Coffee Chocolate Cake
This Easy Coffee Chocolate Cake is the ultimate dessert for coffee and chocolate lovers! Three layers of incredibly moist, rich chocolate cake are sandwiched together with a smooth, creamy, and intensely flavorful coffee buttercream. A true showstopper for birthdays, celebrations, or any time you want to impress. For another decadent chocolate creation, try our Chocolate Fudge Cake.
Servings: 12 slices
Calories: 914kcal
Equipment
- Stand Mixer with Paddle Attachment For making the buttercream.
- 3x 8-inch Round Cake Pans For baking the cake layers.
- Offset Spatula For spreading frosting evenly.
- Wire Cooling Rack For cooling cake layers.
Ingredients
- 360 g black coffee (freshly brewed or 2 tsp instant dissolved)
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 165 g vegetable oil
- 270 g sour cream (14-18%), room temperature
- 3 large eggs, room temperature
- 3 tsp vanilla extract
- 400 g unsalted butter, room temperature
- 660 g powdered sugar, sifted
- 2 tsp vanilla extract (for buttercream)
- 2.5 tbsp black coffee, cooled to room temperature
- 1 tbsp instant espresso powder (optional)
Instructions
- Preheat oven to 170°C (340°F). Line three 8-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- In a separate bowl, whisk together oil, sour cream, eggs, vanilla, and cooled coffee until combined.
- Slowly pour wet ingredients into dry, stirring gently until just combined and no lumps remain. Do not overmix.
- Divide batter evenly among prepared pans. Bake for 28-30 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For buttercream: Beat butter for 4 minutes, scrape down, then beat another 2 minutes until light and fluffy. Add powdered sugar, vanilla, and coffee mixture in two additions, mixing well after each. Beat for a final 2 minutes until smooth.
- Level cake layers. Place one layer on serving plate, top with frosting, and spread evenly. Repeat with remaining layers. Apply a thin crumb coat, chill, then frost with remaining buttercream. Decorate as desired.
Notes
Pro Tips: The combination of hot coffee, oil, and sour cream is the secret to this cake's ultra-moist texture. For the best results, use a kitchen scale and measure ingredients in grams. Ensure your butter, eggs, and sour cream are at room temperature. Do not overmix the batter. For a more intense coffee flavor in the buttercream, use the optional instant espresso powder. Cake layers can be baked a day ahead and frozen for easy assembly.