Description
This Coffee Chocolate Cake is ultra-moist, rich, and packed with deep chocolate and espresso flavors. The coffee enhances the chocolate, making every bite indulgent and irresistible. It’s layered with a smooth espresso buttercream and topped with glossy chocolate ganache for the perfect finish!
Ingredients
For the Chocolate Coffee Cake:
1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (240ml) hot brewed coffee (strong)
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 large eggs
2 tsp vanilla extract
For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
3 cups (360g) powdered sugar
2 tbsp cocoa powder (for extra richness)
2 tbsp strong brewed coffee (cooled)
1 tsp vanilla extract
1/4 tsp salt
For the Chocolate Ganache (Optional Topping):
6 oz (170g) semi-sweet chocolate, chopped
1/2 cup (120ml) heavy cream
Instructions
Make the Chocolate Coffee Cake
- Preheat Oven – Preheat to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In another bowl, whisk together hot coffee, buttermilk, oil, eggs, and vanilla.
- Combine – Slowly add the wet ingredients to the dry ingredients, stirring until just combined (batter will be thin).
- Bake – Divide the batter evenly between the cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Espresso Buttercream
- Beat Butter – In a large bowl, beat softened butter until creamy.
- Add Sugar & Cocoa – Gradually mix in powdered sugar and cocoa powder.
- Add Coffee & Vanilla – Pour in brewed coffee, vanilla, and salt, and beat until light and fluffy.
3. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second cake layer on top and frost the top and sides evenly.
4. Make the Chocolate Ganache (Optional)
- Heat heavy cream until warm (but not boiling) and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Let cool for 5 minutes, then drizzle over the cake.
Notes
Want a stronger coffee flavor? Add 1 teaspoon of espresso powder to the cake batter.
Prefer a mocha twist? Add 1 tablespoon of cocoa powder to the frosting.
Make ahead! This cake stays fresh for 3 days at room temperature or 5 days in the fridge.