Dalgona Coffee Chocolate Cake
Adding silky, whipped Dalgona coffee to a fudgy chocolate cake is even better and more delicious than the coffee drink itself!
Servings: 14 slices
Calories: 373kcal
Equipment
Ingredients
Chocolate Cake
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee hot
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Dalgona Coffee Filling and Frosting
- ¼ cup instant coffee granules
- ½ cup granulated sugar
- ¼ cup boiling water
- ½ cup mascarpone cheese stirred until smooth
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
Prepare Chocolate Cake:
- Preheat the oven to 350°F. Butter two 8-inch round cake pans. Sprinkle about ½ tablespoon of flour in each pan, tapping the sides of the pan while tilting it slowly in a circle to spread the flour evenly over the butter. Tip the pans over the sink, one at a time, to tap out any excess flour. Set aside
- In a medium bowl, whisk together the cocoa powder, brewed coffee, sour cream, and vanilla to make a shiny fudge. Set aside.1 cup unsweetened cocoa powder, 1 cup brewed coffee, ½ cup sour cream, 1 teaspoon vanilla extract
- In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.1 cup unsalted butter
- Add the granulated and brown sugars and continue beating until fluffy, then beat in the eggs one at a time, mixing well between each addition.1 cup granulated sugar, ½ cup light brown sugar, 3 large eggs
- In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl with a spatula several times as you go.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Divide the batter evenly between the prepared cake pans and bake for 25 - 28 minutes. A toothpick inserted into the center of the cakes should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean.
- Let the cakes cool in their pans for 10 minutes before turning them out on a wire rack to cool completely before frosting.
Prepare Dalgona Coffee Frosting:
- In the bowl of a stand mixer, add the instant coffee, sugar and boiling water. Whisk by hand for 30-60 seconds until the mixture begins to thicken a little and get frothy and has increased in volume.¼ cup instant coffee granules, ½ cup granulated sugar, ¼ cup boiling water
- Switch to whisking with the stand mixer using the whisk attachment. Whisk on medium to high speed for a few minutes until stiff peaks form and the coffee is a light brown color.
- Scrape gently into a clean bowl and set aside. Wipe out the mixing bowl and add to it the mascarpone, heavy cream and powdered sugar.½ cup mascarpone cheese, 1 cup heavy cream, 1 tablespoon powdered sugar
- Whisk, starting on low speed and gradually increase speed, until mixture is light and fluffy, about 1-2 minutes.
- With the mixer off, scrape the whipped Dalgona coffee into the whipped mascarpone and whisk on medium speed for 30-60 seconds to combine evenly.
Fill and Frost the Cake:
- Be sure the cakes have cooled completely before filling and frosting.
- Level both cakes by trimming the domed top off with a serrated knife or with a cake leveler.
- Frost one layer with about ½ the Dalgona coffee frosting.
- Top with the second cake layer and frost the top with the remaining coffee frosting.
- Garnish with chocolate shavings and serve.
Nutrition
Calories: 373kcal | Carbohydrates: 42.3g | Protein: 5.4g | Fat: 22.2g | Saturated Fat: 13.4g | Cholesterol: 95.6mg | Sodium: 311.6mg | Fiber: 2.2g | Sugar: 27.2g
