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–+ servings
Coffee Chocolate Cake

Decadent Coffee Chocolate Cake with Irresistible Buttercream

Indulge in the rich flavor of this Coffee Chocolate Cake, perfect for impressing guests or treating yourself.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 360 ml Black Coffee Substitute with strong brewed coffee or instant coffee if needed.
  • 2 cups All-Purpose Flour
  • 1/4 cup Cornstarch Can be omitted if unavailable.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer taste.
  • 1/2 cup Dark Brown Sugar Regular brown sugar works as a substitute.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Avoid substitutions for the best results.
  • 1 tbsp Baking Powder Adjust for acidity if substituting.
  • 1 tsp Baking Soda Adjust for acidity if substituting.
  • 1 tsp Salt Use sea salt or kosher salt as alternatives.
  • 1/2 cup Vegetable Oil Substitute with melted coconut oil or applesauce.
  • 1 cup Sour Cream Greek yogurt can be used as a 1:1 substitute.
  • 3 large Large Eggs For egg-free version, use flax eggs or applesauce.
  • 2 tsp Vanilla Extract Use vanilla bean paste for a more intense vanilla taste.
For the Buttercream
  • 1 cup Butter Use plant-based butter for a dairy-free version.
  • 4 cups Powdered Sugar Can be made at home by blending regular sugar until fine.
  • 1 tbsp Instant Espresso Powder Optional for enhanced coffee flavor.

Equipment

  • oven
  • Mixing bowls
  • spatula
  • Cake Pans
  • Whisk

Method
 

Directions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round cake pans by lining them with parchment paper.
  2. Brew the coffee and let it cool to room temperature.
  3. Sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  4. In a separate bowl, whisk together the cooled coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
  5. Gradually combine the wet mixture with the dry ingredients, folding gently until just combined.
  6. Divide the batter evenly among the prepared cake pans and bake for 28-30 minutes, until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
  8. In a mixing bowl, whip softened butter for about 4 minutes until light and fluffy; gradually add in powdered sugar, then add coffee and vanilla to make the buttercream.
  9. Once cooled, level the cake layers and assemble by spreading buttercream between the layers and applying a crumb coat followed by a thicker final layer.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 205mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 450IUCalcium: 30mgIron: 1.5mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Customize with chocolate chips or nuts if desired.

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