Description
This Coffee Chocolate Cake is a rich, moist dessert combining deep cocoa flavors with bold coffee undertones. Perfect for coffee lovers and chocolate enthusiasts alike, it features three layers of tender cake baked to perfection and frosted with a smooth, aromatic coffee buttercream. Ideal for celebrations or an indulgent treat, this cake brings a delightful balance of bitterness and sweetness in every bite.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
Coffee Buttercream Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 340°F (170°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until smooth.
- Combine: Gradually add the wet mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Bake: Evenly distribute the batter into the three prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool for 10 minutes in their pans. Then, carefully transfer the cakes onto wire racks to cool completely.
- Dissolve Coffee (Buttercream Prep): Mix instant coffee into the brewed coffee until fully dissolved, creating a concentrated coffee flavor for the frosting.
- Beat Butter: Using a stand mixer, beat the softened butter on medium-high speed for about 4 minutes until it becomes light and fluffy.
- Add Sugar & Coffee: Gradually incorporate the powdered sugar, dissolved coffee, and vanilla extract into the butter, beating continuously until the frosting is smooth and creamy.
- Trim Cake Layers: Using a serrated knife, level the tops of each cake layer so they’re flat and even for stacking.
- Layer Buttercream: Spread a generous amount of coffee buttercream between the layers to build your cake.
- Frost & Smooth: Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill briefly if needed, then finish with a final smooth layer of frosting. Decorate as desired.
Notes
- Use Dutch-process cocoa powder for deeper chocolate flavor and richer color.
- Freshly brewed coffee can be substituted with hot water for a milder coffee flavor.
- Ensure the butter is properly softened for smooth buttercream without lumps.
- Chill the cake between crumb coat and final frosting if the buttercream becomes too soft to work with.
- Store leftovers covered in the refrigerator for up to 4 days and bring to room temperature before serving.
