Friday 29 October 2021

Chocolate Coffee Layer Cake

A new and improved recipe for those of you who love chocolate AND coffee!

I made this cake a few years back and I knew I needed to improve it. Chocolate and coffee marry together so brilliantly because of their ability to bring out the best of each other. They work best in desserts in my opinion and especially in cake form which is my favourite way. This cake has beautiful and moist chocolate sponge layers, with a hint of coffee to bring out the chocolate, plus the buttercream is made with fresh espresso, not too bitter, not too acidic just right. I also did a little chocolate drip just to be fancy but if the buttercream and the sponge is enough for you, miss it out. I actually made this to take to a family dinner, but then the petrol shortage happened, and no one could go anywhere, so lots and LOTS of cake for my sister and I, which I couldn't complain about could I.  This cake reminds me of a mocha, so if that's right up your street, please have a go at making this, you won't be disappointed!

If you love chocolate and coffee...

Check out my other recipes for more inspiration!

 The cake in the photos are a 6 inch cake (I had to redo it for the pics) which is why the cake is thicker - this recipe makes x3 thin 8-inch cake layers and is just as good if not better!


Prep: 30 minutes
Cook: 35 minutes
Serves: 10-12

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


540ml Soya milk + 2 tsp Apple cider vinegar
480g Self-raising flour
110g Cocoa powder
300g Caster sugar
150g Dark brown sugar
140g Butter, melted
2 tbsp instant coffee + 4 tbsp boiling water or 1tsp coffee extract
2 tsp Baking powder
1½ tsp Baking soda
Pinch of salt
250g Butter
400g Icing sugar
2tbsp instant coffee + 4 tbsp boiling water or 2tsp coffee extract
70g Chocolate for the drip optional


✿Mix together the coffee granules and boiling water and then leave to cool.
Preheat the oven to 170℃ and grease and line x2 deep 8 inch cake tins. Mix together the soya milk and ACV and leave to form a 'buttermilk'. 
In a large bowl, mix together the butter and both sugars and whisk vigorously till a little foamy. Mix in the coffee and then the vegan 'buttermilk'. 
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.
Gradually add into the bowl with the wet ingredients and fold in till mixed evenly. 
Spoon the cake batter into the prepared cake tins and bake for 30-35 minutes until a knife inserted comes out clean. Leave to cool completely before removing from the cake tins. 
Meanwhile make the buttercream. In a standing mixer or with an electric hand mixer, beat the butter until pale and smooth. 
Scrape around the bowl to ensure all of the butter gets mixed so it isn't lumpy. 
Have the coffee prepared as it needs to cool down before you add it. 
Gradually add the icing sugar and mix in. Then add the coffee and mix. 
To assemble the cake, slice each cake in half to have 4 cake layers. Place one cake on a cake board. 
Spread a bit of the buttercream onto the cake evenly, then place another cake on top. 
Repeat with the remaining layers, then cover the whole cake in buttercream however you like.
Chill n the fridge until ready to use. Will keep up to 5 days at its best. Enjoy!



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