Soy Chocolate Coffee Cake
Servings Prep Time
16people 1Hour
Cook Time
20 Minutes
Servings Prep Time
16people 1Hour
Cook Time
20 Minutes
  • 2cups all-purpose flour
  • 3/4cup Dutch-processed cocoa powder
  • 1-1/2 cups granulated white sugar
  • 1tablespoon baking powder
  • 1teaspoon Salt
  • 2teaspoons espresso powder
  • 1/2cup Vegetable Oil
  • 2large eggs
  • 1/2cup Soy Milk
  • 1teaspoon Vanilla Extract
  • 1cup hot coffeestrong
Coffee Cream Cheese Frosting
  • 2-1/4cups mascarpone
  • 1-1/4cups powdered sugarsifted
  • 1/4cup coffeestrong, room temperature
  • 1/4cup Heavy Cream
Dark Chocolate Glaze
  • 1cup semi-sweet chocolatefinely chopped
  • 1/2cup Heavy Cream
  • 2tablespoons light corn syrup
  1. Preheat oven to 350 degrees. Line the bottom and the sides of two 8″ baking pans with parchment paper. Set aside.
  2. Chocolate coffee cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt and espresso powder and stir to combine. Set aside. In a large mixing bowl, beat vegetable oil, eggs, soy milk and vanilla extract until combined. Stir in dry ingredients to combine. Slowly mix in hot coffee until combined. The batter will be very thin. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes. Let cool in the pan for about 20 minutes, then remove from pan and transfer to a cooling rack. Let cool to room temperature.
  3. Coffee cream cheese frosting: In a large mixing bowl, beat mascarpone until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add cooled hot coffee and stir until incorporated. Stir in heavy cream and mix until creamy.
  4. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the frosting over the cake. Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.
  5. Chocolate glaze: Place chopped chocolate in a large heatproof bowl. Place heavy cream and corn syrup in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. Whisk until smooth, and the chocolate is completely melted. Let stand for about 10-15 minutes. Test the consistency of the glaze down the side of the bowl. It should drip. If it is too firm, re-warm it a few seconds in the microwave. Once it has reached the desired consistency, it’s ready to spoon on top of the cake.
  6. Remove cake from the fridge and spoon the glaze over the top of cake. Place cake in the fridge for 15 minutes until the glaze gets firm.