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–+ servings

Coffee Chocolate Cake

This is the best Coffee Chocolate Cake ever!  Three layers of incredibly moist chocolate cake sandwiched together with smooth coffee buttercream that will send you straight to dessert paradise.
5 fra 10 stemmer
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 914 kcal

Equipment

Ingredients
 
 

CHOCOLATE CAKE

  • 360 g black coffee for instant coffee use 2 teaspoon of instant coffee
  • 360 g all-purpose flour
  • 2 tablespoon cornstarch
  • 300 g granulated sugar
  • 150 g dark brown sugar
  • 75 g unsweetened dutch processed cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 165 g vegetable oil
  • 270 g sour cream 14-18%, room temperature
  • 3 large eggs room temperature
  • 3 teaspoon vanilla extract

COFFEE BUTTERCREAM

  • 400 g butter room temperature
  • 660 g powdered sugar
  • 2 teaspoon vanilla extract
  • 2-2 ½ tablespoon black coffee cooled down to room temperature
  • 1 tablespoon instant espresso powder optional, for more intense coffee flavor

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    CHOCOLATE CAKE

    • Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
    • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
      360 g black coffee
    • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
      360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened dutch processed cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
    • In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      165 g vegetable oil, 270 g sour cream, 3 large eggs, 3 teaspoon vanilla extract
    • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
    • Divide the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
    • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

    COFFEE BUTTERCREAM

    • Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee flavor even stronger. Sift the powdered sugar and set it aside.
      2-2 ½ tablespoon black coffee, 1 tablespoon instant espresso powder, 660 g powdered sugar
    • Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
      400 g butter
    • Add the powdered sugar, vanilla extra and coffee in 2 parts. Whipping until each addition is fully incorporated. Optionally add vanilla paste to enhance the vanilla flavor even more.
      2 teaspoon vanilla extract
    • Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.

    ASSEMBLING

    • Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
    • Add 3 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat. Add the remaining frosting, and even it out over the cake.

    Notes

    The coffee beans are used just for decoration.

    Nutrition

    Calories: 914kcalCarbohydrates: 122gProtein: 7gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 3gCholesterol: 126mgSodium: 726mgPotassium: 229mgFiber: 3gSugar: 92gVitamin A: 1033IUVitamin C: 0.2mgCalcium: 92mgIron: 3mg
    Keyword buttercream, chocolate cake, coffee
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