Indulge in the perfect blend of chocolate and coffee with this luscious Chocolate Coffee Cake topped with a silky mocha glaze. The rich, moist cake combines the deep flavors of cocoa and brewed coffee, creating a dessert that’s both comforting and sophisticated. The creamy mocha glaze adds a decadent finish, making this cake an excellent choice for casual coffee breaks or elegant dessert tables.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Mocha Glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2-3 tbsp brewed coffee, cooled
Preparation:
Step 1: Preheat Oven and Prepare Cake Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, milk, brewed coffee, vegetable oil, and vanilla extract until smooth.
Step 4: Create the Batter
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and free of lumps. Avoid overmixing to ensure a tender cake.
Step 5: Bake the Cake
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Mocha Glaze
In a medium bowl, whisk together the powdered sugar, cocoa powder, and 2-3 tablespoons of cooled brewed coffee. Adjust the coffee amount to achieve your desired glaze consistency. For a creamier glaze, add a splash of cream or milk.
Step 7: Glaze the Cake
Once the cake has cooled completely, drizzle the mocha glaze over the top, allowing it to flow naturally over the edges for a decorative effect.
Cooking Notes:
- For an even richer flavor, replace regular cocoa powder with dark cocoa powder.
- If you prefer a stronger coffee flavor, use espresso instead of regular brewed coffee.
- Store the cake in an airtight container at room temperature for up to 3 days.
Serving Suggestions:
- Serve this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Pair it with a hot cup of coffee or a creamy latte for the ultimate indulgence.
- Add a dusting of cocoa powder or chocolate shavings as a finishing touch.
Tips:
- Use room-temperature eggs for a smoother batter and better rise.
- Sift the dry ingredients to eliminate lumps and ensure a fine texture.
- Chill the cake for 20 minutes before glazing to help the glaze set more evenly.
Time Breakdown:
- Prep Time: 20 minutes
- Bake Time: 35 minutes
- Total Time: 55 minutes
Nutritional Information (Per Slice):
- Calories: ~320 kcal
- Protein: 4g
- Sodium: 230mg
FAQs:
Q: Can I make this cake gluten-free?
A: Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Q: Can I use decaf coffee for the cake?
A: Absolutely! Decaf coffee works perfectly and will not alter the flavor.
Q: Can I make this cake ahead of time?
A: Yes, bake the cake a day in advance and store it in an airtight container. Add the glaze just before serving for the freshest presentation.
Q: Can I freeze this cake?
A: Yes! Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature and glaze before serving.
Conclusion:
The Chocolate Coffee Cake with Creamy Mocha Glaze is a dessert that beautifully balances the boldness of coffee with the richness of chocolate. Whether you’re hosting a dinner party or simply treating yourself, this cake offers a deliciously moist texture and an irresistible glaze that will delight your taste buds. Enjoy a slice of this indulgent cake with your favorite coffee beverage, and savor every decadent bite!
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Chocolate Coffee Cake with Creamy Mocha Glaze Recipe
- Total Time: 55 minutes
Ingredients
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup strong brewed coffee, cooled
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Mocha Glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2–3 tbsp brewed coffee, cooled
Instructions
Preparation:
Step 1: Preheat Oven and Prepare Cake Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, milk, brewed coffee, vegetable oil, and vanilla extract until smooth.
Step 4: Create the Batter
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and free of lumps. Avoid overmixing to ensure a tender cake.
Step 5: Bake the Cake
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Mocha Glaze
In a medium bowl, whisk together the powdered sugar, cocoa powder, and 2-3 tablespoons of cooled brewed coffee. Adjust the coffee amount to achieve your desired glaze consistency. For a creamier glaze, add a splash of cream or milk.
Step 7: Glaze the Cake
Once the cake has cooled completely, drizzle the mocha glaze over the top, allowing it to flow naturally over the edges for a decorative effect.
Notes
Cooking Notes:
- For an even richer flavor, replace regular cocoa powder with dark cocoa powder.
- If you prefer a stronger coffee flavor, use espresso instead of regular brewed coffee.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 230mg
- Protein: 4g