The best Layered Chocolate Coffee Cake Recipe made with soft chocolate cake layers, rich coffee cream and a chocolate dredging for the cake layers that adds so much flavor to the cake.
If you like coffee-flavored desserts, try our Coffee Roulade recipe!
coffee cake recipe-
This cake is for chocolate and coffee lovers. Soft and airy chocolate cake layers coated with a chocolate dredging and a rich coffee cream between each layer.
The cake is so easy to prepare and comes together so quickly, perfect when a quick dessert is needed.
how to make a chocolate coffee cake layers-
- Prepare (2) 9″ round pans: Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour.
- In a large bowl, beat eggs until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 12-15 minutes, or until the mixture has tripled in size.
- In a small bowl, combine sifted cocoa, flour and baking powder.
- With a wooden spoon or spatula, fold in the flour mixture to the egg mixture, working from the bottom up.
- Gently divide the batter between the two pans.
- Bake until a toothpick comes out clean if inserted into the center of the cakes.
- Once baked, remove cakes from the pans and allow to cool completely.
- Cut cakes in half, resulting in four layers.
While layers are baking prepare the chocolate soaking and cream.
prepare chocolate soaking-
- Combine sugar and sifted cocoa together. Melt butter and milk in a saucepan. Bring to a soft boil. Turn off heat.
- Add sugar/cocoa and mix vigorously until cocoa and sugar dissolve. Set aside to cool.
prepare the cream-
- In a bowl, beat together cream cheese and powdered sugar until combined.
- In a small measuring cup (or small bowl) add the instant coffee to the boiling water, mix vigorously as coffee is added.
- Add coffee liquid to bowl and beat, then fold in the cool whip. Refrigerate the cream until ready to use.
how to assemble the coffee chocolate cake-
- Spread 1/3 of the chocolate soaking evenly over the first layer, generously coat with add cream.
- Repeat with remaining layers, the top layer will not get the chocolate soaking. (For the last layer I like to flip one of the bottoms of the cake so there’s an even top).
- Cover bottom and top of cakes with remaining cream.
- For the décor, I just added chocolate shavings to the sides; giving the bottom of cakes a thick coat and adding less as I went up.
- Refrigerate covered for at least 2 hours.
Oh, how I love the combination of flavors in this coffee cake recipe. The chocolate layers go so well with the easy coffee cream, the perfect balance in every bite.
try these other great dessert recipes:
- Layered Chocolate Strawberry Cake– A delicious strawberry cake recipe.
- Tiramisu Berries Cake Roulade– Classic tiramisu cake roulade.
- Timur’s Chocolate Cake– The best chocolate cake recipe!
- Cake Roulade with Raspberries– Sponge cake with a dulce de leche cream and raspberries.
Layered Chocolate Coffee Cake Recipe
Layered chocolate cake layers with a chocolate dredging over each layer and a rich coffee cream. Coffee lovers – this cake recipe is for you.
Servings: 10 servings
Ingredients
chocolate cake layers-
- 6 large eggs
- 1 cup granulated sugar
- 1¼ cup all-purpose flour, measured then sifted
- 3 Tbsp cocoa powder
- 1 tsp baking powder
chocolate soaking-
- 4 Tbsp unsalted butter (1/2 stick)
- 1/4 cup whole milk
- 1/4 cup granulated sugar
- 3 Tbsp cocoa powder
cream for coffee cake-
- 8 oz cream cheese, room temp
- ¾ cup powdered sugar
- 2 Tbsp instant coffee
- 1 tsp hot water
- 8 oz cool whip, thawed
Décor-
- chocolate shavings
Instructions
- Prepare (2) 9” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.
- Add eggs to mixing bowl and beat a few minutes until fluffy, slowly add the sugar to the eggs. Beat over high speed for about 12-15 minutes, or until mixture has tripled in size.
- In small bowl combine sifted cocoa, flour and baking powder.
- Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.
- Gently divide the batter between the two pans. Bake in preheated oven to 365°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle).
- Once baked, remove cakes from the pans. Set aside to cool completely.
- Prepare chocolate soaking. Combine sugar and sifted cocoa together. Melt butter and milk in saucepan. Bring to a light boil. Turn off heat. Add sugar/cocoa and mix vigorously until cocoa and sugar dissolve. Set aside to cool.
- Prepare the cream. Add cream cheese and powdered sugar to a bowl and beat on medium speed until combined. In a small measuring cup (or small bowl) add the instant coffee to the boiling water, mix vigorously as coffee is added. Add coffee liquid to bowl and beat. Add the cool whip and mix. Set cream aside.
- Cut cakes in half. Spread 1/3 of the chocolate soaking evenly over first layer. Add cream. Repeat with remaining layers, top layer will not get the chocolate soaking. (For the last layer I like to flip one of the bottoms of the cake so there’s an even top.)
- Cover sides and top of cakes with remaining cream.
- For the décor I just added chocolate shavings to the sides; giving the bottom of cakes a thick coat and adding less as I went up. (I love using this thin spatula instead of my hands to apply the shavings. I used a cheese grater to make small shavings).
- Refrigerate covered for at least 2 hours. Enjoy.
Nutrition
Calories: 242kcalCarbohydrates: 49gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 98mgSodium: 42mgPotassium: 196mgFiber: 1gSugar: 34gVitamin A: 150IUCalcium: 51mgIron: 1.7mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)