Chocolate Coffee Cake with beautiful red velvet, coffee infused, brownie layers covered in a delicious chocolate buttercream and caramel drizzle.
I have a love for beautiful cakes and Red Velvet is definitely one of them. When I moved to the US almost a decade ago, I had my first taste of the amazing Red Velvet Cake and I fell in love instantly. I started ordering it every time we went out, the beautiful color and the delicious taste, were something I wanted to experience again and again.
Another dessert that I have discovered when I moved to the US are the brownies! I do appreciate a good brownie and as you can see I have quiet the list on the blog, including some delicious Red Velvet Brownies:
- Chocolate Mousse Brownies
- Pomegranate Mousse Brownies
- Peanut Butter Mousse Brownies
- Red Velvet Creme Brulee Brownies
- Cognac Brownies
- Slutty Cheesecake Brownies
- Fudgy Walnut Coffee Brownies
Since my Red Velvet Brownies had such great success and I planned for so long to make a Chocolate Red Velvet Cake I finally gave in into my craving and made this Chocolate Coffee Cake with Red Velvet Brownie layers and a delicious Chocolate Buttercream!
This Chocolate Coffee Cake has some amazing and I would go ahead and say luxurious layers of Red Velvet Brownie, that melt in your mouth with their rich chocolate taste. Infused with real espresso they have a nice coffee flavor, that makes the chocolate shine even more.
I like making naked cakes, as they are so much easier to frost, and also the look very professional and cute! This cake is no exception, also not frosting the sides lets you see the gorgeous red velvet layers.
- Soft butter or baking spray, for greasing the pan
- 8 large eggs
- 2½ cups light brown sugar
- 16 ounces / 4 sticks butter, melted
- 2 cups cocoa, sifted
- 1 tablespoon vanilla extract
- ¼ cup espresso
- ¼ cup instant coffee granules
- 1 cup flour, sifted
- ½ teaspoon kosher salt
- Red gel food color
- Chocolate Buttercream:
- 12 ounces / 3 sticks unsalted butter, softened
- 2 cups unsweetened cocoa
- 2 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 teaspoon espresso powder - optional
- Caramel sauce
- Preheat oven to 325 degrees F.
- Coat two 8 x 2 inch cake pans with non-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
- In a mixer fitted with the wire whisk attachment, beat the eggs at medium speed until fluffy and light yellow, add the brown sugar and beat until combined. Add remaining ingredients: melted butter, cocoa, coffee granules, espresso, vanilla extract, salt, and flour.
- Stop and scrape the sides of the bowl with a spatula and continue mixing on medium speed until all combined.
- Add the red gel food coloring, as much as needed to get the shade of red you like. Mix until combined.
- Pour the batter into the prepared pans and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cakes, it should come out clean. I find that 40 minutes in my oven for this recipe is perfect timing.
- When done, remove from oven and place the pans on a cooling rack. Cool in the pan for 10 minutes, after that invert the cakes onto the cooling rack.
- Once cooled the cakes can be frosted.
- Chocolate Buttercream:
- Add cocoa to the bowl of a stand mixer. Whisk through to remove any lumps.
- Add the softened butter and cream together until well combined.
- Add confectioner's sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. Mix after each addition.
- Turn mixer onto a high speed for about a minute and mix.
- If frosting is too dry, add more milk, a tablespoon at a time until it reaches the right consistency.
- If it appears too wet and does not hold its form, add more confectioner’s sugar, also a tablespoon at a time until it reaches the right consistency.
- Assembling the cake:
- Add frosting to a pipping bad fitted with a large star tip.
- Place a cake layer onto a cake platter and pipe frosting onto it until fully covered. Top with other cake layer and repeat.
- Drizzle top layer with caramel sauce.
- Refrigerate cake for at least 1 hour before serving.
I get many questions about what gel food color I use, so here you go: