Coffee-Infused Chocolate Cake with Chocolate Cream Frosting

Ingredients

• 1 cup Granulated sugar (white granulated)
• 1.75 cups All‑purpose flour (sifted)
• 1 cup Unsweetened natural cocoa powder
• 1.5 teaspoons Baking soda (heaping)
• 1.5 teaspoons Baking powder (heaping)
• 0.33 teaspoons Salt (fine table salt)
• 2 large Eggs (room temperature)
• 0.5 cup Vegetable oil
• 1 cup Milk (room temperature)
• 1 teaspoon Vanilla extract (splash)
• 2 tablespoons Brewed coffee (made with 1 tsp instant coffee and boiling water)
• 0.67 cup Heavy cream (for whipped cream) (chilled, 35% fat)
• 1 teaspoon Sugar (for whipped cream)
• 200 grams Dark chocolate (70% cocoa) (chopped finely)
• 3 large Egg yolks
• 1 tablespoon Sugar (for custard)
• 0.67 cup Heavy cream (for custard) (35% fat)

Instructions

1. Combine dry ingredients

   Sift the flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Add the granulated sugar directly. Whisk together until evenly distributed.

   Time: PT5M

2. Add wet ingredients

   Create a well in the center of the dry mix. Crack the two eggs into the well, pour in the vegetable oil, milk, and vanilla extract. Mix from the center outward until a smooth batter forms.

   Time: PT5M

3. Brew coffee

   Bring water to a boil, then pour over 1 teaspoon of instant coffee (or strong brewed coffee). Let steep for 1‑2 minutes, then set aside.

   Time: PT5M

   Temperature: 100°C

4. Grease and line molds

   Generously grease the baking molds with butter or oil, then line the bottom with parchment paper, pressing it into the corners.

   Time: PT3M

5. Incorporate coffee into batter

   Slowly drizzle the brewed coffee into the batter, stirring continuously. Add the coffee in a thin stream until fully incorporated.

   Time: PT2M

6. Fill molds

   Divide the batter evenly among the prepared molds, smoothing the tops with a spatula.

   Time: PT2M

7. Bake the cake layers

   Place the molds in a pre‑heated oven and bake until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

8. Whip the cream for frosting

   In a chilled bowl, pour 2/3 cup heavy cream and whisk until it begins to thicken. Add 1 tsp sugar and continue whipping to stiff peaks.

   Time: PT5M

9. Prepare chocolate custard base

   Separate 3 egg yolks into a bowl, add 1 tbsp sugar and whisk until smooth. Stir in 2/3 cup heavy cream. Transfer the mixture to a saucepan and heat over medium, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).

   Time: PT5M

   Temperature: Medium heat (~70°C)

10. Add chocolate

    Remove the saucepan from heat and immediately stir in the finely chopped dark chocolate until fully melted and smooth.

    Time: PT2M

11. Combine with whipped cream

    Fold the chocolate‑cream mixture into the whipped cream gently but swiftly, creating a light, glossy chocolate cream frosting.

    Time: PT2M

12. Cool cake layers

    Allow the baked cakes to rest in their molds for about 10 minutes, then run a thin knife around the edges and invert onto a cooling rack to finish cooling completely.

    Time: PT10M

13. Assemble and finish

    Place the first cake layer on a serving plate, spread a generous amount of chocolate cream over it, then top with the second layer. Use a rotating stand or your hands to smooth the frosting and create decorative swirls with a fork or spoon.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g