Pictured with 3 8-inch layers, this espresso chocolate chip cake combines a soft and moist cake flavored with espresso powder, strong coffee, plenty of chocolate chips, and ultra creamy espresso coffee buttercream. You can drink your coffee and eat it too with a towering slice of this homemade beauty!
Giving a different meaning to coffee cake! It’s been a while since I developed a truly fabulous layer cake, but a dear friend’s birthday called for something special… and FLAVOR most certainly had to be on the menu! Simply put, this coffee-infused layer cake is nothing short of exquisite and there’s a few other ways to make it including as a sheet cake, 2 layer cake, cupcakes, and more. However you bake it, coffee lovers everywhere will rejoice.
Espresso Chocolate Chip Cake Details:
Like many of my cake recipes, I adapted this cake batter from my basic white cake batter. The white cake is a very popular cake recipe, both a personal and reader favorite. Between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pineapple coconut cake, pistachio cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s espresso variation. Here’s what you can expect:
- Texture: Thanks to a careful ratio of cake flour, leaveners, egg whites (no yolks), and sour cream, liquid, we have a balance of soft, springy, and moist in each bite. You’ll only achieve this texture perfection if you follow the recipe closely, which is my #1 piece of advice for baking cakes. Note that I slightly increased the flour and reduced the egg whites from the original batter because introducing a thinner liquid (coffee) threw things off.
- Flavor: Do you like chocolate and coffee together? For many coffee drinkers, it’s a match made in heaven! In fact, I was going to call this a mocha cake, but coffee is truly the main flavor and the chocolate chips are little extras.
- Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. But if you’re new to layer cakes, don’t be nervous because stacking and frosting the cooled cakes isn’t anything fancy. I like to keep decoration simple.
- Time: Set aside at least 4 hours to complete this recipe which includes making the cake, cooling completely, and frosting/assembling. Don’t forget to bring your cold ingredients and hot coffee to room temperature before starting.
Espresso Powder & Strong Coffee
Most layer cake recipes require liquid and today’s uses 1/3 cup (80ml) strong black brewed coffee and 2/3 cup (160ml) milk. Brewed coffee alone did not provide enough flavor in this cake, so we’ll also use 5 teaspoons of espresso powder. (Yes 5! This is a lot of cake batter.) You could dissolve espresso powder IN the coffee, but I found its flavor came through better when creamed with the butter.
- Do I have to use both coffee and espresso powder? Yes, for the best results, I strongly recommend using both. The cake did not have nearly enough flavor otherwise.
- Can I just use brewed espresso instead of coffee and espresso powder? I don’t recommend it. To ensure there’s enough coffee flavor in the cake, you would need more than 1/3 cup (80ml) espresso and replacing more milk with fat free liquid creates a wet, spongey cake.
- Where to find espresso powder? Most major grocery stores carry it in the coffee aisle.
- Can I use instant coffee instead of espresso powder? You can, but you’ll need more instant coffee because it’s not nearly as concentrated. Instant coffee is dehydrated ground coffee, while espresso powder is brewed dark roast coffee that’s dried and ground very finely. Espresso powder is often used in baking and if you pick up a jar, you can use it in any of these recipes that call for espresso powder.
You will also use espresso powder in today’s frosting. For the most flavor AND to preserve a creamy consistency, use espresso powder in the coffee buttercream rather than brewed coffee. The buttercream is certainly sweet, but the espresso powder’s strong and bitter flavor helps offset the sweetness. Though you’ll see the espresso powder flecks and certainly taste the flavor, the powder’s granules are sufficiently broken down. So don’t worry… the frosting isn’t granular.
When you’re making the cake batter, you’ll notice the creamed butter, sugar, and espresso powder mixture (pictured on the right below) isn’t very fluffy. That’s expected because compared to other cake recipes this size, there isn’t a ton of butter. (Sour cream makes up some of the fat!)
Success Tips: Espresso Chocolate Chip Cake
The full printable recipe is below.
- Use Room Temperature Ingredients: All refrigerated items should be at room temperature so the cake batter mixes together evenly. Simply put, cold ingredients won’t properly combine to produce a smooth, light cake crumb. Likewise, bring your brewed coffee to room temperature as well. In the cake batter pictured above, my coffee was actually *slightly* warm and you can see that there was some slight fat (butter) separation. The finished cake was just fine, but for best results, I recommend ensuring everything is room temperature.
- Follow the recipe closely: Following a recipe as written sounds obvious, but it’s often ignored. We change recipes like reducing sugar, using all-purpose instead of cake flour, baking soda for powder, whole eggs instead of just whites, etc. Don’t sabotage your time, effort, and money by straying from the original recipe unless you’re after a different flavor and texture.
- Mini Chocolate Chips: Just as I recommend for chocolate chip loaf cake, chocolate chip scones, and even chocolate raspberry cake, use mini chocolate chips. Why? So you can enjoy tiny pockets of chocolate in every single bite! Mini = more.
- Prep Cake Pans: From one baker to another– I love the quality and performance of Fat Daddio’s cake pans. (I’m not working with this brand, just a fan!) And when it comes to prepping round cake pans, I use parchment paper rounds. Trace the bottom of the cake pans on a large piece of parchment paper and then cut out the circles. Then, very lightly grease the cake pans with butter or nonstick spray, place the parchment round inside, and then grease the parchment round too. This promises an ultra non-stick environment for your cake. If it’s helpful, see this parchment paper rounds for cakes video & post.
More Cake Success Tips
For more success tips I’ve learned through recipe testing, see my 10 Baking Tips for Perfect Cakes. Or, if you’re a cake beginner, subscribe to my free Cake Baking Email Course.
Starbucks on a Cake Stand!
There’s no denying that the espresso chocolate chip cake is flavorful on its own, but pairing it with coffee buttercream transforms it into Starbucks on a Cake Stand. (LOL I couldn’t resist.) For a more subdued coffee flavor, you could certainly pair the cake with plain Swiss meringue buttercream and I suggest that over American-style vanilla buttercream because its mild sweetness will not overpower the coffee flavor.
If you love this frosting, you’ll probably enjoy it with coconut cake, chocolate cake, and vanilla cake too. And if you’re looking for more coffee-inspired desserts, try these Baileys & Coffee Cupcakes.
Filling & Frosting Espresso Chip Cake
The coffee buttercream yields just enough for filling the cake, lightly frosting the exterior, and simple piping around the top. Chocolate covered coffee beans are fun garnish, but feel free to skip them. You could even dress up the cake with chocolate curls, chocolate chips, or chocolate sprinkles instead.
PS: Custom printed forks are always so much fun. 🙂 Message that Etsy seller for custom sayings! She was super responsive and the Baking is Life fork turned out wonderfully!
Print
Espresso Chocolate Chip Cake
- Prep Time: 40 minutes
- Cook Time: 26 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Coffee lovers will enjoy every slice of this soft, moist, and flavorful espresso chocolate chip layer cake. Review the recipe notes before beginning and make sure all ingredients (hot & cold) are brought to room temperature before starting.
Ingredients
- 2 and 2/3 cups (315g) cake flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
- 5 teaspoons espresso powder
- 1 and 3/4 cups (350g) granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (160ml) whole milk, at room temperature
- 1/3 cup (80ml) brewed strong black coffee, at room temperature
- 1 and 1/4 cups (225g) mini chocolate chips (see note)
Coffee Buttercream
- 1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
- 2 and 1/2 teaspoons espresso powder, plus more to taste
- 5 cups (560g) sifted confectioners’ sugar (sift before measuring)
- 1/3 cup (80ml) heavy cream or whole milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- optional: chocolate covered espresso beans for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, and then add the sour cream and vanilla extract. Beat until combined. Mixture may look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. Pour in the dry ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, and then beat in the chocolate chips just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick. Do not overmix.
- Pour batter evenly into cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool in the pans set on a wire rack for 30 minutes. Run a knife around the edges and then remove from pans. Allow cakes to cool completely set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Taste and beat in more espresso powder to taste if desired. I usually add another 1/4 teaspoon for more flavor. Yields about 4 cups frosting.
- Assemble and decorate: If your cakes are domed on top, very carefully use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup frosting. I use and recommend an icing spatula to apply the frosting. Top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting. A bench scraper is helpful to smooth the sides and feel free to pipe any frosting on top– I used Ateco 849 piping tip to pipe a border around the pictured cake.
- Refrigerate cake for 10-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of milk to thin out frosting if needed.) Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 8-Inch Round Cake Pans | Cake Turntable | Icing Spatula | Ateco 849 Piping Tip | Disposable or Reusable Piping Bag | Espresso Powder
- Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you’re in a pinch, you can use a DIY cake flour substitute but the cake won’t taste as light and soft.
- Espresso Powder: Use espresso powder in both the cake batter and frosting and see headnotes above for more information on the espresso powder. Most major grocery stores carry espresso powder in the coffee aisle. For the best results, I strongly recommend using both espresso powder and strong black coffee in the cake batter. I don’t recommend using brewed espresso instead of the combo of brewed coffee and espresso powder (see notes above). You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. I recommend at least 3 Tbsp of instant coffee.
- Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture.
- Chocolate Chips: I recommend mini chocolate chips. Some readers have reported that the mini chocolate chips sink. You can coat in 2 teaspoons of all-purpose flour before adding to the batter. If you can’t get your hands on mini chocolate chips, replace with the same amount of regular size chocolate chips. If using regular size, coat them in 2 teaspoons of flour first or else they may sink as the layers bake. Or feel free to omit chocolate chips altogether.
- Decaf: Feel free to substitute decaf coffee and decaffeinated espresso powder/instant coffee.
- Room Temperature: All refrigerated ingredients and hot coffee should be at room temperature so the cake batter mixes together easily and evenly. If you’d like to learn more, here’s information about why room temperature ingredients are important in baking.
- Amount of Cake Batter & Other Size Cakes: This recipe yields 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. Because of its light yet moist texture, this cake is best as a layer cake. However, if you want to try it as a 9×13 inch cake, simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Feel free to halve the frosting. For a 2 layer cake, prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 30 minutes or until cooked through. I wouldn’t reduce the frosting amount. For a Bundt cake, generously grease and lightly flour a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. For 2-3 dozen cupcakes, fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. For a 3 layer 6 inch cake, use my vanilla 6 inch cake recipe and add 3 teaspoons espresso powder when creaming the butter and sugar. Replace 1/4 cup (60ml) milk with strong black coffee and add 1 cup (180g) mini chocolate chips. Add 2-3 teaspoons espresso powder to the frosting or to taste.
Keywords: espresso chocolate chip cake
I made this with mini chocolate chips and coated them in 1 tbsp of flour. They didn’t sink at all! I also added the chocolate covered espresso beans to the top… and that just made it. That crunch was just perfect! I shared some with my neighbors and they couldn’t stop raving about it!
★★★★★
I hope you never tire of hearing this, but you make me the most popular person at work! I showed up with this cake on Monday, and it was gone before I could turn around. Even my wife, who is not really a coffee drinker, ate it up. It is after-dinner coffee and dessert and breakfast all rolled into one. The recipe is perfect as is. As always, thank you for inspiring casual bakers to be their best.
★★★★★
Love your site and recipes! I’m not a big fan of any (including Swiss) buttercream frosting as I find it too sweet. Can I use the Not-So-Sweet Whipped Cream frosting or Cream Cheese frosting and add espresso powder? If so, how much and at which point should I add the espresso powder? Thank you!
Hi Kat, Yes you could use the whipped frosting! We would start by adding 1 teaspoon of espresso powder when you add the confectioners’ sugar. Let us know if you give it a try.
This was so delicious! My whole family ranted about how good it was, the frosting, everything! Will definitely be making again! I used instant but I would recommend grinding it up a little bit with a mortar and pestle so it blends in better! So delicious as usual Sally!
★★★★★
Drats! This cake didn’t turn out for me. I followed the recipe exactly, weighing all my ingredients, but the cakes fell in the centre. What did I do wrong? I was using two 9” pans, but I followed the instructions for that as well. Every other Sally recipe has turned out perfectly so I know it must have been something I did? I really spent a long time creaming the butter since it wasn’t coming together. Could that be the problem? The egg whites got pretty frothy in the batter. Is that normal? hand mixed in the chocolates so I didn’t over mix that. I’m so bummed. LOL! Is cake flour the same as “Cake and Pasrty” flour. That’s all Robin Hood (Canada) had. Could that be why my cakes fell in the centre?
Hi Sandy, It certainly could have been the pastry flour (which is different from cake flour). Pastry flour is extremely light and we have not had much luck using it for cakes as we find they are too spongy and wet and can definitely fall in the center as a result. If it’s all you have we would recommend adding a couple of extra TBS to the recipe. A better option would be to use a DIY cake flour substitute but the cake won’t taste quite as light and soft.
As always another amazing recipe! I made mine with Bobs Red Mill gluten free flour and it was delicious – couldn’t even tell it was gluten free. I also made it the night before and stored it according to the instructions. Perfect!
★★★★★
H! I really want to try this cake. Does shots of expresso count like strong brewed coffee? Thank you in advance.
Hi Susan! Yes, absolutely!
Do you think this cake could hold up under fondant or would you avoid fondant in favor of a colored buttercream?
Hi Abby, this cake should be fine under fondant. It’s very similar to a handful of other cake recipes published on my site and those have held up well under fondant.
Instead of using mini chocolate chips, could you sub shaved chocolate? My family loves your recipes! Did your Burnt Sugar Carmel cake for my husbands birthday, your strawberry cake for my dad’s birthday and my son can’t get enough of your lemon bars!! Thanks for all the help!
Hi Carrie, You could try using a chopped chocolate bar. Shaved chocolate may be too small and melt into the cake batter (which wouldn’t necessarily be bad – just different!). Let us know what you try.
Hello Sally and family, wanted to tell you your step by step Espresso Chocolate chip cake was fantastic. I did change the icing (cause it was left over from a cake recipe I made for Valentines day) and used your chocolate icing/frosting. Delicious.
Just a note, with the leftover egg yolks I made chocolate chip cookies.
Hi. Can you confirm that what we need is instant espresso powder. For example Cafe Bustelo Espresso instant coffee? Most of what I’m seeing in the store does not use the word powder. It is either espresso ground coffee or espresso instant. Making this for my daughter’s birthday and want to get it just right. Thanks!
Hi Gila! Espresso powder or instant espresso is what you’re looking for here. You can use instant coffee instead of espresso powder, but you’ll need more instant coffee because it’s not nearly as concentrated. See recipe notes for details!
Hi Sally!
I always love coming here for all my recipes. I know I will get rave results/complements on everything in here that I make. I can’t tell you how many people I’ve sent to your site. You have NEVER steered us wrong!!! ((Hugs))
I want to make this cake – it looks absolutely divine! *mouth drooling* But in your recipe, you call for cake flour which I don’t have, nor cornstarch to make a sub. I do have pastry flour, however. Do you think that would be ok as an alternate sub? If so, would I need to add or subtract anything? It would be great to know for future recipes, too! 😉
Hi Bella, We are so happy to hear how much you enjoy our recipes! Pastry flour is extremely light and we have not had much luck using it for cakes as we find they are too spongy and wet. You can certainly try using it, but we would recommend adding a couple of extra TBS. Let us know if you decide to give it a try.
Followed recipe to the letter. Baked two 9” pans 15 minutes. Allowed to cool before icing. Chocolate chips sank even after on carefully folded them in. Cake was dry. Icing way too sweet. Not a winner for me.
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Can I use grounded coffee beans into a powder instead of espresso powder?
Hi Zohra, you do not want to use that. Espresso powder is made from espresso that has already been brewed, so it’s very concentrated. You want to make sure you’re purchasing espresso powder for this recipe.
I am going to make this cake today and have read all the reviews. So many have mentioned the chocolate chips settled to the bottom. I am going to run mine through a dish of flour, sift to get most of the flour off, then fold the chocolate chips in at the end rather than mixing in with the mixer. I am hoping this will keep the suspension issue at a minimum. I’ll let you know.
Excellent recipe, and the cake was spectacular! I DID double the espresso powder in the frosting, but stuck to the recipe for the rest! Will definitely check out your other cake recipes!
★★★★★
Hi, I love your recipes and I want to make this cake!! But I want to make it in 6inch cake pans is there a conversion for that, Im not sure how I would do that
Hi Kris, Yes there is! See recipe note “Amount of Cake Batter & Other Size Cakes” for details.
I really enjoyed this unusual take on cake, as did all of my coworkers. I baked it in a 9 x 13 & needed to bake an extra 12 minutes for the middle to set – which left the middle perfect and the edges a bit over done. The cake was a delight even though all the mini chips sunk to a layer in the bottom (but also, a bottom layer of chocolate is something no one complained about). Everyone that was a fan of Sally’s Mocha Blondies was a fan of this cake too. If I make it again I will use a cupcake tin with Swiss meringue buttercream as the American was too sweet for me.
★★★★★
I made this exactly as written and it turned out perfectly! Thank you for another fabulous recipe!
★★★★★
I made this cake in a 9 x 13 pan and halved the buttercream. This recipe and it’s result is absolute perfection!! Everyone we had over LOVED the cake and some weren’t huge fans of coffee in baked goods. This is definitely a cake I will make again. Truly perfect.
★★★★★
I took this cake to a meeting this morning and everyone loved it! It has great texture and flavor! Perfect with a cup of coffee. Another Sally success!!
★★★★★
Really didn’t like this recipe :/ I LOVE all of Sally’s recipes, I’ve used soo many of them! And I was quite disappointed with this one.
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Hi Jane, thank you so much for giving this recipe a try! We would love to help troubleshoot if you could detail what you were disappointed in 🙂
WINNER!!! Followed the recipe exactly as written including the use of MINI chocolate chips. Turned out perfect! Beautiful, rich flavor. Coffee is present but not in any way overpowering. I am not a huge chocolate fan and I thought about omitting the cc, but glad I didn’t. Perfect combination with the coffee!
★★★★★
If I don’t gave whole milk can I sub heavy cream? I have skim milk, half and half and heavy cream on hand..
Though we have not tested this, the best replacement would be half-and-half. But, so you don’t waste your time, ingredients, and efforts on a mediocre result, I do recommend using whole milk.
Hi, what size pans are used?
Hi Katrin, We used 3 8 inch pans.
Looking forward to actually tasting the cake! However, I feel the frosting is a little weird. It turned out a bit grainy for me. I also think it’s way too sweet. 5 cups of powdered sugar is a ton! Maybe you could add in the notes a toned down version of the frosting. Less sweet but still having the volume of the original if that’s possible?
Hi Sierra! Usually grainy frosting is due to the powdered sugar. Next time we recommend you sift the powdered sugar before using in the frosting. For a less sweet frosting recipe, you may enjoy our swiss meringue buttercream – you could add espresso powder to that recipe. Happy baking!
I was just telling my husband last night a swiss meringue buttercream would be perfect! Thanks for the recipe for it! The cake itself was delicious BTW!
I am definitely considering making the Swiss meringue buttercream as we love Sally’s recipe. At what point would you add the espresso powder? I believe the vanilla is adding after all butter is beat in. But us is liquid. Would the powder still incorporate well at that point, or would you add it before the butter?
It should, but you could always add it when you begin adding the butter– that wouldn’t be a problem and the flavor may come through stronger since it will be mixed in for longer.
I am a baking novice. Can I make cupcakes with this recipe instead of a layered cake?
If not how should I alter it?
Hi Tracy-Ann! See recipe notes for details on making cupcakes with this cake batter 🙂
Loved it, and so did my coworkers! Made a 6″ 1 layer cake for the birthday gal and the rest cupcakes…fabulous!
My mini chips fell to the bottom as well…
★★★★★
This cake was really tasty, the only problem I had is that the Hershey semi-sweet chocolate chips all sank to the bottom, even after I dusted them with flour. Is there a way to fix that? The batter isn’t very thick, so I’m not really surprised they sank.
★★★★
Hi Jamie, did you use mini chocolate chips? The larger chips may sink since they’re heavier. To keep the batter thicker, you could slightly reduce the milk down to 1/2 cup (120ml), but we have not tested that to be certain.
I’m pretty sure I did. I used these
https://www.hersheyland.com/products/hersheys-semi-sweet-chocolate-chips-12-oz-bag.html
Is there an even smaller size that you’re using? I’m afraid to reduce the amount of milk, because the cake’s really delicious just as it is. I’m just wishing I could get the chips to stay suspended.
Hi Jamie, those look more like regular size chocolate chips. I usually use Nestle Toll House mini chocolate chips and I know Ghirardelli also has a mini size as well. I don’t think reducing the milk down about 2 Tbsp (from 2/3 to 1/2 cup) would hurt the taste and texture if you do want to try that.
This cake is delicious! But my chocolate chips fell to the bottom. Will coating them in flour help?
Hi Jayme! Did you use regular size or mini chips? Feel free to coat the chocolate chips in a little flour if you try the cake again.
I used the mini chips. I didn’t want to use the regular size because I have tried that before and didn’t like them in a cake. Too big ,too hard. I almost left them out but they really added really nicely to the flavor . I will definitely make this cake again. Everyone loved it, I will try the suggestions here to fix it. I am the only person who was disappointed that the chips fell to the bottom. My husband thinks I am crazy for being disappointed . His comment was…”Who cares! It tastes freaking awesome!”
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Should coffee be hot or at room temperature? Im confused when I read: “All refrigerated ingredients and hot coffee should be at room temperature so the cake batter mixes together easily and evenly”
Hi Vichaya, the coffee should be at room temperature also!