Coffee Chocolate Cake (Printable Version)
Moist layers of chocolate cake flavored with coffee, filled with creamy coffee buttercream. A must-try treat for chocolate and coffee lovers.
# What You'll Need:
→ Chocolate Cake
01 -
360 g brewed black coffee (or mix 2 teaspoons of instant coffee with water)
02 -
150 g soft brown sugar
03 -
360 g plain flour
04 -
75 g Dutch-process cocoa powder (unsweetened)
05 -
2 tablespoons of cornstarch
06 -
300 g white granulated sugar
07 -
1 ½ teaspoons of baking soda
08 -
1 ½ teaspoons of baking powder
09 -
1 ½ teaspoons salt
10 -
270 g sour cream (14-18%, room temperature)
11 -
165 g cooking oil (vegetable)
12 -
3 teaspoons of vanilla essence
13 -
3 large eggs (at room temperature)
→ Coffee Buttercream
14 -
400 g unsalted butter (softened)
15 -
660 g icing sugar
16 -
2 teaspoons vanilla essence
17 -
2-2 ½ tablespoons brewed coffee (cool it before use)
18 -
1 tablespoon espresso powder (optional, for a bolder coffee kick)
# Steps to Follow:
01 -
Heat your oven to 170ºC/340ºF using a conventional setting. Line three 20 cm (8-inch) cake pans with baking paper. Brew coffee, measure out the amount needed, and leave it to cool while prepping other ingredients.
02 -
Combine flour, cocoa powder, cornstarch, white and brown sugars, baking soda, baking powder, and salt in a bowl. Sift them and stir well to make sure everything's well mixed.
03 -
Stir the coffee with the vanilla essence, sour cream, oil, and eggs in another bowl. Use a whisk but avoid overmixing, so the eggs don’t break down too much.
04 -
Pour the wet mixture into the dry ingredients in slow batches, mixing gently as you go. Check there aren't clumps left. Split the batter evenly into your prepared pans, then bake for 28-30 minutes. Cakes are done when a toothpick in the center comes out clean.
05 -
Place the cakes on a rack to cool. Carefully remove them from their pans after 5 minutes, then leave them to fully cool down.
06 -
Mix instant coffee into the cooled brewed coffee if you're using it for stronger flavor. Sift the icing sugar and set it aside for later.
07 -
Blend butter at medium to high speed for 4 minutes using a mixer. Scrape the bowl edges down and mix 2 more minutes. Add icing sugar, coffee, and vanilla in two portions. Mix well between each addition. Scrape the bowl’s sides again and blend one last time for 2 minutes until smooth.
08 -
Trim the tops of your cooled cakes so they're flat. Set one layer on a cake stand or plate. Spread 3 dollops of buttercream on top and spread it evenly with a spatula. Repeat with the rest of the layers. Once stacked, cover with a thin crumb layer. Use the rest of the buttercream to frost and smooth.
# Additional Notes:
01 -
Coffee beans are purely decorative.
02 -
Cup measurements in the US aren't as precise. For accuracy, weigh all your ingredients in grams with a digital scale.