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Coffee Chocolate Cake

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coffee Chocolate Cake is an ultra-moist chocolate cake with a bold coffee kick, layered with a smooth chocolate coffee frosting. It’s the perfect dessert for coffee and chocolate lovers, making every bite indulgent and irresistible!

Ingredients

Units Scale

For the Chocolate Coffee Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 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)

For the Chocolate Coffee Frosting:

  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For Garnish (Optional):

  • Chocolate shavings or curls
  • Espresso beans
  • Cocoa powder dusting

Instructions

Make the Cake:

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add Wet Ingredients: Mix in oil, eggs, buttermilk, and vanilla until combined.
  4. Add Coffee: Slowly pour in hot coffee, stirring until smooth (batter will be thin—this is normal!).
  5. Bake: Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

  1. Beat Butter: In a bowl, beat butter until creamy.
  2. Add Dry Ingredients: Gradually add powdered sugar, cocoa powder, and salt, mixing well.
  3. Add Coffee & Vanilla: Pour in cooled coffee and vanilla extract, beating until smooth and fluffy.

Assemble the Cake:

  1. Layer & Frost: Place one cake layer on a serving plate, spread frosting over it, then top with the second cake layer. Frost the entire cake.
  2. Decorate: Sprinkle with chocolate shavings, espresso beans, or a light dusting of cocoa powder.
  3. Serve & Enjoy!

 

Notes

  • Want a stronger coffee kick? Add 1 teaspoon espresso powder to the dry ingredients.
  • For a mocha twist, add melted dark chocolate (¼ cup) to the frosting.
  • Storage: Keep in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Find it online: https://recipe.ukfinda.com/coffee-chocolate-cake.htm