Description
A moist chocolate cake layered with coffee-infused cream and glossy chocolate frosting, finished with chocolate crumbs. Perfect for special occasions with deep cocoa and coffee flavors.
Ingredients
250 g all-purpose flour
70 g unsweetened cocoa powder
300 g sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
240 ml milk
120 ml vegetable oil
240 ml hot coffee
2 tsp vanilla extract
500 ml cold heavy cream
250 g mascarpone
90 g powdered sugar
2 tbsp instant espresso powder
1 tbsp hot water
1 tsp vanilla extract
200 g dark chocolate
180 ml heavy cream
30 g butter
120 g chocolate cookies or leftover chocolate cake
1 tbsp cocoa powder
1 tbsp melted butter
Instructions
Preheat oven to 175°C. Grease and line two 20 cm cake pans
Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt
Whisk eggs, milk, oil, and vanilla. Add to dry ingredients
Add hot coffee last and mix until smooth. Divide batter between pans
Bake for 25–30 minutes. Let cakes cool completely
Dissolve espresso powder in hot water and let cool
Whip heavy cream until thick. Add mascarpone, powdered sugar, vanilla, and cooled espresso. Whip until fluffy
Heat cream until hot, pour over chopped dark chocolate and butter. Stir until glossy. Cool until thick
Crush cookies into crumbs. Mix with cocoa powder and melted butter
Assemble cake: Place one layer, spread coffee cream, add second layer, frost with chocolate frosting, and top with crumbs
Notes
Ensure the cocoa crumbs are chilled before spreading. Allow assembled cake to rest for 30 minutes before serving
Chill frosting until spreadable
Store in an airtight container in the refrigerator for up to 24 hours
- Prep Time: 30
- Cook Time: 30
- Category: Featured
- Method: Baking
- Cuisine: American/European
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg