Chocolate Coffee Cake with Dalgona Coffee Frosting

This decadent chocolate coffee cake with Dalgona Coffee Frosting is sure to impress the coffee-chocolate lovers in your life!

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This rich and indulgent chocolate coffee cake is a dream come true for coffee and chocolate lovers. The cake is packed with flavor, thanks to the combination of cocoa powder, instant coffee, and date sugar. The Dalgona coffee frosting adds a delightful twist, providing a light and airy topping that complements the dense cake perfectly.

After making the viral dalgona coffee drink, I had this odd idea to use the whipped coffee as a frosting. The stiff texture looked like it would make the perfect layer on top of a cake and I was determined to try it!

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Tips:

• For a richer flavor, consider using a combination of dark cocoa powder and Dutch-processed cocoa powder.

• If you don't have date sugar, you can substitute it with a combination of brown sugar and granulated sugar.

• Keep it dairy-free by using dairy-free milk and dairy-free chocolate chips.

• We use oil instead of butter in our cake batter. You can use any oil of your choice, but we recommend olive oil as it compliments the chocolate perfectly.

Chocolate Coffee Cake with Dalgona Coffee Frosting

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Ingredients

Dry Ingredients:

• 2 cups all-purpose gluten-free flour

• ½ cup oat flour

• 1 ½ cup cocoa powder

• 1 cup date sugar

• ½ cup cane sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cream of tartar

• 2 teaspoons sea salt

Wet Ingredients:

• 1 large egg

• 1 ½ cups dairy-free milk

• ⅔ cup oil, we used olive oil

• 1 teaspoon vanilla

• ¼ cup melted Enjoy Life Mini Chocolate Chips

Coffee Ingredients:

• 2 tablespoons instant coffee

• ½ cup warm water

Dalgona Coffee Frosting:

• ½ cup instant coffee

• ½ cup cane sugar

• ½ cup hot water

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Directions:

Prepare The Ingredients:

1. Preheat your oven to 350°F. Grease and line with parchment paper two 9-inch round baking pan.

2. Bring about ¾ cup of water to boil using a kettle or teapot. Set aside until later.

For the Cake:

1. In a large bowl, whisk together all the dry ingredients.

2. In a separate bowl, whisk together the wet ingredients.

3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

4. If adding the coffee to the cake, add the 2 tablespoons of instant coffee to a small bowl and slowly add in the boiled water while whisking to activate the coffee. Add the mixture to the cake batter and whisk to incorporate until the batter is smooth.

5. Pour the batter evenly into the prepared cake pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

6. When the pans are cooled, remove the cakes from their pans and place them on a cooling rack to cool completely.

For the Frosting:

1. In a medium bowl, whisk together the instant coffee, cane sugar, and hot water until stiff peaks form. This may take several minutes of vigorous whisking.

2. Once the cake is cool, spread the Dalgona Coffee Frosting evenly over the top.

3. To assemble, place one cake round on a cake stand or plate. Then top with a generous amount of frosting. Layer the second cake round on top and frost, dragging the frosting down the sides of the cake to cover all surfaces. Decorate as you desire and then enjoy!