Ethiopian Coffee-Spiced Chocolate Cake

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A moist chocolate cake infused with Ethiopian coffee and warm spices, topped with a rich coffee ganache for a decadent finish. This Ethiopian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, unsweetened cocoa powder, granulated sugar 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.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 cup strong brewed Ethiopian coffee, cooled
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup bittersweet chocolate chips
• 3/4 cup heavy cream
• 1 tsp instant espresso powder

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 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.
3. Step 3: In a separate bowl, whisk 1 cup cooled strong brewed Ethiopian coffee, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 tsp vanilla extract until combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes until a toothpick inserted comes out clean.
6. Step 6: Remove cakes from oven and cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. Step 7: For ganache, heat 3/4 cup heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in 1 cup bittersweet chocolate chips and 1 tsp instant espresso powder until smooth and glossy.
8. Step 8: Once cakes are completely cool, spread the ganache over the top and sides using an offset spatula. Let ganache set at room temperature before slicing.