Scroll to top

Chocolate Coffee Cake

The combination of coffee and chocolate in this cake is something special! You can also turn this recipe into individual muffins (no icing) or into cupcakes by adding the icing. Our chef added her recipe for coffee buttercream icing for the coffee-lovers among you.


  • 1 box (500 g) Loprofin Chocolate Cake Mix
  • 1/2 cup vegetable oil (such as sunflower, canola or corn oil) (120 mL/4 fl oz)
  • 1 tsp vanilla extract
  • 1 cup sparkling water (240 mL)
  • 2 cups coffee buttercream icing (see separate recipe below); this amount is approximate 


  1. Grease and line a 7" cake pan with parchment paper. Preheat oven to 360°F.
  2. Place the Loprofin Chocolate Cake Mix into a deep bowl, and the oil and vanilla extract and stir thoroughly with a wooden sppon until it looks like breadcrumbs.
  3. Add the sparkling water and mix well.
  4. Spoon the mixture into the prepared cake pan and leave to stand for 15 minutes.
  5. Bake in preheated oven for 45-55 minutes.
  6. Allow to cool in the pan for 5 minutes for transferrring the cake onto a wire rack.
  7. Cover with a thin layer of icing and allow to set in the fridge for at least an hour - this is called the "crumb layer" - see Chef's tip.
  8. Once the crumb layer has set, cover with more coffee buttercream icing and decorate with colored sugar or sprinkles.
  9. Store leftovers in the fridge for up to a week. Best served at room temperature.

Chef's Tip: A thin layer of buttercream icing called the "crumb coat" seals in stray crumbs before a second layer of buttercream icing is applied, helping to achieve a perfectly pretty finish on your cake. 

Coffee Buttercream Icing:

Ingredients: (makes about 3 cups) 

  • 1 1/2 tsp instant coffee powder
  • 2 tsp vanilla extract
  • 1 1/2 cups unsalted butter, softened (340 g)
  • 2 1/2 cups powdered sugar (290 g)
  • Liquid LP-Drink Mix or water (if needed) 


  1. In a small cup combine together instant coffee powder and vanilla extract and stir until coffee powder is dissolved.
  2. In a medium bowl, beat the butter with electric mixer until smooth.
  3. Gradually - in small portions - add sugar and continue mixing on low speed.
  4. Add vanilla and coffee mixture and continue mixing for 1-2 min more until frosting is smooth. If necessary, add a few drops of liquid LP-Drink Mix or water to thin out the frosting.
Nutritional Information Per Recipe (without icing)
Calories 2805 kcal
Protein 4.5 g
Phenylalanine 150 mg
Leucine 185 mg