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Coffee Chocolate Cake

Indulgent Coffee Chocolate Cake for Dessert Lovers

Experience the rich flavors of the Coffee Chocolate Cake, a decadent treat perfect for dessert lovers.
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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 Layers
  • 1 cup Black Coffee Enhances the chocolate flavor; for a stronger taste, use instant coffee.
  • 2 cups All-Purpose Flour Provides structure.
  • 1 cup Cornstarch Improves texture; can be omitted if necessary.
  • 1 cup Granulated Sugar Sweetens the cake; no substitutes are suggested.
  • 1/2 cup Dark Brown Sugar Adds depth; use light brown sugar as a replacement if needed.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Provides chocolate flavor; Dutch-processed recommended.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Balances sweetness.
  • 1/2 cup Vegetable Oil Adds moisture; can switch to melted butter.
  • 1 cup Sour Cream Imparts moisture; Greek yogurt can substitute.
  • 3 large Eggs Binds ingredients; use room temperature.
  • 1 teaspoon Vanilla Extract Deepens the flavor.
For the Frosting
  • 1 cup Butter Ensure it's at room temperature.
  • 3 cups Powdered Sugar Sweetens and stabilizes the buttercream.
  • 1 tablespoon Instant Espresso Powder Optional; adds coffee flavor.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • spatula
  • Cake pans
  • sifter
  • toothpick
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line three 20 cm (8-inch) round cake pans with parchment paper.
  2. Brew your black coffee and allow it to cool. Sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk together vegetable oil, sour cream, eggs, cooled coffee, and vanilla extract until smooth.
  4. Gradually mix wet ingredients into dry ingredients until well combined and smooth.
  5. Divide the batter among the prepared pans and bake for 28-30 minutes. Cool in pans for 10 minutes before removing.
  6. Beat room temperature butter until creamy. Gradually add powdered sugar and mix well. Add cooled coffee and vanilla extract until fluffy.
  7. Level the tops of the cooled cake layers, stack them with buttercream in between, and apply a crumb coat before frosting the entire cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better incorporation and texture.

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