Description
This incredibly moist chocolate coffee cake delivers rich chocolate depth, aromatic coffee notes, and creamy Irish cream-inspired glaze without any heaviness. The secret lies in using strong coffee, quality cocoa, and a special cream mixture that keeps the cake tender for days. Perfect for brunch, celebrations, or anytime you crave decadent chocolate indulgence.
Ingredients
FOR THE CAKE:
2 cups all-purpose flour (or cake flour)
¾ cup unsweetened Dutch-process cocoa powder
1¾ cups granulated sugar
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder (optional)
1 cup strong brewed coffee, cooled
½ cup heavy cream
½ cup whole milk
½ cup vegetable oil or melted butter
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon coffee extract (optional)
FOR THE GLAZE:
2 cups powdered sugar
¼ cup heavy cream
3 tablespoons strong brewed coffee
2 tablespoons melted butter
1 teaspoon vanilla extract
Pinch of salt
OPTIONAL TOPPINGS:
Chocolate shavings or curls
Cocoa powder for dusting
Whipped cream
Coffee beans for decoration
Instructions
1. Preheat oven to 350°F (175°C). Grease 9×13-inch pan or two 9-inch round pans thoroughly with butter, then dust with cocoa powder.
2. Bring all ingredients to room temperature 30-60 minutes before baking.
3. In large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder if using. Whisk thoroughly for 30 seconds.
4. In separate bowl, whisk together cooled coffee, heavy cream, milk, oil, eggs, and vanilla extract until completely smooth and combined.
5. Pour wet ingredients into dry ingredients all at once. Mix on low speed or whisk by hand just until combined, about 30 seconds. Batter will be thin—this is correct. Don’t overmix.
6. Pour batter into prepared pan(s). Tap pan on counter 2-3 times to release air bubbles.
7. Bake 30-35 minutes for 9×13-inch pan, or 25-28 minutes for 9-inch rounds. Cake is done when toothpick inserted in center comes out with moist crumbs (not wet batter) and top springs back when gently pressed.
8. Let cake cool in pan 15 minutes, then turn out onto wire rack to cool completely before glazing.
9. FOR GLAZE: In medium bowl, whisk together powdered sugar, heavy cream, coffee, melted butter, vanilla, and salt for 2-3 minutes until smooth and glossy.
10. Adjust consistency if needed—add cream if too thick, powdered sugar if too thin.
11. Pour glaze over completely cooled cake, spreading with offset spatula or letting drip naturally.
12. Let glaze set 30 minutes at room temperature or 15 minutes in refrigerator before slicing.
13. Garnish with chocolate shavings, cocoa powder, or whipped cream if desired.
Notes
All ingredients must be at room temperature for proper texture—this is crucial!
Batter will be very thin and liquidy—this is correct and creates moist cake.
Don’t overbake—remove when toothpick has moist crumbs for ultra-tender texture.
Coffee enhances chocolate flavor without making cake taste like coffee.
Cake actually improves on day 2 as flavors meld together.
Store covered at room temperature up to 3 days or refrigerate up to 5 days.
Freeze unfrosted cake tightly wrapped up to 3 months. Make glaze fresh when ready to serve.
For extra indulgence, warm individual slices 10 seconds before serving.
This recipe works in various pan sizes—adjust baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 385
- Sugar: 42g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: chocolate cake, coffee cake, Irish cream cake, moist chocolate cake, brunch cake, celebration cake