Description
This Coffee Chocolate Cake combines rich cocoa and brewed coffee for a deeply flavorful dessert. Moist layers of chocolate cake are layered and frosted with a smooth coffee-infused buttercream, perfect for coffee lovers wanting an indulgent treat with a hint of caffeine. The cake is made from scratch with simple pantry ingredients and baked to tender perfection, then beautifully assembled for a stunning centerpiece dessert.
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). Grease and line three 8-inch cake pans with parchment paper to ensure easy cake removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the 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 (or hot water), and vanilla extract until smooth and homogeneous.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently but thoroughly until you achieve a smooth batter without lumps.
- Bake the Cakes: Divide the batter evenly between the three prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Allow the cakes to rest in their pans for about 10 minutes after baking, then transfer them to a wire rack to cool completely to room temperature.
- Prepare Coffee for Buttercream: Stir the instant coffee into 2 tablespoons of brewed coffee until completely dissolved, enhancing the coffee flavor in the frosting.
- Beat the Butter: Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed for 4 minutes until it becomes light and fluffy, providing a creamy base for the frosting.
- Add Sugar and Coffee: Gradually add the powdered sugar to the whipped butter along with the dissolved coffee mixture and vanilla extract. Continue beating until the buttercream is smooth, spreadable, and well combined.
- Trim Cake Layers: Using a serrated knife, carefully level the tops of the cooled cakes to create even layers, enhancing the cake’s structural stability.
- Layer Buttercream: Spread an even layer of coffee buttercream between each cake layer, stacking them carefully to maintain alignment and balance.
- Frost and Smooth: Apply a thin crumb coat over the entire assembled cake to trap any loose crumbs. Chill briefly if needed, then spread the final layer of buttercream smoothly over the cake. Decorate as desired to finish your coffee chocolate cake.
Notes
- Use Dutch-process cocoa powder for a smoother and less acidic chocolate flavor.
- Coffee enhances the chocolate flavor, but you can substitute hot water if you prefer a milder taste.
- Sour cream makes the cake moist and tender; do not omit or substitute without adjusting other ingredients.
- Ensure all ingredients are at room temperature for best mixing results.
- For an extra coffee kick, sprinkle a little espresso powder on the frosting before serving.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for optimal texture and flavor.
