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Chocolate Coffee Cake

A rich and moist chocolate coffee cake infused with aromatic coffee, perfect for family gatherings and cozy afternoons.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Use gluten-free alternative if needed.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsweetened cocoa powder
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 0.5 cups brown sugar
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee (cooled) Ensure coffee is cooled before adding.
  • 0.5 cups sour cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or a square baking dish.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar. Whisk until well combined.
  3. In a separate bowl, cream together the softened butter with the sugar mixture until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
  5. Gradually add the brewed coffee and sour cream to the butter mixture and mix until smooth.
  6. Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined—do not over-mix.
  7. Pour the batter into your prepared pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  2. Serve with your favorite coffee or tea!

Notes

This cake can be stored in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and reheat individual slices in the microwave for 10-15 seconds.