Bittersweet Chocolate Coffee Cake

Bittersweet Chocolate Coffee Cake

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 1/2 cups all-purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1 cup granulated sugar
  4. 1/2 cup unsalted butter, softened
  5. 2 large eggs
  6. 1 cup brewed coffee
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
  9. 1/4 tsp salt
  10. 1 cup bittersweet chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Gradually add the brewed coffee to the wet ingredients, mixing on low speed until just incorporated.
  6. 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.
  7. Gently fold in the bittersweet chocolate chips, distributing them evenly throughout the batter.
  8. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
  9. 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.
  10. 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.
  11. Once cooled, you can dust the cake with powdered sugar, drizzle with chocolate ganache, or serve as is for a rich, decadent dessert.

Tips

  1. Use freshly brewed coffee at room temperature for the most robust flavor. Avoid using instant coffee, as it can make the cake taste flat.
  2. For extra moisture, ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cake texture.
  3. 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.
  4. To prevent chocolate chips from sinking, lightly dust them with a tablespoon of flour before folding into the batter.
  5. Check your cake's doneness by inserting a toothpick—a few moist crumbs are perfect, but wet batter means it needs more time.
  6. 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

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