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Coffee Chocolate Cake

Irresistible Coffee Chocolate Cake for Every Sweet Tooth

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Indulge in this Coffee Chocolate Cake with rich layers and creamy coffee buttercream, perfect for satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 teaspoons Black Coffee Enhances the chocolate flavor; instant coffee can be used as a substitute.
  • 2 cups All-Purpose Flour Provides structure; essential for a perfect cake.
  • 0.5 cups Cornstarch Lightens cake texture; can be omitted if not available.
  • 1 cup Granulated Sugar Sweetens the cake; can be partially replaced with brown sugar for added moisture.
  • 0.5 cups Dark Brown Sugar Adds moisture and a richer flavor; light brown sugar also works.
  • 0.75 cups Dutch Cocoa Powder Ensures a rich chocolate taste; can substitute with unsweetened cocoa.
  • 2 teaspoons Baking Powder Acts as a leavening agent; make sure it’s fresh for optimum results.
  • 1 teaspoon Baking Soda Complements baking powder for leavening; no substitution needed.
  • 1 teaspoon Salt Enhances flavor; essential in balancing sweetness.
  • 0.5 cups Vegetable Oil Keeps the cake moist; melted coconut oil or butter are good substitutes.
  • 1 cup Sour Cream Adds moisture and a bit of tang; Greek yogurt can replace this 1:1.
  • 3 large Large Eggs Bind the ingredients together; use a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; vanilla paste can give a richer taste.
For the Buttercream
  • 1 cup Butter Richness base for the buttercream; substitute with dairy-free alternatives if needed.
  • 4 cups Powdered Sugar Sweetens and thickens the buttercream; no substitutions suggested.
  • 2 tablespoons Instant Espresso Powder Optional, but intensifies the coffee flavor for a delicious twist.

Equipment

  • Stand mixer
  • measuring cups
  • Mixing bowls
  • Spatula
  • Cake Pans
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line the bottoms of three 20 cm (8-inch) round cake pans with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the cooled black coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
  4. Carefully pour the wet mixture into the bowl of dry ingredients and gently fold everything together until just combined.
  5. Divide the batter evenly among the prepared cake pans and bake for 28-30 minutes.
  6. To prepare the coffee buttercream, beat the softened butter for 4 minutes, then gradually add the powdered sugar and instant espresso powder.
  7. Once the cake layers are cool, level the tops if necessary, then spread buttercream between layers and cover the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for the best results. Avoid overmixing to prevent a dense cake.

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