Did you know you can have your coffee and eat it too? That’s right, that energizing drink is no longer limited to a mug. This recipe fuses the ultimate trio of coffee, espresso and chocolate into a luxurious dessert with spunk. Whether you’re treating yourself on a random weeknight or celebrating something special, this cake, topped with rich cream cheese frosting and a decadent dark chocolate glaze, is the splurge your sweet tooth has been waiting for.
As you check your pantry for recipe ingredients, you’ll notice vegetable oil made this list. Did you know this versatile cooking oil is often made from soybeans? Take a look at the ingredient statement to find out. Fortunately, South Dakota farmers are pros at growing soybeans in sustainable ways. They use technology like smartphones, tablets and GPS to be more efficient and even reuse and recycle resources to minimize their environmental impact.
With that being said, it’s time for dessert. Watch the cake come to life in the quick step-by-step video below and keep scrolling for the full recipe. If your internal baker still feels inspired, try this caramel apple cheesecake or these maple marshmallow mash-up bars.
Hungry for Truth is an initiative about food and farming funded by the South Dakota soybean checkoff. The goal is to connect South Dakotans with the farmers who grow and raise their food.
Soy Chocolate Coffee Cake
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1-1/2 cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 2 teaspoons espresso powder
- 1/2 cup Vegetable Oil
- 2 large eggs
- 1/2 cup Soy Milk
- 1 teaspoon Vanilla Extract
- 1 cup hot coffee strong
Coffee Cream Cheese Frosting
- 2-1/4 cups mascarpone
- 1-1/4 cups powdered sugar sifted
- 1/4 cup coffee strong, room temperature
- 1/4 cup Heavy Cream
Dark Chocolate Glaze
- 1 cup semi-sweet chocolate finely chopped
- 1/2 cup Heavy Cream
- 2 tablespoons light corn syrup
- Preheat oven to 350 degrees. Line the bottom and the sides of two 8" baking pans with parchment paper. Set aside.
- Chocolate coffee cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt and espresso powder and stir to combine. Set aside. In a large mixing bowl, beat vegetable oil, eggs, soy milk and vanilla extract until combined. Stir in dry ingredients to combine. Slowly mix in hot coffee until combined. The batter will be very thin. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes. Let cool in the pan for about 20 minutes, then remove from pan and transfer to a cooling rack. Let cool to room temperature.
- Coffee cream cheese frosting: In a large mixing bowl, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add cooled hot coffee and stir until incorporated. Stir in heavy cream and mix until creamy.
- Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the frosting over the cake. Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.
- Chocolate glaze: Place chopped chocolate in a large heatproof bowl. Place heavy cream and corn syrup in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Whisk until smooth, and the chocolate is completely melted. Let stand for about 10-15 minutes. Test the consistency of the glaze down the side of the bowl. It should drip. If it is too firm, re-warm it a few seconds in the microwave. Once it has reached the desired consistency, it's ready to spoon on top of the cake.
- Remove cake from the fridge and spoon the glaze over the top of cake. Place cake in the fridge for 15 minutes until the glaze gets firm.