Description

This recipe delivers a moist and rich coffee chocolate cake. The blend of bold coffee and deep chocolate creates a comforting yet luxurious flavor. It’s perfect for any occasion, offering a tender crumb and intense taste.

Ingredients

Scale

For the Chocolate Cake:
1 ¾ cups (210g) all-purpose flour
¾ cup (63g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) strong brewed coffee (room temperature)
For the Coffee Frosting:
1 cup (226g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tbsp instant espresso powder
2 tbsp milk
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Slowly stir in the brewed coffee.
Gradually add the wet mixture to the dry ingredients. Mix until the batter is just combined.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Coffee Frosting: Beat the softened butter until creamy. Add the powdered sugar a little at a time.
Dissolve the espresso powder in milk, then pour it into the butter mixture with the vanilla. Beat until fluffy and smooth.
Assemble and Frost: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and frost the top and sides.

Notes

This cake holds up well at room temperature and doesn’t dry out easily.
Consider it a great make-ahead option for parties or weekend treats.
Ensure the brewed coffee is cooled before adding it to the batter.
For a deeper coffee flavor, add a teaspoon of espresso powder to the batter.
Freeze unfrosted cake layers ahead of time for stress-free prep.
A single-layer version in a 9×13 pan works well if you are short on time.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 50g
Fat: 22g
Carbohydrates: 68g
Protein: 4g

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