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–+ servings
Coffee Chocolate Cake

Irresistibly Moist Coffee Chocolate Cake for All Occasions

A delightful Coffee Chocolate Cake combining rich dark chocolate and bold coffee, perfect for gatherings and simple to prepare.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour blend if needed.
  • 1 cup Cornstarch Adds tenderness.
  • 1 cup Granulated sugar Sweetens the batter.
  • 1/2 cup Dark brown sugar Offers deeper flavor.
  • 3/4 cup Dutch cocoa powder Delivers rich chocolate flavor.
  • 1 tbsp Baking powder Ensure freshness.
  • 1 tsp Baking soda Ensure freshness.
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 cup Vegetable oil Keeps the cake moist.
  • 1 cup Sour cream Adds moisture.
  • 2 large Eggs Bind ingredients.
  • 1 tsp Vanilla extract Adds depth of flavor.
  • 1 cup Black coffee Ensure it's cooled before use.
For the Coffee Buttercream Frosting
  • 1 cup Room-temperature butter Creams smoothly.
  • 3 cups Powdered sugar Sift for lump-free texture.
  • 1 tsp Vanilla extract Enhances flavor.
  • 2 tbsp Instant espresso powder Adds coffee flavor.

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Cake Pans
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line three 20 cm (8 inch) cake pans with parchment paper.
  2. Brew a strong cup of black coffee and allow it to cool.
  3. Sift together the all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and cooled brewed coffee until smooth.
  5. Gradually pour the wet ingredients into the dry ingredients and mix until smooth.
  6. Divide the batter among the prepared pans and bake for 28 to 30 minutes. Check for doneness with a toothpick.
  7. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  8. Beat the butter until fluffy, then add sifted powdered sugar, vanilla extract, and instant espresso powder to make the frosting.
  9. Assemble the cake by spreading frosting between layers and on top, adding a crumb coat first if desired.
  10. Decorate as desired and let it stand to set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 2mg

Notes

Store the cake in an airtight container. It can last for up to 3 days at room temperature.

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