Coffee Chocolate Cake Recipe

Introduction

This Coffee Chocolate Cake is a rich and moist dessert that perfectly balances deep coffee and chocolate flavors. Topped with a silky coffee buttercream, it’s ideal for coffee lovers looking to indulge in a sophisticated treat.

Ingredients

• 360 g black coffee (for instant coffee use 2 teaspoons of instant coffee)
• 360 g all-purpose flour
• 2 tbsp cornstarch
• 300 g granulated sugar
• 150 g dark brown sugar
• 75 g unsweetened Dutch cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 165 g vegetable oil
• 270 g sour cream 14-18% (room temperature)
• 3 large eggs (room temperature)
• 3 tsp vanilla extract
• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tsp vanilla extract
• 2-2 1/2 tbsp black coffee (cooled to room temperature)
• 1 tbsp instant espresso powder (optional, for more intense coffee flavor)

Instructions

1. Step 1: Preheat the oven to 170ºC (340ºF) conventional and line three 20 cm (8 inch) baking pans with parchment paper.
2. Step 2: Prepare the black coffee and weigh it out so it can cool while you gather other ingredients.
3. Step 3: In a large bowl, sift together all dry ingredients: flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
4. Step 4: In another bowl, whisk the wet ingredients: coffee, vegetable oil, sour cream, eggs, and vanilla extract. Mix gently to combine without overbeating.
5. Step 5: Slowly pour the wet mixture into the dry ingredients, stirring carefully until the batter is smooth and lump-free.
6. Step 6: Divide the batter evenly among the prepared pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cakes cool on a rack for 5 minutes, then carefully remove them from the pans and cool completely.
8. Step 8: For the coffee buttercream, mix 2-2 1/2 tbsp black coffee with the instant espresso powder in a small bowl. Set aside.
9. Step 9: In a stand mixer or with a hand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the sides and beat for another 2 minutes until fluffy.
10. Step 10: Add powdered sugar and vanilla extract in two parts, alternating with the coffee mixture, beating until fully incorporated after each addition.
11. Step 11: Scrape down the bowl and whip the buttercream for a final 2 minutes until smooth and creamy.
12. Step 12: Level the tops of the cooled cakes. Place the first layer on your serving plate, spread a generous amount of buttercream evenly, then add the second layer and repeat.
13. Step 13: Add the final cake layer, cover the entire cake with a thin crumb coat, then apply the remaining buttercream, smoothing the surface for a clean finish.

Tips & Variations

• Use instant espresso powder in the frosting to intensify the coffee flavor without adding extra liquid.
• Make sure eggs and sour cream are at room temperature for a smoother batter.
• Try using a mix of half all-purpose and half cake flour for an even lighter crumb.
• Chill the cake layers before frosting to reduce crumbs and achieve cleaner layers.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature to enjoy the best texture and flavor. Buttercream can be gently softened by leaving the cake out for 30 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, brewed black coffee works well. Just measure the required amount and let it cool before mixing into the batter and frosting.

Is it necessary to sift the dry ingredients?

Sifting helps remove lumps, especially in cocoa powder and powdered sugar, and ensures an even distribution of leavening agents for a light cake.

Coffee Chocolate Cake Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This rich and moist Coffee Chocolate Cake combines the deep flavors of black coffee and dark cocoa for an indulgent treat. Topped with a smooth coffee buttercream frosting that perfectly complements the chocolate layers, this cake is an irresistible dessert for coffee lovers and chocolate enthusiasts alike.

• Author: Viktoria
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 360 g black coffee (for instant coffee use 2 teaspoons instant coffee)
• 360 g all-purpose flour
• 2 tbsp cornstarch
• 300 g granulated sugar
• 150 g dark brown sugar
• 75 g unsweetened Dutch cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 165 g vegetable oil
• 270 g sour cream 14-18% (room temperature)
• 3 large eggs (room temperature)
• 3 tsp vanilla extract

Coffee Buttercream

• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tsp vanilla extract
• 2 to 2 1/2 tbsp black coffee (cooled to room temperature)
• 1 tbsp instant espresso powder (optional, for more intense coffee flavor)

Instructions

1. Prepare Cake Pans: Preheat the oven to 170ºC (340ºF) in a conventional oven and line three 20 cm (8 inch) baking pans with parchment paper to prevent sticking.
2. Make Coffee: Brew the black coffee and measure 360 g, allowing it to cool slightly while preparing other ingredients.
3. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to combine evenly.
4. Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and cooled coffee until just combined, being careful not to overmix to avoid tough batter.
5. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients while gently stirring to form a smooth batter without lumps.
6. Divide Batter and Bake: Evenly divide the batter into the prepared pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Cakes: Remove cakes from oven and let cool in the pans for 5 minutes, then carefully release from pans and cool completely on wire racks.
8. Prepare Coffee Buttercream: In a small cup, combine black coffee and instant espresso powder until dissolved for intensified flavor. Sift the powdered sugar and set aside.
9. Cream Butter: Using a stand mixer with paddle attachment or hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down bowl sides and beat for an additional 2 minutes.
10. Add Sugar and Flavorings: Add powdered sugar, vanilla extract, and coffee mixture to the butter in two parts, mixing well after each addition until smooth and fluffy. Scrape sides and mix an extra 2 minutes at the end.
11. Level Cake Layers: Trim the tops of each cooled cake layer to create flat, even surfaces for stacking.
12. Assemble Cake: Place one cake layer on a serving plate or turntable, spread three large scoops of buttercream evenly over the surface. Repeat layering and frosting with the second cake layer.
13. Crumb Coat and Final Frosting: Add the last layer, apply a thin crumb coat over the entire cake to seal in crumbs, then cover with remaining buttercream and smooth evenly for a polished finish.

Notes

• Room temperature ingredients help create a smooth batter and prevent curdling.
• Instant espresso powder is optional but intensifies the coffee flavor in the frosting.
• Use parchment paper in baking pans for easy cake removal.
• Allow cakes to cool completely before frosting to avoid melting the buttercream.
• Trim cake tops for a professional, level cake appearance.
• Use an offset spatula for smooth, even frosting application.

Keywords: coffee chocolate cake, chocolate cake, coffee cake, chocolate coffee dessert, cake recipe, homemade cake, coffee buttercream