This chocolate coffee cake recipe is a good one if you like chocolate cake but want something with a little more going on than a basic frosting. The cake layers are made with hot coffee and espresso powder, then filled with a mascarpone coffee cream and finished with chocolate ganache.
If you enjoy coffee-flavored desserts, try my Tiramisu Cake too. Keep reading because I’ll go through the coffee options, how to keep the mascarpone frosting smooth, and what to look for before pouring the ganache over the cake.
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Video Instructions
Try This Chocolate Coffee Cake
If you usually make a plain chocolate layer cake, this version is worth trying for the coffee alone. The hot coffee in the cake makes the chocolate taste deeper, and the mascarpone frosting gives you a lighter, creamier layer between the cakes, no salted or unsalted butter needed, making this the best moist chocolate cake I've made in a while.
The coffee mascarpone cream is my favorite part. It isn’t as heavy as a buttercream, and I like how it sits between the chocolate cake and ganache without making the whole cake too rich.
Why You’ll Love It
- The coffee actually matters: There’s hot coffee in the cake and chilled coffee in the frosting, so it’s part of the flavor rather than just being there to bring out the chocolate flavor.
- The mascarpone frosting is lighter than buttercream: I like the softer, creamier texture and consistency here because the cake and ganache are already quite rich.
- You get four cake layers: Each baked cake is cut in half, so there are more layers for the coffee frosting.
- The ganache finishes it without much decorating: A drip around the edge and a layer over the top is enough. You can add a crumb topping if you like with the leftover crumbs from the cake.
- You can make parts ahead: The cake layers, whole cake, or single slices can all be frozen if needed.
Ingredient Notes
- Dutch-processed cocoa powder: This gives the cake its deep chocolate flavor. You can use natural cocoa powder, but you’ll need to adjust the baking powder and add baking soda as explained below.
- Strong brewed coffee: I use coffee that I actually like drinking because you can taste the coffee flavor here. Espresso is my first choice, but strong brewed coffee, instant coffee, or decaf all work.
- Mascarpone: This is what gives the frosting its creamy texture. It needs to stay cold because mascarpone can curdle very quickly if it gets too warm or is overmixed.
- Semi-sweet chocolate: Use a good chocolate bar for the ganache rather than chocolate chips. The ganache is only made with a few ingredients, so the quality of the chocolate makes a noticeable difference in this dessert.
How to Make Chocolate Coffee Cake
1. Preheat the oven to 350°F (175°C). Line the bottoms and sides of two 8-inch (20cm) cake pans with parchment paper and set them aside.
2. In a medium bowl, combine the all purpose flour, Dutch-processed cocoa powder, sugar, baking powder, teaspoon salt, and espresso powder. Stir until evenly mixed with a fork and set aside.
3. In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the canola oil, large eggs, buttermilk, and vanilla just until combined.
4. Add the dry ingredients to the wet ingredients and mix until combined. Slowly pour in the hot coffee while mixing. The remaining batter will become very thin, which is normal.
5. Divide the batter evenly between the two prepared pans. Bake for 20-25 minutes until golden brown, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in their pans for about 20 minutes. Remove them from the pans, transfer them to a wire cooling rack, and let them cool to room temperature completely.
7. To make the frosting, add the cold mascarpone to a large mixing bowl. Using an electric mixer, hand mixer, or stand mixer fitted with a whisk attachment, beat on medium-high speed for about 1 minute, just until creamy.
8. Sift in the powdered sugar and mix for about 1 minute until smooth. Add the chilled coffee and mix for another minute, then add the cold heavy cream and mix for about 1 minute until creamy.
9. Trim a thin layer from the top of each cooled cake to make them flat. Cut each cake horizontally in half so you have four layers.
10. Place the first cake layer on a cake stand and spread ¼ of the frosting over the top. Repeat with two more layers. Add the final cake layer, then lightly frost the top and sides with the remaining frosting.
11. Refrigerate the assembled cake for at least 4 hours or overnight.
12. To make the ganache, place the finely chopped semi-sweet chocolate in a large heatproof bowl. In another heatproof bowl, combine the heavy cream and light corn syrup and microwave for about 1-2 minutes, until very hot and almost boiling.
13. Pour the hot cream mixture over the chocolate and leave it alone for 1-2 minutes. Whisk until the chocolate has melted and the ganache is smooth.
14. Let the ganache stand for about 10-15 minutes. Test a little down the side of the bowl. It should drip slowly rather than run straight down. If it becomes too firm, warm it in the microwave for a few seconds.
15. Take the cold cake from the fridge. Spoon a little ganache around the edge, working one drip at a time. Pour or spoon the remaining ganache over the top of the cake and spread it with an offset spatula. You may not need all of it.
16. Refrigerate the cake for another 15 minutes so the ganache can set before serving.
Recipe Tips
- Use coffee you like the taste of. Espresso works well, but strong brewed coffee, instant coffee, or decaf are all fine.
- Keep the mascarpone and heavy cream cold until you’re ready to use them.
- Don’t overmix mascarpone. It can go from smooth to curdled very quickly.
- Use a large bowl for the frosting so you have enough room to mix without working it too hard.
- I wouldn't use brown sugar for this recipe as it will make the cake too rich.
- The cake batter is supposed to be very thin once the hot coffee goes in.
- Let the cake layers cool completely before filling them.
- Chill the assembled cake for at least 4 hours before adding the ganache.
- Let the ganache cool for 10-15 minutes before you pour it. If it’s too warm, it will run straight down the cake.
- Test the ganache on the side of the bowl before using it on the cake.
- Use chopped chocolate bars rather than chocolate chips for the ganache because chips can give you a grittier result.
- You can use ganache leftovers by adding some nuts to the chocolate and placing them in the fridge.
- Store leftover chocolate coffee cake, well wrapped, at room temperature for several days; freeze for longer storage and the best texture.
What Can You Serve With This?
- Fresh raspberries
- Strawberries
- Whipped cream
- Vanilla ice cream
- Coffee
- Espresso
- Cold milk
FAQs
Yes, but not in a way that hides the chocolate. The coffee is in both the cake and frosting, so you can taste it, but it works with the chocolate rather than against it.
Mascarpone can overmix very quickly because of its high fat content. Keep all the frosting ingredients cold and mix only until smooth and combined.
Yes. Freeze the slices for about 1 hour first, then wrap them twice in plastic wrap and place them in freezer bags. They keep for up to 2 months.
Let it sit for about 10-15 minutes, then test a little down the side of the bowl. You want it to drip slowly. If it’s too runny, wait longer. If it’s too firm, warm it for a few seconds.
Recipe
Chocolate Coffee Cake Recipe
Ingredients
cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup dutch-processed cocoa powder, spooned and leveled
- 1 ½ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoon espresso powder
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee - espresso preferred, hot
frosting
- 2 ¼ cups full-fat mascarpone, cold
- 1 ¼ cups powdered sugar, sifted
- ¼ cup strong brewed coffee - espresso preferred, chilled
- ¼ cup heavy cream, cold
ganache
- 6 oz semi-sweet chocolate bars, finely chopped
- ½ cup heavy cream
- 2 tablespoon light corn syrup
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- Cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside. In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined. Stir in dry ingredients to combine. Slowly mix in hot coffee until combined. The batter will be very thin. Divide the batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Let cool in the pan for about 20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
- Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat mascarpone on medium-high speed until creamy, about 1 minute. Sift in powdered sugar and mix until combined and smooth, about 1 minute. Add chilled coffee and mix until incorporated and smooth, about 1 minute. Add heavy cream and mix until creamy, about 1 minute.
- Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand. Spread ¼ of the frosting over the cake. Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.
- Ganache: Place chopped chocolate in a large heatproof bowl. Place heavy cream and corn syrup in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Whisk until smooth, and the chocolate is completely melted. Let stand for about 10-15 minutes. Test the consistency of the glaze down the side of the bowl. It should drip. The longer it stands, the thicker it gets. If it is too firm, reheat it for a few seconds in the microwave. Once it has the desired consistency, it's ready to spoon on top of the cake.
- Remove cake from the fridge and spoon the glaze little by little around the edges and let it drip down the sided. Do this with a small spoon and do one drip at a time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all of it) and level with an offset spatula. Place cake in the fridge for 15 minutes so that the ganache sets. Then serve. Store in an airtight container in the fridge for up to 3 days.
Notes
Cooking Time and Temperature
Bake the cake layers at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Chill the assembled cake for at least 4 hours, then refrigerate for another 15 minutes after adding the ganache.Taste & Texture
This cake has a strong chocolate flavor with coffee running through both the cake and mascarpone filling. The cake layers are soft and moist, the frosting is creamy, and the ganache adds a firmer chocolate layer on top.Storage, Freezing & Reheating
- Refrigerator: Store the finished cake in an airtight container in the fridge for up to 3 days.
- Cake layers: Wrap completely cooled layers twice in plastic wrap, place them in freezer bags, and freeze for up to 1 month.
- Whole cake: Freeze the chilled cake for about 2 hours until firm. Wrap twice in plastic wrap and twice in aluminum foil. Freeze for up to 2 months.
- Single slices: Freeze for about 1 hour, then wrap twice in plastic wrap and place in freezer bags. Freeze for up to 2 months.
- Thawing cake layers: Unwrap and leave at room temperature for 1-2 hours.
- Thawing whole cake: Unwrap and thaw in an airtight container in the refrigerator overnight.
- Thawing slices: Unwrap and leave on the counter for about 1 hour.
Serving Recommendations
I like this coffee cake with chocolate ganache served cold or just slightly closer to room temperature. The mascarpone frosting stays nice and creamy, and the ganache softens enough to cut cleanly. A few raspberries on the side work well because they cut through the richness. If I’m serving it after dinner, I’ll usually keep everything else simple and just add coffee or espresso.Recipe Variations and Substitutions
- Coffee: Espresso is my first choice, but strong brewed coffee, instant coffee, or decaf all work.
- Decaf: Use decaffeinated coffee if you want the same flavor without as much caffeine.
- Natural cocoa powder: Replace the Dutch-processed cocoa powder 1:1, then use 1½ teaspoons baking powder and ½ teaspoon baking soda instead of 1 tablespoon baking powder.
- Chocolate: Use a good semi-sweet chocolate bar for the ganache rather than chocolate chips.
- Ganache: Make it thicker by letting it sit longer before pouring. For thinner drips, use it a little sooner.
- Frosting: Keep the mascarpone full-fat and cold for the best texture.
Proper Storage Tips
- Keep the finished cake refrigerated because of the mascarpone frosting.
- Store it in an airtight container so the cut edges don’t dry out.
- If you make the cake layers ahead, let them cool completely before wrapping them.
- Wrap frozen cake layers twice in plastic wrap to protect them properly.
- Freeze the whole cake until firm before wrapping it so the frosting doesn’t get squashed.
- Thaw the whole cake overnight in the refrigerator rather than on the counter.
- Wrap individual slices separately if you want to thaw only one or two at a time.
Pro Tips
- Use coffee you actually enjoy drinking because the flavor comes through in the cake.
- Keep mascarpone, coffee, and heavy cream cold for the frosting.
- Beat the mascarpone only until creamy.
- Don’t keep mixing the frosting once it’s smooth.
- Divide the cake batter as evenly as you can between both pans.
- Let the layers cool completely before cutting them in half.
- Chill the assembled cake for the full 4 hours before adding ganache.
- Use finely chopped chocolate so it melts evenly when the hot cream goes over it.
- Let the cream sit on the chocolate for 1-2 minutes before whisking.
- Give the ganache 10-15 minutes to cool before testing it.
- Add the drips one at a time around the edge before covering the top.
- Chill the finished cake for 15 minutes so the ganache has time to set.
Video
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Alaina
Absolutely incredible! I don’t normally leave reviews, but this one demanded it. So so good.
Renata
Delicious cake, will make it again
JEAN
Saw recipe, thought it sounded good and worth trying. Wasn't sure about batter when I tasted it, definitely was not a fan of frosting, but baked the batter and used the frosting anyway. My final reaction was WOW!!!!!!! The blend of flavors were unbelievable. Will absolutely be making this again many more times, especially when company is coming. I enjoy foods that are exceptional and this is one of them.
Amanda
Hello! I'm hoping to make this cake this weekend for a friend's bday. She doesn't like things too sweet... wondering if I could cut some sugar from the recipe? What do you think? I'm not sure how sweet the cake is!
Sabine
My husband doesn't like it too sweet either and he loves the cake.
A
Will there be enough cake batter in this recipe for a sheet cake? Should I multiply by 1.5x or 2x?
Sabine
Hi, the batter is enough to make a 9x13 cake without multiplying the ingredients. If you are using a 10x15 pan you can either use the ingredients as is or multiply by 1.5. Check with a toothpick that you don't bake the cake for too long. I hope it helps.
Firdaus
Hi can we use regular cocoa powder instead of Dutch processed cocoa powder
Sabine
Hi, yes, but then you need to replace the baking powder with 1 teaspoon of baking soda. Hope that helps.