Chocolate Coffee Cake with Delicious Toppings
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- Round cake pan
INGREDIENTS
Batter:
- 6 large eggs
- 1 cup/200 grams sugar
- ½ cup/70 grams brown sugar
- 1 teaspoon vanilla bean paste or extract
- ¾ cup/150 grams oil
- 2 ½ cups/325 grams all-purpose flour
- 2 teaspoons/6 grams baking powder
- 1 ½ tablespoons/8 grams instant coffee or espresso powder
- ½ cup/120 grams water
Ganache:
- 7 ounces/200 grams dark chocolate, chopped
- ¾ cup heavy cream or non-dairy whipping cream
Toppings:
- 1 cup/250 milliliters heavy cream or non-dairy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding powder
- Grated dark chocolate
- Cocoa powder
INSTRUCTIONS
- Preheat the oven to 355°F (180°C) with top and bottom heat. Line a 10-inch/26 cm round cake pan with parchment paper.
- In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed. Gradually add the sugar and brown sugar and whip for about 4 minutes, until the mixture is pale and fluffy.
- Add the vanilla and oil, and whisk briefly by hand. Add the instant coffee, flour, baking powder, and water. Mix just until smooth and well combined.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely at room temperature.
- Place the chopped chocolate and cream in a microwave-safe bowl. Heat in short pulses in the microwave, stirring in between, until melted and smooth. Transfer to a wide bowl, cover with plastic wrap, and chill for 1 hour.
- Once the cake has cooled, use a serrated knife to slice it horizontally into two even layers. Place the bottom layer on a serving plate, spread the chilled ganache over it, and top with the second cake layer. Refrigerate until ready to frost.
- In a stand mixer fitted with the whisk attachment, whip the cream, powdered sugar, and pudding powder on medium speed until soft, stable peaks form. Spread the whipped cream evenly over the top of the cake with an offset spatula. Dust with cocoa powder and sprinkle with grated chocolate. Serve chilled or at room temperature.
MY NOTES
FAQ
How to slice this chocolate coffee cake without it crumbling
To slice this cake cleanly without crumbling, allow it to cool completely before cutting. If the cake is chilled, use a serrated knife and gently saw through each layer instead of pressing down. Wipe the blade clean between each cut to avoid smearing ganache or cream. If the cake includes a whipped topping, you may want to refrigerate it for at least 30 minutes beforehand to firm up the layers. This helps maintain a clean edge and preserves the structural integrity of the cake, especially when serving it for guests or presentation purposes.
Can I use brewed coffee instead of instant?
Brewed coffee can be used in this cake, but the flavor intensity may be lower compared to instant espresso or instant coffee powder. Instant coffee provides a concentrated flavor without adding additional liquid, which helps maintain the correct batter consistency. If you use brewed coffee, replace the water in the recipe with an equal amount of strong coffee. Keep in mind that the flavor may be more subtle, especially after baking. For a more pronounced coffee profile, brewed espresso or a double-strength coffee is recommended for use in a chocolate coffee cake.
How far in advance can I prepare this chocolate coffee cake?
This cake can be prepared up to two days in advance and stored in the refrigerator. For best results, assemble the cake fully, including the ganache layer, and cover it tightly with plastic wrap or place it in an airtight container. Add the whipped topping on the day of serving to maintain its texture and appearance. If needed, the cake layers can be baked up to three days ahead and kept wrapped at room temperature. Fully assembled chocolate coffee cake will stay fresh for 3 to 4 days in the fridge, though the topping may lose some volume over time.
Can I freeze chocolate coffee cake with the whipped topping?
It’s not ideal to freeze a chocolate coffee cake with the whipped topping already applied, as whipped cream can separate and lose its texture when thawed. However, the cake layers and chocolate ganache can be frozen separately or even fully assembled without the cream. To freeze, wrap the cake tightly in plastic wrap, then in foil, and store it in an airtight container. Freeze for up to 2 months. When ready to serve, thaw the chocolate coffee cake in the refrigerator overnight and add fresh whipped topping before serving. This ensures the texture and flavor remain intact.
Can I make a gluten-free version of this cake?
Yes, you can make a gluten-free version of this chocolate coffee cake by using a 1:1 gluten-free flour blend designed for baking. Choose a mix that includes xanthan gum or add 1/2 teaspoon per cup if your blend doesn’t contain it. Replace the all-purpose flour with the gluten-free blend in equal amounts by weight (325 grams total). Be careful not to overmix, as gluten-free batters can become gummy. The rest of the ingredients, including the ganache and whipped topping, are naturally gluten-free. The result will be slightly more delicate but still flavorful and moist, preserving the essence of the original chocolate coffee cake.
