Description

A rich, moist chocolate coffee cake with a distinct coffee flavor and a tender crumb, topped with a glossy chocolate ganache-style glaze. Perfect for weekend brunches or afternoon treats.

Ingredients

Scale

2 1/2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened to room temperature
3 large eggs, room temperature
1 cup buttermilk
1/2 cup sour cream
1/2 cup brewed espresso or strong coffee
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
Semi-sweet chocolate chips (for topping)
Heavy cream (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round, Bundt, or springform cake pan and dust with flour or cocoa powder.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
In a measuring cup, whisk together the buttermilk, sour cream, brewed coffee, and vanilla extract until smooth.
Add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture, starting and ending with the dry. Mix on low speed just until combined. Do not overmix.
Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, heat heavy cream until it simmers. Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
Pour the glaze over the cooled cake.

Notes

Ensure butter and eggs are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough texture. Sift cocoa powder to remove lumps. Let the cake cool completely before adding the glaze to prevent it from melting off. For dairy-free, swap butter for coconut oil and buttermilk for almond milk with vinegar. For gluten-free, use a 1-to-1 gluten-free flour blend.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45
Sodium: 350
Fat: 20
Saturated Fat: 12
Carbohydrates: 60
Fiber: 3
Protein: 6

Keywords: chocolate coffee cake, moist chocolate cake, homemade coffee cake, brunch recipe, chocolate ganache, easy dessert