I bake this when the house needs a lift and the day runs long. Cocoa meets brewed coffee, and the crumb stays soft. We keep slices on the counter and somehow they keep vanishing. I pretend I do not know why, but I do. This chocolate cake recipe uses one bowl and a whisk, which means less mess and more joy. If you hunt for a recipe for chocolate cake that is fast yet rich, this checks that box. I learned to pour in warm coffee and watch the batter turn glossy. Simple steps, big flavor. I like to swap milk for part of the liquid when I want a milk chocolate cake recipe vibe, and I spread a thin coat of ganache when I feel extra. For friends who ask for a one bowl chocolate cake recipe that still feels special, I point them here. If you crave a moist coffee cake recipe finish, keep an eye on doneness and do not overbake. For a fun twist I add sliced berries on top and call it a strawberry chocolate cake recipe at home. It works for birthdays, late night snacks, and that moment when the kettle boils and you need a small treat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Coffee Cake Recipe
- 3) Ingredients for Chocolate Coffee Cake
- 4) How to Make Chocolate Coffee Cake
- 5) Tips for Making Chocolate Coffee Cake
- 6) Making Chocolate Coffee Cake Ahead of Time
- 7) Storing Leftover Chocolate Coffee Cake
- 8) Try these Dessert next!
- 9) Chocolate Coffee Cake
- 10) Nutrition
1) Key Takeaways
I bake this at home and the kitchen smells like cocoa and fresh coffee. I call it a chocolate cake recipe that loves mornings and late nights. The batter comes together fast and the crumb stays soft. Two pans, one bowl, big pay off. Camila on Camila Cooks shares it with calm confidence on https://www.camilacooks.com. This chocolate cake recipe fits weeknight baking but still looks party ready. The method uses brewed coffee for depth and a whisk for speed. First time bakers feel safe here. Old hands nod with approval.
I lean on pantry staples and skip special tools. Eggs sit at room temp and coffee goes in hot. That move wakes the cocoa and makes a shiny batter. The layers cool clean and stack without stress. If you want a best chocolate cake recipe feel, this one plays nice. I like how the edges stay tender and the center slices neat.
Plan for twelve slices. Serve plain or coat with ganache. The cake keeps well and tastes even better on day two. Readers ask for simple swaps and I give them here. I write this as Camila and stand by it on Camila Cooks. The main notes stay simple, the steps stay short, and the flavor reads bold.
2) Easy Chocolate Coffee Cake Recipe
We mix in one bowl and call it done. I say chocolate cake recipe twice here since it matters and you asked, chocolate cake recipe fans will feel seen. I whisk dry goods, add the wet, then pour in hot coffee. No mixer and no stress. The batter turns glossy and pours like a ribbon. The pans rest ready with parchment.
The coffee note works like a background singer and lifts the cocoa. If you like a homemade chocolate cake recipe that leans rich but stays light on the tongue, this delivers. I keep the oven steady and rotate the pans once. The tops rise even and cool with a faint shine. The scent pulls neighbors to the door.
On Camila Cooks, I share little nudges that help new bakers. Tap the pans to nudge out bubbles. Let the cakes sit ten minutes before you turn them out. If you want an easy cake flow for a busy day, this one slides right in. We frost when cool or dust with cocoa when time runs short.
3) Ingredients for Chocolate Coffee Cake
All purpose flour I reach for standard flour since it gives structure without weight. It binds with cocoa and keeps the crumb soft. I sift if the bag looks clumpy and I always level the cup.
Granulated sugar White sugar sweetens and helps the crumb stay tender. It melts into the hot coffee and gives a gentle sheen. I avoid packed cups and shake the scoop loose.
Cocoa powder Natural cocoa keeps the flavor clean and deep. It loves heat and blooms when coffee hits. I store it in a cool cabinet so it stays fresh.
Baking powder This leavener gives lift at the start of the bake. It pairs with soda for a steady rise and helps the edges set.
Baking soda Soda reacts with the tang in sour cream and gives the crumb fine bubbles. It needs acid and heat so I measure with care.
Fine sea salt A small pinch wakes the chocolate and balances the sugar. It turns good into great and stays quiet in the background.
Eggs Room temp eggs mix in fast and bring body. I crack them in a cup first and whisk until the yolks look even.
Whole milk Milk softens the crumb and adds a gentle dairy note. I warm it slightly so it does not cool the batter.
Neutral oil Oil keeps the cake tender even on day two. It mixes fast and leaves a clean finish that lets cocoa lead.
Strong hot coffee Fresh coffee blooms the cocoa and deepens flavor. I use what I drink and pour it in hot for a silky batter.
Vanilla extract A small splash rounds the edges and brings warmth. It blends with coffee and makes the cake smell like a bakery.
Sour cream This adds tang and tenderness. It helps with moisture and gives a fine crumb that cuts clean. I fold it in at the end.
4) How to Make Chocolate Coffee Cake
Step 1 Heat the oven and prepare two round pans with parchment. I brush a thin coat of oil and press the paper flat. The release stays clean and the layers keep their edges.
Step 2 Whisk flour sugar cocoa baking powder baking soda and salt in a large bowl. I break up any clumps so the mix looks even and light.
Step 3 Add eggs milk oil and vanilla. Whisk until smooth and slightly thick. The batter should fall in a steady ribbon. This suits an easy chocolate cake flow from start to finish.
Step 4 Pour in hot coffee and whisk until glossy. The color turns deep and the scent fills the room. If you like the phrase one bowl chocolate cake, this is that moment.
Step 5 Fold in sour cream just until mixed. Do not overwork the batter. You want a soft crumb and a tender bite that reads like a classic chocolate cake.
Step 6 Divide the batter between pans. Tap to release bubbles. Bake until a toothpick brings out a few damp crumbs. Rotate pans once for even color.
Step 7 Cool in pans for ten minutes. Turn out to a rack and let them cool fully. Frost with ganache or buttercream or leave plain and serve warm slices with berries.
5) Tips for Making Chocolate Coffee Cake
Use fresh coffee and pour it hot. That bloom makes flavor jump. Keep eggs at room temp for a smooth mix. Measure with a light hand and level cups. A best homemade chocolate cake recipe mindset starts with these small moves.
Line pans with parchment and do not skip it. The release saves layers. Cool the cakes before frosting since warm layers slide. If time runs tight, dust with cocoa and serve with whipped cream.
For taller layers reduce sour cream a little and add a spoon of flour. For cupcakes shorten bake time. For a simple chocolate cake from scratch note, keep the batter whisked not beaten. The crumb will thank you.
6) Making Chocolate Coffee Cake Ahead of Time
I bake the layers a day ahead when life stacks up. Wrap each cool layer tight and keep at room temp. The flavor settles and the texture holds. If you like a chocolate cake with coffee that keeps its lift, this plan works well.
Ganache can rest in the fridge and warm back to spreadable. Buttercream can chill and whip smooth again. I set a small schedule and block fifteen minutes for assembly before guests arrive.
For transport I place a non slip mat under the cake board. I cover with a dome and keep it cool. The slices cut neat and the crumb stays tender. A classic chocolate cake recipe feel meets real life timing here.
7) Storing Leftover Chocolate Coffee Cake
We store leftovers in a covered container at room temp for two days. For longer storage we chill slices and bring them back to room temp before serving. The flavor softens as it warms.
For the freezer wrap each slice in parchment then place in a zip bag. Label with the date. Thaw on the counter and serve with a fresh pour of coffee. That move refreshes the bite.
I like small pieces for lunch boxes. The cake travels well and still feels special. Readers tell me it beats store cake. I smile and agree. Camila at Camila Cooks keeps it simple and kind.
8) Try these Dessert next!
9) Chocolate Coffee Cake
Chocolate Cake Recipe Coffee Lover One Bowl
Ingredients
- 240 g all purpose flour
- 320 g granulated sugar
- 75 g natural cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs at room temp
- 180 ml whole milk
- 120 ml neutral oil
- 240 ml strong hot coffee
- 2 tsp vanilla extract
- 180 g sour cream
Instructions
- Heat oven to 175 C and grease two 20 cm round pans then line bases with parchment.
- Whisk flour sugar cocoa baking powder baking soda and salt in a large bowl.
- Add eggs milk oil and vanilla then whisk until smooth and slightly thick.
- Pour in the hot coffee and whisk until the batter looks shiny and fluid.
- Fold in sour cream until just combined for a tender crumb.
- Divide batter between pans and tap lightly to release bubbles.
- Bake 28 to 32 minutes until a toothpick comes out with a few damp crumbs.
- Cool ten minutes in pans then turn out and cool fully on a rack.
- Frost with ganache or chocolate buttercream or dust with cocoa and serve.
10) Nutrition
Serving size one slice from twelve. About four hundred thirty calories per slice. Sugar around thirty five grams. Sodium near three hundred twenty milligrams. Fat about eighteen grams with six grams saturated. Carbohydrates near sixty two grams. Fiber close to three grams. Protein around six grams. Figures vary with frosting choices and slice size. Bake with care and enjoy with friends.
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