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–+ servings
Coffee Chocolate Cake

Decadent Coffee Chocolate Cake to Elevate Your Baking Game

This Moist Coffee Chocolate Cake combines rich chocolate and robust coffee for a delightful dessert experience.
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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
  • 1 cup Black Coffee Substitute with 2 teaspoons of instant coffee dissolved in hot water for a stronger taste.
  • 2 cups All-Purpose Flour Can be swapped with cake flour for a lighter texture.
  • 2 tablespoons Cornstarch Can be omitted if not available.
  • 1.5 cups Granulated Sugar Coconut sugar works as a substitute for caramel flavor.
  • 0.5 cup Dark Brown Sugar Light brown sugar can substitute.
  • 0.75 cup Dutch Cocoa Powder Use unsweetened cocoa powder if unavailable.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Balances sweetness.
  • 0.5 cup Vegetable Oil Can replace with melted butter for richness.
  • 1 cup Sour Cream Full-fat Greek yogurt can substitute.
  • 3 large Large Eggs Flax eggs can be used for vegan option.
  • 1 tablespoon Vanilla Extract Consider using vanilla bean paste.
For the Buttercream Frosting
  • 1 cup Butter Room temperature for blending.
  • 4 cups Powdered Sugar Replace half with cocoa for chocolate version.
  • 1 tablespoon Instant Espresso Powder Optional for increased coffee intensity.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Measuring Cups
  • measuring spoons
  • spatula
  • cake pans

Method
 

Cake Preparation
  1. Preheat your oven to 170ºC (340ºF) and prepare three 20 cm (8-inch) round cake pans by greasing and lining with parchment paper.
  2. Sift together the all-purpose flour, cornstarch, granulated sugar, dark brown sugar, Dutch cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk the black coffee, vegetable oil, sour cream, large eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Divide the batter among the prepared cake pans and bake for 28-30 minutes.
  6. Cool the cakes in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the buttercream frosting by mixing softened butter until light and airy, then adding powdered sugar, espresso powder, and vanilla extract.
  8. Once the cake layers are cooled, level the tops and stack them with frosting in between.
  9. Frost the top and sides of the cake evenly and garnish as desired before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Store in an airtight container at room temperature for up to 3 days.

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