Chocolate Coffee Layer Cake
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
Chill frosting until spreadable
Store in an airtight container in the refrigerator for up to 24 hours