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–+ servings
Coffee Chocolate Cake

Decadent Coffee Chocolate Cake with Velvety Buttercream

Indulge in this Coffee Chocolate Cake that beautifully combines chocolate and coffee flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee Adds moisture and enhances the chocolate flavor; instant coffee can be used as a substitute.
  • 2 cups All-Purpose Flour Provides the necessary structure to the cake.
  • 1 cup Cornstarch Lightens the cake's texture.
  • 1 cup Granulated Sugar Contributes sweetness and helps retain moisture.
  • 1 cup Dark Brown Sugar Introduces depth of flavor.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Forms the rich chocolate base flavor.
  • 1 teaspoon Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Enhances sweetness.
  • 1/2 cup Vegetable Oil Ensures a moist texture.
  • 1 cup Sour Cream Provides richness; Greek yogurt can be a substitute.
  • 2 large Eggs Essential for cake structure.
  • 2 teaspoons Vanilla Extract Adds warmth and sweetness.
For the Buttercream
  • 1 cup Butter Creates a rich and creamy frosting.
  • 4 cups Powdered Sugar Adds sweetness and structure.
  • 2 tablespoons Instant Espresso Powder Optional for extra coffee flavor.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Wire racks

Method
 

Step-by-Step Instructions for Coffee Chocolate Cake
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20cm (8-inch) round cake pans.
  2. Combine all-purpose flour, cornstarch, both sugars, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. Whisk until blended.
  3. In a separate bowl, whisk together brewed black coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.
  5. Divide the batter evenly among the cake pans and bake for 28 to 30 minutes, or until a cake tester comes out clean.
  6. Allow the cakes to cool in pans for five minutes, then flip them onto wire racks to cool completely.
  7. Prepare the buttercream by beating softened butter until creamy, then gradually add powdered sugar, vanilla, and cooled coffee. Beat until fluffy.
  8. Trim the tops of the cake layers for even stacking. Assemble by spreading buttercream between layers and coating the outside of the cake.
  9. Slice and serve at room temperature, optionally pairing with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 35mgIron: 2mg

Notes

Cool cake layers completely before frosting to avoid melting the buttercream. Store in an airtight container for up to 3 days.

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