavy cream in a small pot over low-medium, stirring constantly, until simmering and steaming.
  3. Pour hot cream over chocolate. Allow to sit for 2-3 minutes.
  4. Using a spatula, stir smooth. Cover with plastic wrap and allow to set until room temperature.

Chocolate coffee cake:

  1. Combine the semi-sweet chocolate and milk in a small bowl.
  2. Microwave for 20-30 seconds until milk is hot. Whisk until smooth.
  3. Add the espresso powder and whisk until combined. Stir in the remaining wet ingredients (sour cream, vanilla extract and vegetable oil).
  4. In a separate bowl, stir together the dry ingredients (flour, baking cocoa, baking powder and salt).
  5. In the bowl of a stand mixer, combine the eggs and sugar. Whip on high until light and fluffy (2-3 minutes).
  6. Pour half of the dry ingredients into the egg mixture and whip on low until just combined.
  7. Add the wet ingredients, mixing until just combined.
  8. Add the remaining dry ingredients, mixing on low until the batter is free of lumps.
  9. Pour the batter into a parchment paper-lined square 8" pan.
  10. 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:

  1. Whip the cooled ganache on medium-high until stiff peaks form and the frosting is a light brown (about 2-3 minutes).
  2. Remove the cooled cake from its pan.
  3. Spoon the frosting on top of the cake and spread evenly.


    • 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.


Keywords: chocolate coffee cake, chocolate ganache frosting, small chocolate cake recipe