Coffee Chocolate Cake (Printable Recipe Version)
Three tender chocolate layers filled with creamy coffee buttercream turn every bite into a rich coffee-chocolate party.
# Ingredients You’ll Need:
→ Chocolate Cake
01 -
3 teaspoon vanilla extract
02 -
3 large eggs (make sure they're not cold)
03 -
270 g sour cream, 14-18% (let it warm up first)
04 -
165 g vegetable oil
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1 ½ teaspoon salt
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1 ½ teaspoon baking soda
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1 ½ teaspoon baking powder
08 -
75 g unsweetened Dutch cocoa powder
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150 g dark brown sugar
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300 g granulated sugar
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2 tablespoon cornstarch
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360 g all-purpose flour
13 -
360 g black coffee (for instant, use 2 teaspoons granules)
→ Coffee Buttercream
14 -
1 tablespoon instant espresso powder (if you want a bolder coffee taste, toss this in)
15 -
2-2 ½ tablespoon black coffee, cooled off
16 -
2 teaspoon vanilla extract
17 -
660 g powdered sugar
18 -
400 g butter, room temperature
# Steps to Make It:
01 -
Take the cooled cake rounds and gently slice off the domed tops so they're level. Set a layer down on your dish or cake stand. Slap on three big scoops of frosting, spread it out. Stack the next cake and repeat. Put on the last layer, cover everything thinly to catch any crumbs, then slather the rest of the frosting everywhere.
02 -
Grab your stand or hand mixer and whip that butter for a good 4 minutes on medium-high. Scrape down the sides, beat for 2 more minutes. Dump in half the powdered sugar, the vanilla, and some coffee. Mix, then add the rest. Whip until it’s all fluffy and smooth. Give it a final quick spin and scrape down the bowl if needed.
03 -
Pour coffee into a cup or small bowl. If you're after an extra punch, stir in the instant espresso powder. Sift your powdered sugar now and set it aside for later.
04 -
Let your cakes chill on a wire rack. Give them about 5 minutes before you tip them out of the pans to finish cooling off, so they don’t stick.
05 -
Pour the bowl of wet stuff into your dry mix bit by bit, stirring easy so it stays smooth. Get those lumps out. Split the batter between your lined pans and bake for 28-30 minutes, or until poking with a tester leaves it clean.
06 -
In another bowl, add your wet stuff including the coffee. Hand whisk it but don't go crazy—just mix until it’s all together. Overbeating will mess with the eggs.
07 -
In a bowl, sift together all your dry stuff—get the flour, cornstarch, both kinds of sugar, cocoa, baking powder, baking soda, and salt in there. Stir 'em up so it’s all mixed well.
08 -
Fire up your oven to 170ºC/340ºF. Line three 20 cm (8-inch) pans with parchment. Make the coffee, weigh it, and set it aside so it can cool while you grab and measure everything else.
# Extra Information:
01 -
Those coffee beans on top? They're for looks only.
02 -
When you see cup measurements, think of them as ballpark figures. If you want things spot on, use a kitchen scale and weigh everything in grams.