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Show-stopping and Balanced In Flavor! – Double Coffee Lush Chocolate Cake Recipe

Years ago, I came up with this deep coffee buttercream recipe, and I think it strikes a good combination of sweetness, richness, and flavor. I’m not a huge lover of extremely sweet frosting, so this is perfect for me.

The buttermilk keeps the cake moist and light, while the coffee in the cake and frosting helps to balance off the sweetness. This is by far the best chocolate cake I’ve ever made.

Stop what you’re doing and bake this chocolate coffee cake if you enjoy chocolate and coffee and need a caffeine boost.

It’s SOOOOO good, super rich, moist and tastes absolutely heavenly!

Prep Time: 30 minutes

Cook Time: 35 minutes

Cooling time: 3 hours

Total Time: 1 hour 5 minutes

Servings: 12 people



For the cake:

3 eggs – separated

1 tsp Vanilla powder

90 g dark chocolate melted

120 ml milk

4 tbsp coffee instant

130 ml kefir or soured cream

1/4 tsp salt150 g plain flour

1 tbsp cacao powder

280 g sugar

150 g wholemeal flour

1 tsp soda bicarbonate

1 tsp baking powder

90 g butter unsalted melted

For the icing:

170 g chocolate melted

1 pinch salt*

55 g butter unsalted

320 g icing cane sugar

1 tsp Vanilla powder

140 ml strong coffee 140 ml milk + 4 tbsp coffee granules


cake tin

Freestanding mixer


Preheat the oven to 180°C/gas mark 4 and butter and flour two 20cm/8in cake tins or line them with parchment paper.

With 280ml milk and 8 tsp instant coffee, make a strong coffee. Allow time for cooling. I usually make the coffee all at once and divide it in half, using one half for the icing and the other for the cake itself.

For the icing, melt 50g butter and set aside to cool.

Sift the flour, baking powder, soda bicarbonate, cacao powder, and a pinch of salt together in a mixing dish, cut off the salt if you’re using salted butter. Toss the ingred̾i̾ents lightly.

Combine the egg yolks, 200g sugar, vanilla, and soft butter in a standing mixer. Mix for 4-5 minutes, or until it’s beautiful and frothy and creamy. Mix in the kefir or soured cream for about a minute more. Mix in the melted chocolate (90g) for another minute.

With the remaining 80g sugar, beat in the egg wh̾i̾tes and whisk well until stiff and firm peaks form.

Fold the flour and cacao mixture into the egg and butter mixture slowly with a spatula. Fold in the heated egg wh̾i̾t ̾es and the coffee (make sure it’s not too hot, just lukewarm). Fold the batter lightly and carefully to keep it light and airy.

Pour the cake batter evenly into the cake tins. Bake for 30-35 minutes, or until risen.

A wooden skewer inserted into the center of the cake should come out clean when you check. This is a sign that the cake is done. Remove the cakes from the oven and set aside for 10-15 minutes to cool. Remove the tins from the oven and lay them on a cooling rack.

While the cake bakes, let’s make the icing. Set a timer to avoid forgetting about the cake and overbaking it.

Sift the icing sugar into a mixing bowl, add 1/2 cup coffee liquid, and stir well to avoid sugar lumps. Combine the remaining coffee, vanilla, melted butter, and melted chocolate in a mixing bowl. Mix everything together until it’s smooth and creamy.

Refrigerate for about 15 minutes to let the cake set and harden.

Highly recommend you to split each cake in half and a̾s̾semble with icing between each layer. Finish with a top coating of frosting and enjoy!


If using salted butter, make sure it’s only mildly salted; if using unsalted butter, add a pinch of salt.

If you can’t stand coffee and want to substitute somєthing else, use freshly squeezed orange juice (the same amount as the coffee) and the zest from 1/2 small unwaxed oranges.

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