This martha stewart chocolate coffee cake recipe is a rich and intensely chocolatey flourless-style cake, which is made with bittersweet chocolate and instant espresso powder. It’s a classic, foolproof recipe, perfect for dinner parties, ready in about 50 minutes.
Martha Stewart Chocolate Coffee Cake Ingredients
- 3 tablespoons unsalted butter, plus more for cake pan
- 6 ounces bittersweet chocolate (about 70% cacao), chopped
- 6 large eggs, separated, room temperature
- 1 cup sugar, divided
- 3 tablespoons instant espresso powder
- 1/4 teaspoon coarse salt
- 1 tablespoon pure vanilla extract
- Chocolate Glaze
How To Make Martha Stewart Chocolate Coffee Cake
- Prep the oven and pan: Preheat oven to 350°F. Invert the bottom of a 9-inch springform pan, line with parchment, and butter the parchment.
- Melt chocolate and butter: Melt butter and chopped chocolate together in a heatproof bowl set over simmering water, stirring until smooth.
- Beat egg yolks: Beat egg yolks with 1/2 cup sugar on medium-high speed until thick and pale, about 3 minutes.
- Add espresso and chocolate: Beat in espresso powder and salt, then vanilla. Add melted chocolate mixture and beat until combined.
- Whip egg whites: In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
- Fold batter: Gently fold egg whites into chocolate mixture in three batches.
- Bake the cake: Transfer batter to prepared pan and bake 40–45 minutes, until set.
- Cool completely: Let cake cool fully in pan on a wire rack.
- Serve: Remove pan sides, transfer cake to a plate, and serve with chocolate glaze on the side.
Recipe Tips
- Why invert the pan bottom? It allows the delicate cake to slide off easily.
- How to keep cake light: Fold egg whites gently to preserve air.
- Can I use brewed coffee instead of espresso powder? Espresso powder gives the strongest flavor and best texture.
- Why did my cake sink? Flourless cakes naturally fall as they cool.
- How to get clean slices: Chill briefly and use a warm knife.
What To Serve With Chocolate Coffee Cake
- Whipped cream
- Fresh berries
- Espresso or coffee
- Vanilla ice cream
How To Store Chocolate Coffee Cake
Refrigerate: Store covered up to 3 days.
Freeze: Freeze unglazed cake up to 2 months.
Chocolate Coffee Cake Nutrition Facts
- Calories: ~420
- Carbs: ~38g
- Protein: ~7g
- Fat: ~28g
Nutrition information is estimated and may vary.
FAQs
Is this cake flourless?
Yes, it contains no flour and relies on eggs for structure.
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
Can I frost this cake instead of serving glaze on the side?
Yes, pour glaze over the cooled cake if desired.
Why is my cake cracked on top?
Cracks are normal and add rustic character.
Try More Recipes:
- Martha Stewart Chocolate Chip Cookie Icebox Cake
- Martha Stewart Chocolate Coconut Cake
- Martha Stewart Chocolate Chip Cake
Martha Stewart Chocolate Coffee Cake
Description
A rich flourless chocolate cake with bold espresso flavor, served with chocolate glaze.
Ingredients
Instructions
- Preheat oven to 350°F and prepare springform pan.
- Melt chocolate and butter.
- Beat yolks with half the sugar; add espresso, vanilla, and chocolate.
- Fold whites into chocolate mixture.
- Fold whites into chocolate mixture.
- Bake 40–45 minutes.
- Cool completely and serve with glaze.