Chocolate and coffee were born to be enjoyed together — they’re entirely different but similar in many ways! There’s no doubt they complement each other. With that in mind, let’s put together a layered chocolate coffee cake. This beauty has the creamiest frosting and the spongiest moist cake. This one’s a keeper.
Chocolate cakes are crowd-pleasing delicious, but they’re even better when you infuse them with coffee — they’re much more sophisticated!
This is a beautiful cake for dinner parties or to take to the office for someone’s birthday. After all, almost everyone loves chocolate and coffee, so this one’s an easy decision. And although this is not the easiest cake recipe out there, the result might just be the prettiest. Let’s make a layered chocolate coffee cake — a cake fit for the most memorable occasions.
Although this layered chocolate coffee cake looks complicated, it really consists of only two ingredients, a chocolate-coffee flavored sponge cake and the frosting.
For the cake, you’ll need the typical baking staples: flour, sugar, baking powder, eggs, oil and the likes. We’re giving color and flavor to it with cocoa powder. The frosting is much easier, as we’re taking cream cheese and heavy cream as a base — we’ll flavor it with instant coffee and vanilla for a fluffy delight! Let’s make some cake!
For the coffee cake:
For the frosting:
Preheat the oven to 350°F and grease an 8-inch square pan.
In a mixing bowl, combine the dry ingredients: sugar, flour, baking powder, cinnamon, cocoa powder and salt.
In a second mixing bowl, combine the wet ingredients: oil, eggs, vanilla and milk.
In a stand mixer, combine the dry and wet mixtures. Pour the batter into the cake pan.
Cover the cake pan with aluminum foil and bake for 40 minutes.
Once cold, use a serrated knife to cut the cake lengthwise into three cake layers.
For the frosting, combine the cream cheese, sugar, vanilla and coffee. Whisk with a hand mixer until frothy.
Whisk the heavy cream until stiff peaks form and fold into the rest of the frosting ingredients.
Build the cake by alternating cake and frosting layers.
Garnish with remaining frosting, roasted coffee beans and mint sprigs.