Chocolate Coffee Cake Recipe ☕🍫

Introduction

Indulge in the rich and bold flavors of this Chocolate Coffee Cake, a perfect treat for coffee and chocolate lovers alike. The moist layers of chocolate cake, creamy mascarpone frosting, and silky ganache glaze create a decadent dessert that’s ideal for any special occasion or just because!

Ingredients

Cake

• 2 cups all-purpose flour (spooned and leveled)
• ¾ cup Dutch-processed cocoa powder (spooned and leveled)
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder
• ½ cup canola or vegetable oil
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup strong brewed coffee (espresso preferred, hot)

Frosting

• 2 ¼ cups full-fat mascarpone (cold)
• 1 ¼ cups powdered sugar (sifted)
• ¼ cup strong brewed coffee (espresso preferred, chilled)
• ¼ cup heavy cream (cold)

Ganache

• 6 oz semi-sweet chocolate bars (finely chopped)
• ½ cup heavy cream
• 2 tablespoons light corn syrup

Instructions

1. Prepare the Cake Layers

1. Preheat oven to 350°F (175°C). Line the bottom and sides of two 8″ (20cm) baking pans with parchment paper.
2. In a medium bowl, combine flour, cocoa powder, sugar, baking powder, salt, and espresso powder. Mix well and set aside.
3. In a large mixing bowl, use an electric mixer to combine oil, eggs, buttermilk, and vanilla until smooth. Gradually mix in dry ingredients.
4. Slowly add hot coffee and mix until the batter is fully combined and very thin.
5. Divide batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Cool in the pans for 20 minutes, then transfer the cakes to a cooling rack to cool completely.

2. Make the Frosting

1. In a large mixing bowl, beat mascarpone with an electric mixer on medium-high speed until creamy (about 1 minute).
2. Gradually add powdered sugar, mixing until smooth (1 minute).
3. Add chilled coffee and mix until incorporated.
4. Add heavy cream and continue to mix until the frosting is light and creamy (1 minute).

3. Assemble the Cake

1. Trim the top of each cake layer to create a flat surface. Cut each layer horizontally to create four thin layers.
2. Place one layer on a cake stand and spread ¼ of the frosting on top. Repeat with the remaining layers.
3. Lightly frost the outside and sides of the cake with the remaining frosting. Chill in the fridge for at least 4 hours or overnight.

4. Prepare the Ganache

1. Place chopped chocolate in a heatproof bowl. In another bowl, microwave heavy cream and corn syrup until hot and almost boiling (1-2 minutes).
2. Pour the hot cream over the chocolate and let sit for 1-2 minutes. Whisk until smooth.
3. Let the ganache cool for 10-15 minutes until it reaches a pourable consistency.

5. Decorate the Cake

1. Remove the cake from the fridge. Using a small spoon, drip ganache along the edges of the cake.
2. Pour the remaining ganache on top of the cake and smooth with an offset spatula.
3. Chill the cake for 15 minutes to set the ganache before serving.

Tips for Success

• Measuring Flour: Always spoon and level flour to avoid dense cake layers.
• Room-Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing.
• Ganache Consistency: If ganache thickens too much, reheat it for a few seconds in the microwave.

FAQs

1. Can I substitute mascarpone in the frosting?

• Yes! Cream cheese can be used as a substitute, but the flavor will be slightly tangier.

2. What if I don’t have espresso powder?

• Instant coffee granules can be used instead for a similar coffee flavor.

3. Can I make this cake in advance?

• Absolutely! The cake can be assembled and stored in the fridge for up to 3 days.

Common Mistakes & Solutions

Mistake 1: Cake layers are dry.

• Solution: Avoid overbaking by checking for doneness at the minimum bake time.

Mistake 2: Ganache is too runny.

• Solution: Let the ganache cool slightly longer before applying it to the cake.

Mistake 3: Frosting is runny.

• Solution: Use mascarpone straight from the fridge and avoid overmixing.

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