Description
This Coffee Chocolate Cake is a rich and moist dessert combining the deep flavors of coffee and chocolate into a decadent layer cake. With a tender crumb created by buttermilk and sour cream, and a luscious coffee-infused chocolate frosting, it’s perfect for coffee lovers seeking a sophisticated treat. Easy to make and perfect for special occasions, this cake delivers a delightful balance of bold coffee and sweet chocolate.
Ingredients
Scale
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 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1/2 cup sour cream (room temperature)
Frosting
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup strong brewed coffee (cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream (as needed for consistency)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add wet ingredients: To the dry mixture, add the room temperature buttermilk, vegetable oil, eggs, and vanilla extract. Mix gently until just combined to avoid overmixing.
- Incorporate coffee and sour cream: Stir in the hot brewed coffee and sour cream into the batter until smooth. Note that the batter will be thin, which is normal and helps create a moist cake.
- Divide and bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them onto wire racks to cool completely before frosting.
- Make the frosting: Beat the softened butter until creamy using an electric mixer. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
- Add liquids and whip frosting: Mix in the cooled strong brewed coffee, vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat the mixture on medium-high until light and fluffy, adding more cream if needed to adjust the consistency.
- Assemble the cake: Place one cake layer on your serving plate. Spread a thick layer of chocolate coffee frosting over it. Top with the second cake layer and frost the top and sides generously.
- Decorate and serve: Decorate the cake as desired with additional frosting swirls, chocolate shavings, or coffee beans. Slice and serve to enjoy the rich combination of coffee and chocolate flavors.
Notes
- For a richer coffee flavor, use espresso instead of brewed coffee.
- The cake layers can be baked ahead of time, wrapped tightly, and frozen for future use.
- This cake pairs beautifully with a scoop of vanilla ice cream or fresh berries for added texture and flavor contrast.
