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th Creamy Coffee Frosting** — ### ** Recipe

th Creamy Coffee Frosting** --- ### ** Recipe
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★★★★★

4.9 from 13 reviews

Indulge in the rich and decadent flavors of this Chocolate Coffee Cake with a luscious Coffee Buttercream frosting. A perfect treat for coffee and chocolate lovers!

Ingredients

Scale

For the chocolate coffee cake:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) strong brewed coffee, hot
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract

For the coffee buttercream:

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (450g) powdered sugar
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp instant coffee or espresso powder
  • 1 tsp vanilla extract
  • Pinch of salt

For the chocolate ganache and garnish:

  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • Chocolate chunks and cocoa powder for topping

Instructions

  1. Make the chocolate coffee cake: Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. The batter will be very thin. Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. Once cool, carefully slice each cake layer in half horizontally to create four layers.
  2. Make the coffee buttercream: In a large bowl, use a stand mixer or hand mixer to beat the softened butter until creamy. In a small bowl, dissolve the instant coffee or espresso powder in 1 tablespoon of heavy cream. Add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the remaining heavy cream, dissolved coffee, vanilla, and salt, and beat on medium-high speed until the frosting is light and fluffy.
  3. Assemble the cake: Place the first cake layer on a serving plate. Spread a generous layer of coffee buttercream on top. Repeat with the second and third cake layers. Place the final cake layer on top. Use the remaining frosting to frost the sides and top of the cake. Refrigerate the cake for at least 30 minutes to firm up the frosting.
  4. Make the chocolate ganache and garnish: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth and glossy. Let the ganache cool for about 10 minutes to thicken slightly. Pour the ganache over the top of the cake, allowing it to drip down the sides. Garnish with chocolate chunks and a dusting of cocoa powder. Slice and serve.

Notes

  • For a stronger coffee flavor, increase the amount of coffee in the cake batter.
  • You can decorate the cake with additional chocolate shavings or sprinkles for added flair.
  • Store any leftover cake in the refrigerator, but allow it to come to room temperature before serving for the best taste and texture.

Nutrition

Keywords: chocolate coffee cake, coffee buttercream, dessert, cake recipe, coffee-flavored dessert

Find it online: https://maicook.com/th-creamy-coffee-frosting-recipe/