Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 47 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and moist Coffee Chocolate Cake combines deep cocoa flavors with a robust coffee infusion, layered and frosted with a luscious coffee buttercream. Perfect for coffee lovers and chocolate enthusiasts alike, this cake makes a stunning dessert for any occasion.

Ingredients

Cake Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup unsweetened cocoa powder (Dutch-process recommended)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup freshly brewed coffee (or hot water)
  • 1 tablespoon vanilla extract

Coffee Buttercream Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons brewed coffee
  • 1 teaspoon instant coffee (for extra flavor)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Set the oven to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and allow easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt ensuring even distribution of all dry ingredients.
  3. Mix Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until well blended.
  4. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients while stirring continuously until a smooth and homogeneous batter forms.
  5. Bake the Cake Layers: Evenly divide the batter among the prepared cake pans and bake for 28 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  6. Cool the Cakes: Allow the cakes to cool for 10 minutes in the pans, then transfer them to a wire rack to cool completely to room temperature.
  7. Prepare Coffee Buttercream: Stir the instant coffee into the brewed coffee until fully dissolved. In a stand mixer, beat the softened butter on medium speed for about 4 minutes until light and fluffy.
  8. Add Sugar and Coffee Mixture: Gradually add the powdered sugar, dissolved coffee, and vanilla extract to the butter while mixing continuously. Beat until the frosting is smooth and creamy.
  9. Trim Cake Layers: Using a serrated knife, level the tops of the cooled cakes to create even layers for stacking.
  10. Layer the Cake: Spread a generous amount of coffee buttercream between each cake layer to create distinct, flavorful layers.
  11. Frost the Cake: Apply a crumb coat to seal in the crumbs, refrigerate briefly, then apply a final smooth layer of the coffee buttercream. Decorate as desired before serving.

Notes

  • Using Dutch-process cocoa powder enhances the flavor and gives a richer color.
  • Ensure coffee is freshly brewed and hot for best flavor integration in the batter.
  • If you prefer, substitute hot water for coffee for a less intense coffee flavor.
  • Allow cakes to cool completely before frosting to prevent melting the buttercream.
  • For added texture, sprinkle finely chopped coffee beans or chocolate shavings on top.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.

Find it online: https://slsrecipes.com/coffee-chocolate-cake-recipe/