Chocolate Cake with Whipped Coffee Frosting

Chocolate Cake with Whipped Coffee Frosting: A decadently moist and rich eggless chocolate cake layered with a fluffy whipped coffee frosting. 

When it comes to birthday cakes my husband’s request is simple: “Can you make it?” He has never been a fan of store bought cakes and so when it comes time for a birthday cake, he prefers something homemade. In the past I have made him Cardamom Walnut Chai Cake, Strawberry Cardamom Cake, and Strawberry Covered Chocolate Cupcakes.  His favorite way to eat them? Right out of the oven when they are warm and steaming.

Birthdays have been given a new meaning ever since our daughter was born. Once she realized the fun behind singing and making a wish, it was her opinion that a birthday cake simply isn’t a birthday cake without some kind of frosting. So now, not only do I try and make a homemade cake for my husband, but I also need to find frostings that pass his picky taste as well as hers.

This eggless chocolate cake is rich and moist. It uses pantry staple ingredients and is dairy and nut free! The addition of coffee intensifies the chocolate flavor and I highly recommend not skipping it. It can be made as a sheet pan cake, as a layered cake like we made, or as cupcakes.

The whipped coffee frosting is so light and fluffy that you will want to eat it right out of the bowl. Here are some tips to make the best whipped cream:

1. 1. Start with cold heavy cream: Cold cream whips up quickly and results in a light and fluffy texture. Chill the bowl and whisk or beaters for at least 15 minutes before whipping the cream.

   2. Choosing your bowl:  A metal bowl works best as it stays nice and cold. Use a big bowl as the heavy cream triples in volume.

   3. Start slow: Start at a low setting and increase the speed slowly. This will help you manage how much you beat the cream. Softly whipped cream dollops nicely and has a smooth, creamy texture; cream beaten too much can get grainy texture and can quickly separate into butter or buttermilk if over-beaten.

I hope you enjoy this simple yet satisfying Chocolate Cake with Whipped Coffee Frosting, it’s perfect for any occasion. 

Chocolate Cake with Whipped Coffee Frosting

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Chocolate Cake with Whipped Coffee Frosting: A decadently moist and rich eggless chocolate cake layered with a fluffy whipped coffee frosting.

Author: Nisha Vedi Pawar

Recipe type: Dessert

Serves: 4-6

Ingredients

Eggless Chocolate Cake

• 1½ cup all-purpose flour
• ¼ cup cocoa powder
• 1 cup sugar
• 1 cup water
• ⅓ cup oil
• 1 tablespoon vinegar or lemon juice
• 1 tablespoon vanilla extract
• 1⅛ teaspoon baking soda
• 1 teaspoon instant coffee powder
• ½ teaspoon salt

Whipped Coffee Frosting

• 1¼ cup heavy cream, chilled
• ½ cup powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoon instant coffee powder

Method

Eggless Chocolate Cake

1. Preheat oven to 350 F. Grease or line a 9 inch round cake pan or two 6 inch round cake pans. Set aside.
2. Sieve the flour, cocoa powder, coffee powder, sugar, salt and baking soda in a large bowl.
3. In a separate bowl, wisk the water, oil, vanilla extract and vinegar together.
4. Add half the wet ingredients to the dry ingredients and mix.
5. Add the other half in and mix until the dry ingredients are combined well with the wet ingredients. Do not over mix.
6. Pour the batter into to the cake pan and knock it a few times against your counter to release air bubbles.
7. Bake for 25 minutes.
8. Keep the cake pan on a wire rack and allow it to cool down for 10-15 minutes.
9. To remove, invert the cake gently on a wire rack. Allow it to cool completely before frosting.

Whipped Coffee Frosting

1. Chill beater and bowl for 1-2 hours.
2. In the chilled bowl add the cream, powdered sugar, cocoa, and coffee powder.
3. Wisk or beat all ingredients until incorporated and peaks appear 3-4 minutes.
4. Cover and let chill in the refrigerator for about an hour until stiff.
5. When ready to use, re-whisk for 10 to 15 seconds. Frost cake generously. Garnish with shaved chocolate or sprinkles.
6. Refrigerate frosted cake until ready to serve.

Notes

Store leftovers in an airtight container.

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