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Coffee Chocolate Cake Recipe

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★★★★★

4.9 from 71 reviews

This Coffee Chocolate Cake is a decadent dessert that perfectly combines the rich flavors of coffee and chocolate. Moist chocolate cake layers are infused with bold black coffee and layered with a creamy coffee buttercream frosting, making it an ideal treat for coffee and chocolate lovers alike. The cake is baked to perfection with a tender crumb and topped with a smooth, flavorful frosting for a stunning finish.

Ingredients

Scale

Chocolate Cake

  • 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

Coffee Buttercream Frosting

  • 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

  1. Prepare Oven and Pans: Preheat the oven to 170ºC (340ºF) using the conventional setting. Line three 20 cm (8 inch) round baking pans with parchment paper to prevent sticking.
  2. Make Coffee: Brew the black coffee and weigh out 360 g. Allow it to cool slightly while you prepare the other ingredients.
  3. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir lightly to combine uniformly.
  4. Mix Wet Ingredients: In another mixing bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and the prepared coffee gently using a hand whisk until combined without overmixing the eggs.
  5. Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, mixing gently but thoroughly to avoid lumps and ensure a smooth batter.
  6. Divide Batter and Bake: Evenly distribute the batter among the prepared pans. Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Remove cakes from the oven and let them cool on a wire rack for 5 minutes. Then carefully remove the cakes from their pans and allow them to cool completely before frosting.
  8. Prepare Coffee Mixture for Frosting: In a small bowl, combine the cooled black coffee and instant espresso powder (if using) and stir to intensify the coffee flavor.
  9. Make Buttercream Base: Using an electric stand mixer with a paddle attachment or a hand mixer, beat the room-temperature butter on medium-high speed for 4 minutes. Scrape down the sides and beat for an additional 2 minutes until light and fluffy.
  10. Add Sugar and Flavorings: Sift the powdered sugar. Add it in two parts to the creamed butter alternately with the coffee mixture and vanilla extract. Beat well after each addition to fully incorporate the ingredients. Optionally, add vanilla paste to intensify flavor.
  11. Final Buttercream Mix: Scrape down the bowl and mix the buttercream for another 2 minutes to achieve a smooth, spreadable consistency.
  12. Trim Cake Layers: Using a serrated knife, carefully level the tops of the cooled cake layers to create even surfaces for stacking.
  13. Assemble the Cake: Place the first cake layer on your serving plate or turntable. Spread three generous scoops of frosting evenly over the layer with an offset spatula.
  14. Add Remaining Layers: Place the second cake layer on top and repeat the frosting process. Add the third layer and apply a thin crumb coat of frosting over the entire cake to seal in crumbs.
  15. Final Frosting: Use the remaining buttercream to fully cover and evenly smooth the cake for a clean, polished finish.

Notes

  • Using freshly brewed black coffee enhances the cake’s flavor, but instant coffee may be used as an alternative.
  • Make sure all wet ingredients, especially eggs and sour cream, are at room temperature for best mixing results.
  • Allow cakes to cool completely before frosting to prevent the buttercream from melting.
  • The optional instant espresso powder in the frosting boosts coffee intensity without adding moisture.
  • Store the finished cake refrigerated and bring to room temperature before serving for optimal flavor and texture.
  • This recipe yields three 20 cm (8 inch) cake layers suitable for a three-layer cake.

Keywords: coffee chocolate cake, chocolate cake with coffee, coffee buttercream frosting, moist chocolate cake, coffee flavored cake

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