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Double coffee chocolate cake with chocolate fudge frosting

 In Baked Goods, Cakes, Recipes

Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.

Chocolate coffee cakeChocolate coffee cake

You might be all chocolated (yep, that’s a word now) out now but I’m taking my chances because this cake, this glorious, four-tiered cake sandwiched with fudgy, coffee-flavoured chocolate frosting, is the most chocolatiest of chocolatey cakes. I promise.

Chocolate coffee cakeChocolate coffee cake

Woolworths asked me to come up with a recipe to tie in with their Celebrity Masterchef SA #CelebrityChef campaign and I was given coffee as my ingredient. I could do whatever I wanted and immediately I started thinking about cooking with coffee. I love adding a shot of strong espresso to my chili con carne and bolognese as it gives such a rich depth to the finished dish and adding coffee to a spicy rub for ribs or steak is a great way of enhancing the meaty flavours but by far my favourite way of using coffee is with chocolate.

Adding coffee to chocolate is magical. It makes the chocolate taste richer, darker and more intense and that’s why I knew that this would be pairing I would be basing my recipe on. And let’s face it, everyone is always looking for a great chocolate cake recipe and I have come to the rescue because this one is truly marvelous (if I do say so myself).

Chocolate coffee cake

I made a really dense, moist chocolate cake and sandwiched it with rich, fudgy chocolate frosting which I spiked with some espresso. With that, I added crushed coffee-flavoured chocolate malt balls for texture and even more chocolate-coffee flavour. And then why not finish and already OTT cake with a ton more of coffee-flavoured chocolate malt balls? The end result is this show-stopper which had my guests drooling for more. For more awesome ways to cook with coffee, visit the Woolworths website.

Chocolate coffee cake

4.8 from 6 reviews
Double coffee chocolate cake with chocolate fudge frosting
 
Prep time
Cook time
Total time
 
Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.
Author:
Recipe type: Cake, Baked goods, Chocolate
Serves: 10-12
Ingredients
for the cake
  • 400g caster sugar
  • 275g flour
  • 50g cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons bicorbonate of soda (baking soda)
  • 1 teaspoon salt
  • 100g melted butter
  • 2 eggs
  • 250ml (1 cup) buttermilk
  • 250ml (1 cup) hot coffee
for the frosting
  • 200g butter, room temperature
  • 600g icing sugar, sifted
  • 50g cocoa powder, sifted
  • 100g dark chocolate, melted, room temperature
  • 2-3 tablespoons espresso
  • 3x 125g packs of coffee-flavoured chocolate malt balls (I used Woolworths' Chuckles)
Instructions
  1. Pre-heat the oven to 180°c and grease and line 2x 20cm cake pans.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a separate bowl, whisk together all the wet ingredients.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Divide the batter between the two cake pans.
  6. Place in the oven and allow to bake for 25-30 minutes or until a skewer inserted comes out clean. don't worry if the cakes sink a little in the center.
  7. Remove the cakes from the oven and allow to cool completely.
  8. To make the buttercream, beat the butter until light and fluffy (around 4-5 minutes). Add the sifted cocoa powder and icing sugar then beat for another 2 minutes until combined.
  9. With the mixer running, slowly pour in the chocolate and mix well.
  10. Add the espresso, one tablespoon at a time, and mix until you have glossy buttercream.
  11. When the cakes are cool, carefully sliced them in half lengthwise, resulting in 4 cake layers.
  12. Stack the cakes with buttercream in the centre, adding the crushed chocolate malt balls between every layer.
  13. Finish the cake with the remaining buttercream and top with chocolate malt balls.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 46 comments
  • Lilly
    Reply

    I made this cake a few days ago! It was magnificent, so easy and oooh so moist! Everyone was so impressed with my baking skills haha 😉 This is definitely my basic chocolate cake recipe going forward 🙂

    Do you have a chocolate ganache recipe I can use on this cake next time I make it – and also a basic vanilla cake recipe?

    Thanks a mil! x

  • Sarah
    Reply

    Is it plain flour or self raising flour? Thanks.

  • Erin
    Reply

    I’m making this right now for a birthday celebration tonight! Interesting that dry and wet ingredients are whisked by hand rather than using a mixer. I’m what difference that makes?

    • Alida Ryder
      Reply

      No difference really, you could definitely do it in a mixer, it’s just such an easy batter, you don’t have to worry about doing it with an electric mixer.

  • huma
    Reply

    is the espresso in the frosting supposed to be coffee or coffee powder

  • Faye
    Reply

    Hi, Can I use cake flour? If yes, will I use the same amount of measurement you provided?
    Thanks! Looking forward to hearing from you 🙂
    I’m planning to make this over the weekend

    • Alida Ryder
      Reply

      Yes, absolutely. Cake flour will give you the lightest, best result. I hope you enjoy the cake!

  • Mary Harvison
    Reply

    Can you break the measurements down into cups , tsp, and such. Also oven temperature, I don’t know what 180 is ! The recipe sounds great, and would love to make it !

  • Petro
    Reply

    I tried the recipe. The cake itself came out delicious and moist but the icing was a total flop… To thick to spread and lumpy, what do you think I did wrong? Want to try it again..

    • Alida Ryder
      Reply

      It could be that your butter was too cold when you started the icing which would result in lumps. Unsifted icing sugar can also do that. Icing that is too thick can be easily remedied by adding some milk or water and beating until you have a more desirable consistency.

  • Claire
    Reply

    Looks great! I see the recipe uses 1 cup of hot coffee. How much coffee powder would I need to add to the hot water?

  • Lynne
    Reply

    Hi Alida,
    When you posted the Double Coffee Cake Recipe on your blog in April, I mentioned that I would be baking this cake for my birthday. Well, it was my birthday on Saturday, and I baked your cake. OMW, it turned out absolutely beautifully, it tasted divine, with the most amazing strong flavours of the chocolate and coffee, just as I like it. This recipe is a keeper, for sure. The touch of the malt balls is genius ! I know I will be baking your cake again and again, especially for those special occasions, as this cake is so special. Thank you, thank you, thank you.

    • Alida Ryder
      Reply

      Thank you so much for the lovely comment Lynne and I am SO glad the cake came out the way you expected. Happy belated birthday!

  • Petro
    Reply

    Looks delicious!!! If I wanted to make a 4 tier rectangular cake (30x40cm pan) how would I adjust the amounts? Just double up on ingredients maybe? This one looks beautiful but won’t be enough for our 25 guests ??

  • Reply

    I have been searching for a coffee chocolate recipe lately! This looks just fabulous! This is most certainly on my to make list and to be made very shortly! Love your site and all your accomplishments.You’re a very talented lady. congrats! x

    • Alida Ryder
      Reply

      Thank you for your wonderful comment Milena. It means so much. I hope you love this cake and please let me know what you think once you’ve tried it!

  • Stella
    Reply

    Thanks for your reply Alida!

    I was also wondering if it’s possible to make the fudge icing a couple of days in advance? Will it keep in the fridge? Thanks

  • Stella
    Reply

    Hi there,

    Am just wondering if this cake will keep in the fridge for 3 days. I could do the frosting later, but have to bake the cake in advance as I don’t have much time to get it prepared.

    Could I bake the cakes 3 days in advance and then cut and frost them on the day before serving?

    Thanks so much for your help.

    • Alida Ryder
      Reply

      Hi Stella. Yes, if you bake the cakes ahead, make sure you cool them thoroughly then wrap them well in greaseproof paper and plastic wrap. Keep them in the fridge and they’ll be perfect 3 days later.

  • Stella
    Reply

    This cake looks divine. Was wondering if you think it would be possible to make the cake on the wednesday and not eat it till saturday arvo? Obviously I would keep it in the fridge. How many days do you think it would keep for? Or would it go soggy from the frosting in between layers?

  • Michelle
    Reply

    I saw this post and just couldn’t resist. I made this on the weekend for my mother in laws birthday. It was absolutely DEVINE! I am not a coffee lover and even I loved it! The cake was so moist and velvety smooth. I did have some challenges with the icing though, it was very crumbly and only came together at the end once I added in the espresso and even then it was quite sticky. It is quite possible though that I messed up the measurements as I was using an old kitchen scale :-). Absolutely yummy!

    • Alida Ryder
      Reply

      So glad you liked the cake Michelle. Sorry about the icing but glad it was still delicious.

  • Consumption Compulsion
    Reply

    Stumbled on this post via TasteSpotting and oh my God!!!! This looks ridiculously decadent! Looks so moist and yummy can’t wait to make it and dig into it. I need this in my life ASAP!!!!

    • Alida Ryder
      Reply

      🙂 Thanks so much. Let me know what you think once you’ve tried it!

  • Jasmin
    Reply

    Although I am pretty chocolated, I could definitely go for a slice or two of this marvelous looking chocolatiest cake 🙂

    • Alida Ryder
      Reply

      There’s always room for more chocolate. 😉

  • Lynne
    Reply

    Awesome ! Yummy! Delicious !(pinned) This is so my kind of cake…..Think I will make it as my birthday cake this year 🙂

    • Alida Ryder
      Reply

      Oooh! Let me know what you think once you’ve made it Lynne!

  • Reply

    Oh my goodness, words can’t even explain how amazing this cake looks. Coffee + chocolate — forever a winner!

  • June Burns
    Reply

    That looks incredible! I love the way you decorated it, very simple and elegant 🙂

  • Reply

    Wow.. what a cake! It looks SO moist, rich, decadent and delicious. I wish I had a slice as you clearly have baked it to perfection!

  • Lynn | The Road to Honey
    Reply

    Is it possible to be all chocolated up? If so, I am pretty sure this sinful cake would change that mindset lickety split. This cake is simply a work of art. And those coffee-flavored malt balls. . .they are like jewels for an already decadent cake. Beautiful!

  • Reply

    Well helloooooo beautiful!! This cake is such a stunner!

  • Reply

    Your cake is truly impressive!! This would certainly be the center of attention. Who could possible eat when they knew this beauty was waiting to be devoured!! Bravissima!!

  • Mika
    Reply

    This looks Awesome…. Going to make this soon.

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