Double Coffee Lush Chocolate Cake Recipe

Name: Double Coffee Lush Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STRONG COFFEE:; 280 milliliters Milk; 8 Tablespoons Instant Coffee Granules; FOR THE CAKE:; 150 grams Plain Flour; 150 grams Wholemeal Flour; 1 teaspoon Soda Bicarbonate; 1 teaspoon Baking Powder; 1 Tablespoon Cacao Powder; 1/4 teaspoons Salt (if Using Unsalted Butter); 3 Eggs, Separated; 280 grams Sugar, Divided; 1 teaspoon Vanilla Powder; 90 grams Unsalted Butter, melted; 130 milliliters Kefir Or Soured Cream; 90 grams Dark Chocolate, Melted; 140 milliliters Strong Coffee (From Above); FOR THE ICING:; 320 grams Icing Cane Sugar; 140 milliliters Strong Coffee (From Above); 55 grams Butter, Unsalted; 170 grams Chocolate, Melted; 1 teaspoon Vanilla Powder; 120 milliliters Milk

Servings: persons

FOR THE STRONG COFFEE:
280 milliliters Milk
8 Tablespoons Instant Coffee Granules
FOR THE CAKE:
150 grams Plain Flour
150 grams Wholemeal Flour
1 teaspoon Soda Bicarbonate
1 teaspoon Baking Powder
1 Tablespoon Cacao Powder
1/4 teaspoons Salt (if Using Unsalted Butter)
3 Eggs, Separated
280 grams Sugar, Divided
1 teaspoon Vanilla Powder
90 grams Unsalted Butter, melted
130 milliliters Kefir Or Soured Cream
90 grams Dark Chocolate, Melted
140 milliliters Strong Coffee (From Above)
FOR THE ICING:
320 grams Icing Cane Sugar
140 milliliters Strong Coffee (From Above)
55 grams Butter, Unsalted
170 grams Chocolate, Melted
1 teaspoon Vanilla Powder
120 milliliters Milk

1
Preheat oven to 1180u00b0C (355u00b0F) or gas mark 4. Butter and flour or line two 20cm (8-inch) cake tins with parchment.
2
Make strong coffee with the milk and coffee granules. Allow to cool. I make all the coffee at once and then divide it in half, using half for the icing and the remaining half for the actual cake.
3
Melt the butter for the icing and set aside to cool.
4
For the cake, in a bowl, sift flour with soda bicarbonate, baking powder, cacao powder and salt (use only a pinch of salt if already using salted butter). Mix a little.
5
In a stand mixer, add egg yolks, 200 grams sugar, vanilla and soft butter. Mix for about 4-5 minutes until nice, fluffy and creamy. Add kefir or soured cream and mix for another 2 minutes. Add melted dark chocolate and mix for 1 more minute.
6
Beat egg whites with remaining 80 grams sugar until stiff with firm peaks. With a spatula, slowly fold flour and cacao mixture into egg and butter mixture. Add half of the strong coffee (make sure it is not hot but is lukewarm at most) and fold in the heated egg whites. Fold carefully and gently so the batter remains nice and airy.
7
Pour cake mixture into the tins making sure they are getting pretty much even amounts of cake mixture. Bake for about 30-35 minutes, until risen. Check the middle section of the cake with a wooden skewer to make sure it comes out clean. That will indicate the cake is ready. Take cakes out of the oven let rest for 10-15 minutes. Take out of the tins and gently place on a cooling rack.
8
I always make my icing while the cake bakes. I recommend using a timer so that the cake does not over-bake.
9
Sift icing sugar into a bowl. Add remaining strong coffee and mix well so that no sugar lumps form. Add vanilla, melted butter and melted chocolate. Mix well until incorporated, lush and creamy. Put in the fridge to rest and harden, about 15 minutes.
10
Ideally, cut each cake into two and layer with icing in between each layer. Finish with a top icing layer and enjoy!

1757

kcal

Calories

Fat

254

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.
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 24 ingredients. The key ingredients include: FOR THE STRONG COFFEE:, 280 milliliters Milk, 8 Tablespoons Instant Coffee Granules, FOR THE CAKE:, and more.

Yes, Double Coffee Lush Chocolate Cake 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!

Double Coffee Lush Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions