Double coffee chocolate cake with chocolate fudge frosting

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

Chocolate coffee cake

Chocolate 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 cake

Chocolate 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

4.88 from 8 votes
Chocolate coffee cake
Print
Double coffee chocolate cake with chocolate fudge frosting
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.
Course: Baked goods, Cake, Chocolate
Servings: 10 -12
Author: Alida Ryder
Ingredients
for the cake
  • 400 g caster sugar
  • 275 g flour
  • 50 g cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons bicorbonate of soda baking soda
  • 1 teaspoon salt
  • 100 g melted butter
  • 2 eggs
  • 250 ml 1 cup buttermilk
  • 250 ml 1 cup hot coffee
for the frosting
  • 200 g butter room temperature
  • 600 g icing sugar sifted
  • 50 g cocoa powder sifted
  • 100 g dark chocolate melted, room temperature
  • 2-3 tablespoons espresso
  • 3 x 125g packs of coffee-flavoured chocolate malt balls I used Woolworths' Chuckles
Instructions
  1. Pre-heat the oven to 180Β°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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Showing 70 comments
  • Hannah
    Reply

    Hi I am planning on making this cake and wondered if I could bake the sponge in advance and freeze them?
    Many thanks

    • Alida Ryder
      Reply

      That shouldn’t be a problem at all. πŸ™‚

  • Bette
    Reply

    Can you clarify what caster and icing sugar are? From what I have researched caster is a very fine sugar? I’m guessing icing sugar is the same as powdered sugar? Thank you!

    • Alida Ryder
      Reply

      Caster sugar is also known as super fine sugar and icing sugar is confectioner’s/powdered sugar. πŸ™‚

  • Emma
    Reply

    Is the flour used self raising or plain?

  • Amera
    Reply

    Hello,
    I am planning to make this cake and was wondering if it is okay to add vanilla ?

  • Kevin Tubb
    Reply

    Thank you!!!! This recipe just won me my office cake baking competition! Great Cake. One word of caution to anyone making it the batter is super thin and if you are using a spring bottom tin, line it with foil!

    • Alida Ryder
      Reply

      Oh yay! Yes, I wouldn’t suggest using a springform tin at all (with any cake really) and rather use a classic cake pan lined with baking paper.

  • Kelly
    Reply

    Hi. This cake looks delicious. Can’t wait to make it. Would i be able to pipe the frosting. Make star shapes etc? And could i replace dark chocolate in icing with white chocolate so i can colour icing different colours? Any tips would be great. Thank you

    • Alida Ryder
      Reply

      It won’t be as firm as regular buttercream but you could probably get some shapes out of it. I’ve never made the frosting with white chocolate so won’t be able to advise on that front.

  • LetΓ­cia Sanson
    Reply

    I made this cake twice already and I fell in love with it! And everyone who had the pleasure to eat, fell in love too! Thank you SO MUCH for this recipe <3

    • Alida Ryder
      Reply

      Oh yay! I’m so glad to hear you love this recipe so much Leticia!

  • Mari
    Reply

    My buttercream is all dry. I followed the recipe. What may have went wrong? And how can I save it?

    • Alida Ryder
      Reply

      It could be that your icing/powdered sugar is more absorbant so it might need more liquid. If it’s very, very dry, I would add a little more butter and beat it in. Otherwise a splash of milk should work.

  • Dhatri
    Reply

    Oh my God!!! The cake was heavenly. I tried it following the recipe exactly and it turned out to be the most delicious cake I have ever baked. There is equality between the flavours of coffee and chocolate. I thought chocolate would be overpowering but it really wasn’t Also I was worried about the consistency as it was too liquidy and used a butter paper as my pan was springform. It did take longer to bake but then again it takes longer time for all my cakes.
    So anyway I thank you so much for sharing this recipe and I recommend everyone to try this recipe as this one is worth all the effort.

  • Tali
    Reply

    Can you use normal milk instead of buttermilk?

    • Alida Ryder
      Reply

      The acidity in buttermilk gives the cake a much more tender crumb but regular milk can be substituted, the end result might just not be exactly the same.

  • Sariga
    Reply

    Hi,

    I tired this yesterday minus the bicarbonate and salt. It came out really well. Thank you so much!! It was my second time with the frosting and all so while spreading the frosting, it was taking with tiny bits of cake with it. Why do you think it was so?

    May you light up many Owens and people’s baking skills!

    • Alida Ryder
      Reply

      It could be that your cake wasn’t cooled properly which would make it very delicate or that the icing was a little too thick. In future, add a little more milk to the frosting to thin it out just a little.

  • Megan
    Reply

    I absolutely love this recipe, but I am making it for someone who does not like coffee. Is there anyway to substitute malt for coffee?

  • 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 πŸ˜‰ This is definitely my basic chocolate cake recipe going forward πŸ™‚

    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 πŸ™‚
    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

      πŸ™‚ 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 πŸ™‚

    • Alida Ryder
      Reply

      There’s always room for more chocolate. πŸ˜‰

  • Lynne
    Reply

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

    • 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 πŸ™‚

  • 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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