Description
A rich and moist coffee chocolate cake topped with a creamy coffee buttercream.
Ingredients
Scale
- 360 g black coffee
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch-process cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1½ tsp salt
- 165 g vegetable oil
- 270 g sour cream (14–18% fat), room temperature
- 3 large eggs, room temperature
- 3 tsp vanilla extract
- 400 g butter, room temperature
- 660 g powdered sugar, sifted
- 2 tsp vanilla extract
- 2–2½ tbsp black coffee, cooled to room temperature
- 1 tbsp instant espresso powder (optional)
Instructions
- Preheat the oven to 170°C (340°F) and line 3 × 20 cm (8-inch) round cake pans with parchment paper.
- Prepare the coffee and weigh 360 g. Set aside to cool slightly.
- Sift together all dry ingredients in a large bowl: flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together all wet ingredients, including the coffee: vegetable oil, sour cream, eggs, vanilla extract, and coffee. Mix gently.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until smooth and lump-free.
- Divide the batter evenly between the prepared pans.
- Bake for 28–30 minutes, or until a cake tester comes out clean.
- Let cakes cool for 5 minutes, then remove and cool completely on a wire rack.
- In a small bowl, mix the cooled coffee with instant espresso powder (if using). Set aside.
- Beat the butter in a stand mixer on medium-high speed for 4 minutes. Scrape down and mix for 2 more minutes.
- Add the powdered sugar, vanilla extract, and coffee mixture in two additions, mixing well after each.
- Scrape down the bowl and mix for a final 2 minutes until smooth and creamy.
- Level the tops of the cooled cake layers if needed.
- Place the first cake layer on a serving plate and add 3 generous scoops of buttercream, spreading evenly.
- Place the second layer on top and repeat.
- Add the final cake layer and apply a thin crumb coat over the entire cake.
- Frost with the remaining buttercream and smooth evenly.
Notes
- Coffee beans can be used for decoration only.
- For best results, weigh ingredients using a digital scale.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 914 kcal
- Sugar: 92 g
- Sodium: 726 mg
- Fat: 47 g
- Saturated Fat: 24 g
- Unsaturated Fat: 19 g
- Trans Fat: 3 g
- Carbohydrates: 122 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 126 mg
Keywords: Coffee Chocolate Cake, Cake Recipe, Dessert