Chocolate Coffee Cake with Rich Cocoa Icing Recipe

Introduction

This moist and rich gluten-free chocolate coffee cake is perfect for any occasion. Combining deep cocoa and a subtle coffee flavor, it’s layered with a smooth chocolate buttercream that’s sure to impress your guests.

Ingredients

• 150ml vegetable oil, plus extra for the tins
• 175g gluten-free flour
• 1 tsp xanthan gum
• 50g cocoa powder
• 1 tbsp baking powder
• ½ tsp bicarbonate of soda
• 75g dark brown soft sugar
• 75g caster sugar
• 2 tbsp golden syrup
• 2 eggs
• 100g Greek yogurt
• 100ml milk
• 2 tbsp instant coffee, dissolved in 4 tbsp hot water
• 300g icing sugar
• 25g cocoa powder
• 150g soft salted butter
• 3 tbsp milk
• 65g dark chocolate, melted

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Oil the base of two 18cm sandwich tins and line with baking parchment.
2. Step 2: In a large bowl, mix the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, a large pinch of salt, dark brown sugar, and caster sugar together.
3. Step 3: In a jug, whisk together the golden syrup, eggs, vegetable oil, Greek yogurt, milk, and dissolved coffee until combined.
4. Step 4: Gradually whisk the wet ingredients into the dry mixture until you have a smooth batter.
5. Step 5: Divide the batter evenly between the prepared tins and bake for 30-35 minutes until the cakes have risen and are firm to the touch.
6. Step 6: Remove the cakes from the oven and leave them to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely.
7. Step 7: While the cakes cool, make the chocolate icing by beating the icing sugar, cocoa powder, softened butter, and milk together for 5 minutes until smooth and fluffy.
8. Step 8: Gradually add the melted dark chocolate while continuing to beat, scraping down the sides of the bowl to fully incorporate it.
9. Step 9: Spread half of the icing over the top of one sponge using a palette knife. Place the second sponge on top with the flat bottom-side facing up.
10. Step 10: Use the remaining icing to cover the top and sides of the cake, smoothing it with a palette knife. If desired, pipe rosettes on top with any leftover icing.

Tips & Variations

• Ensure the coffee is fully dissolved in hot water before adding to the batter to avoid graininess and to enhance the coffee flavor.
• For a dairy-free version, substitute the Greek yogurt and milk with coconut yogurt and plant-based milk.
• Use high-quality cocoa powder and dark chocolate for the best rich flavor.
• You can add a teaspoon of vanilla extract to the wet ingredients for extra aroma.

Storage

Store the cake in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to 1 month; thaw overnight in the fridge and bring to room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, you can substitute with all-purpose flour if gluten is not a concern, but be sure to omit the xanthan gum or adjust the amount as needed since it’s typically added to gluten-free baking for structure.

Can I make this cake ahead of time?

Absolutely. The cake layers and icing can be prepared a day in advance and assembled the next day. This allows the flavors to develop and makes serving easier for special occasions.

Chocolate Coffee Cake with Rich Cocoa Icing Recipe

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★★★★★

4.9 from 142 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Diet: Gluten Free

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Description

This rich and moist gluten-free chocolate coffee cake is a delightful treat featuring a velvety cocoa sponge layered with a luscious chocolate buttercream icing infused with a hint of coffee. Perfect for special occasions or an indulgent everyday dessert, this cake combines the deep flavors of cocoa and coffee with a smooth, fluffy frosting, all made without gluten to accommodate dietary needs.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 150ml vegetable oil, plus extra for the tins
• 175g gluten-free flour
• 1 tsp xanthan gum
• 50g cocoa powder
• 1 tbsp baking powder
• ½ tsp bicarbonate of soda
• 75g dark brown soft sugar
• 75g caster sugar
• 2 tbsp golden syrup
• 2 eggs
• 100g Greek yogurt
• 100ml milk
• 2 tbsp instant coffee, dissolved in 4 tbsp hot water

Icing Ingredients

• 300g icing sugar
• 25g cocoa powder
• 150g soft salted butter
• 3 tbsp milk
• 65g dark chocolate, melted

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Instructions

1. Preheat the Oven and Prepare Tins: Heat the oven to 180°C (160°C fan, gas mark 4). Lightly oil the base of two 18cm sandwich tins and line them with baking parchment to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, xanthan gum, cocoa powder, baking powder, bicarbonate of soda, a large pinch of salt, dark brown soft sugar, and caster sugar. Whisk them together to evenly distribute all the ingredients.
3. Mix Wet Ingredients: In a jug, whisk together golden syrup, eggs, vegetable oil, Greek yogurt, milk, and dissolved instant coffee until well combined.
4. Combine Wet and Dry Mixtures: Gradually whisk the wet ingredients into the dry ingredients, mixing until the batter is smooth and uniform with no lumps.
5. Fill Tins and Bake: Divide the batter evenly between the prepared tins. Bake in the preheated oven for 30 to 35 minutes, or until the cakes have risen and are firm to the touch.
6. Cool the Cakes: Remove the tins from the oven and let the cakes cool for 10 minutes in the tins. Then carefully turn the cakes out onto wire racks to cool completely before icing.
7. Prepare the Icing: While the cakes cool, beat together icing sugar, cocoa powder, soft salted butter, and milk for 5 minutes until the mixture is smooth and fluffy.
8. Add Melted Chocolate to Icing: Gradually pour the melted dark chocolate into the icing while continuing to beat, scraping down the sides of the bowl to ensure an even mix.
9. Assemble the Cake: Using a small palette knife, spread half the icing over the middle of one cake sponge. Sandwich the other sponge on top with its flat bottom side facing up.
10. Ice the Cake: Spread the remaining icing evenly around the top and sides of the assembled cake, smoothing with the palette knife. If there is any leftover icing, use it to pipe decorative rosettes on top of the cake.

Notes

• This cake is naturally gluten-free thanks to the gluten-free flour and xanthan gum which help replicate the texture of traditional flour.
• Dissolving the instant coffee in hot water enhances the coffee flavor, complementing the chocolate taste.
• You can substitute Greek yogurt with plain yogurt if desired, but this adds richness and moisture.
• Ensure the melted chocolate in the icing is cooled slightly before mixing to avoid curdling the buttercream.
• For best texture, allow cakes to cool completely before applying icing to prevent melting.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• To keep the cake moist, bring it to room temperature before serving if refrigerated.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: gluten-free chocolate cake, coffee chocolate cake, gluten-free dessert, chocolate buttercream cake, gluten-free baking, coffee infused cake, chocolate sponge cake