Chocolate Coffee Cake with Chocolate Buttercream Frosting
Description:
The Chocolate Coffee Cake is a delectable treat, designed to delight both coffee and chocolate enthusiasts. Infused with freshly brewed coffee and paired with a rich chocolate buttercream frosting, this cake is perfect for any occasion, whether it’s a casual tea time or a more formal gathering. The beauty of this recipe lies in its versatility; while the frosting elevates the flavor, the cake itself is wonderfully moist and flavorful on its own, making it equally enjoyable without the frosting for those who prefer a simpler option. Serve this delightful dessert chilled for your next party, or enjoy it with a hot cup of coffee on a cozy afternoon.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
For the Chocolate Coffee Cake:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Cocoa Powder | 3/4 cup |
| Sugar | 2 cups |
| Baking Powder | 3 teaspoons |
| Salt | 1 teaspoon |
| Curd (Dahi/Yogurt), whisked | 1 cup |
| Oil (canola or sunflower oil) | 1/2 cup |
| Whole Eggs (or Flaxmeal Egg Replacer) | 2 eggs (or equivalent flaxmeal) |
| Vanilla Extract | 1 teaspoon |
| Coffee Decoction | 1 cup |
For the Chocolate Buttercream Frosting:
| Ingredient | Quantity |
|---|---|
| Milk Chocolate (chopped finely) | 180 grams |
| Instant Coffee Powder | 1 tablespoon |
| Butter (Unsalted), at room temperature | 230 grams |
| Vanilla Extract | 1 teaspoon |
| Icing Sugar | 1 cup |
Preparation Time:
- Prep time: 20 minutes
- Cook time: 100 minutes
Instructions
Making the Chocolate Coffee Cake:
-
Prepare the Baking Pans:
Preheat your oven to 160°C (320°F). Grease and butter two 8-inch round cake pans and set them aside. -
Mix Dry Ingredients:
In a large mixing bowl or the bowl of a stand mixer, sift together the all-purpose flour, cocoa powder, sugar, baking powder, and salt until they are well combined. -
Add Wet Ingredients:
Gradually incorporate the eggs (or flaxmeal egg replacer), buttermilk, brewed coffee, oil, and vanilla extract into the dry ingredients. Mix until smooth, ensuring the batter is silky and well-blended. -
Bake the Cake:
Divide the prepared batter evenly between the two cake pans. Place the pans in the middle rack of the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. -
Cool the Cake:
Once the cake is baked, remove it from the oven and allow it to cool completely. If you are not using frosting, you can serve the cake immediately after cooling. -
For Frosting (Optional):
If you are planning to frost the cake, allow the cake to cool for at least 5 to 6 hours. For the best results, frost the cake the following day to avoid any crumbs sticking to the frosting and ensure a clean, beautiful finish. Wrap the cooled cake in foil and refrigerate it, along with the frosting.
Making the Chocolate Buttercream Frosting:
-
Melt the Chocolate:
In a small heatproof bowl, melt the chopped milk chocolate and instant coffee powder together. You can do this over a double boiler or in the microwave in short bursts, stirring in between. -
Prepare the Butter:
In a large mixing bowl, beat the room temperature unsalted butter until it becomes light and fluffy. This should take about 3-4 minutes. -
Combine the Ingredients:
Once the chocolate mixture has cooled slightly, add it to the whipped butter, followed by the vanilla extract and icing sugar. Beat until smooth and creamy, ensuring the frosting is light and airy. -
Frost the Cake:
Once the cake has completely cooled and you’re ready to frost it, take the chilled frosting from the refrigerator. Using an offset spatula, spread the chocolate buttercream evenly over the top and sides of the cake. -
Serve:
Once the cake is frosted, serve it chilled for the ultimate indulgence. This cake pairs perfectly with a hot cup of coffee or tea, making it an ideal dessert for any occasion.
Allergen Information:
- Contains gluten (from the all-purpose flour)
- Contains dairy (from the butter, yogurt, and milk chocolate)
- Contains eggs (unless using a flaxmeal egg replacer)
Dietary Preferences:
- Vegetarian-friendly: This recipe is suitable for vegetarians.
- Can be made vegan: Replace the eggs with flaxmeal egg replacer and use a plant-based yogurt and dairy-free butter and chocolate for a vegan version.
Tips and Advise:
- Texture: Ensure the cake is completely cooled before applying the frosting to avoid any mess or sticking. If you have time, chilling the cake overnight is recommended for the best frosting results.
- Flaxmeal Egg Replacer: For those who want to make this cake vegan, a flaxmeal egg replacer works perfectly. Simply mix 1 tablespoon of flaxmeal with 3 tablespoons of water, and let it sit for a few minutes until it thickens, then use in place of each egg.
- Cake Variation: For an extra indulgent treat, you can add chocolate chips or chopped nuts like walnuts or hazelnuts to the cake batter for additional texture and flavor.
- Coffee Substitute: If you prefer a milder coffee flavor, reduce the amount of coffee decoction used in the recipe, or substitute it with a decaffeinated coffee.
Conclusion:
The Chocolate Coffee Cake with Chocolate Buttercream Frosting is an absolute treat that combines the deep, rich flavor of coffee with the indulgence of chocolate. Whether served as a decadent dessert for a special occasion or a comforting afternoon snack with a warm beverage, this cake is sure to impress. The moist, flavorful cake paired with the smooth, velvety frosting makes it an unforgettable addition to any dessert table.
