Chocolate and coffee are two rich and indulgent flavors that complement each other perfectly. Whether you’re a coffee lover, a chocolate lover, or someone who just enjoys a decadent dessert, this Chocolate Coffee Cake needs to be in your recipe book. Made with layers of moist chocolate cake that’s been soaked in coffee syrup, coffee-flavored buttercream, and chocolate ganache, this cake is great for everyday occasions. Serve alongside a cup of your favorite coffee drink or a glass of milk for an indulgent breakfast treat or crowd-pleasing dessert.
More Chocolate Crème Cake Roll Recipes
Milk and Cookies Cake Roll
A rich Chocolate Crème Cake Roll is covered in a smooth buttercream frosting and topped with a white chocolate “milk splash” and mini chocolate chip cookies to create a decorative dessert unlike any other. With this cake in your recipe box, every occasion, big or small, can be turned into a special moment.
Chocolate Cake Shake
This twist on the classic diner dessert mixes the richness of a Chocolate Crème Cake Roll with creamy vanilla ice cream. Then, a heaping helping of homemade whipped cream is added before the cake shake gets loaded with all your favorite toppings. It’s simple, delicious, and choc-full of chocolate flavor. If you’re an ice cream and cake lover, this is a recipe you don’t want to miss!
Chocolate Strawberry Stencil Drip Cake
This cake not only tastes amazing but looks like it came straight from a high-end bakery. With its Chocolate Crème Cake Roll base, beautiful strawberry buttercream, intricate stencil design, and elegant white chocolate ganache drips, the Chocolate Strawberry Stencil Drip Cake is sure to leave a lasting impression.
What You’ll Need
- To make the coffee syrup, you’ll need a small bowl.
- For the coffee buttercream, we recommend having an instant-read thermometer, small saucepan, 2 bowls, and a stand mixer and bowl.
- When making the ganache, you’ll need a saucepan, a whisk, and a heat-proof bowl.
Storage Information
If you made your Chocolate Coffee Cake ahead of time, loosely cover it or place it in a carrier with a lid. It can be stored in the refrigerator for up to 5 days or in the freezer for up to one month.
If you’ve already sliced up your cake, wrap the individual slices in plastic wrap. Keep them in the refrigerator for 5 days or the freezer for one month.
Tips for Making a Chocolate Coffee Cake
- Give your cake roll time to thaw before beginning to unroll it. A frozen cake and its filling are stiff and hard to separate while a warmer cake roll is easier to manipulate and won’t break into pieces as easily.
- The best chocolate for chocolate ganache is a pure chocolate baking bar. These are typically sold in 4 oz. bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency.
How to Make this Decadent Chocolate Coffee Cake
Servings: This moist, coffee-infused recipe will serve approx. 12 people.
Ingredients
Cake:
- Dutch Apron® Bakery Chocolate Crème Cake Roll
Coffee Syrup:
- 1/2 c. boiling water
- 1/3 c. white sugar
- 1 1/2 tbsp. instant coffee powder
Coffee Buttercream:
- 2 tbsp. boiling water
- 2 tbsp. instant coffee powder
- 1 c. white sugar
- 1/4 c. water
- 1/2 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
- 14 tbsp. unsalted butter, room temperature
Ganache:
- 8 oz. semisweet chocolate, finely chopped
- 1/2 c. whole milk
- 1/4 c. heavy cream
- 4 tbsp. unsalted butter, room temperature
Instructions
Prepare the Cake Roll
- Allow the cake roll to thaw for about 30 minutes. Then, unroll and remove the filling.
- Slice the cake down the center vertically then slice again down the center horizontally. You should end up with four rectangles of cake. Set them aside.
Make the Coffee Syrup
- Mix together the boiling water, sugar, and coffee powder in a small bowl. Stir until the sugar is completely dissolved. Set it aside.
Prepare the Coffee Buttercream
- Stir together the boiling water and coffee powder in a small bowl. Set it aside.
- In a small saucepan, bring the sugar, 1/4 c. water, and vanilla extract to a boil. Cook without stirring until the mixture reaches 255°F (124°F) on an instant-read thermometer.
- While your mixture is heating, beat a full egg and an egg yolk in a stand mixer on high speed until pale and foamy.
- Slowly pour the hot syrup down the side of the mixing bowl while continuing to mix. Keep beating until the bowl feels cool to the touch.
- Beat the butter in a separate bowl until creamy. Then, gradually add it to the egg mixture, beating until the mixture is fluffy. Mix in the dissolved coffee.
Make the Ganache
- Place the chopped dark chocolate in a heat-proof bowl. In a saucepan, bring the milk and cream to a boil. Then, pour it over the chocolate. Stir until the chocolate is melted and smooth.
- Add the butter and whisk until the ganache is smooth and creamy. Let cool slightly.
Assemble the Chocolate Coffee Cake
- Start with one rectangular slice of cake that you prepared earlier. Place it on a serving plate. Then, brush it with the coffee syrup.
- Spread a layer of coffee buttercream on top of the cake.
- Add another piece of cake on top of the buttercream. Brush with more coffee syrup and add a layer of buttercream on top. Spread half of the ganache on top of the buttercream.
- Repeat steps 11-13 with the remaining cake pieces, coffee syrup, and buttercream. Top the entire cake with the remaining ganache.
Follow these steps, and you’ll have a decadent Chocolate Coffee Cake that’s sure to impress anyone lucky enough to get a slice. The blending of rich chocolate and bold coffee creates a flavor profile that’s both indulgent and sophisticated, making it the perfect centerpiece to impress your friends at your next book club meeting or to simply elevate your afternoon coffee break. The moist cake layers soaked in coffee syrup, coupled with the creamy coffee buttercream and silky chocolate ganache, deliver a luxurious dessert experience that will delight your taste buds and leave you craving more.
