Classic Chocolate Coffee Cake is the perfect indulgent dessert, made with gluten free flour, brewed coffee, and espresso powder, ready with just one bowl in 45 minutes!
Preheat oven to 350°F, and lightly grease two 9-inch baking pans.
In a medium bowl, whisk together all of your dry ingredients. Whisk in the sour cream, eggs, vanilla, and vegetable oil until well combined.
While whisking, slowly add brewed coffee, whisking until everything is mixed together. Scrape the sides and bottom of the bowl for any pockets of dry ingredients.
Pour the cake batter evenly into the two baking pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Allow cake to cool before removing from the pans and decorating.
Notes
Click on the time in the instructions to start a timer!*Nutrition is for the cake only. The frosting nutrition will depend on what type you use. StorageStore chocolate coffee cake in an airtight container at room temperature for 2-3 days. If you use a dairy-based frosting, then refrigerate the cake for up to a week.
Freeze this cake for 3-4 months in an airtight container. Cooking Tips
I grease my baking pans, but you can also cut out a circle of parchment paper and line the bottom of the pans with it. Use a pen to trace the bottom of the baking pan on the paper, then cut it. Then just lightly grease the sides of the pan.
I used mascarpone frosting as a middle layer, and to frost the entire cake. Then I added chocolate sprinkles around the top, and dusted it with cocoa powder. You can also use the mascarpone frosting in a piping bag if you want it to be even more decorative.
This cake would also go well with chocolate buttercream or cream cheese frosting.