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Baking recipe · from the recipe book

Chocolate Coffee Layer Cake with Cocoa Cream

Two moist, deep-chocolate layers made with hot coffee are sandwiched and topped with a light, fluffy whipped cocoa cream and a scatter of chocolate chips.

Chocolate Coffee Layer Cake with Cocoa Cream

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • 1¼ cups250 gGranulated sugar
  • 1 cup90 gUnsweetened cocoa powderdivided: 60 g for the cake, 30 g for the cream
  • 1¼ tsp6 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup100 gCanola oil
  • 2 tsp8 gVanilla extractdivided: 6 g for the cake, 2 g for the cream
  • 1 cup (240 ml)240 gBrewed coffeefreshly brewed and hot
  • 2 cups (470 ml)480 gHeavy creamwell chilled
  • ¾ cup90 gPowdered sugarsifted
  • ⅓ cup60 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
  2. In a large bowl, whisk the flour, the granulated sugar, two-thirds of the unsweetened cocoa powder (60 g), the baking soda, the baking powder and the salt until no lumps remain. Set the remaining one-third of the unsweetened cocoa powder (30 g) aside for the cream.
  3. In a second bowl, whisk the egg, buttermilk, canola oil and three-quarters of the vanilla (6 g) until smooth. Set the remaining one-quarter of the vanilla (2 g) aside for the cream.
  4. Pour the egg mixture into the flour mixture and whisk until just combined, then slowly whisk in the hot coffee; the batter will be thin.
  5. Divide the batter evenly between the pans and bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the layers in their pans on a rack for 10 minutes, then turn them out, peel off the parchment and cool completely on the rack, about 1 hour.
  7. While the layers cool, chill a mixing bowl and beaters. Sift the reserved unsweetened cocoa powder together with the powdered sugar.
  8. For the cocoa cream, whip the cold heavy cream with the cocoa and powdered sugar mixture and the reserved vanilla until it holds firm, smooth peaks; do not overwhip.
  9. Set one cake layer on a plate and spread half of the cocoa cream over it. Top with the second layer and spread the remaining half of the cocoa cream over the top.
  10. Scatter the chocolate chips over the top, then chill the cake for at least 30 minutes to set the cream before cutting into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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