Introduction

This Coffee Chocolate Cake is a rich, moist dessert that perfectly blends the bold flavors of coffee and cocoa. It’s layered with a creamy coffee buttercream, making it an irresistible treat for any coffee and chocolate lover.

A three-layer chocolate cake with dark, moist cake layers separated by smooth light brown coffee-flavored frosting. The outside is fully covered with the same creamy coffee frosting. The top layer is decorated with whole coffee beans spaced around the edge. The cake sits on a wooden round board lined with parchment paper, atop a white marbled surface. Behind the cake, there are two clear glass milk bottles, one filled with milk, and soft beige pampas grass for a natural touch. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 170ºC (340ºF) using a conventional setting, and line three 20 cm (8 inch) baking pans with parchment paper.
Step 2: Prepare black coffee and weigh 360 g, setting it aside to cool while you prepare other ingredients.
Step 3: In a large bowl, sift together flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
Step 4: In a separate bowl, whisk together vegetable oil, sour cream, eggs, vanilla extract, and the cooled coffee until just combined. Avoid overmixing to keep eggs tender.
Step 5: Gradually pour the wet ingredients into the dry ingredients, gently stirring until the batter is smooth and free of lumps.
Step 6: Divide the batter evenly among the prepared pans. Bake for 28–30 minutes, or until a cake tester inserted in the center comes out clean.
Step 7: Remove cakes from the oven and let cool on a rack for 5 minutes. Then gently remove the cakes from pans and allow them to cool completely.
Step 8: To make the coffee buttercream, mix the black coffee with the instant espresso powder in a small bowl. Sift the powdered sugar and set aside.
Step 9: Beat butter in a stand or hand mixer on medium-high speed for 4 minutes until creamy. Scrape the bowl sides and mix for an additional 2 minutes.
Step 10: Add the powdered sugar, vanilla extract, and coffee mixture in two batches, whipping after each addition until fully incorporated. Optionally add vanilla paste for enhanced flavor.
Step 11: Scrape down the bowl sides one last time and whip the buttercream for 2 more minutes until smooth and fluffy.
Step 12: Trim the tops of the cooled cake layers to make them even. Place the first layer on your serving dish or turntable.
Step 13: Spread three large scoops of buttercream evenly over the first layer using an offset spatula. Repeat with the second layer.
Step 14: Add the final cake layer on top and cover the entire cake with a thin crumb coat. Finish by smoothing the remaining frosting over the surface.

Tips & Variations

For a more intense coffee flavor, be sure to add the optional instant espresso powder to the buttercream.
Use room temperature ingredients to ensure a smooth, well-emulsified batter and frosting.
If you don’t have three pans, bake in batches and cool layers completely before assembling.
For a dairy-free version, substitute sour cream with coconut yogurt and butter with a vegan alternative.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight.

How to Serve

The image shows a round, tall cake with three visible layers, lightly frosted in smooth beige coffee-colored icing that slightly reveals the dark cake beneath. The top is flat and decorated with a circle of whole dark brown coffee beans around the edge. The cake sits on a wooden board covered with parchment paper, placed on a white marbled surface. In the background, there are two glass bottles, one with white milk. The lighting is soft and natural, highlighting the smooth texture and warm colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can substitute brewed coffee with instant coffee dissolved in hot water. Use 2 teaspoons of instant coffee mixed with water to make 360 g of coffee as indicated.

How do I know when the cake is fully baked?

Insert a cake tester or toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. Avoid opening the oven too early to prevent sinking.