Decadent Coffee Chocolate Cake for True Dessert Lovers

Indulge in this delicious Coffee Chocolate Cake with three layers that brings a warm embrace of flavors.

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Prep Time 30

Cook Time 30

Cooling Time 5

Total Time 1 5

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups Black Coffee Provides moisture and rich coffee flavor; for a quicker option, use instant coffee (2 teaspoons equivalent)
2 cups All-Purpose Flour Creates structure in the cake; no substitutions necessary
0.5 cups Cornstarch Helps achieve a lighter texture; can be omitted if you're in a pinch
1 cup Granulated Sugar Sweetens the cake; brown sugar can be swapped in for a deeper flavor profile
1 cup Dark Brown Sugar Adds moisture and an enhanced flavor; feel free to use light brown sugar if you prefer
0.75 cups Unsweetened Dutch Cocoa Powder Imparts deep chocolate flavor; ensure it’s Dutch processed for the best results
1 teaspoon Baking Powder Provide necessary leavening; always check for freshness to ensure a perfect rise
1 teaspoon Baking Soda Provide necessary leavening; always check for freshness to ensure a perfect rise
0.5 teaspoon Salt Elevates all the flavors; don’t skip this essential ingredient
0.5 cups Vegetable Oil Adds moisture; melted butter or applesauce work as lighter substitutes
1 cups Sour Cream Contributes to the cake's richness and moisture; you can swap it 1:1 with full-fat Greek yogurt
3 large Eggs Bind ingredients and enhance moisture; bringing them to room temperature aids in mixing
2 teaspoons Vanilla Extract Introduces depth of flavor; vanilla paste is a great alternative for extra intensity

For the Frosting

1 cup Butter Essential for a creamy texture; ensure it's at room temperature for easy mixing
4 cups Powdered Sugar Sweetens and helps achieve the right frosting consistency; stick with this for best results
1 tablespoon Instant Espresso Powder Intensifies the coffee flavor; you can skip it if you prefer a milder taste

Equipment

Stand mixer
mixing bowls
spatula
Whisk
Cake pans
Oven
Cooling rack

Method

Steps for Coffee Chocolate Cake

Preheat your oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) cake pans by lining the bottoms with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together vegetable oil, sour cream, eggs, brewed black coffee, and vanilla extract until smooth.
Gradually combine wet ingredients into dry, stirring gently until you have a smooth batter with no lumps.
Evenly divide the batter among the prepared pans and bake for 28-30 minutes. Cool in pans for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, beat room-temperature butter for 4-6 minutes until light and fluffy. Gradually add powdered sugar, espresso powder, and vanilla until creamy.
Level the cooled cake layers, and spread coffee buttercream between each layer, frosting the top and sides for a smooth finish.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store covered at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week or freeze for up to a month.

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