Double coffee chocolate cake with chocolate fudge frosting
Dense, fudgy coffee chocolate cake with rich, dark chocolate and coffee frosting topped with a mountain of chocolate malt balls.
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.
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).
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.
Double coffee chocolate cake with chocolate fudge frosting
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
- Pre-heat the oven to 180°c and grease and line 2x 20cm cake pans.
- In a large bowl, whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients.
- Pour the wet ingredients into the dry and mix until combined.
- Divide the batter between the two cake pans.
- 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.
- Remove the cakes from the oven and allow to cool completely.
- 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.
- With the mixer running, slowly pour in the chocolate and mix well.
- Add the espresso, one tablespoon at a time, and mix until you have glossy buttercream.
- When the cakes are cool, carefully sliced them in half lengthwise, resulting in 4 cake layers.
- Stack the cakes with buttercream in the centre, adding the crushed chocolate malt balls between every layer.
- Finish the cake with the remaining buttercream and top with chocolate malt balls.
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 !
Hi Mary. You can have a look at our Conversion chart, it should be pretty helpful: https://simply-delicious-food.com/conversion-chart/
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..
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.
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?
Claire, I used 1 tablespoon coffee.
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.
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!
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 ??
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
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!
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
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.
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.
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?
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!
So glad you liked the cake Michelle. Sorry about the icing but glad it was still delicious.
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!!!!
🙂 Thanks so much. Let me know what you think once you’ve tried it!
Although I am pretty chocolated, I could definitely go for a slice or two of this marvelous looking chocolatiest cake 🙂
There’s always room for more chocolate. 😉
Awesome ! Yummy! Delicious !(pinned) This is so my kind of cake…..Think I will make it as my birthday cake this year 🙂
Oooh! Let me know what you think once you’ve made it Lynne!
Oh my goodness, words can’t even explain how amazing this cake looks. Coffee + chocolate — forever a winner!
I’m so glad you approve Alexandra. 😉
That looks incredible! I love the way you decorated it, very simple and elegant 🙂
Thanks June!
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!
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!
Thanks for your lovely comment Lynn!
Well helloooooo beautiful!! This cake is such a stunner!
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!!
Thanks Marisa!
This looks Awesome…. Going to make this soon.