If you adore the rich flavors of chocolate paired with the subtle depth of coffee, this Coffee Chocolate Cake Recipe is going to be your new go-to dessert. Every bite offers a perfect harmony between the boldness of brewed coffee and the luscious smoothness of dark cocoa, all wrapped up in moist cake layers and crowned with a velvety coffee-infused buttercream. It’s a sophisticated yet comforting cake that’s perfect for gathering with friends or treating yourself to an extraordinary slice of indulgence.
Ingredients You’ll Need
This Coffee Chocolate Cake Recipe requires simple, pantry-friendly ingredients that come together to create a deeply flavorful and wonderfully textured cake. Each ingredient plays a key role, whether it’s adding moisture, richness, or that unmistakable coffee-chocolate fusion.
- Brewed black coffee (360 g): Adds a robust coffee flavor that enhances the chocolate and moistens the cake.
- All-purpose flour (360 g): Provides the structure needed for a tender but sturdy crumb.
- Granulated sugar (300 g): Sweetens and balances the bitterness in the cocoa and coffee.
- Dark brown sugar (150 g): Adds moisture and a subtle caramel depth to the cake.
- Unsweetened Dutch cocoa powder (75 g): Brings rich chocolatey bitterness that pairs perfectly with coffee.
- Vegetable oil (165 g): Keeps the cake incredibly moist and tender.
- Sour cream (270 g): Adds tang and richness while contributing to the cake’s soft texture.
- Large eggs (3): Bind everything together and improve texture.
- Butter (400 g, for buttercream): The base for the smooth, creamy frosting that finishes the cake beautifully.
- Powdered sugar (660 g): Sweetens and thickens the buttercream for a luscious finish.
How to Make Coffee Chocolate Cake Recipe
Step 1: Prepare the Pans and Oven
Start by preheating your oven to 350°F (175°C) and preparing three round baking pans. Grease them well and line with parchment paper. This ensures your cake layers bake evenly and release effortlessly from the pans, setting a great foundation for your cake.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures even distribution of leavening and flavor throughout the cake batter.
Step 3: Mix the Wet Ingredients
In another bowl, whisk your brewed black coffee, vegetable oil, sour cream, eggs, and vanilla extract together until smooth. These wet ingredients bring moisture and richness, and that batch of coffee breathes the soul of this recipe into the mix.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and gently mix on low speed until just combined. Avoid overmixing to keep the cake texture light and tender, making every bite melt-in-your-mouth delightful.
Step 5: Bake the Cake Layers
Evenly divide the batter among the prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Patience here means you’ll have perfectly baked layers ready for frosting.
Step 6: Prepare the Coffee Buttercream
Beat room-temperature butter until creamy, then gradually add powdered sugar. Slowly drizzle in cooled coffee and vanilla extract, continuing to beat until the frosting is smooth, fluffy, and irresistibly aromatic, making it the perfect partner for the chocolate cake.
Step 7: Assemble and Frost the Cake
Once the cake layers are fully cooled, spread a generous layer of buttercream between each one. Finish by covering the top and sides with the remaining frosting. This final touch brings together all the flavors and textures into a stunning, mouthwatering masterpiece.
How to Serve Coffee Chocolate Cake Recipe
Garnishes
A dusting of cocoa powder, a few chocolate shavings, or a sprinkle of finely ground coffee beans brings extra elegance and flavor depth to your cake. Fresh berries or edible flowers make for an eye-catching contrast that also adds a subtle fruity note.
Side Dishes
Pair this cake with a scoop of vanilla ice cream, a dollop of whipped cream, or even some fresh fruit to enhance the tasting experience. A cup of espresso or a latte alongside the slice intensifies the coffee theme for a perfect coffee break.
Creative Ways to Present
For a festive occasion, decorate the cake with chocolate-covered espresso beans or drizzle melted bittersweet chocolate over the top for an elegant finish. Alternatively, serve individual slices in clear glass dishes layered with extra buttercream and crushed cookies to create a stunning deconstructed version of this Coffee Chocolate Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake slices tightly in plastic wrap or store in an airtight container to keep the cake moist and fresh. It will keep well at room temperature for up to two days or refrigerated for about five.
Freezing
This Coffee Chocolate Cake Recipe freezes beautifully. Wrap the cake or individual slices in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months without sacrificing taste or texture.
Reheating
To enjoy the cake after freezing, thaw it overnight in the refrigerator. Let it come to room temperature before serving to return the frosting to its creamy softness. Avoid microwaving to preserve the cake’s perfect texture and flavors.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, instant coffee dissolved in warm water works fine, but freshly brewed black coffee tends to give a richer, more aromatic flavor, which really lifts the Chocolate Cake Recipe.
Is this cake very sweet?
This cake balances sweetness with the natural bitterness of coffee and cocoa. If you prefer less sweet desserts, you can reduce the sugar slightly, but the original proportions create a beautifully balanced flavor.
Can I substitute sour cream with something else?
You can swap sour cream with plain yogurt or buttermilk. These alternatives maintain the moist texture and slight tang that sour cream provides, which is key in this Coffee Chocolate Cake Recipe.
How do I make sure the cake stays moist?
The combination of vegetable oil and sour cream keeps the cake incredibly moist. Be careful not to overbake, and always cool the cake properly before frosting to lock in that moisture.
Is this recipe suitable for special occasions?
Absolutely! The sophisticated blend of coffee and chocolate, along with the elegant buttercream, makes this recipe perfect for birthdays, holidays, or any celebration where you want to impress your guests.
Final Thoughts
This Coffee Chocolate Cake Recipe is more than just a dessert; it’s a celebration of two classic flavors in perfect harmony. Easy to make yet so impressively delicious, it’s bound to become a favorite in your recipe collection. Trust me, once you try it, it will be your new heartfelt go-to for sharing sweet moments with friends and family.
Print
Coffee Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Coffee Chocolate Cake combines the deep flavors of brewed coffee and cocoa for a decadent dessert. Layered with a smooth coffee-infused buttercream, it’s perfect for coffee lovers looking to indulge in a classic cake with a caffeinated twist.
Ingredients
Dry Ingredients
- 360 g all-purpose flour
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 360 g brewed black coffee, cooled
- 165 g vegetable oil
- 270 g sour cream
- 3 large eggs
- 2 tsp vanilla extract
Buttercream Frosting
- 400 g unsalted butter, room temperature
- 660 g powdered sugar, sifted
- 3 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round baking pans with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
- Combine Wet Ingredients: In another bowl, whisk together the brewed coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients on low speed. Mix just until combined—avoid overmixing to keep the cake tender.
- Bake the Cake Layers: Evenly divide the batter among the prepared pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Coffee Buttercream: Beat the room-temperature butter on medium speed until creamy. Gradually add powdered sugar and continue beating. Add the cooled brewed coffee and vanilla extract, mixing until the frosting is smooth and fluffy.
- Assemble and Frost: Once the cake layers are completely cooled, spread a generous amount of buttercream between each layer. Use the remaining frosting to cover the top and sides of the cake evenly. Chill briefly if needed before serving.
Notes
- Use cooled brewed coffee to ensure the batter and frosting do not curdle or melt.
- Three 8-inch pans are ideal, but if unavailable, bake in batches using fewer pans.
- For a stronger coffee flavor, espresso can be substituted for brewed coffee in both batter and frosting.
- Ensure the butter is at room temperature to achieve a smooth buttercream consistency.
- Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
