Coffee Chocolate Cake

This Coffee Chocolate Cake is a rich, moist, and decadent dessert infused with bold coffee flavor. With a tender chocolate cake, silky coffee buttercream, and a luscious ganache topping, this cake is perfect for coffee and chocolate lovers alike. Whether for birthdays, special occasions, or simply indulging your sweet tooth, this cake will be a showstopper!

Why You’ll Love This Recipe

• Deep, Rich Flavor – The perfect blend of coffee and chocolate for an intense taste.
• Moist & Tender Cake – Thanks to buttermilk and coffee, the cake stays incredibly soft.
• Silky Coffee Buttercream – A smooth and creamy frosting with just the right amount of espresso.
• Elegant Yet Easy – Simple steps make for a stunning dessert.
• Make-Ahead Friendly – The cake stays moist for days, making it great for prepping ahead.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Coffee Cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract
• Hot brewed coffee (strong)

For the Coffee Buttercream Frosting:

• Unsalted butter (softened)
• Powdered sugar
• Cocoa powder
• Espresso powder or instant coffee
• Heavy cream
• Vanilla extract

For the Chocolate Ganache:

• Dark or semi-sweet chocolate (chopped)
• Heavy cream
• Butter (for shine)

Optional Garnishes:

• Coffee beans
• Chocolate shavings
• Cocoa powder dusting
• Whipped cream

Directions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. Mix dry ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Whisk sugars and wet ingredients – In another bowl, whisk granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Add dry ingredients – Gradually mix in the dry ingredients until just combined.
5. Pour in hot coffee – Slowly stir in hot brewed coffee. The batter will be thin, but that’s normal.
6. Bake – Divide the batter between the cake pans and bake for 25-30 minutes. Let cool completely before frosting.

Step 2: Make the Coffee Buttercream

1. Dissolve coffee – Mix espresso powder with a tablespoon of hot water until dissolved.
2. Beat butter – In a bowl, beat softened butter until creamy.
3. Add sugar and cocoa – Gradually mix in powdered sugar and cocoa powder.
4. Add coffee and cream – Pour in the dissolved espresso, heavy cream, and vanilla extract. Beat until smooth and fluffy.

Step 3: Make the Chocolate Ganache

1. Heat cream – Warm heavy cream until hot but not boiling.
2. Melt chocolate – Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
3. Add butter – Stir in butter for extra shine.

Step 4: Assemble the Cake

1. Frost the cake – Spread coffee buttercream between cake layers and around the outside.
2. Drizzle with ganache – Pour slightly cooled ganache over the cake, letting it drip down the sides.
3. Decorate – Garnish with coffee beans, chocolate shavings, or cocoa powder dusting.

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Chill Time: 15 minutes
• Total Time: 1 hour 15 minutes

Variations

• Mocha Cake – Add a teaspoon of cinnamon for a spiced mocha flavor.
• Salted Caramel Twist – Drizzle caramel sauce over the ganache for a sweet-salty contrast.
• Nutty Crunch – Mix finely chopped hazelnuts or almonds into the buttercream.
• Gluten-Free Version – Use a gluten-free 1:1 flour blend.
• Vegan Alternative – Use plant-based milk, vegan butter, and dairy-free chocolate.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keeps well in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze frosted or unfrosted cake layers for up to 3 months. Thaw overnight before serving.
• Reheating: If needed, microwave slices for 10-15 seconds for a soft, fresh texture.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes! Dissolve 2 teaspoons of instant coffee in ¾ cup of hot water.

How do I make the cake more chocolatey?

Use high-quality cocoa powder and add a teaspoon of espresso powder to enhance the chocolate depth.

Can I use a different frosting?

Yes! Cream cheese frosting, whipped ganache, or classic chocolate buttercream all work.

What’s the best way to get clean slices?

Use a warm knife and wipe it clean between cuts for perfect slices.

Can I turn this into cupcakes?

Yes! Bake in a cupcake pan for 18-20 minutes.

Can I make this cake in advance?

Absolutely! Bake the cake layers a day ahead and frost before serving.

How do I thicken my buttercream if it’s too soft?

Chill it in the fridge for 10 minutes, then re-whip.

Can I make this cake alcohol-infused?

Yes! Add a splash of coffee liqueur like Kahlúa to the batter or frosting.

Can I reduce the sugar?

Yes, but it may slightly affect the texture. Use a little less sugar in the cake and frosting if desired.

How do I get a strong coffee flavor?

Use dark roast coffee or add an extra teaspoon of espresso powder to the buttercream.

Conclusion

This Coffee Chocolate Cake is a heavenly blend of rich cocoa and bold coffee, creating a dessert that’s both indulgent and irresistible. Whether for a celebration or simply a treat-yourself moment, this cake is guaranteed to be a hit. Try it today and enjoy the perfect marriage of chocolate and coffee!

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