Last updated on June 18th, 2021 at 05:21 pm
Chocolate Coffee Cake with beautiful red velvet, coffee infused, brownie layers covered in a delicious chocolate buttercream and caramel drizzle.
Chocolate Coffee Cake
This Chocolate Coffee Cake has some amazing and luxurious layers of Red Velvet Brownie. They melt in your mouth with their rich chocolate taste. Infused with real espresso, they have a nice coffee flavor, that makes the chocolate shine even more.
I like making naked cakes, as they are so much easier to frost, and also they look very professional and cute! This cake is no exception. In addition, not frosting the sides lets you see the gorgeous red velvet layers.
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Why You’ll Love this Chocolate Coffee Cake:
- Firstly, it is rich and chocolaty and are a show stopper dessert.
- Easy to find ingredients and minimum prep work and dishes to clean.
- Also, it’s perfect for brunch parties and for bigger crowds.
- In addition, it is easy to transport if you have to take them to a brunch party.
- Perfect for special occasions like Valentine’s Day.
- Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
Tips to Make the Best Chocolate Coffee Cake:
- Using high quality cocoa in this recipe is key, as the flavor is front and center.
- Make sure the ingredients are at room temperature before you start baking. Also, the oven should be pre-heated.
- Also, make sure the cake is fully cooled before frosting it.
- The firmness of the buttercream frosting depends on the amount of sugar to liquid ratio. If you want a firmer frosting, add more confectioner’s sugar. If you want a softer frosting, add more milk or cream. Just do it gradually.
How Long Will Chocolate Coffee Cake Stay Fresh?
The cake can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
How to freeze cake layers:
You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:
- Bake the cake layer and cool each layer on a wire rack. Make sure the cake layers are fully cooled before freezing.
- Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
- Write the date and cake type on the ziplock bag.
- Lay the cake layers flat in the freezer.
- Cakes can be frozen for up to 3 months.
Chocolate Coffee Cake
- Soft butter or baking spray (for greasing the pan)
- 8 large eggs
- 2 1/2 cups light brown sugar
- 16 ounces butter (melted)
- 2 cups cocoa (sifted)
- 1 tablespoon vanilla extract
- 1/4 cup espresso
- 1/4 cup instant coffee granules
- 1 cup flour (sifted)
- 1/2 teaspoon kosher salt
- Red gel food color
- 12 ounces unsalted butter (softened)
- 2 cups unsweetened cocoa
- 2 cups confectioner’s sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoon espresso powder - optional
- Caramel sauce
- Preheat oven to 325 degrees F.
- Coat two 8 x 2 inch cake pans with non-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
- In a mixer fitted with the wire whisk attachment, beat the eggs at medium speed until fluffy and light yellow, add the brown sugar and beat until combined. Add remaining ingredients: melted butter, cocoa, coffee granules, espresso, vanilla extract, salt, and flour.
- Stop and scrape the sides of the bowl with a spatula and continue mixing on medium speed until all combined.
- Add the red gel food coloring, as much as needed to get the shade of red you like. Mix until combined.
- Pour the batter into the prepared pans and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cakes, it should come out clean. I find that 40 minutes in my oven for this recipe is perfect timing.
- When done, remove from oven and place the pans on a cooling rack. Cool in the pan for 10 minutes, after that invert the cakes onto the cooling rack.
- Once cooled the cakes can be frosted.
- Add cocoa to the bowl of a stand mixer. Whisk through to remove any lumps.
- Add the softened butter and cream together until well combined.
- Add confectioner's sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. Mix after each addition.
- Turn mixer onto a high speed for about a minute and mix.
- If frosting is too dry, add more milk, a tablespoon at a time until it reaches the right consistency.
- If it appears too wet and does not hold its form, add more confectioner’s sugar, also a tablespoon at a time until it reaches the right consistency.
Assembling the cake:
- Add frosting to a pipping bad fitted with a large star tip.
- Place a cake layer onto a cake platter and pipe frosting onto it until fully covered. Top with other cake layer and repeat.
- Drizzle top layer with caramel sauce.
- Refrigerate cake for at least 1 hour before serving.