Coffee Chocolate Cake Recipe
This Coffee Chocolate Cake is a bold, rich, and deeply chocolatey dessert with a smooth espresso kick, perfect for mocha lovers. The moist cake layers, infused with strong brewed coffee, combined with a creamy espresso frosting, create a decadent treat that balances intense chocolate and coffee flavors.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup dark cocoa powder
- 1 ¾ cups sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup strong brewed coffee
- 2 tsp vanilla extract
Espresso Frosting Ingredients
- 1 cup unsalted butter
- ½ cup cocoa powder
- 3 cups powdered sugar
- 2 tbsp instant espresso mixed with 2 tbsp hot water
- 2–4 tbsp milk, as needed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dark cocoa powder, sugar, baking powder, and salt until fully combined and there are no lumps.
- Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, strong brewed coffee, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and fully combined without overmixing.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Place pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing. Transfer to a wire rack to cool fully, which is essential for the frosting to adhere properly.
- Make Espresso Frosting: In a mixing bowl, beat the unsalted butter until light and fluffy. Gradually add cocoa powder and powdered sugar, mixing well. Stir in the instant espresso dissolved in hot water, then add milk 1 tablespoon at a time until the frosting reaches a spreadable, creamy consistency.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous amount of espresso frosting on top. Carefully place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
Notes
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Ensure the cakes are completely cooled before frosting to prevent melting.
- The frosting consistency can be adjusted with milk to your preference.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: coffee chocolate cake, mocha cake, espresso frosting, chocolate dessert, mocha lover, chocolate cake with coffee, rich chocolate cake
Find it online: https://maicook.com/coffee-chocolate-cake-recipe/