Chocolate Coffee Cake With Coffee Icing Recipe

Name: Chocolate Coffee Cake With Coffee Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed dark brown sugar; 1/2 cup raisins; 1/2 cup chopped walnuts; 2 tablespoons cocoa; 1 tablespoon cinnamon; 2 teaspoons instant coffee powder; 3/4 cup unsalted butter, room temperature; 1 1/2 cups sugar; 2 teaspoons vanilla; 3 eggs; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 2 cups plain yogurt; chopped walnuts (to garnish); raisins (to garnish); Coffee Icing; 1 teaspoon instant coffee powder; 1 tablespoon hot water; 6 tablespoons unsalted butter, room temperature; 4 ounces cream cheese, room temperature; 1/2 cup sifted icing sugar, plus; 2 tablespoons sifted icing sugar; 1/2 teaspoon vanilla; 1/2 teaspoon orange juice; 1 pinch salt

Servings: persons

1/2 cup packed dark brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons cocoa
1 tablespoon cinnamon
2 teaspoons instant coffee powder
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups plain yogurt
chopped walnuts (to garnish)
raisins (to garnish)
Coffee Icing
1 teaspoon instant coffee powder
1 tablespoon hot water
6 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup sifted icing sugar, plus
2 tablespoons sifted icing sugar
1/2 teaspoon vanilla
1/2 teaspoon orange juice
1 pinch salt

1
Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
2
Set aside.
3
Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
4
Stir in vanilla.
5
Add eggs, one at a time, beating well after each addition.
6
Sift flour, baking powder, soda and salt together twice.
7
Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
8
Beat until just well mixed.
9
Do not overmix.
10
(batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
11
Spoon in one fourth of the batter.
12
Sprinkle with one third of the raisin-walnut mixture.
13
Repeat layering twice, ending with batter.
14
Bake 1 hour at 350*F.
15
Cool on rack.
16
Unmold coffee cake and set on serving plate.
17
Frost sides and top with Coffee Icing.
18
Sprinkle with raisins and walnuts and chill until ready to serve.
19
For Icing, mix coffee with water until completely dissolved.
20
Cool.
21
Cream butter and cream cheese until light.
22
Gradually beat in sugar.
23
Beat in vanilla, orange juice,salt and coffee mixture.
24
Whip until double in volume, about 4 minutes.

1673

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1/2 cup packed dark brown sugar, 1/2 cup raisins, 1/2 cup chopped walnuts, 2 tablespoons cocoa, and more.

Yes, Chocolate Coffee Cake With Coffee Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Coffee Cake With Coffee Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions