Homemade Coffee Chocolate Cake with a smooth and silky coffee and chocolate mascarpone buttercream, a beautifully moist and fudgy cake that is so indulgent and perfect for every occasion. The cake is very easy to make, but absolutely delicious, and can be made from scratch with minimum effort. Quick, easy, the very best chocolate dessert!
Easter might be long gone, but that doesn’t mean we can’t still pamper ourselves with some truly scrumptious desserts. After all, we are living weird times, so any excuse to indulge is a good excuse. Well, we need no reason to eat a heavenly rich slice of chocolate cake.
And if you like coffee, even better. The combo coffee and chocolate is one of a kind – you can never go wrong with that. Even I, a tea fanatic, absolutely love coffee desserts, although I am not so keen on drinking coffee. And that’s because the coffee usually enhances the richness of the chocolate, and apart from a subtle coffee flavour, you won’t taste it much.
That’s exactly how this cake is too: the sponge has a dense fudgy texture, and the mascarpone buttercream has a hint of coffee, but otherwise, the chocolate taste is what you get. Absolutely fantastic, and worth every single calorie!
Forget about ready-made chocolate cakes, this is the only recipe you need! If you like the classic Coffee and Walnut Cake, you will love this one too! The amounts listed below are enough for quite a big cake, and depending on the size of your slice, you can get about 8-10 generous slices. Too good to be true? Not at all!
HOW TO MAKE COFFEE CHOCOLATE SPONGE
Any good cake starts with a perfectly baked sponge. This is usually either light or dense, but it’s always made with simple ingredients, so our job is pretty easy here. The only difference is the hot coffee that goes into the batter – it might sounds weird, but it actually helps the cake get the rich consistency we need.
- in a large bowl, sift the flour, add the baking powder, bicarbonate of soda, salt and cocoa powder, and mix to combine
- in a separate bowl, whisk the eggs, add the milk, vanilla extract and oil
- combine the wet ingredients with the dry ingredients – you will get a thick, but smooth batter
- pour over the hot coffee – I chose expresso coffee, but any coffee works here – and mix to get a smooth, runny batter
- line 2 round cake tins with non-stick paper (mine are 20 cm wide, 8 inches), and divide the batter evenly
- bake in the preheated oven at 180 degrees Celsius (360 Fahrenheit) for about 30-35 minutes or until a skewer inserted in the middle comes out clean
- leave to cool completely
Silky mascarpone buttercream
Simple buttercream is usually divine – but how about we take it to the very next level by adding some smooth and creamy mascarpone cheese to make it beautifully silky and rich? This is by far the best icing for any cake – I can’t believe I haven’t made it before.
I used cocoa powder and expresso coffee again – and the cream is the very best you can get. It’s hard to match it in terms of texture and taste. And the best part is that all we need to do to get such a heavenly cream is mix all the ingredients together!
If you have a kitchen aid, perfect! Just add all the ingredients in, wizz for a minute or so, and that’s your cream done. Otherwise, a good old hand mixer is as good -just a bit messy perhaps, as the icing sugar tends to fly everywhere- so best to use a spatula to gently bring all the ingredients together, before using the hand mixer to get the smooth texture.
Once the sponges have cooled down, add one layer on top of one sponge, top with the other sponge, and give it a nice layer of cream on top and on the sides too. And that’s your cake ready to be demolished!
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Homemade Coffee Chocolate Cake with a smooth and silky coffee and chocolate mascarpone buttercream, a beautifully moist and fudgy cake that is so indulgent and perfect for every occasion. The cake is very easy to make, but absolutely delicious, and can be made from scratch with minimum effort. Quick, easy, the very best chocolate dessert. The expresso coffee can be replaced with any of your favourite coffee or mocha.
- 275 g plain flour
- 50 g cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2 tsp expresso coffee (or any other coffee of your choice)
- 1 cup boiling water
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 150 g butter, soften
- 300 g icing sugar
- 200 g mascarpone
- 2 tbsp cocoa powder
- 2 tsp expresso coffee
- 2 tsp milk
- 150 ml double cream ( or whipped cream)
- 1 tbsp sugar
To make the sponge, sift the flour in a large bowl, add the baking powder, sugar, bicarb of soda, salt, and cocoa powder.
Separately, whisk the eggs, add the milk, oil and vanilla extract.
Combine the wet ingredients with the dry ingredients, you will get a thick smooth batter.
Add the expresso coffee to the hot water, and pour it over the batter, mix well to get a runny smooth batter.
Line 2 cake tins with non-stick paper (mine are 20 cm, 8 inches), and divide the batter evenly.
Bake in the preheated oven at 180 degrees Celsius (360 Fahrenheit) for 30-35 minutes or until a skewer inserted in the middle comes out clean.
Leave to cool completely.
To make the buttercream, combine the soften butter with the icing sugar, cocoa powder, instant coffee, milk and mascarpone to get a smooth cream (I used a kitchen aid, but a hand mixer is as good).
When the sponges are cooled down, spread some of the cream on top of one sponge, top with the other sponge, then spread more cream on top and on the sides.
To decorate, beat the sugar with the double cream (or whipped cream) until it holds stiff peaks, then use a piping bag with a star nozzle to decorate it the way you like it.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.