Name: Coffee Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup vegetable oil; 2 large eggs; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit for 5 minutes); 2 teaspoons vanilla extract; 1 cup hot brewed coffee (strong); 1 cup unsalted butter, softened; 2½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup strong brewed coffee, cooled; 1 teaspoon vanilla extract; ¼ teaspoon salt; Chocolate shavings or curls; Espresso beans; Cocoa powder dusting

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This Coffee Chocolate Cake is rich, moist, and packed with deep chocolate flavor enhanced by espresso. Perfect for coffee and chocolate lovers alike, this cake features a soft, decadent crumb with a smooth coffee-infused chocolate frosting. Whether for birthdays, celebrations, or a cozy dessert, this cake is sure to impress!

Why You’ll Love This Recipe

Deep Chocolate Flavor – Coffee enhances the richness of the chocolate.
Super Moist & Tender – Buttermilk and oil keep the cake soft.
Easy to Make – Simple ingredients and no complicated techniques.
Perfect for Any Occasion – Great for birthdays, holidays, or an afternoon treat.
Customizable – Add layers, ganache, or coffee liqueur for extra indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coffee Chocolate Cake:

All-purpose flour
Granulated sugar
Cocoa powder (Dutch-processed or unsweetened)
Baking soda
Baking powder
Salt
Eggs (room temperature)
Buttermilk (or milk + vinegar substitute)
Vegetable oil
Vanilla extract
Strong brewed coffee (or espresso)

For the Coffee Chocolate Frosting:

Unsalted butter (softened)
Powdered sugar
Cocoa powder
Espresso powder or strong coffee
Heavy cream or milk
Vanilla extract

Optional Add-Ins & Toppings:

Chocolate shavings
Coffee beans
Chocolate ganache drizzle
Whipped cream

Directions

Make the Cake:

Preheat Oven – Set to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients – In another bowl, whisk eggs, buttermilk, oil, vanilla, and coffee.
Combine Wet & Dry – Gradually mix the wet ingredients into the dry ingredients until smooth.
Bake – Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let cakes cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting:

Beat Butter – In a bowl, beat softened butter until creamy.
Add Cocoa & Sugar – Sift in cocoa powder and powdered sugar, mixing well.
Add Coffee & Cream – Gradually mix in brewed coffee, heavy cream, and vanilla extract until smooth and fluffy.

Assemble the Cake:

Frost First Layer – Spread a generous layer of frosting on the first cake layer.
Add Second Layer – Place the second cake on top and frost the top and sides evenly.
Decorate – Garnish with chocolate shavings, coffee beans, or a drizzle of ganache.

Serve & Enjoy:

Chill Before Serving – Let set in the fridge for 30 minutes before slicing.

Servings and Timing

Servings: 10-12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & Assembly Time: 40 minutes
Total Time: 1 hour 30 minutes

Variations

Mocha Cake – Add extra espresso powder for a bolder coffee flavor.
Chocolate Espresso Ganache – Pour a layer of ganache over the frosting for a glossy finish.
Caramel Coffee Cake – Drizzle caramel sauce between the layers.
Vegan Option – Use almond milk, coconut oil, and flax eggs.
Gluten-Free Option – Swap flour for a 1:1 gluten-free blend.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezing: Freeze cake layers unfrosted for up to 3 months. Thaw before frosting.
Reheating: Let chilled cake sit at room temperature before serving.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes! Dissolve 1-2 teaspoons of instant coffee in hot water.

How do I make the cake more moist?

Use oil instead of butter and don’t overbake.

Can I use butter instead of oil?

Yes, but oil keeps the cake extra soft and moist.

What if I don’t have buttermilk?

Mix 1 cup of milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.

Can I use decaf coffee?

Yes! The flavor will remain the same.

How do I prevent my cake from being dry?

Measure ingredients carefully, don’t overmix, and avoid overbaking.

Can I turn this into cupcakes?

Yes! Bake at 350°F for 18-22 minutes.

Can I add alcohol for an adult version?

Yes! Add 2 tbsp coffee liqueur (like Kahlúa) to the frosting.

What pairs well with this cake?

Serve with vanilla ice cream, coffee, or whipped cream.

Can I use dark chocolate instead of cocoa powder?

Yes! Melted dark chocolate can replace some of the cocoa powder.

Conclusion

This Coffee Chocolate Cake is the ultimate indulgence for coffee and chocolate lovers! With its rich, moist texture and bold coffee-infused chocolate frosting, it’s perfect for any celebration. Try it today and enjoy the best of coffee and chocolate in one delicious bite!