Chocolate Coffee Cake is one of those recipes that looks fancy but actually comes together without much drama. You start by melting chocolate, butter, and coffee together, which creates a wonderfully smooth base. The batter itself is quite liquid compared to most cakes, but that is what gives it such a soft crumb. I first made this when I needed a dessert that could feed a crowd, and it has stuck around ever since.
The coffee does not make the cake taste like your morning brew. Instead, it deepens the chocolate flavor and adds a subtle warmth that keeps people guessing. Once you pour that glossy icing over the cooled cake, you have something that belongs on a bakery shelf.
About the Recipe
You should try this cake because it delivers serious chocolate flavor without complicated techniques. The method is forgiving, which means even if you are newer to baking, you will get good results. Everything melts together in one pan, then you blend it smooth and fold in the flour. The eggs go in one at a time, and that is about as tricky as it gets.
Because the batter is quite thin, it bakes evenly and stays moist for days. The icing uses the same simple method, just melted chocolate and butter beaten until smooth. You can spread it on with a spatula or get creative with a fork to add texture. Either way, the finished cake looks polished and tastes even better the next day.
Why you will love this recipe
This cake has a dense, fudgy texture that feels indulgent without being heavy. The coffee powder enhances the chocolate rather than competing with it, so each bite tastes deeply chocolatey with just a hint of warmth. I like how the batter comes together in a blender, which saves time and means fewer dishes to wash.
The low baking temperature keeps the edges from drying out, and you end up with an evenly baked cake that slices cleanly. Because it uses self-raising flour, you do not need to worry about adding baking powder separately. The icing sets firm enough to transport the cake if you need to bring it somewhere, but it stays soft enough to cut through easily. Honestly, the hardest part is waiting for the cake to cool before you ice it.
Chocolate Coffee Cake
Cooking Tips
Line your cake tin with parchment paper as well as greasing it, because this cake can stick if you skip that step. When you melt the chocolate mixture, keep the heat low and stir occasionally to prevent scorching. Let the melted mixture cool for at least ten minutes before blending, otherwise the eggs might scramble when you add them.
Check the cake at about an hour with a skewer, but do not panic if it still looks a bit wet. The center firms up as it cools. For the icing, beat it well after melting so it stays smooth and spreads easily.
Serving and Storing Suggestions
This recipe makes about twelve generous slices and takes around fifteen minutes to prepare before baking. Serve it at room temperature with a cup of strong coffee or a glass of cold milk. The flavors actually improve after a day, so you can bake it ahead if you are planning a gathering. Store the cake in an airtight container at room temperature for up to four days, or refrigerate it if your kitchen is warm.
The icing stays glossy even after a couple of days. You can also freeze slices wrapped tightly in plastic for up to a month.
Similar Recipes
- Double Chocolate Brownies
- Espresso Chocolate Muffins
- Mocha Layer Cake
- Coffee Walnut Loaf
- Dark Chocolate Butter Cake
Nutrient Benefits
Dark chocolate contains antioxidants called flavonoids, which support heart health when consumed in moderation. The cocoa in this cake also provides small amounts of iron and magnesium. Coffee powder adds a mild caffeine boost and has been linked to improved focus and alertness. Eggs contribute protein and important vitamins like B12 and choline.
While this cake is without a doubt a treat rather than health food, the quality ingredients do offer some nutritional value alongside the rich flavor. Enjoy it as part of a balanced diet without guilt.
Chocolate Coffee Cake
Ingredients
- 1 1/2 cups Self-raising Flour
- 1 tbsp Instant Coffee Powder
- 200 gms Dark Chocolate (chopped)
- 2 cups Refined Sugar
- 250 gms Butter
- 1 1/2 cups Hot Water
- 2 Eggs
- 1/2 tsp Vanilla Essence
For the Chocolate Icing:
- 125 gms Dark Cooking Chocolate
- 125 gms Unsalted Butter
Instructions
- Sift self-raising flour and coffee together.
- Heat chocolate, sugar, butter, and water over simmering water in a small pan. Cool, then blend.
- Gradually add sifted flour to the blender and beat.
- Add eggs one at a time, then add vanilla and beat well.
- Spoon batter into a greased and lined 10" cake tin. Bake at 160C/325F for 1 1/4 hours or until a skewer comes out clean. Allow it to stand for 5 minutes before turning it out.
- Melt Chocolate and butter in a small pan over simmering water. Beat until smooth. Pour the icing over the cold cake and spread it smoothly. Use a fork to mark graves for a decorative finish.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use instant espresso instead of instant coffee powder?
Yes, instant espresso works beautifully and will give the cake a slightly richer coffee note. Use the same amount as the recipe calls for.
My batter looks very runny. Is that normal?
Surely. This batter is much thinner than most cake batters, which is what creates the moist, dense texture once it bakes.
Can I bake this in a smaller tin for a taller cake?
You can use an eight inch tin, but you will need to increase the baking time by about fifteen to twenty minutes. Check with a skewer to be sure it is cooked through.
Do I have to use dark chocolate, or will milk chocolate work?
Dark chocolate gives the best depth of flavor, but you can use milk chocolate if you prefer a sweeter, milder taste. The texture will be similar.
How do I know when the cake is fully baked?
Insert a skewer into the center. It should come out with just a few moist crumbs clinging to it, not wet batter. The top will also feel firm to a light touch.
