🍫☕ Coffee and Chocolate Cake
🍽️ Servings: 10–12
⏱️ Total Time: ~1 hour
(20 min prep + 35–40 min bake)
🛒 Ingredients
For the cake:
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1 ¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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2 cups granulated sugar
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1 ½ tsp baking soda
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1 ½ tsp baking powder
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1 tsp salt
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2 large eggs
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, sit 10 min)
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot brewed coffee (strong!)
For the frosting:
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1 cup unsalted butter, softened
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2 ½ cups powdered sugar
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¾ cup unsweetened cocoa powder
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2–3 tbsp strong brewed coffee (cooled)
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1. Preheat & prep:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or line with parchment).
2. Make the cake batter:
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In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
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Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
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Slowly pour in hot coffee, mixing until well combined. (Batter will be thin — that’s okay.)
3. Bake:
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Divide batter evenly into pans.
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Bake for 35–40 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the frosting:
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Beat butter until fluffy.
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Sift in cocoa powder and powdered sugar gradually.
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Add vanilla, salt, and coffee one tablespoon at a time until creamy and spreadable.
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Beat for 2–3 minutes until light and smooth.
5. Assemble the cake:
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Place one cake layer on a plate.
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Spread a generous layer of frosting on top.
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Add second cake layer and frost the top and sides.
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Optional: Decorate with chocolate shavings, coffee beans, or a drizzle of ganache.
🔄 Variations:
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Add espresso powder to the batter or frosting for an extra kick.
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Make it a sheet cake or cupcakes — same batter, adjust bake time (cupcakes: 18–22 min).
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Swap buttercream for a coffee mascarpone frosting for an elegant twist.
Want a gluten-free, vegan, or layered mousse version of this cake? Let me know!