Chocolate Coffee Layer Cake ☕🍫 Soft, Creamy & Irresistible!

Today I’m making a rich and delicious Chocolate Coffee Layer Cake with thin cocoa cake layers and a smooth homemade coffee custard cream. ☕🍫 The cake becomes wonderfully soft and tender after resting overnight, while the coffee cream gives it a deep, rich flavor. It’s perfect for holidays, celebrations, or anyone who loves the combination of chocolate and coffee. 🍫 Chocolate Cake Layers • About 4¼ cups all-purpose flour (500 g) • Pinch of salt • ⅔ cup butter or margarine, softened (150 g) • ¾ cup granulated sugar (150 g) • 1 large egg • 1 tbsp honey • 3 tbsp unsweetened cocoa powder • 1 level tsp baking soda • 3–5 tbsp sour cream, as needed ☕ Coffee Custard Cream • 3 tbsp instant coffee • ¾ cup + 1 tbsp hot water (200 ml) • 1¼–1¾ cups granulated sugar (250–350 g), to taste • 2 cups + 2 tbsp cold water (500 ml) • 6 tbsp all-purpose flour or • 45 g cornstarch • 2 egg yolks or 1 whole egg • 1⅓ cups unsalted butter, room temperature (300 g) 🍫 Chocolate Glaze • 12 tsp granulated sugar (4 tbsp) • 6 tsp unsweetened cocoa powder (2 tbsp) • 3 tsp sour cream (1 tbsp) • 3½ tbsp butter (50 g) 👩🍳 Instructions Chocolate Layers 1. Add the flour and salt to a large bowl. 2. Add the softened butter or margarine and rub it into the flour until a crumbly mixture forms. 3. Add the cocoa powder, sugar, and baking soda. 4. Mix well. 5. Add the egg, honey, and sour cream. 6. Add the sour cream gradually because the exact amount may vary depending on the flour and butter. 7. Mix until a soft dough forms. 8. Let the dough rest for 30 minutes at room temperature or in the refrigerator. 9. Divide the dough into 5 pieces for a rectangular cake or 7 pieces for a 9.5-inch / 24 cm round cake. 10. Roll each piece into a thin layer. 11. Bake at 390°F (200°C) for approximately 9–12 minutes. Let the cake layers cool completely. Coffee Custard Cream 1. Dissolve the instant coffee in the hot water. 2. Add the sugar and stir. 3. Add the cold water. 4. Add the egg or egg yolks. 5. Whisk in the flour until completely smooth. If using cornstarch instead of flour, mix the cornstarch with the sugar first to help prevent lumps. 6. Cook over medium heat, stirring constantly. 7. Once the custard starts boiling, cook for about 1 minute. 8. Remove from the heat. 9. Cover the custard directly with plastic wrap and let it cool completely. 10. Beat the room-temperature butter until light and fluffy. 11. Gradually add the cooled coffee custard and beat until smooth. If the cream separates, heat a small amount of butter until hot and gradually beat it into the cream until smooth again. Assembly 1. Spread the coffee cream evenly between each chocolate cake layer. 2. Assemble the entire cake. 3. Let it rest at room temperature for 30–60 minutes. 4. Refrigerate overnight so the layers become soft and tender. 5. Slice and enjoy! #ChocolateCoffeeCake #LayerCake #CoffeeCake#ChocolateCoffeeCake #LayerCake #CoffeeCake #ChocolateCake #CoffeeDessert #CustardCake #HomemadeCake #CakeRecipe #ChocolateDessert #CoffeeLovers #HomemadeBaking