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

Ingredient Substitutions

• Instead of Granulated sugar: brown sugar, coconut sugar
• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Unsweetened natural cocoa powder: Dutch‑processed cocoa powder
• Instead of Vegetable oil: melted butter, canola oil
• Instead of Milk: almond milk, soy milk
• Instead of Vanilla extract: vanilla bean seeds
• Instead of Brewed coffee: strong espresso, cold brew concentrate
• Instead of Heavy cream (for whipped cream): cold full‑fat milk (less stable)
• Instead of Sugar (for whipped cream): powdered sugar
• Instead of Dark chocolate (70% cocoa): semi‑sweet chocolate, bittersweet chocolate
• Instead of Sugar (for custard): powdered sugar
• Instead of Heavy cream (for custard): half‑and‑half (will be thinner)

Equipment Needed

• Large mixing bowl
• Wire whisk or electric hand mixer
• Sifter
• Measuring cups and spoons
• Coffee kettle or microwave
• Baking molds (e.g., 6‑inch round or loaf pans)
• Parchment paper
• Oven
• Saucepan (medium)
• Spatula or silicone spoon
• Electric mixer (stand or hand)
• Cooling rack (optional)
• Rotating cake stand (optional) (optional)
• Knife or bench scraper (for smoothing) (optional)

Critical Steps — Do Not Skip

• Sifting and thoroughly mixing the dry ingredients.
• Creating a well in the dry mix before adding wet ingredients.
• Incorporating the brewed coffee slowly to maintain a smooth batter.
• Baking the cake for the full 30 minutes without opening the oven early.
• Cooking the custard base without letting it boil.
• Folding the chocolate mixture into the whipped cream quickly before it sets.

Chef Tips from the Video

• Use a kitchen scale for the flour and cocoa for more consistent results.
• For an extra coffee kick, replace part of the milk with strong espresso.
• A pinch of espresso powder in the batter intensifies the coffee flavor without adding liquid.

Troubleshooting

Storage

Refrigerator: Store the assembled cake in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave the cake at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in plastic.
• The chocolate cream frosting can be prepared up to 2 days in advance; keep chilled and re‑whip before using.
• Assemble the cake just before serving for the best texture.