Coffee Chocolate Cake Recipe
If you are looking for a luscious dessert that marries the boldness of coffee with the rich indulgence of chocolate, let me introduce you to the Coffee Chocolate Cake. This cake is a delicious masterpiece where smooth coffee notes highlight deep cocoa flavors, creating an irresistible harmony in every bite. Whether you are a coffee lover or a chocolate fan, this cake is sure to become one of your absolute favorites, perfect for celebrations or a cozy afternoon treat.
Ingredients You’ll Need
Getting the ingredients ready for this Coffee Chocolate Cake is straightforward, but each one plays a critical role in building its unforgettable taste, texture, and color. From velvety cocoa to the zing of coffee, every component is carefully chosen to elevate the cake to perfection.
- 360 g black coffee: Freshly brewed or instant, this infuses the cake with rich coffee flavor and moisture.
- 360 g all-purpose flour: The base that gives structure and tenderness to the cake.
- 2 tbsp cornstarch: Helps create a soft, delicate crumb in the cake layers.
- 300 g granulated sugar: Sweetness that balances the bitterness of coffee and cocoa.
- 150 g dark brown sugar: Adds subtle molasses notes and moistness.
- 75 g unsweetened Dutch cocoa powder: Provides deep chocolate richness and color.
- 1 1/2 tsp baking powder: Leavens the cake, ensuring lightness.
- 1 1/2 tsp baking soda: Works with the acid in the sour cream to enhance fluffiness.
- 1 1/2 tsp salt: Accentuates the flavors and balances sweetness.
- 165 g vegetable oil: Keeps the cake moist without overpowering flavors.
- 270 g sour cream (14-18%, room temperature): Adds tenderness and a gentle tang to complement the coffee.
- 3 large eggs (room temperature): Bind the ingredients and add richness.
- 3 tsp vanilla extract: A warm aroma that rounds out the flavors beautifully.
- 400 g butter (room temperature): For the luscious coffee buttercream frosting.
- 660 g powdered sugar: Creates sweetness and smooth texture in the frosting.
- 2 tsp vanilla extract: Enhances the buttercream’s flavor profile.
- 2-2 1/2 tbsp black coffee (cooled): Infuses the buttercream with a gentle coffee kick.
- 1 tbsp instant espresso powder (optional): For an extra intense coffee flavor boost in the frosting.
How to Make Coffee Chocolate Cake
Step 1: Preparing the Oven and Pans
Start by preheating your oven to 170ºC (340ºF) with a conventional setting. While it warms up, line three 20 cm (8 inch) cake pans with parchment paper to prevent the layers from sticking, which will make removing them a breeze later.
Step 2: Making the Coffee
Brew your black coffee and weigh out 360 grams, setting it aside to cool slightly. Using real brewed coffee is key to bringing authentic flavor depth that instant coffee just can’t match, but if you’re short on time, two teaspoons of instant coffee will do the trick.
Step 3: Combining Dry Ingredients
Sift together your flour, cornstarch, both sugars, Dutch cocoa powder, baking powder, baking soda, and salt. Sifting ensures everything is evenly mixed and aerated, which helps create an even crumb and prevents clumps of cocoa or baking agents in the batter.
Step 4: Mixing Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and the cooled coffee until fully combined. Be gentle with your whisking here to avoid over-beating the eggs, which can affect the cake’s texture. You want a smooth mixture that still feels loose enough to blend with the dry ingredients easily.
Step 5: Bringing It All Together
Slowly pour the wet mixture into your dry ingredients, stirring gently until the batter is completely smooth with no lumps. This batter, rich in velvety cocoa and infused with coffee, will pour easily into your lined pans.
Step 6: Baking Your Cake
Divide the batter evenly between the three pans and slide them into your preheated oven. Bake for 28 to 30 minutes, checking with a cake tester or toothpick; it should come out clean or with just a few crumbs attached. This is when the magical transformation happens, setting that perfect balance of moistness and fluffy crumb.
Step 7: Cooling the Cake Layers
Once baked, transfer the pans to a cooling rack. After about five minutes, gently turn the cakes out of their pans onto the rack to cool completely. This ensures a tender crust and prevents sogginess from steam trapped inside the pans.
Step 8: Preparing the Coffee Buttercream
For the frosting, mix your cooled coffee with the instant espresso powder if you want that extra punch. Cream the butter on medium-high speed until it looks fluffy and pale, then add powdered sugar, vanilla extract, and the coffee mixture in two stages. Whip thoroughly between additions to get a light and smooth coffee buttercream that perfectly complements the cake layers.
Step 9: Assembling the Cake
Level the tops of your cooled cake layers for an even stack. Start with one layer on your serving plate or cake turntable, spread about three large scoops of buttercream evenly, then layer the next. Continue this process and finish with a thin crumb coat all around the cake. Chill briefly if needed, then apply the final thick coat of frosting, smoothing it out for a dreamy finish.
How to Serve Coffee Chocolate Cake
Garnishes
Enhance your Coffee Chocolate Cake with simple yet elegant garnishes. Dusting a little cocoa powder or instant espresso powder over the top adds a delicate, inviting aroma. Fresh coffee beans or chocolate shavings scattered on the frosting bring extra texture and glamor that will impress your guests.
Side Dishes
Pairing this cake with a scoop of vanilla or coffee ice cream creates a luxurious dessert experience. Alternatively, fresh berries like raspberries or strawberries cut through the richness and add a bright, juicy contrast. A dollop of lightly whipped cream also elevates the enjoyment, balancing the intense flavors.
Creative Ways to Present
For special occasions, consider layering individual slices with extra frosting and presenting them in clear glass cups as mini trifle desserts. You can drizzle caramel or chocolate sauce for an indulgent flair. Another fun idea is to sprinkle toasted nuts like almonds or hazelnuts on top, adding crunch and a nutty compliment to the coffee chocolate flavor.
Make Ahead and Storage
Storing Leftovers
Once assembled, you can keep your Coffee Chocolate Cake covered tightly at room temperature for one day or in the refrigerator for up to three days. Make sure to wrap it well to avoid it drying out or absorbing other fridge odors, preserving that moist texture and fresh coffee-chocolate aroma.
Freezing
If you want to prepare ahead, the unfrosted cake layers freeze beautifully. Wrap each layer tightly in plastic wrap and then in foil to avoid freezer burn. They can be frozen for up to three months. Thaw overnight in the refrigerator before frosting and assembling for best results.
Reheating
For the best enjoyment, serve slices of the Coffee Chocolate Cake at room temperature. If you prefer it warm, heat individual portions gently in the microwave for about 15 seconds, but avoid overheating to maintain the crumb’s moistness and prevent the frosting from melting.
FAQs
Can I use regular brewed coffee instead of instant coffee?
Absolutely! Using brewed coffee brings a fresher, more nuanced coffee flavor to the cake. Just be sure to cool it to room temperature before mixing with other ingredients to avoid cooking the eggs.
Is there a substitute for sour cream in this recipe?
You can substitute sour cream with full-fat yogurt or buttermilk. Both will maintain the cake’s moistness and tender crumb while adding a pleasant acidity to balance the sweetness.
Can I make this cake gluten-free?
Yes, substituting the all-purpose flour with a blend of gluten-free flours that includes xanthan gum should work well. Be mindful that the texture might vary slightly but the flavors will remain fantastic.
What is the best way to achieve an intense coffee flavor in the buttercream?
Adding instant espresso powder along with cooled black coffee to the buttercream greatly intensifies the coffee taste without affecting texture. It’s optional but highly recommended for coffee aficionados.
How long will this Coffee Chocolate Cake stay fresh?
When stored properly in an airtight container or wrapped tightly, this cake stays fresh for about three days refrigerated. Beyond that, freezing is a good alternative to maintain flavor and freshness.
Final Thoughts
Making this Coffee Chocolate Cake at home is a truly rewarding experience that fills your kitchen with irresistible aromas and treats your taste buds with every bite. It’s a wonderful way to celebrate any moment, share sweetness with loved ones, or simply indulge in a slice of comfort. So go ahead, give this recipe a try, and get ready to fall in love with your new favorite cake!
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Coffee Chocolate Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Coffee Chocolate Cake combines the rich, deep flavors of dark cocoa and freshly brewed black coffee in a moist, tender cake. Topped with a smooth coffee buttercream frosting enriched with instant espresso powder, it’s a perfect treat for coffee and chocolate lovers alike. Ideal for celebrations or a decadent dessert, this layered cake balances robust coffee notes with luscious chocolate for an unforgettable experience.
Ingredients
Cake Ingredients
- 360 g black coffee (for instant coffee use 2 teaspoons of instant coffee)
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 165 g vegetable oil
- 270 g sour cream (14-18%, room temperature)
- 3 large eggs (room temperature)
- 3 tsp vanilla extract
Buttercream Ingredients
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2 to 2 1/2 tbsp black coffee (cooled to room temperature)
- 1 tbsp instant espresso powder (optional, for more intense coffee flavor)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 170ºC (340ºF) on conventional setting. Line three 20 cm (8 inch) baking pans with parchment paper to ensure the cakes don’t stick.
- Prepare Coffee: Brew the black coffee and measure out 360 g. Allow it to cool slightly while you prep other ingredients.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar. Stir to combine evenly.
- Mix Wet Ingredients: In another mixing bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and cooled coffee using a hand whisk. Be gentle to avoid overmixing eggs.
- Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry, gently folding and stirring until the batter is smooth and free of lumps.
- Divide Batter and Bake: Evenly distribute the batter into the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and place on a cooling rack. After 5 minutes, carefully take the cakes out of the pans. Let them cool completely before frosting.
- Prepare Coffee for Buttercream: In a small bowl, mix the black coffee with the instant espresso powder until dissolved. This intensifies the coffee flavor in the frosting.
- Make Buttercream: In a stand mixer with paddle attachment or using a hand mixer, whip the butter on medium/high speed for 4 minutes. Scrape the bowl and continue whipping for 2 more minutes until light and fluffy.
- Add Sugar and Flavor: Gradually add the sifted powdered sugar, vanilla extract, and coffee mixture in two additions, whipping well after each to incorporate fully. Optionally, add vanilla paste for extra vanilla depth.
- Final Buttercream Mix: Scrape the bowl once more and whip the buttercream on high speed for 2 additional minutes to achieve a smooth, creamy texture.
- Level Cake Layers: Using a serrated knife, trim the tops of all three cake layers to create flat, even surfaces for stacking.
- Assemble the Cake: Place one cake layer on a serving plate or turntable. Spread three generous scoops of buttercream with an offset spatula, smoothing evenly. Repeat with the second layer and frosting. Place the last layer on top and cover the cake with a thin crumb coat of frosting.
- Finish Frosting: Apply the remaining buttercream evenly over the entire cake for a smooth finish. Chill slightly before serving if desired.
Notes
- Make sure all wet ingredients, especially eggs and sour cream, are at room temperature to ensure even mixing.
- If you prefer a stronger coffee flavor in the cake, you can increase the instant espresso powder slightly in the buttercream.
- Use Dutch-process cocoa powder for a richer chocolate flavor and smoother texture.
- For best results, bake the cake layers the day before and refrigerate overnight, then bring to room temperature before frosting.
- This cake can be stored in an airtight container in the refrigerator for up to 4 days.
- To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 480 kcal
- Sugar: 42 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: coffee chocolate cake, mocha cake, coffee buttercream, chocolate cake recipe, layered cake, espresso cake
