Double Chocolate Coffee Cake / Eggless Chocolate Coffee Cake / Whole Wheat Chocolate Coffee Cake

This Double Chocolate Coffee Cake is super moist, soft, rich, flavorful and sinfully delicious. It is an eggless cake with whole wheat flour and sweetened with brown sugar.

The texture of the cake is awesome. Seriously next to my superhit Eggless Whole Wheat Chocolate Cake. These are amongst the top best texture of all cakes, I’ve ever had and made. Super moist, soft, dense and rich.

This Double Chocolate Coffee Cake is a chocolate lovers dream, a coffee lovers dream, super delicious, very beautiful, a cake for every occasion and season.

Read also : Double Chocolate Muffins

The cake is quick to make. Stir together flour, cocoa powder, baking powder, salt. In another large bowl, mix curd, oil, vanilla extract, milk and brewed coffee. Stir in dry ingredients to make a smooth batter. Then stir in the chocolate chips and bake to perfection.

I’ve made this cake many times over the past few years and so far it hasn’t been an issue. Adding coffee to chocolate is magical. It makes the chocolate taste richer, darker and more intense.

Read also : Eggless Chocolate Cake With Chocolate Ganache


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Chocolate Wine Fruit Cake
Christmas Fruit Cake (Alcoholic)
Non-Alcoholic Christmas Cake
Chocolate Strawberry Chilly Whisky Cake
Eggless Chocolate Sponge Cake
Banana Walnut Cake
Banana Chocolate Cake
Glazed Orange Bundt Cake
Cranberry brownies
Gluten Free Vanilla Cake
Malai Cake / Fresh Cream Cake
Fruit And Nut Cake
Whole Wheat Orange Cake

Check out the complete bakes & cakes recipes HERE

Are you a chocolate and a coffee lover? If yes, you should try this sinful chocolate coffee cake and I am sure you will drool over it. Please dont forget to share your thoughts about the recipe with me here!

Now let’s jump to the recipe.

Preparation time : 15 minutes
Baking time : 30-35 minutes
Serves : 6-8

Ingredients: ( 1 cup is 240 ml)

1 cup Whole Wheat flour
¼ cup Chocolate chips
¼ cup brewed coffee
½ cup brown sugar (100 grams)
¼ cup Cocoa powder
1 tsp Baking powder
½ tsp Baking soda
¼ cup Hung curd / Yogurt
¼ cup Oil
1 tsp Vanilla extract
½ cup Milk
¼ tsp Salt

* For brewed coffee take about ⅓ cup water and 2-3 tbsps coffee powder (filter coffee) and boil for about 2-3 minutes. Strain and use.

Instructions :

Grease a cake pan and set aside. Preheat oven @180°C for 10 mins.

In a mixing bowl take the curd, stir and make it smooth. Add the baking soda, mix well and set aside for about 5-10 mins until the soda reacts with curd and becomes bubbly.

Take the chocolate chips and mix with ½ tsp flour and set aside.

Seive the flour, cocoa powder, baking powder, salt in a mixing bowl for 2-3 times, mix well and set aside.

Add sugar, oil, vanilla extract, milk to the curd mixture and whisk till the sugar is melted.

Add the brewed coffee and give a gentle stir.

Add in the flour mix and fold gently and make a smooth batter without lumps. Add the chocolate chips reserving some for garnish and give a quick gently stir. Do not over mix the batter. (White chocolate chips for garnish is optional)

Pour the batter into the greased pan and tap the tin for 2-3 times to release any air bubbles.

Garnish with chocolate chips and bake the cake at preheated oven for 30-35 mins. Start checking from 30 mins. A tooth pick inserted should come out clean.

Remove it from the oven, let it cool down for about 5 mins and invert it.

Cut the cake once it cools down completely. Enjoy!

Notes :

* Most of the time before starting my bake, I mix the curd and baking soda and let it stand for 5-10 mins to let it react. The reaction of curd with baking soda releases carbon dioxide and this reaction aerates the batter which helps in leavening the cake resulting to a perfect baked cake. You get soft, fluffy, spongy and moist cake.

* I have used whole wheat flour for healthier version. You can use all purpose flour too.

* All ingredients should be at room temperature.

* Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.

* Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.

* Do not open the oven frequently to check the cake while baking is in process.

* Always use the perfect and correct size of cake pan.

Well, if you make this double chocolate coffee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

Ossoro French Vanilla Flavour, 30 ml

Farmown Vanilla Flavour Essence for Cake Ice Cream Cookies Sweets Baking (60 ml ( 2 Pack ))

Pramix Combo of Rainbow Sprinkles, Dark & Milk Choco Chips (Chocolate Truffle) 300 gm

Amul 55% Cocoa Dark Chocolate Bar, 150g – Pack of 4

MORDE Combo Of Milk & Dark Compound (500 G Each)

Hua You 3 in 1 Aluminium Round Cake Mould (8/7/6.5 Inch)

Royals® Combo Non Stick Carbon Cake Tin Bread Mould 25cm + 3 pcs Scraper

sakoraware Plastic Measuring Spoon and Cup Set (10 pcs) Combo with Silicone Spatula and Pastry Brush Set and Stainless Steel Egg Whisker (8 Inches)

Combo Pack (4pcs) 50ml 100ml,250ml,500ml Plastic Science Beaker Set Measuring Cup Transparent

Oddy Ecobake Baking & Cooking Parchment Paper 10″ X 20 Mtrs ( Oddy Uniwraps )

Freshwrapp Hindalco Aluminium Foil (6 Meter Pack) 33g + 17g (Pack of 3)

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

Morphy Richards OTG Besta 52-Litre Oven Toaster Grill (Black)

Amazon Brand – Solimo 100% Cotton Padded Oven Gloves Paisley, (Pack of 2, Blue)

Borosil – Neo Waffle Maker, 1000 W, Silver

BICHI™ Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen, Weight Machine, Weight Scale Kitchen, Kitchen Weight Machine, Kitchen Weighing Scale Digital

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

37 thoughts on “Double Chocolate Coffee Cake / Eggless Chocolate Coffee Cake / Whole Wheat Chocolate Coffee Cake

    1. Loved the recipe, would like to try can you please let me know the amount of coffee powder used please

  1. How much tsp of coffee powder should be added in water n the measurements of water to add coffee

    1. Hi..i tried this cake..but it didn’t rise though and was hard.. could you please help? Also, I baked it at 170° for exactly 35minutes. Please suggest.

      1. Hi,thanks for the help. The temperature setting iny microwave is at 200°, 170°, 140° and so on. Could you please tell the temperature and the total time of baking?

      2. You need to set the temperature to 180° C..adjust and increase the temperature by more 10°.. bake for 30-35 mins, do the toothpick test from 30 mins onwards, a toothpick inserted should come out clean

    1. Hi. In your notes u have said to use correct pan size..What is the pan size for this recipe? I couldn’t find it anywhere.

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