Attention all chocolate and coffee lovers out there! Are you ready for a culinary adventure that will tantalize your taste buds with the perfect blend of sweetness and bold flavors? You’re in luck because I have just the recipe for you – Chocolate Coffee Cake.
This isn’t your mom’s average crumb cake. No, this is a decadent treat that will elevate any brunch or holiday gathering to the next level. The aroma of freshly brewed coffee combined with rich cocoa powder and chocolatey goodness will make your mouth water before you even take a bite. But don’t let its fancy presentation fool you; this cake is surprisingly easy to make and adaptable to different preferences.
I promise that this Chocolate Coffee Cake will quickly become a staple in your baking repertoire- perfect for entertaining guests, birthdays, or just as a sweet indulgence after dinner. So, let’s put on our aprons and get ready to create a masterpiece that is both beautiful and delicious!
Why You’ll Love This Recipe
Looking for a rich and decadent chocolate cake that will satisfy your coffee cravings? Look no further than this triple chocolate coffee cake recipe! Here’s why you’re going to love it:
First and foremost, the combination of chocolate and coffee is absolutely heavenly. It’s a classic pairing that never fails to delight the taste buds, and this cake recipe takes it to the next level.
Not only does this cake include brewed coffee in the batter, but it also features espresso powder for an extra kick of flavor. The result? A super moist and intensely flavorful chocolate cake that’s impossible to resist.
But what really sets this recipe apart is the triple chocolate factor. With unsweetened cocoa powder, melted chocolate, and a chocolate crumb topping, every bite is packed with rich, chocolaty goodness. And don’t forget the pecans – they add a delightful crunch and nutty flavor that complements the chocolate perfectly.
And if you’re looking to make this cake dairy-free, fear not – there’s an easy substitution for butter and sour cream. Whether you’re serving it for breakfast, brunch, or dessert, this triple chocolate coffee cake is sure to become a new favorite in your household. So go ahead – indulge in a little coffee shop luxury from the comfort of your own home!
For the chocolate cake:
- 2 cups (250 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 3/4 cup (85 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon espresso powder (optional, for enhancing chocolate flavor)
- 1 cup (240 ml) brewed coffee, cooled to room temperature or cold
- 1 cup (240 ml) milk, at room temperature
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
For the chocolate crumb topping:
- 2/3 cup (85 grams) all-purpose flour
- 2/3 cup (135 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter, melted
For the pecan filling:
- 3/4 cup (90 grams) chopped pecans
- 1 tablespoon granulated sugar
You will need a 9-inch or 10-inch springform pan for this recipe – if you only have an 8-inch, you can use it but your cake will be thicker and take longer to bake. Make sure your cake ingredients are all at room temperature for best results!
The Recipe How-To
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (180°C). Take a nine-inch tube pan and grease it with butter or cooking spray. Apply flour to coat the butter evenly. Once coated, tap away any excess flour.
Step 2: Mix the Wet Ingredients
Take a large bowl and pour in 1 cup of brewed coffee, 3/4 cup of milk, and a tablespoon of vanilla extract. Mix until everything is evenly combined.
In another large bowl, use an electric mixer to cream one stick of butter at room temperature until it’s light and fluffy. Gradually add in 1 1/2 cups white sugar and continue beating until the mixture is smooth.
Then, beat in 4 large eggs (at room temperature) one at a time, making sure to completely combine each egg before adding the next. Add the wet ingredients and mix on medium speed until the batter is smooth.
Step 3: Mix in Dry Ingredients
In a separate medium-sized bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Slowly add these dry ingredients to the wet ingredients in three parts, alternating with adding half a cup of brewed coffee each time. Beat on low speed for each addition and scrape down the sides of the bowl as necessary.
Once all dry ingredients are mixed in, your cake batter should be smooth with no lumps.
Step 4: Pour Batter into Pan and Bake
Spoon this chocolate batter into your prepared tube pan, smoothing out the top carefully. Bake in preheated oven for about 45 – 50 minutes or until well risen and firm to the touch. Once it’s done, take it out of the oven and let it cool for 20 minutes before removing it from the pan.
Step 5: Serve and Enjoy!
You can serve this Triple Chocolate Coffee Cake as a dessert with a dollop of whipped cream or just enjoy a piece with your morning coffee. Refrigerate any leftover cake to keep it moist and delicious for up to five days.
Now that you’ve mastered this easy chocolate cake recipe, you’ll never want to use anything else.
Substitutions and Variations
There are several substitutions and variations that can be made to this delicious chocolate coffee cake recipe. Here are a few options:
– Flour: If you prefer a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend.
– Milk: For a dairy-free cake, use an alternative milk such as almond or soy milk.
– Sugar: You can substitute granulated sugar for brown sugar to add a richer flavor to the cake. Alternatively, if you would like to cut down on the sugar content, try using coconut sugar instead.
– Pecans: If you’re not a fan of pecans, try swapping them out for walnuts or almonds instead.
– Espresso Powder: Instead of using brewed coffee and espresso powder, you can use instant coffee granules or instant espresso powder instead.
– Chocolate: If you want to take this chocolate cake to another level, swap out the unsweetened cocoa powder for dutch process cocoa powder. You could also use chocolate chips or chunks in place of some or all of the chopped pecans. For a triple chocolate variation, add a layer of chocolate ganache between the cake layers.
By playing around with these substitutions and variations, you can create your own unique version of this delicious moist and super soft chocolate crumb cake.
Serving and Pairing
This chocolate coffee cake is a scrumptiously rich and indulgent treat that deserves to be served with a delicious accompaniment. Here are some suggestions for how to serve and pair this cake to elevate its taste and presentation.
To serve this cake at a gathering, you can slice it into smaller pieces and arrange them on a tray. Dust the cake slices with confectioners’ sugar or cocoa powder and add a dollop of whipped cream on top if you prefer. For a more decadent touch, drizzle some melted chocolate over the whipped cream or sprinkle chopped pecans on top for added crunch.
Coffee is an obvious pairing for this chocolate coffee cake. Serve a side of brewed coffee or espresso shots to enhance the rich coffee flavor in the cake. If you want to match the chocolate flavor, consider serving a hot cocoa beverage instead of coffee.
For a boozy pairing option, pour a glass of port or madeira wine with your cake. These wines also have rich flavors that complement the dense chocolate flavor in the cake. You could also try serving whiskey, bourbon, or liqueurs like Kahlua or Bailey’s Irish Cream for an even more decadent pairing.
If you’re looking for something more refreshing, serve slices of this chocolate coffee cake with vanilla ice cream on top. The sweet creaminess of the ice cream is an excellent balance to the bittersweet notes in the cake.
Whatever way you choose to serve and pair this chocolate coffee cake, it is sure to be a crowd-pleaser that will leave your guests coming back for more!
Make-Ahead, Storing and Reheating
This chocolate coffee cake recipe can be made ahead of time, making it a perfect option for a stress-free breakfast or brunch. You can store the cake wrapped in plastic wrap or aluminum foil at room temperature for up to two days.
If you need to store it for longer, place the cake in an airtight container and store it in the fridge for up to a week. When you’re ready to serve, just remove the cake from the fridge and let it come to room temperature before serving.
To reheat the cake, you can either pop a slice in the microwave for 10-15 seconds, or place it on a baking sheet and heat it in a preheated oven at 350°F (180°C) for 5-7 minutes. This will give the cake a nice, warm texture without drying it out.
If you decide to freeze the cake, you can do so after it’s cooled completely. Wrap it tightly with plastic wrap and then aluminum foil, and freeze for up to three months. When you’re ready to serve, simply thaw the cake overnight in the fridge and then follow the reheating instructions mentioned above.
Overall, this chocolate coffee cake recipe is versatile and easy to make ahead of time. Whether you’re preparing breakfast for your family or hosting a weekend brunch with friends, this make-ahead option will not disappoint.
Tips for Perfect Results
To ensure a delicious and delectable chocolate coffee cake recipe, there are some key tips that can help you achieve perfect results. Here are some of my favorite tips that you can follow to make an irresistible chocolate coffee cake.
Firstly, be sure to measure your ingredients accurately. Baking is a science, and the quantities matter. A small difference in measurement can have a big impact on the final result. So if your recipe calls for 2 cups of flour, use exactly 2 cups, and not a little more or less.
Secondly, use high-quality ingredients. Chocolate coffee cake is all about rich and decadent flavors coming together. That is why it is essential to use the best quality cocoa powder and chocolate for this recipe. Also, fresh brewed coffee adds an extra depth of flavor and richness that enhances the overall taste of the cake.
Thirdly, room temperature ingredients work best. Bringing eggs, milk, and butter to room temperature before incorporating them into your recipe helps to create a smooth batter without any lumps. This results in a tender crumb with an even texture.
Fourthly, do not overmix the batter. Overmixing causes gluten formation that makes the cake tough and chewy. Mix the dry ingredients into the wet ingredients until just combined; any extra folding will cause gluten formation.
Lastly, preheat your oven beforehand so it reaches the right temperature before you place your cake inside. Pay close attention to baking time as well because every oven is different; check on it regularly after 30 minutes of baking.
These tips will help you create a perfect chocolate coffee cake every time for you and your guests to enjoy!
Triple chocolate coffee cake – need I say more? This recipe is perfect for chocoholics and coffee lovers alike, with its rich chocolate flavor and subtle coffee undertones. With a soft, moist texture and decadent crumb topping, this cake is sure to impress.
Whether you’re looking to treat yourself or serve it at a special occasion, this recipe is sure to be a hit. And the best part? You can make it dairy-free by substituting in your preferred non-dairy alternatives.
So why not dive headfirst into triple chocolatey goodness today? Gather your ingredients, preheat your oven, and let’s get baking!
Chocolate Coffee Cake Recipe
- 3 ounces semisweet chocolate
- 1/2 cup brewed coffee
- 1/2 cup milk
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup sugar
- 2 eggs
- 2/3 cup flour
- 2/3 cup pecans, chopped
- 2/3 cup brown sugar
- 4 teaspoons salt
- 1/3 cup butter
- Melt chocolate over a double boiler.
- Add milk and coffee.
- Set aside 2 tbsp of mixture for topping.
- Combine flour, baking soda, powder and salt.
- Cream together sugar and butter, beat in eggs and coffee mixture.
- Stir flour into wet ingredients 1/3 at a time.
- Pour batter in a 9-inch greased pan.
- Combine flour,nuts, brown sugar, salt and butter together with the reserved coffee mixture.
- Spread evenly overtop of batter.
- Bake at 350 degrees for 40 minute.
Add Your Own Notes
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