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https://juliemarieeats.com/coffee-chocolate-cake/

Indulge in the Best Coffee Chocolate Cake Experience

Experience the indulgence of Coffee Chocolate Cake, a perfect blend of rich coffee and chocolate flavors that makes every celebration delightful.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Baking
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee Can substitute with 2 teaspoons of instant coffee.
  • 2 cups All-Purpose Flour
  • 0.5 cup Cornstarch Optional, for lighter texture.
  • 1.5 cups Granulated Sugar
  • 0.5 cup Dark Brown Sugar Can replace with white sugar.
  • 0.75 cup Dutch Cocoa Powder Unsweetened cocoa also works.
  • 1 teaspoon Baking Powder Check freshness.
  • 1 teaspoon Baking Soda Check freshness.
  • 0.5 teaspoon Salt
  • 0.5 cup Vegetable Oil Melted coconut oil is a good alternative.
  • 0.5 cup Sour Cream Can swap with full-fat Greek yogurt.
  • 3 large Eggs Room temperature for better blending.
  • 1 teaspoon Vanilla Extract Vanilla paste can enhance flavor.
For the Coffee Buttercream
  • 1 cup Butter Room temperature.
  • 3 cups Powdered Sugar Adjust for consistency.
  • 0.25 cup Extra Coffee Let it cool before mixing.
  • 1 tablespoon Instant Espresso Powder Optional for intense flavor.

Equipment

  • Oven
  • mixing bowls
  • Cake pans
  • Whisk
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) cake pans lined with parchment paper.
  2. Brew a strong cup of black coffee and let it cool to room temperature.
  3. Combine the dry ingredients including flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  4. In another bowl, mix the wet ingredients: cooled coffee, oil, sour cream, eggs, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  6. Divide the batter among the prepared cake pans and bake for 28-30 minutes.
  7. Remove from the oven and let the cakes cool for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat the softened butter until creamy, then gradually add in powdered sugar, cooled coffee, and vanilla to make the buttercream.
  9. Level off the tops of the cooled cake layers and stack them with buttercream in between each layer.
  10. Apply a crumb coat and chill for 15-20 minutes before applying a final coat of buttercream.
  11. Optional: Decorate with cocoa powder or chocolate shavings before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Accurate measuring and gentle mixing are essential for a perfect texture. Keep the cake layers cool before frosting to prevent sogginess.

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