Coffee-infused Chocolate Cake Recipe
11th January 2024
Moist chocolate cake made with coffee, need we say more? Let’s get baking.
We all know there’s nothing better than dunking a chocolate-covered biscuit into a hot cup of coffee. There’s just something heavenly and uber-beautiful about that blend of coffee, partially melted chocolate, and the texture of a good biscuit. We are taking this to a new level with the best, most chocolatey, moist cake you’ll ever eat (believe us, it is that good.) It’s good news if you love coffee just that little bit more, as this cake incorporates coffee within the cake mixture and espresso powder in the icing. Yummy.
One thing strange to note about this recipe is that it incorporates a hot cup of coffee within the cake batter. Yes, we said HOT. Something about it seems wrong, doesn’t it? You will have to trust us on this one. There is a method behind the madness.
The coffee’s temperature helps break down the cocoa, ensuring no lumps, whilst the coffee itself brings out the intense, rich chocolate flavours, which elevate this cake to another level. However, magically, the taste of the coffee is lost, and all you are left with is the chocolate flavour. Sad for us coffee lovers, but more inclusive for picky eaters and coffee haters (they are missing out, honestly). However, we can personally inform you that a slice of this cake pairs beautifully with a hot cup of coffee or an iced latte, and we enthusiastically encourage you to do so.
Apologies in advance for those of you who get shivers from the word moist as it’s about to get used- A LOT. The use of vegetable oil gives this cake next level moistness. This is down to some good old-fashioned science: butter is solid at room temperature, while oil is a liquid. So, how does that relate to this cake? A bake made with oil will be moister for longer as butter solidifies at room temperature and becomes crumblier. This cake is made with oil, ensuring it stays nice and moist for up to 5 days (if it lasts that long!)
Is your mouth watering yet? Mine is, let’s get started.
Coffee-Infused Chocolate Cake Ingredients
- Cake Ingredients:
- 225g plain flour
- 60g unsweetened cocoa powder
- 350g granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 120ml vegetable oil
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 240ml buttermilk, at room temperature (if you can’t find buttermilk on the shelf, you can make it yourself by adding 1 tbsp of lemon juice to one cup of milk (240ml). It may look slightly curdled- this is normal!)
- 1 cup (240ml) freshly brewed medium/dark roast coffee (our blue or orange labelled coffees are perfect. Decaf drinker? Use our purple label coffee.) You want this about 5 minutes after boiling so it is hot but not scalding.
Chocolate Espresso Buttercream Ingredients:
- 500g icing sugar
- 85g cocoa powder
- 340g unsalted butter
- ½ cup (113ml) milk
- 1 tsp vanilla extract
- 1 ½ tsp espresso powder
- Preheat oven to 180°C/160°C fan assisted/gas mark 4. Grease two 8-inch cake tins with butter.
- Stir all the dry ingredients in a large bowl (flour, cocoa powder, sugar, baking soda, baking powder, salt) and set aside.
- Using a whisk attachment (or a handheld whisk), mix the oil, eggs, and vanilla until combined. Add the buttermilk and mix again.
- Pour the wet ingredients into the dry ingredients and whisk. Next, add the hot coffee and whisk or beat on low until the batter is thoroughly combined. Disclaimer: the mixture will be thin with a similar consistency to crêpe batter or Heinz cream of tomato soup. This is normal!
5. Divide batter evenly between pans. *Top tip* to ensure equal sponge size- weigh all your batter and divide by two for the perfect measurement for both cakes. Place your cake tin on the scale, pour your batter in until it weighs half, and then pour the rest into the second cake tin.
6. Bake for 25-30 minutes or until a knife/cake tester inserted in the centre comes out clean. Baking times vary, so keep an eye on yours. It is easy to burn a chocolate cake as you can’t tell as clearly. The cooled cakes may sink slightly in the centre; don’t worry, as this is just due to the consistency of the batter.
7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the tin.
Espresso Chocolate Buttercream
- Using an electric whisk, cream the butter and cocoa powder together. *Top tip* To reduce mess, ensure your butter is at room temperature or blast in the microwave to soften.
- Next, add the vanilla extract and icing sugar and blend again. If it becomes too thick, add a dash of the milk.
- Add all the milk and blend.
- Add the espresso powder. If you want a stronger coffee taste in this icing, add more powder to your preference.
- If this icing appears too thick, add more milk. If it is too runny, add a tablespoon of icing sugar until it forms the correct thickness.
Once the cakes are cooled, remove them from the tins and add the butter icing. Decorate with leftover icing (if you have any!) Now, hold off cutting a slice for one second. It would be best if you made yourself a coffee first.
Ready? OK, get a big slice, put your feet up and enjoy.
Join the troop