Irresistible Coffee Chocolate Cake with Silky Buttercream

This Coffee Chocolate Cake features rich layers and a creamy coffee buttercream, perfect for dessert lovers.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

360 g Black Coffee Enhances the flavor of chocolate; substitute with 2 teaspoons of instant coffee for a stronger taste.
360 g All-Purpose Flour Provides structure to the cake; no direct substitutions suggested.
2 tablespoons Cornstarch Ensures a lighter texture; can be omitted, but the cake may be denser.
300 g Granulated Sugar Adds sweetness; brown sugar can also be used for a deeper flavor.
150 g Dark Brown Sugar Contributes moisture and a rich flavor; can substitute with light brown sugar.
75 g Unsweetened Dutch Cocoa Powder Imparts a deep chocolate flavor; ensure it's Dutch-processed for best results.
1.5 teaspoons Baking Powder Acts as a leavening agent; double-check expiration for efficacy.
1.5 teaspoons Baking Soda Works in combination with acidic ingredients; ensure it's fresh.
1.5 teaspoons Salt Balances sweetness; no substitutes; iodized or sea salt both work well.
165 g Vegetable Oil Keeps the cake moist; can replace with melted butter or any neutral oil.
270 g Sour Cream Adds moisture and richness; full-fat Greek yogurt is a great substitute.
3 Large Eggs Binds ingredients together; room temperature eggs mix better than cold.
3 teaspoons Vanilla Extract Enhances flavor; vanilla bean paste can elevate aroma.

For the Buttercream

400 g Butter Base of the buttercream; should be at room temperature for best results.
660 g Powdered Sugar Adds sweetness and thickens the buttercream; cornstarch-based powdered sugar provides added stability.
2 teaspoons Vanilla Extract Light vanilla flavor enhancer; additional vanilla paste can deepen the flavor.
2-2.5 tablespoons Black Coffee Used in the buttercream; ensure it's cooled before mixing.
1 tablespoon Instant Espresso Powder Intensifies coffee flavor; can substitute with instant coffee.

Equipment

Oven
Mixing bowls
stand mixer
Cake pans
Spatula
Whisk
serrated knife

Method

Step-by-Step Instructions

Preheat your oven to 170ºC (340ºF). Prepare three 20 cm (8-inch) round cake pans by lining with parchment paper and greasing them.
Brew 360 grams of strong black coffee and allow it to cool to room temperature.
Sift together all dry ingredients in a bowl: flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together vegetable oil, sour cream, eggs, vanilla extract, and the cooled black coffee until smooth.
Gradually mix the wet ingredients into the dry ingredients, blending gently until just combined.
Evenly distribute the batter into prepared cake pans and bake for 28 to 30 minutes until a toothpick comes out clean.
Whip butter in a stand mixer until light and fluffy. Gradually mix in powdered sugar, coffee, and optional espresso powder until smooth.
Assemble the cake by leveling layers and spreading buttercream between them, finishing with a crumb coat and a final layer of frosting.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 10IUCalcium: 2mgIron: 10mg

Notes

Ensure the cake layers are completely cool before frosting. Use room temperature ingredients for better incorporation.

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