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–+ servings
Coffee Chocolate Cake

Coffee Chocolate Cake: A Rich Slice of Heaven Awaits

Indulge in a Coffee Chocolate Cake that's a dream for any coffee lover, featuring moist chocolate layers and velvety coffee buttercream.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee For a stronger coffee taste, consider using instant coffee.
  • 2 cups All-Purpose Flour No direct substitution is recommended for best results.
  • 0.5 cups Cornstarch Can be replaced with additional flour if you’re in a pinch.
  • 1.5 cups Granulated Sugar Essential for that classic cake flavor.
  • 0.5 cups Dark Brown Sugar Light brown sugar can be used as a substitute.
  • 0.75 cups Unsweetened Dutch Cocoa Powder Natural cocoa powder is a suitable alternative.
  • 2 teaspoons Baking Powder Always check for freshness.
  • 1 teaspoon Baking Soda Always check for freshness.
  • 1 teaspoon Salt Kosher or table salt works best.
  • 0.5 cups Vegetable Oil Melted butter can offer a richer flavor.
  • 1 cup Sour Cream Greek yogurt is a great alternative.
  • 3 large Eggs Ensure they're at room temperature.
  • 2 teaspoons Vanilla Extract Feel free to use vanilla paste for extra punch.
For the Coffee Buttercream
  • 1 cup Butter Must be at room temperature.
  • 4 cups Powdered Sugar No direct substitutions are recommended.
  • 2 tablespoons Instant Espresso Powder Optional for intensified coffee flavor.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line three 20 cm (8-inch) cake pans with parchment paper.
  2. Sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together black coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently to combine.
  5. Evenly divide the batter among the prepared cake pans and bake for 28-30 minutes.
  6. Let the cake layers cool in the pans for about 10 minutes before transferring them to a wire rack.
  7. Beat room-temperature butter until light and fluffy, then gradually add powdered sugar, vanilla, and cooled coffee.
  8. Once cool, level the cake layers and spread coffee buttercream between layers, coating top and sides.
  9. Apply a thicker layer of coffee buttercream and smooth it for an elegant finish.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature. Stir gently to avoid overmixing the batter.

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