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Coffee Chocolate Cake

Irresistibly Moist Coffee Chocolate Cake You Need to Try

This Coffee Chocolate Cake blends rich chocolate and invigorating coffee for a moist delight.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee Enhances the coffee flavor; can substitute instant coffee by mixing 2 teaspoons in water.
  • 2 cups All-purpose Flour Provides structure and texture.
  • 1/4 cup Cornstarch Lightens the cake's texture.
  • 1 cup Granulated Sugar Sweetens the cake.
  • 1/2 cup Dark Brown Sugar Adds moisture and flavor.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Contributes to the chocolate flavor.
  • 1 tsp Baking Powder Leavening agent.
  • 1 tsp Baking Soda Leavening agent.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Vegetable Oil Keeps the cake moist.
  • 1 cup Sour Cream Adds richness; can swap for Greek yogurt.
  • 2 large Large Eggs Bind ingredients together.
  • 2 tsp Vanilla Extract Enhances flavor.
For the Buttercream Frosting
  • 1 cup Butter At room temperature.
  • 4 cups Powdered Sugar Sweetens and stabilizes buttercream.
  • 1 tsp Vanilla Extract Adds depth to frosting.
  • 1 tbsp Instant Espresso Powder Optional, intensifies coffee flavor.

Equipment

  • Oven
  • Mixing Bowls
  • Spatula
  • Cake Pans
  • Electric mixer

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF) and prepare three 8-inch round cake pans by greasing and lining them.
  2. Sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the vegetable oil, sour cream, eggs, black coffee, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly among the prepared cake pans and bake for 28-30 minutes.
  6. After baking, let the cakes cool on a wire rack for about 5 minutes before transferring to cool completely.
  7. While cooling, mix coffee with espresso powder and whip butter until light and fluffy.
  8. Add powdered sugar and coffee mixture to the butter, whipping until smooth and fluffy.
  9. Level the cooled cake layers and assemble by spreading frosting between layers and on top.
  10. Use remaining frosting to cover the cake for a polished look.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Customize flavors with different coffee blends.

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