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–+ servings
Coffee Chocolate Cake

Irresistibly Moist Coffee Chocolate Cake to Delight Your Senses

Experience the rich fusion of coffee and chocolate with this moist Coffee Chocolate Cake, perfect for any occasion.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 360 g Black Coffee Provides moisture and intense coffee flavor; substitute with 2 tsp instant coffee for brewed.
  • 360 g All-Purpose Flour Acts as the structural base for the cake.
  • 2 tbsp Cornstarch Enhances softness and tenderness in each layer.
  • 300 g Granulated Sugar Sweetens the cake and helps retain moisture.
  • 150 g Dark Brown Sugar Adds depth of flavor and additional moisture.
  • 75 g Unsweetened Dutch Cocoa Powder Imparts rich chocolate flavor.
  • 1.5 tsp Baking Powder A leavening agent that helps the cake rise.
  • 1.5 tsp Baking Soda Promotes rise and contributes to the cake’s tenderness.
  • 1.5 tsp Salt Balances sweetness and enhances the overall flavor.
  • 165 g Vegetable Oil Adds moisture and richness.
  • 270 g Sour Cream Provides moisture and tang; Greek yogurt can be used as a substitute.
  • 3 Large Eggs Essential for structure and moisture; use room temperature for best results.
  • 3 tsp Vanilla Extract Enhances the overall flavor profile of the cake.
For the Coffee Buttercream
  • 400 g Butter The creamy base for your luxurious buttercream.
  • 660 g Powdered Sugar Adds sweetness and structure to the frosting.
  • 2 tsp Vanilla Extract A flavor enhancer for the buttercream.
  • 2-2.5 tbsp Black Coffee Deepens the coffee flavor; be sure it's cooled before adding.
  • 1 tbsp Instant Espresso Powder Intensifies the coffee flavor for a richer taste.

Equipment

  • Mixing bowls
  • Electric mixer
  • whisk
  • spatula
  • Baking Pans
  • parchment paper
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round baking pans.
  2. In a large mixing bowl, sift together all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together black coffee, vegetable oil, sour cream, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and gently fold the batter until just combined.
  5. Divide the cake batter among the prepared pans and bake for 28–30 minutes or until a toothpick inserted comes out clean.
  6. While cakes are cooling, beat butter until creamy, then gradually add powdered sugar, mixing well before adding vanilla extract and cooled coffee.
  7. Once cakes are cool, level them, stack with buttercream in between, and finish the cake with a crumb coat and outer layer of buttercream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 600IUCalcium: 30mgIron: 2mg

Notes

Ensure dry and wet ingredients are well mixed to avoid lumps in your batter. Use room temperature ingredients for better results.

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