When the winter wind blows, your kitchen should feel like a warm hug. This Coffee Chocolate Cake is the ultimate way to bring that cozy feeling home.
It delivers a deep, rich chocolate flavor that will wow your whole family. You will love how the hot coffee makes the cocoa powder truly shine. It is the perfect treat for a snowy afternoon or a festive holiday dinner.
Why This Recipe Is a Winner
This cake is a total game-changer for busy home cooks. It uses simple pantry staples you likely already have in your cupboard. You do not need any fancy or expensive ingredients to get started.
The texture is incredibly moist and tender every single time. Using hot coffee is the secret to a restaurant-quality dessert at home. It is a reliable choice for your next big family gathering or holiday party.
Simple Method
Making this cake is much easier than it looks. You simply mix your dry ingredients and then add the wet ones. The one-bowl style keeps cleanup very fast and easy for you.
Do not be alarmed when the batter looks very thin. That liquid consistency is exactly what makes the cake so soft. Even if you are a beginner baker, you can master this recipe today.
What You Need
These ingredients are mostly basics that create a magical chocolate flavor together.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Step-by-Step
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and cocoa powder.
- In a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for approximately 2 minutes until well combined.
- Slowly pour in the hot coffee while whisking by hand until the batter is smooth; note that the batter will be very thin.
- Divide the batter equally between the two prepared cake pans.
- Bake for 30 to 35 minutes or until a cake tester inserted into the center emerges clean.
- Cool the cakes in their pans for 10 minutes before inverting onto a wire rack to cool completely before frosting.
Best Ways to Enjoy It
Serve a thick slice of this cake with a cold glass of milk. It also tastes wonderful with a scoop of creamy vanilla ice cream. The contrast of warm cake and cold cream is simply heavenly.
For a special holiday dessert, top it with fresh red raspberries. Set the table with your favorite plates and enjoy a slow moment. Your family will keep coming back for just one more bite.
Keep It Fresh
You can store this cake in an airtight container for three days. It stays remarkably moist on the counter at room temperature. For longer storage, you can freeze the cake layers individually.
Wrap the cooled layers tightly in plastic wrap and aluminum foil. This is a great make-ahead tip for busy holiday weeks. Just thaw at room temperature when you are ready to frost and serve.
Tips for Best Results
- Do not skip sifting the cocoa powder to avoid lumps.
- Use room temperature eggs so the batter mixes together smoothly.
- Grease your pans with cocoa powder instead of flour for dark edges.
- Pour the hot coffee slowly to avoid scrambling the eggs.
- Check for doneness early to keep the cake from drying out.
- For a holiday twist, add a pinch of cinnamon to the flour.
- Let the cakes cool completely before you try to add frosting.
- Use a high-quality cocoa powder for the richest chocolate flavor.
Ways to Switch It Up
- Use decaf coffee if you want to avoid the caffeine kick.
- Swap the vegetable oil for melted coconut oil for a hint of flavor.
- Add a cup of chocolate chips for extra gooey chocolate pockets.
- Use a gluten-free flour blend to make this dessert allergy-friendly.
Quick Answers
Will the cake taste like coffee?
Surprisingly, the cake does not have a strong coffee flavor. The coffee simply intensifies the chocolate and makes it taste much deeper. It is the secret ingredient for the best chocolate cakes.
Can I use an 8-inch pan instead?
Yes, you can use 8-inch pans for a taller cake look. Just keep in mind that the baking time may increase by a few minutes. Always use a toothpick to check the center for crumbs.
I hope this rich Coffee Chocolate Cake brings so much warmth to your winter. It is a simple joy that makes every evening feel like a celebration. Happy baking!
— Lidia
Coffee Chocolate Cake
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and cocoa powder.
- In a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for approximately 2 minutes until well combined.
- Slowly pour in the hot coffee while whisking by hand until the batter is smooth; note that the batter will be very thin.
- Divide the batter equally between the two prepared cake pans.
- Bake for 30 to 35 minutes or until a cake tester inserted into the center emerges clean.
- Cool the cakes in their pans for 10 minutes before inverting onto a wire rack to cool completely before frosting.
