This Dalgona Coffee Chocolate Cake recipe reimagines the worldwide food trend of dalgona coffee as a decadent chocolate layer cake filled and generously frosted with coffee mascarpone frosting and topped with chocolate curls. It’s rich, moist, and perfect to enjoy any day of the week.
First, bake two chocolate cake layers. I used my favorite chocolate and sour cream cake as a base. It’s heavy on cocoa powder and flavored with brewed coffee to bring out the flavors of the chocolate. Second, make the frosting. Start with whipped dalgona coffee. It’s literally just instant coffee, sugar, and boiling water. Simple. Next, beat together the mascarpone, heavy cream, and powdered sugar until light and fluffy. Add the whipped dalgona to the mascarpone mixture and whip the frosting for a minute to combine evenly. Once the cake layers have cooled, layer them with the dalgona coffee frosting and frost the top of the cake. Easy. Garnish with chocolate shavings, slice, eat, and enjoy!
To make the Dalgona Coffee Chocolate Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Butter two 8-inch cake pans and sprinkle about ½ a tablespoon of flour in each pan. Shake and tap the cake pan until the whole surface has a light, even coating of flour. Tap out any excess flour and set aside.
In a medium bowl, whisk together 1 cup unsweetened cocoa powder, 1 cup hot brewed coffee, ½ cup sour cream, and 1 teaspoon vanilla and set aside.
In another bowl, beat 1 cup unsalted butter until smooth and shiny, about 2-3 minutes.
Add 1 cup granulated sugar and ½ cup light brown sugar and continue beating until fluffy.
Beat in 3 large eggs, one at a time, until combined and set aside.
In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
Add the flour mixture to the butter mixture in thirds, alternating with the wet ingredients, scraping down the bowl with a spatula as needed.
Divide the batter evenly between two prepared cake pans. Bake for 25-28 minutes or until the skewer inserted into the center of the cakes comes out clean. If there’s batter on the skewer, it needs a few more minutes.
Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
To a bowl, add ¼ cup instant coffee, ½ cup sugar, and ¼ cup boiling water. Using a hand mixer on low speed, beat the mixture until it starts to thicken a little and has increased in volume. Switch to high speed and beat for a few minutes more until stiff peaks form and the coffee frosting is light brown.
To a separate bowl, add ½ cup mascarpone cheese, 1 cup heavy cream, and 1 tablespoon powdered sugar. Beat, starting on low speed and gradually increase to high speed for 1-2 minutes or until the mixture is light and fluffy.
Add in the whipped dalgona coffee and beat on medium speed for 30-60 seconds until evenly combined.
Once the cakes have cooled completely, level both cakes by trimming the domed top off with a serrated knife if needed. With a knife or offset spatula, spread the top with about ½ the dalgona coffee frosting. Place the second layer on top and spread the remaining coffee frosting evenly out to the edge.
Garnish with chocolate shavings, slice, and serve.
This Dalgona Coffee Chocolate Cake is a deliciously rich treat. It’s a real crowd-pleaser and is perfect for just about any occasion. Give this recipe a try, and please leave us a comment below to let us know how you liked it!
Vegetarian Recipes
