Coffee Chocolate Cake
Indulge in a moist, decadent Coffee Chocolate Cake with layers of rich chocolate and smooth coffee buttercream.
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Servings: 12 Slices
Calories: 914kcal
Cost: $10
Ingredients
Chocolate Cake:
- 360 g black coffee or 2 teaspoons instant coffee for an easy substitute
- 360 g all-purpose flour measured accurately for the best texture
- 2 tablespoons cornstarch to improve cake tenderness
- 300 g granulated sugar for sweetness and moisture
- 150 g dark brown sugar adds depth to the flavor
- 75 g unsweetened Dutch cocoa powder use high-quality cocoa for the best taste
- 1 ½ teaspoons baking powder leavening agent
- 1 ½ teaspoons baking soda helps the cake rise
- 1 ½ teaspoons salt enhances all the flavors
- 165 g vegetable oil for moisture and tenderness
- 270 g sour cream 14-18% fat room temperature
- 3 large eggs room temperature for best results
- 3 teaspoons vanilla extract adds a touch of warmth
Coffee Buttercream:
- 400 g butter softened to room temperature
- 660 g powdered sugar sifted to prevent lumps
- 2 teaspoons vanilla extract for a sweet aromatic flavor
- 2-2 ½ tablespoons black coffee cooled to room temperature
- 1 tablespoon instant espresso powder optional intensifies the coffee flavor
Instructions
- Preheat the oven to 170ºC/340ºF (conventional).
- Prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
- Brew the coffee and set it aside to cool while you prepare the other ingredients.
- In a large bowl, sift together all the dry ingredients. Stir them gently to ensure they are evenly combined.
- In another mixing bowl, combine all the wet ingredients, including the coffee. Whisk together gently until the mixture is smooth.
- Slowly add the wet ingredients into the dry ingredients. Stir gently to combine until there are no lumps.
- Evenly divide the cake batter between the prepared pans. Bake for 28-30 minutes, or until a cake tester comes out clean.
- Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely.
- For the coffee buttercream: In a small cup or bowl, combine the coffee and instant espresso powder (if using). Stir until dissolved and set aside.
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter for 4 minutes on medium-high speed. Scrape down the sides of the bowl, then beat for another 2 minutes.
- Gradually add the sifted powdered sugar, vanilla extract, and cooled coffee in two parts, mixing well after each addition. Optionally, add vanilla paste for an enhanced vanilla flavor.
- Scrape down the bowl and mix again for 2 more minutes until the buttercream is smooth and fluffy.
- Assembling the cake: Once the cakes are completely cool, trim the tops of each cake layer to make them flat.
- Place the first cake layer on a turntable or serving plate. Spread a generous amount of frosting on top, then add the second cake layer. Repeat the frosting and layering process.
- Top with the final cake layer and cover the entire cake with a thin crumb coat. Apply the remaining buttercream to cover the cake completely.
Notes
A deliciously rich and moist cake with a coffee-kissed buttercream that will make every bite feel like a warm hug. Perfect for any occasion that calls for a sweet and bold dessert!
Nutrition
Serving: 1Slice | Calories: 914kcal | Carbohydrates: 122g | Protein: 7g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 3g | Cholesterol: 126mg | Sodium: 726mg | Potassium: 229mg | Fiber: 3g | Sugar: 92g | Vitamin A: 1033IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 3mg