Choco-Latte Cake

Our Choco-Latte Cake is amazing from the start. The fluffy, smooth batter bakes into the perfect fusion of coffee and chocolate. This cake was once our Cake of the Month for February and no wonder–the slight bitterness of the coffee cuts the sweetness of the chocolate, resulting in a smooth, rich slice of cake. I recommend having a glass of milk handy when diving into this cake.

  • Prep Time: 30m
  • Cook Time: 40m
  • Total Time: 1h 10m
  • Serves: 24 people
  • Yield: 1/2 or 1 inch slices
  • Category:

Ingredients

Choco-Latte Cake

  • 1 ⅓ cups unsalted butter, at room temperature
  • 3 cups dark brown sugar, packed
  • 4 large eggs, at room temperature
  • 1 ½ cups sour cream
  • 3 cups cake flour
  • 1 cup Hershey’s ® cocoa powder, sifted
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups brewed medium roast coffee
  • 2 teaspoons pure vanilla extract

Choco-Latte Icing

  • 1 stick unsalted butter, at room temperature
  • 16 ounces cream cheese, at room temperature
  • 1 ½ cups Hershey® semi-sweet chocolate chips, melted
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons medium roast instant coffee granules
  • 2 pounds confectioners’ sugar

Instructions

Choco-Latte Cake

  1. Preheat the oven to 325°F. Grease and flour three 9-inch pans lined with parchment paper.
  2. Cream the butter and brown sugar in the bowl of a stand mixer on medium speed for 5 minutes, or until light and fluffy.
  3. Scrape the sides and bottom of the bowl.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the sour cream and beat well.
  6. Scrape the sides and bottom of the bowl.
  7. Combine the cake flour, cocoa, baking soda, and salt in a bowl and mix with a wire whisk.
  8. Combine the coffee and vanilla extract and mix well.
  9. With the mixer on low, alternately add the flour mixture and the coffee mixture, beginning and ending with the flour mixture, beating until well blended.
  10. Scrape the sides and bottom of bowl and incorporate any unmixed batter if necessary.
  11. Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
  12. Bake for 40 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2 to 3 minutes longer.
  13. Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.

Choco-Latte Icing

  1. Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.
  2. Meanwhile, melt the chocolate in the microwave in 10-second intervals until smooth.
  3. Add the melted chocolate, vanilla extract, and coffee granules to the butter and cream cheese with the mixer on low speed.
  4. Slowly add the confectioners’ sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
  5. After each addition of confectioners’ sugar, scrape the bottom and sides of the bowl extremely well.
  6. Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
  7. Spread icing between the cake layers and then on the top and sides of the stacked layers.