Rich Chocolate and Coffee Cake

I absolutely love this Rich Chocolate and Coffee Cake—it’s decadently moist, deeply chocolaty with a subtle coffee kick, and perfect for satisfying cravings with a slice of indulgence.

Why You’ll Love This Recipe

I adore this cake because it combines two irresistible flavors—rich dark chocolate and aromatic coffee—into a tender, fudge-like crumb. It’s easy to bake, yet feels elegant enough for a celebration or cozy coffee date at home. Every bite is comfort and sophistication in a single forkful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 1 cup milk (dairy or plant-based)

• ½ cup vegetable oil

• 1 cup strong brewed coffee, cooled

• 2 tsp vanilla extract

directions

1. Preheat the oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment.

2. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and both sugars until well combined.

3. In another bowl, beat eggs with milk, oil, coffee, and vanilla until smooth.

4. Gradually stir the wet mixture into the dry ingredients until just combined—avoid overmixing for a tender crumb.

5. Divide the batter evenly between the prepared pans, smoothing the tops.

6. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and timing

• Servings: Yields about 12 generous slices (2 layers)

• Total time: Approx. 1 hour 10 minutes

  • Prep: 15 minutes

  • Bake: 30 minutes

  • Cooling: 25 minutes

  • Assembly: 10 minutes

Variations

• I sometimes fold mini chocolate chips into the batter for an extra melty surprise.

• For a mocha frosting, I whisk instant espresso into creamy chocolate buttercream before spreading.

• I can swap the round layers for a sheet cake—then I bake it 35–40 minutes in a 9×13 pan.

• I top with toasted nuts (like pecans or hazelnuts) for crunch and flavor contrast.

• To lighten things up, I use Greek yogurt instead of oil—cakes remain moist but slightly denser.

storage/reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. To refresh stale slices, I microwave a piece for about 10 seconds or warm it briefly in the oven at 300 °F (150 °C) for 5 minutes.

FAQs

How can I make this cake richer and fudgier?

I replace half the oil with melted butter and fold in an extra ¼ cup cocoa powder for a deeper chocolate flavor and denser texture.

Can I use decaf coffee?

Absolutely! I use decaf coffee when I want the flavor without the caffeine—it still enhances the chocolate beautifully.

What’s the best frosting pairing?

I love classic chocolate buttercream or mocha buttercream. A dusting of powdered sugar or cocoa also works if I want something lighter.

Can I bake this as cupcakes?

Yes—I fill lined muffin tins ⅔ full and bake for about 18–20 minutes until a toothpick comes out clean with moist crumbs.

Is there a gluten-free version?

Definitely—I swap the flour for an equal blend of gluten-free all-purpose mix with xanthan gum. The texture stays wonderfully moist.

Conclusion

This Rich Chocolate and Coffee Cake has become my ultimate go-to dessert when I want to wow with minimal effort. With its deep flavors, tender crumb, and endless variations, it’s destined to become a favorite for special occasions or simply satisfying a chocolate craving. I hope it makes your kitchen smell and taste as divine as mine does every time I bake it.