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–+ servings
Coffee Chocolate Cake

Irresistible Coffee Chocolate Cake That Melts in Your Mouth

This Coffee Chocolate Cake combines rich chocolate and aromatic coffee, creating a delightful dessert that will impress at any gathering.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Black Coffee Substitution: Use strong brewed coffee or instant coffee granules.
  • 2 cups All-Purpose Flour Critical for achieving the desired texture.
  • 1 cup Cornstarch Optional: Omit if not on-hand.
  • 1 cup Granulated Sugar Substitution: Use coconut sugar for a healthier alternative.
  • 1 cup Dark Brown Sugar Substitution: Use coconut sugar for a healthier alternative.
  • 3/4 cup Unsweetened Dutch Cocoa Powder No substitution recommended for taste consistency.
  • 1 tbsp Baking Powder Ensure they are fresh for effective results.
  • 1 tsp Baking Soda Ensure they are fresh for effective results.
  • 1/2 tsp Salt Omit only if reducing sodium intake.
  • 1/2 cup Vegetable Oil Substitution: Can use melted butter or coconut oil.
  • 1 cup Sour Cream Substitution: Use full-fat Greek yogurt for a similar effect.
  • 3 large Eggs Room temperature is best for mixing.
  • 1 tsp Vanilla Extract Optional: Vanilla paste can intensify flavor.
For the Buttercream
  • 1 cup Butter Keep at room temperature for easy mixing.
  • 4 cups Powdered Sugar Ensure sifting for a smooth texture.
  • 2 tbsp Instant Espresso Powder Optional but recommended for coffee lovers.

Equipment

  • Oven
  • Stand Mixer
  • Mixing bowls
  • measuring cups
  • measuring spoons
  • Parchment Paper
  • cake pans
  • Whisk

Method
 

Step-by-Step Instructions for Coffee Chocolate Cake
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20cm (8-inch) round cake pans by greasing and lining them with parchment paper.
  2. In a large mixing bowl, sift together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
  3. In another bowl, whisk together black coffee, vegetable oil, sour cream, eggs, and vanilla until combined.
  4. Gradually fold the wet mixture into the dry ingredients until just combined, ensuring no visible dry flour remains.
  5. Divide the batter evenly among the prepared pans and bake for 28-30 minutes until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the buttercream, beat softened butter on high until fluffy, then gradually add sifted powdered sugar and espresso powder.
  8. Once the layers are cool, level the tops if needed, layer with buttercream, and crumb coat the sides before frosted with remaining buttercream.
  9. Add a smooth layer of buttercream around the sides and top, decoratively finishing with chocolate shavings or coffee beans.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to preserve a light texture. Check leavening agents for freshness. Finish with a crumb coat before the final frosting for a smoother appearance.

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