Coffee-Infused Ethiopian Spiced Chocolate Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist chocolate cake infused with Ethiopian coffee and warm spices, topped with a rich coffee ganache for a decadent dessert. This african-inspired desserts ready in about 60 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 8 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground cardamom.
  2. Step 2: In another bowl, whisk 2 cups granulated sugar, 2 large eggs, 1/2 cup vegetable oil, 2 tsp vanilla extract, and 1 cup brewed Ethiopian coffee until smooth.
  3. Step 3: Add the wet mixture to the dry ingredients and mix gently. Slowly pour in 1 cup boiling water, stirring continuously to create a smooth, thin batter.
  4. Step 4: Pour batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  5. Step 5: For the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 1 cup semi-sweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
  6. Step 6: Pour the coffee ganache over the cooled cake, spreading evenly. Allow to set for 30 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Coffee-Infused Ethiopian Spiced Chocolate Cake take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Coffee-Infused Ethiopian Spiced Chocolate Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Coffee-Infused Ethiopian Spiced Chocolate Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coffee-Infused Ethiopian Spiced Chocolate Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coffee-Infused Ethiopian Spiced Chocolate Cake?

African desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.