Description
This Coffee Chocolate Cake combines the rich flavors of coffee and cocoa for a moist, tender cake layered and frosted with a smooth coffee-infused buttercream. Perfect for coffee lovers, this decadent dessert marries a chocolatey crumb with a subtle coffee kick in both the cake and the frosting, creating a harmonious and indulgent treat ideal for gatherings and special occasions.
Ingredients
Scale
For the Cake:
- 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
For the Coffee Buttercream:
- 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). Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cornstarch, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract until smooth to create the wet mixture.
- Combine: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and fully incorporated without lumps.
- Bake: Evenly divide the batter among the prepared cake pans. Place them in the preheated oven and bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in their pans for 10 minutes. Afterward, carefully remove them from the pans and transfer to wire racks to cool completely.
- Dissolve Coffee for Buttercream: Stir the instant coffee into the brewed coffee until fully dissolved to enhance the coffee flavor in the frosting.
- Beat Butter: Using a stand mixer, beat the softened butter on medium speed for about 4 minutes until it becomes light and fluffy, which helps create a smooth texture.
- Add Sugar & Coffee: Gradually add the powdered sugar to the whipped butter, alternating with the dissolved coffee and vanilla extract. Beat continuously until the buttercream is smooth and spreadable.
- Trim Cake Layers: Once the cake layers are completely cooled, level them by cutting off the domed tops to create even, flat layers for stacking.
- Layer Buttercream: Spread a generous amount of coffee buttercream evenly over the first cake layer. Repeat layering buttercream between the remaining layers, stacking them carefully.
- Frost & Smooth: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill briefly if needed, then finish with a final smooth layer of frosting. Decorate the cake as desired before serving.
Notes
- Using Dutch-process cocoa powder will give a richer flavor and darker color.
- Freshly brewed coffee can be substituted with hot water if a milder coffee flavor is preferred.
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- For more intense coffee flavor, add extra instant coffee to the batter or frosting as desired.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
