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Amp Up Your Chocolate Cake Recipe With Coffee

A chocolate cake is a necessity for every recipe arsenal. This recipe for chocolate cake is uncomplicated and very, very scrumptious, yet different from the average recipe. Even the finest chocolate snobs (like me) will give this decadent chocolate cake with coffee “two thumbs up”!

Chocolate Cake close up

Chocolate cake with whipped chocolate ganache and peanut butter buttercream filling

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Death by Chocolate: The Ultimate Chocolate Baking Guide

Satisfy your chocolate craving with 5 helpful tutorials for mousse, martinis, your best brownies ever and more!Get My FREE Guide »

What makes this chocolate cake recipe so special?

There are a few ingredients in play that you don’t often find in a regular recipe for chocolate cake. The first is butter. Traditionally, chocolate cakes are made with oil, which is one of the reasons why chocolate sometimes doesn’t translate as deliciously into cake form.

Second, is Greek yogurt. It’s good for you and provides the right amount of acidity and a welcomed tang to the cake. I also prefer to use Greek yogurt because it’s likely already in your refrigerator, unlike buttermilk, which is sometimes used in chocolate cakes, and does not have very much use for after making a cake. I like to use ingredients that can also be used or consumed easily in other applications, so the waste in your kitchens can be minimized.

Third, is hot brewed coffee. Yes, coffee brings out and deepens the flavor of chocolate like no other. Chocolate and coffee are best friends in my world. The coffee taste isn’t prominent at all in the flavor of the cake, yet it lends its rich notes to the chocolate. Boiling water is usually the “activator” for chocolate cakes, which does absolutely nothing for the flavor, so why not use this necessary addition to add more pizzazz to it?

By the way, this cake can also be used for making cake pop dough!

Chocolate cake is hands-down one of the more difficult flavors to shape when making cake pops, but not any longer! This chocolate cake makes delicious and beautiful pliable dough that you can shape easily and smoothly. Let’s get to it!

Slice of chocolate cake

Chocolate cake recipe with coffee

Makes two 8″ rounds -or- a 9″ x 13″ pan

Ingredients:

  • 1 ¾ cup flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup milk
  • ⅔ cup Greek yogurt
  • 2 eggs at room temperature
  • 1 teaspoon vanilla
  • ½ cup (1 stick) salted butter, melted and cooled
  • 1 cup hot brewed coffee

Note: International readers might find our metric conversion guide helpful. 


Butter pans and line with parchment

Step 1:

Preheat oven to 350 F.

Butter two 8″ pans (or 9″ x 13″ pan) making sure the sides and edges are buttered thoroughly. Dust flour onto the sides and line the bottom of the pans with cut parchment paper for easy removal.

Dry ingredients

Step 2:

In a large bowl, or in a bowl of a stand mixer, whisk together all dry ingredients until combined.

Step 3:

Add eggs, milk, Greek yogurt and vanilla to the dry ingredients and beat with a hand mixer or stand mixer (paddle attachment) over low speed to combine. I prefer to use a hand mixer for this because the batter will be thick and I find it easier to manage the many different wet textures.

While beating, pour melted butter into the batter, slowly in a steady stream. The batter will be thick.

Tip: Melt the butter in your microwave by utilizing the defrost mode or microwaving at 50 percent power until the butter is completely melted. This way it will not take as long to cool down.

Pour batter into prepared pans

Step 4:

Add hot coffee and carefully stir it with a spatula until completely incorporated into the batter. Pour even amounts into the cake pans and bake for about 30-35 minutes (40-45 minutes for a 9″ x 13″ pan) or until a cake tester pulled from the center comes out clean.

Chocolate cake

Step 5:

Let cool completely before turning out on wire racks. I like to top my cake with whipped chocolate ganache and I used peanut butter buttercream for the filling. Enjoy!

FREE Download: The Ultimate Chocolate Baking Guide

Death by Chocolate: The Ultimate Chocolate Baking Guide

Satisfy your chocolate craving with 5 helpful tutorials for mousse, martinis, your best brownies ever and more!Get My FREE Guide »

11 Comments

kitty

Metric would be nice. How difficult can it be for you to cater for an international audience.

Reply
kitty

Sorry to be difficult but, that guide is next to useless, flour, butter etc is weighed in grams in the metric system, not in mls. Millilitres are a liquid measurement. So I guess I will have to look elsewhere for a good cake recipe.

Reply
jody

Is this recipe suitably for cupcakes please?

Reply
Kris Galicia Brown

This is a great question! Yes, it is! Fill the lined tins halfway and bake at 350 degrees for 20-25 minutes. Definitely check them at 20 minutes to see if a toothpick inserted in the middle comes out clean. If not, pop it in for another couple of minutes. 🙂

Reply
Brienne

This is great… I’m putting this Cake into the oven and everything looks good so far. *fingers crossed* I did a quick Google search and came up with this. Worked like a charm… Cheers!

Reply
Kris Galicia Brown

Awesome! ?

Reply
Natasha

Thank you for the recipe looks delicious! It does look pretty moist however, is it sturdy enough to hold up the weight of fondant or as a tiered layer cake?

Reply
Kris Galicia Brown

Hi! Yes, it is very sturdy. I recommend you refrigerate it for about an hour after cooling, then crumb coat and add fondant. 🙂

Reply
Vreni Breakell-Caudle

You could also dust your greased pans with cocoa powder so there is no flour residue on the baked cakes.

Reply
Terra Cottle

Can you substitute the coffee?

Reply

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