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

Scale

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