Imagine a dessert that combines the rich, intense flavors of bittersweet chocolate and bold coffee in one irresistible slice. This Bittersweet Chocolate Coffee Cake is not just a recipe—it's a culinary experience that will transform your ordinary afternoon into a moment of pure indulgence. Whether you're a chocolate enthusiast, a coffee addict, or simply someone who appreciates decadent desserts, this cake promises to be your new obsession that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup brewed coffee
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to ensure all dry ingredients are well combined and free of lumps.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the brewed coffee to the wet ingredients, mixing on low speed until just incorporated.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Gently fold in the bittersweet chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar, drizzle with chocolate ganache, or serve as is for a rich, decadent dessert.
Tips
- Use freshly brewed coffee at room temperature for the most robust flavor. Avoid using instant coffee, as it can make the cake taste flat.
- For extra moisture, ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cake texture.
- When mixing dry and wet ingredients, stop stirring as soon as they're just combined. Overmixing can develop gluten and result in a tough, dense cake.
- To prevent chocolate chips from sinking, lightly dust them with a tablespoon of flour before folding into the batter.
- Check your cake's doneness by inserting a toothpick—a few moist crumbs are perfect, but wet batter means it needs more time.
- Allow the cake to cool completely before adding any frosting or powdered sugar to prevent melting and maintain presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
