Chocolate Coffee Cake with Chocolate Swiss Meringue Buttercream

Course: Dessert
Cuisine: American
Author: Neha Mathur


  • For the cake
  • All purpose flour - 1 and 1/4 cup
  • Baking powder - 1/2 tsp
  • Baking soda - 1/4 tsp
  • Cocoa powder - 1/4 cup
  • Salt - 1/4 tsp
  • Instant coffee powder - 1 tbsp
  • Unsalted butter - 1/2 cup softened
  • Powdered sugar - 1 cup
  • Egg - 2
  • Buttermilk - 1/2 cup If buttermilk is not available, add 3-4 lemon drops in milk and keep for 5 minutes
  • Vanilla extract - 1/2 tsp
  • For soaking syrup
  • Water - 1/4 cup
  • Sugar - 2 tsp
  • Instant coffee powder - 1 tsp you can use vanilla extract or any liqueur
  • For the Chocolate Swiss Meringue Butter cream
  • Egg white - 3
  • Sugar - 1 cup
  • Unsalted butter - 225 gm softened
  • Melted chocolate - 125 gm
  • Vanilla extract -1/2 tsp


  1. For the cake
  2. Grease and dust an 8 inch pan.
  3. Pre heat the oven to 180 degrees C.
  4. Sift flour, baking powder, baking soda, salt, cocoa powder and coffee powder in a bowl.
  5. Beat sugar and butter in a bowl till light and fluffy.
  6. Add egg one at a time.
  7. Mix nicely after each addition.
  8. Add half of the dry mixture to the wet mixture and mix.
  9. Add buttermilk and mix till combined.
  10. Add the remaining dry ingredients and mix till combined.
  11. Pour the batter in the prepared pan.
  12. Bake for 35-40 minutes, till a tooth pick comes out clean.
  13. Remove from the oven and cool in the pan for 5 minutes.
  14. Transfer the cake on a cooling rack and cool.
  15. For the soaking syrup
  16. Heat water and sugar till sugar is dissolved.
  17. Cool.
  18. Add instant black coffee or whichever flavoring you are adding.
  19. For the Chocolate Swiss meringue buttercream
  20. Heat egg whites and sugar in a steel bowl over a pot of simmering water.
  21. The water should not touch the bottom of the pan and it should be only simmering not boiling.
  22. Heat until the mixture feels a little warm to touch and is smooth to touch.
  23. Keep whisking continuously.
  24. Turn off the heat and whisk the mixture with a whisk attachment with your blender.
  25. Whisk till the meringue triples in volume and the bowl is at room temperature.
  26. Add butter about 2 tbsp at a time with the machine running.
  27. Mix until all the butter is incorporated.
  28. Add vanilla extract and mix.
  29. Add the melted chocolate and mix till combined.
  30. Keep scraping the sides of the bowl.
  31. Assembling the cake
  32. Divide the cake into 2 layers.
  33. Keep one layer on the serving plate and brush it with half of the soaking syrup.
  34. Pour 1 cup of frosting on this layer and spread evenly.
  35. Cover the frosting with another layer of cake.
  36. Brush this layer with the remaining soaking syrup.
  37. Pour the remaining frosting to top and cover the cake.
  38. Refrigerate for a little while if the frosting is too soft.
  39. Decorate as you want.