Description
This rich chocolate coffee cake is moist and packed with flavor. Perfect for dessert or a special occasion!
Ingredients
Scale
- 1 and 1/2 cups (190g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder (natural or Dutch process)
- 1 cup (235ml; 225g) brewed coffee
- 1/3 cup (78ml; 65g) olive oil
- 1 cup (185g) granulated sugar
- 1/2 tsp salt
- 1/2 tsp espresso powder (optional; brings out chocolate flavor)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
- 1/2 cup (118ml; 115g) heavy cream
- 3/4 cup (130g) chopped dark chocolate or semisweet chocolate chips
Instructions
- Preheat your oven to 350°F. Grease an 8- or 9-inch round cake pan—or use an 8-inch square one if that’s what you have. For extra peace of mind, line the bottom with parchment paper: just trace the pan onto the paper, cut it out, and pop it inside after greasing.
- In a large bowl, whisk together all your dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda. Give it a good, vigorous whisk to break up any cocoa clumps and get everything nicely mixed.
- Now pour in your wet ingredients: brewed coffee, olive oil, vanilla extract, and vinegar. Whisk it all together until the batter is smooth. You might see it get a little foamy—that’s just the baking soda and vinegar doing their thing. Stop whisking once everything is fully combined and lump-free. Don’t overdo it or your cake might turn out dense.
- Pour the batter into your prepared pan and bake:
- 25–30 minutes for a 9-inch round
- 30–35 minutes for an 8-inch round or square
- It’s done when the top springs back to a light touch and a toothpick comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes. Then carefully turn it out onto the rack, peel off the parchment, and flip it right-side up onto a serving plate.
- Let it cool completely while you whip up the ganache—it’s about to get extra delicious!
- Pop the heavy cream into a microwave-safe measuring cup or bowl and heat it until it’s nice and bubbly, but not boiling—about 30–40 seconds should do the trick.
- While the cream is heating, add your chopped chocolate to a medium bowl. Once the cream is hot, pour it right over the chocolate and let it sit for 30 seconds—don’t stir just yet!
- After that, grab a whisk and mix it all together until it turns into a smooth, shiny ganache—this usually takes about 30 seconds.
- Now you’ve got options: pour the warm ganache straight over your cake for a glossy finish, or let it cool at room temperature for 1–2 hours and then spread it on like frosting. Either way, it’s going to taste amazing!
Notes
- This cake is best served at room temperature.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg