Chocolate-Coffee Cake
Chocolate Ganache, Coffee Caramel, Chocolate Cookie Crumble
Pastry Chef Josi Stewert of Foraged | Baltimore, MD
Yield: Two 8-inch round cake pans
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Chocolate Cookie Crumble:
400 grams panela sugar
225 grams unsalted butter
2 eggs
2 teaspoons vanilla paste
250 grams all-purpose flour
100 grams cocoa powder
2 teaspoons baking soda
¼ teaspoon kosher salt
200 grams chocolate chips
Coffee Caramel:
300 grams panela sugar
225 grams decaf coffee
60 grams butter
45 grams heavy cream
Chocolate-Coffee Cake:
235 grams buttermilk
115 grams canola oil
2 teaspoons vanilla paste
2 eggs
325 grams panela sugar
250 grams all-purpose flour
90 grams cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
225 grams hot decaf coffee
Chocolate Ganache:
450 grams dark chocolate
100 grams semisweet chocolate chips
550 grams heavy cream
150 grams panela sugar
METHOD
For the Chocolate Cookie Crumble:
In the bowl of a stand mixer fitted with a paddle attachment, cream sugar and butter until fluffy. Add eggs and vanilla. Mix until just combined. Add flour, cocoa powder, baking soda, and salt. Mix until just incorporated. Fold in chocolate chips. Transfer dough to a clean work surface and form into a ball. Wrap tightly in plastic wrap and refrigerate. Heat oven to 350°F. Using a 28-gram scoop, portion dough and transfer to a parchment-lined sheet tray. Gently press down each portion to flatten. Bake 15 minutes, or until desired doneness is achieved. Let cool. Once cooled, transfer cookies to a food processor and pulse until a crumble-like consistency is achieved. Transfer to an airtight container and reserve.
For the Coffee Caramel:
In a saucepan over medium heat, bring sugar and coffee to a boil, stirring occasionally to prevent crystallization. Cook until desired caramel consistency is achieved. Remove from heat and whisk in butter and cream. Let cool. Transfer to a squeeze bottle and reserve.
For the Chocolate-Coffee Cake:
Heat oven to 350°F. In a mixing bowl, whisk to combine buttermilk, oil, vanilla, and eggs. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. With the machine running on low speed, slowly stream in coffee, mixing until fully incorporated. Stream in buttermilk mixture, mixing until batter is glossy and smooth. Divide batter evenly into two greased 8-inch cake pans. Bake 35 minutes, or until a cake tester comes out clean. Let cool on a wire rack. Once at room temperature, refrigerate.
For the Chocolate Ganache:
Place chocolate and chocolate chips in the bowl of a stand mixer fitted with a whisk attachment. Set aside. In a saucepan over medium heat, bring cream and sugar to a simmer. Pour over chocolate and let sit briefly. Once chocolate begins to melt, whisk until smooth. Let cool. Once cooled, whisk again until desired frosting-like texture is achieved. Set aside.
To Assemble and Serve:
Remove Chocolate-Coffee Cakes from refrigerator and level. Top 1 Chocolate-Coffee Cake layer with desired amount Chocolate Ganache. Top with second Chocolate-Coffee Cake layer. Frost with remaining Chocolate Ganache. Refrigerate until firm. Slice and finish with drizzle Coffee Caramel and dusting of Chocolate Cookie Crumble.
