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A slice of Coffee Chocolate Cake with layers of moist cake and creamy coffee buttercream frosting, topped with coffee beans, placed on a light plate.

Coffee Chocolate Cake

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Indulge in a moist, decadent Coffee Chocolate Cake with layers of rich chocolate and smooth coffee buttercream.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 914
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat the oven to 170ºC/340ºF (conventional).
  2. Prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
  3. Brew the coffee and set it aside to cool while you prepare the other ingredients.
  4. In a large bowl, sift together all the dry ingredients. Stir them gently to ensure they are evenly combined.
  5. In another mixing bowl, combine all the wet ingredients, including the coffee. Whisk together gently until the mixture is smooth.
  6. Slowly add the wet ingredients into the dry ingredients. Stir gently to combine until there are no lumps.
  7. Evenly divide the cake batter between the prepared pans. Bake for 28-30 minutes, or until a cake tester comes out clean.
  8. Let the cakes cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely.
  9. 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.
  10. 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.
  11. 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.
  12. Scrape down the bowl and mix again for 2 more minutes until the buttercream is smooth and fluffy.
  13. Assembling the cake: Once the cakes are completely cool, trim the tops of each cake layer to make them flat.
  14. 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.
  15. 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.

Nutrition

Serving: 1SliceCalories: 914kcalCarbohydrates: 122gProtein: 7gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 3gCholesterol: 126mgSodium: 726mgPotassium: 229mgFiber: 3gSugar: 92gVitamin A: 1033IUVitamin C: 0.2mgCalcium: 92mgIron: 3mg

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!

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