Description
Indulge in the rich and decadent flavors of this Coffee Chocolate Cake. Moist, tender chocolate cake infused with coffee, topped with a luscious coffee chocolate frosting. A perfect dessert for any occasion!
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- 1/2 cup sour cream
For the Coffee Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 2–3 tablespoons strong brewed coffee (cooled)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F: Grease and flour two 9-inch round cake pans (or line with parchment).
- Prepare the Cake Batter: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, whisk buttermilk, oil, eggs, vanilla, and sour cream. Combine wet and dry ingredients, then stir in hot coffee.
- Bake: Divide batter into pans and bake for 30–35 minutes. Cool cakes on wire racks.
- Make the Frosting: Beat butter, cocoa, sugar, coffee, cream, vanilla, and salt until fluffy.
- Frost and Chill: Frost cooled cakes, chill for 30 minutes, then slice and serve.
Notes
- For deeper flavor, use espresso instead of coffee.
- Pair with chocolate shavings or cocoa powder.
- Leftovers stay fresh for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
