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–+ servings
Coffee Chocolate Cake

Heavenly Coffee Chocolate Cake that Will Wow Your Taste Buds

This Coffee Chocolate Cake is a delicious combination of rich chocolate and coffee, perfect for gatherings or a cozy treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 240 ml Black Coffee Enhances flavor; substitute with 2 tsp of instant coffee if necessary.
  • 350 g All-Purpose Flour Provides structure; no direct substitutions recommended.
  • 50 g Cornstarch Lightens texture; can be omitted if unavailable.
  • 200 g Granulated Sugar Adds sweetness; can substitute with coconut sugar.
  • 100 g Dark Brown Sugar Adds depth; light brown sugar can be used.
  • 80 g Unsweetened Dutch Cocoa Powder Gives rich chocolate flavor; can substitute with regular cocoa powder.
  • 2 tsp Baking Powder Leavening agent; ensure it is not expired.
  • 1 tsp Baking Soda Works with acidic components for rising.
  • 1 tsp Salt Enhances flavor; essential for balance.
  • 120 ml Vegetable Oil Keeps cake moist; can replace with melted coconut oil.
  • 240 ml Sour Cream Adds moisture; substitute with full-fat Greek yogurt.
  • 3 large Large Eggs Binds ingredients; can use substitutes.
  • 2 tsp Vanilla Extract Adds aroma and flavor; can use vanilla paste.
For the Buttercream
  • 150 g Butter Room temperature for mixing.
  • 300 g Powdered Sugar Sweetens buttercream; use extra if needed.
  • 2 tsp Instant Espresso Powder Optional for intensified coffee flavor.

Equipment

  • Oven
  • Mixing bowls
  • stand mixer
  • Spatula
  • Baking pans
  • Parchment Paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and gather three 20 cm (8-inch) baking pans. Line each pan with parchment paper.
  2. In a large mixing bowl, sift together the flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the black coffee, vegetable oil, sour cream, eggs, and vanilla extract until fully combined.
  4. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined and smooth.
  5. Evenly distribute the batter among the three prepared pans and bake for 28-30 minutes, until a cake tester comes out clean.
  6. Once baked, let them cool for about five minutes before turning each layer out onto a wire rack to cool completely.
  7. In a stand mixer, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing well, followed by vanilla and cooled coffee.
  8. To assemble, spread buttercream between the cooled layers, leveling tops if necessary, and finish with buttercream around the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Accurate measuring is key to avoid a dense cake.

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