4.9 from 147 votes
Chocolate Coffee Cake
This Chocolate Coffee Cake combines strong coffee, rich dark chocolate, and a light sponge texture for a moist and flavorful dessert. The batter blends melted butter and chocolate with coffee and dry ingredients, then gently incorporates whipped egg whites to create airiness. After baking, a smooth dark chocolate and cooking cream icing is poured on for a creamy finish. This cake suits those who want a grown-up chocolate treat enhanced by the depth of coffee notes.
Prep Time
1 hr
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings:
12
servings
Course:
Dessert
Cuisine:
American, International
Ingredients
Sponge:
- 100 ml coffee strong
- 150 g butter
- 120 g dark chocolate
- 3 egg large
- 150 g brown sugar
- 1 tsp vanilla extract
- 120 g flour
- 30 g dark cocoa powder
- 1 tsp baking powder
- salt a pinch
Chocolate icing:
- 50 g dark chocolate
- 70 ml cooking cream
Instructions
- Preheat the oven to 180 °C (360 °F). Line a 22-24 cm (8.5 x 9.5 inches) baking tray with parchment paper.
- Sift the flour together with the cocoa, baking powder, and a little salt.
- Melt the butter and chocolate in a bain-marie. Add the sugar and stir until the sugar is completely melted. Refrigerate the cream until it reaches room temperature.
- Separate the eggs. Incorporate the yolks into the chocolate cream and mix well. Add the dry ingredients and the coffee and stir until smooth.
- Whip the egg whites until frothy. Gently fold them into the chocolate mixture with upward movements.
- Pour the mixture into the baking tray and bake for 30 minutes. Let cool in the tray for about 2-3 hours and then prepare the icing.
- The icing is simple. Bring the cooking cream almost to boiling point then turn off the heat. Incorporate the broken pieces of chocolate. Leave the icing to rest for an hour and then pour it over the cake.
- Enjoy.... the chocolate!
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