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
Scale
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.
