One bright outcome of the recent pandemic has been a surge in home food trends. With so many of us spending more time at home, people who enjoy experimenting in the kitchen have taken the chance to try new things — and a lot of them. I’m all for it.
Alongside the rise in home bread baking, Dalgona coffee became a viral sensation. I tried it, loved it, and soon started looking for ways to use its whipped coffee in other desserts.
That search led to this beautiful Dalgona Coffee Chocolate Cake. It’s rich, fudgy, and a wonderful way to combine whipped coffee with classic chocolate cake. If you’re a coffee fan, you might also enjoy other coffee-forward treats or my chocolate pound cake for a dense, chocolatey loaf.
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What is Dalgona Coffee?
Dalgona coffee refers to whipped, sweetened instant coffee. While its precise origin is debated, the whipped coffee pattern has been around longer than the recent viral moment. Social media brought it back into popular attention, and it’s a delicious component to adapt into other desserts and baked goods.
How to Make Dalgona Coffee
Making Dalgona coffee is straightforward: equal parts instant coffee granules, granulated sugar, and boiling water. Whip the mixture until light, silky, and holding soft to stiff peaks.
Whisking can be done entirely by hand or using an electric mixer. A hand mixer is handy because the small volume can be awkward for a large stand mixer bowl. One useful method is to begin whisking by hand until the mixture thickens slightly, then finish with a mixer to achieve glossy peaks quickly.
If you don’t have a mixer, whisk by hand — it takes a few minutes and doubles as a light arm workout. The finished Dalgona should be airy, smooth, and capable of holding its shape when spooned or piped.
How to Make This Dalgona Chocolate Recipe
This cake combines a fudgy chocolate base with a whipped Dalgona coffee filling and frosting. The chocolate layers are moist, rich, and slightly fudgy — exactly what you want in a chocolate cake. Bake the batter in two 8-inch round cake pans, cool, then finish with Dalgona-whipped coffee folded into a mascarpone-based whipped frosting.
The frosting used for the filling is the same as the top frosting, keeping assembly simple. Trim the domes off the cake layers for even stacking, spread half the frosting between the layers and the rest on top, then garnish with a few chocolate shavings for a clean, understated finish.
Tips for Making Dalgona Coffee Chocolate Cake
- Start whipping the Dalgona ingredients by hand, then finish with a mixer if available. The initial hand whisking helps create enough volume so the mixer can work efficiently.
- The Dalgona is ready when the mixture looks silky and forms peaks that hold their shape. If peaks slump, continue whipping for another minute or two.
- Level cake layers before assembling by trimming the domed tops with a serrated knife or a cake leveler. Hold the tool parallel to the counter and saw gently to remove only the rounded portion. The goal is a flat, even surface for stacking; it doesn’t need to be perfect.
If you enjoy this recipe, pin any of the images or save it for later — it’s a great dessert for coffee lovers and chocolate fans alike.
Below is a simple overview of the recipe structure and ingredients so you can prepare this cake at home. Quantities and detailed steps are provided to help you get consistent results.
Dalgona Coffee Chocolate Cake
Silky whipped Dalgona coffee folded into a mascarpone-whipped frosting pairs beautifully with a moist, fudgy chocolate cake.
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Course: Dessert | Cuisine: American | Servings: 14 slices | Calories: 373 kcal
Keywords: dalgona cake, dalgona chocolate cake, dalgona coffee cake
Equipment
- Two 8-inch round cake pans
- Hand whisk or hand mixer (stand mixer optional)
- Mixing bowls, spatula, serrated knife or cake leveler
Ingredients
Chocolate Cake
- 1 cup unsweetened cocoa powder
- 1 cup brewed coffee, hot
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Dalgona Coffee Filling and Frosting
- 1/4 cup instant coffee granules
- 1/2 cup granulated sugar
- 1/4 cup boiling water
- 1/2 cup mascarpone cheese, stirred smooth
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions (Overview)
Prepare Chocolate Cake
- Preheat oven to 350°F. Butter and flour two 8-inch round pans and set aside.
- Whisk cocoa, hot brewed coffee, sour cream, and vanilla into a glossy fudge mixture; set aside.
- Cream butter until smooth, then beat in granulated and brown sugars until fluffy. Add eggs one at a time, mixing well between each.
- Whisk together flour, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with the cocoa-fudge mixture, scraping the bowl as needed.
- Divide batter between prepared pans and bake 25–28 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Prepare Dalgona Coffee Frosting
- Whisk instant coffee, granulated sugar, and boiling water by hand until the mixture thickens and gains volume. Finish whisking with a mixer if desired until it forms light brown peaks.
- Scrape the whipped coffee into a clean bowl. In a separate bowl, whip mascarpone, heavy cream, and powdered sugar until light and fluffy, about 1–2 minutes.
- Fold or whisk the whipped Dalgona coffee gently into the whipped mascarpone mixture until combined.
Fill and Frost the Cake
- Ensure cakes are completely cool. Level both layers if needed.
- Frost the first layer with half the Dalgona frosting, top with the second layer, and finish frosting the top and sides with the remaining frosting.
- Garnish with chocolate shavings and serve.
Nutrition (per slice)
Calories: 373 kcal | Carbohydrates: 42.3 g | Protein: 5.4 g | Fat: 22.2 g | Saturated Fat: 13.4 g | Cholesterol: 95.6 mg | Sodium: 311.6 mg | Fiber: 2.2 g | Sugar: 27.2 g
This Dalgona Coffee Chocolate Cake is a delightful way to elevate the whipped coffee trend into a show-stopping dessert. The coffee-flavored frosting is light and airy, while the chocolate cake remains moist and fudgy — together they make a memorable combination that’s easier to assemble than it looks.
