If you’re anything like me—Lilia Karine, born and baked in the Appalachian hills—you understand that cake isn’t just dessert. It’s a story, a quiet comfort, a way to say everything without saying a word. And when that cake is a chocolate coffee cake, well, that’s a whole conversation in itself.
This article walks you through how to make the richest, moistest chocolate coffee cake using simple pantry ingredients. We’ll dive into tips, variations, ingredient swaps, and finally, a full, printable recipe card. Plus, you’ll get my 100-word personal version and FAQs like “what coffee to use” or “can you taste coffee in chocolate cake?” Whether you’re after something cozy for brunch or bold enough for a dinner party, this is the cake that whispers: you’re home.
Chocolate Coffee Cake
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9×13-inch baking pan or two 8-inch round pans
- Cooling rack
- sifter
Ingredients
- ¾ cup Dutch-processed cocoa powder
- 1 cup strong hot brewed coffee
- ½ cup unsalted butter, melted
- ¼ cup neutral oil (e.g., canola or vegetable)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ cups light brown sugar, packed
- 1 cup bittersweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch rounds. Dust the pan with cocoa powder for a rich finish.
- In a large bowl, whisk hot brewed coffee with cocoa powder until smooth and lump-free.
- Add melted butter, oil, eggs, vanilla, and buttermilk to the cocoa-coffee mix. Whisk until well blended.
- Sift in flour, baking soda, salt, and brown sugar. Stir just until combined, then fold in chocolate chips.
- Pour batter into the prepared pan. Bake for 30–35 minutes (25–28 for round pans), until a toothpick comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a rack. Serve warm, or cool fully and top with ganache or espresso glaze.
Notes
Nutrition
Table of Contents
Chocolate Coffee Cake Memories: My Favorite Kind of Chaos
Grandma’s Tin and a Little Coffee Mischief
My first attempt at anything like a chocolate cake recipe with coffee was accidental. I was 14, sleep-deprived from a sleepover, and mistook instant coffee for cocoa powder. The result? A mess. But it smelled so warm and toasty, I knew I was onto something. That bittersweet edge, the kind you find in coffee and chocolate cake, gives every bite depth—like it has something to say. Since then, coffee has never left my chocolate cakes alone.
Even now, whenever I bake one, I go back to that moment in my grandma’s kitchen, where the walls were lined with spice jars and life felt just a little sweeter.
Why Coffee Works Wonders with Chocolate
There’s science here, sure. Coffee amplifies chocolate’s rich notes without turning the cake into a mocha bomb. Think of it like turning up the contrast in a photograph: it makes the deep, fudgy flavors pop. That’s why chocolate cake with buttermilk and coffee hits differently. The tang of buttermilk, the smooth bitterness of coffee—it’s a pairing that brings harmony, not chaos.
And if you want more ideas for flavor-packed combinations, my chocolate ganache cake and coffee cake muffins recipes dive into similar balance tricks using chocolate and coffee in different ways.
The Ingredients That Make Chocolate Coffee Cake Irresistible
What You Need for a Deep, Soulful Chocolate Coffee Cake
At the heart of every unforgettable chocolate coffee cake is balance. Deep chocolate flavor. Bold coffee essence. A crumb so tender, it practically sighs when you slice into it.
To make that happen, you need a few non-negotiables:
- Dark cocoa powder: Choose Dutch-processed for a smooth, rich base.
- Freshly brewed coffee: Strong and hot, it blooms the cocoa and intensifies flavor.
- Buttermilk: Adds moisture and a gentle tang that keeps the cake from being one-note.
- Brown sugar: A hint of molasses brings warmth and a soft, chewy bite.
- Butter and oil combo: Butter for flavor, oil for moisture—this duo makes the magic.
- Bittersweet chocolate chips: Scattered throughout, these turn the cake into something you’ll crave on cold mornings or after long meetings.
This isn’t just any dessert. This is a cake made with coffee, chocolate, and intention.
Picking the Right Coffee for Chocolate Coffee Cake
Now, let’s talk about the backbone of flavor—coffee. The kind of coffee you use matters more than you might think. You don’t need a fancy espresso machine. Just something bold. A dark roast or cold brew concentrate works beautifully, but even instant espresso powder will do in a pinch.
The answer to “what coffee to use for chocolate cake”? One with depth. Think less watery diner coffee, more cozy cafe brew. If you’re still unsure, check out how I pair coffee notes with cocoa in the chocolate mousse cake and chocolate cakes with espresso glaze—both prove how even subtle roast differences can shift the cake’s flavor profile.
And don’t worry—can you taste coffee in chocolate cake? Not really. Not like sipping a latte. But the chocolate? It sings because of it.
How to Bake the Perfect Chocolate Coffee Cake Every Time
Step-by-Step for That Moist, Flavor-Packed Chocolate Coffee Cake
Here’s the thing—making a perfect chocolate coffee cake isn’t about complicated steps or gourmet tools. It’s about being intentional with your mixing and mindful with your bake time. Let’s get into it.
1. Preheat and Prep
Set your oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch rounds. Dust with cocoa powder instead of flour to keep that rich chocolate color throughout.
2. Bloom the Cocoa in Coffee
In a large bowl, whisk hot brewed coffee with cocoa powder until smooth. This is key. It unlocks the depth of both ingredients and creates that signature coffee and chocolate cake aroma that fills the kitchen.
3. Mix Wet Ingredients
Add melted butter, oil, eggs, vanilla, and buttermilk to the cocoa-coffee mix. Whisk until creamy. This combination creates the soft, velvety base for your cake.
4. Add the Dry
Sift in flour, baking soda, salt, and brown sugar. Stir gently until just combined. Then fold in chocolate chips. Your batter should be glossy and thick—like chocolate mousse, but more pourable.
5. Bake Until Just Set
Pour into your pan and bake for 30–35 minutes (or 25–28 for round pans). A toothpick should come out with a few moist crumbs, not dry. That’s the sweet spot for this chocolate cake recipe with coffee.
6. Cool & Finish
Cool in pan for 10 minutes, then transfer to a rack. You can serve it warm for gooey indulgence or let it cool and top with ganache or espresso glaze.
This method also works wonders for flavor-packed spin-offs like my black cocoa cake or the crowd-pleasing chocolate tiramisu cake. Each shares a love for bold chocolate paired with something unexpected.
Troubleshooting: When Things Go Sideways
Even seasoned bakers hit bumps. Here’s how to fix them:
- Too dry? You may have overbaked or used too little oil. Try replacing half the oil with sour cream next time.
- Sinks in the middle? Your oven might run cool. Check with an oven thermometer and avoid overmixing.
- Tastes too bitter? Consider switching to semi-sweet chips or adding a dash more sugar if your coffee is very strong.
Mastering this chocolate coffee cake means you’ve got a go-to recipe that feels like a hug every time. It’s forgiving, cozy, and always ready for company.
Serving Ideas and Variations for Chocolate Coffee Cake
How to Serve Chocolate Coffee Cake That Everyone Remembers
When your chocolate coffee cake comes out of the oven, it’s already magic. But how you serve it? That’s where it becomes unforgettable.
For something rustic and cozy, serve it slightly warm with a dusting of powdered sugar and a dollop of whipped cream. The cocoa, coffee, and melty chocolate chips create a rich, almost pudding-like bite that needs nothing more.
Hosting a brunch? Try slicing it into generous squares and pairing it with cold brew. The coffee-on-coffee pairing brings out every dark, fudgy note. And yes, you can taste the coffee in chocolate cake—not as a separate flavor, but as something that deepens the chocolate itself.
Want to dress it up? Pour a quick ganache over the top or try my espresso glaze from the chocolate cakes with espresso glaze recipe. Or take it in a playful direction, like the dessert mashup in this tiramisu cupcakes recipe—coffee, cream, and chocolate, in perfect balance.
Chocolate Coffee Cake Variations You’ll Crave
There are so many ways to make this cake your own. Here are a few reader favorites:
Chocolate Chip Coffee Cake
This twist folds mini chocolate chips into the batter and tops the cake with a crunchy brown sugar streusel. It’s perfect for mornings and practically demands a second cup of coffee.
Chocolate Cake with Buttermilk and Coffee
Want even more tang and tenderness? Swap the oil for sour cream or Greek yogurt, and keep the buttermilk. You’ll get a moist, dense crumb with a slight lift, ideal for rich frostings.
Gluten-Free Option
Use a 1:1 gluten-free flour blend. The coffee keeps the texture soft even without gluten, so your cake won’t feel dry or gritty.
Layered with Cream Cheese
Add a cream cheese swirl for a bakery-style finish. It cuts through the richness and pairs beautifully with bold coffee notes.
Leftovers? Wrap slices tightly and freeze. A quick warm-up in the microwave and you’ve got a late-night treat that tastes like it just came out of the oven.
If you’re looking for more flavor-packed ideas, explore recipes like the lemon cream cheese dump cake or my coffee cake muffins—both deliver texture and punch, just like this chocolate coffee cake.
FAQs About Chocolate Coffee Cake
What coffee to use for chocolate cake?
Use a strong brewed dark roast or espresso. Instant espresso powder also works well. The stronger the coffee, the more it enhances the chocolate flavor in your chocolate coffee cake.
Can I add coffee to chocolate cake mix?
Yes, replace part of the liquid in your mix (like water or milk) with brewed coffee. It deepens the flavor and brings your chocolate coffee cake closer to a bakery-style result.
Can you taste coffee in chocolate cake?
Not directly. Coffee enhances the chocolate flavor without making the cake taste like coffee. It simply adds richness and depth to every bite.
Does coffee make chocolate cake better?
Absolutely. Coffee boosts the cocoa’s intensity, creating a more complex and satisfying flavor. That’s why chocolate coffee cake tastes more indulgent than regular chocolate cake.
Conclusion: Why Chocolate Coffee Cake Deserves a Spot in Your Recipe Box
Whether you’re baking for breakfast, dessert, or a moment of quiet joy, this chocolate coffee cake is the one. It’s deep, rich, and softly indulgent without being fussy. The buttermilk, cocoa, and coffee create a texture that’s impossible to fake—and the flavor? It’s memory-making.
Want more ideas like this? Check out my chocolate ganache cake or even the coffee cake muffins for bite-sized inspiration.
Here’s to messy counters, bold flavors, and cakes that make you sigh after the first bite.
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