Description
A rich and moist Coffee Chocolate Cake layered with a smooth and flavorful coffee-infused buttercream frosting. This cake combines deep cocoa and robust coffee flavors in a tender crumb, perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
Units
Scale
Cake
- 360 g black coffee (for instant coffee use 2 teaspoons of instant coffee)
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 165 g vegetable oil
- 270 g sour cream (14-18%, room temperature)
- 3 large eggs (room temperature)
- 3 tsp vanilla extract
Coffee Buttercream
- 400 g butter (room temperature)
- 660 g powdered sugar
- 2 tsp vanilla extract
- 2–2 1/2 tbsp black coffee (cooled to room temperature)
- 1 tbsp instant espresso powder (optional for intensified coffee flavor)
Instructions
- Preheat and Prepare Pans: Preheat your conventional oven to 170ºC (340ºF) and line three 20 cm (8 inch) round baking pans with parchment paper to ensure easy removal of the cakes after baking.
- Make Coffee: Brew the black coffee and measure out 360 g, setting it aside to cool slightly while you prepare other ingredients to incorporate later into the batter.
- Sift Dry Ingredients: In a large bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Stir gently to combine evenly.
- Combine Wet Ingredients: In a separate mixing bowl, add vegetable oil, sour cream, eggs, vanilla extract, and the cooled black coffee. Whisk gently with a hand whisk until fully combined, being careful not to overmix the eggs.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until smooth and no lumps remain, ensuring a homogenous batter.
- Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake in the preheated oven for 28-30 minutes, or until a cake tester inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool for 5 minutes in their pans, then carefully remove them and transfer to a cooling rack to cool completely before frosting.
- Prepare Coffee Buttercream: Dissolve the instant espresso powder (if using) into the cooled black coffee. In a stand mixer with paddle attachment or using a hand mixer, beat the softened butter on medium-high speed for 4 minutes until creamy, scraping the bowl as needed.
- Add Powdered Sugar and Coffee: Sift the powdered sugar. Add it, the vanilla extract, and the coffee mixture to the butter in two increments, beating well after each addition until smooth and fluffy. Scrape down the bowl and beat for an additional 2 minutes.
- Level Cake Layers: Using a serrated knife, trim the rounded tops of each cooled cake layer to create flat, even surfaces, which will make stacking easier and neater.
- Assemble Cake: Place the first cake layer on your serving plate or cake turntable. Spread about three generous scoops of buttercream evenly with an offset spatula. Repeat with second layer and frosting, then place the final layer on top.
- Crumb Coat and Final Frosting: Apply a thin crumb coat over the entire cake to seal in crumbs. Chill briefly if needed, then apply the remaining buttercream evenly over the cake for a smooth finish.
Notes
- Using instant espresso powder in the buttercream enhances the coffee flavor remarkably but is optional.
- Room temperature ingredients for wet components help achieve a smoother batter and better texture.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- You can substitute sour cream with plain Greek yogurt if desired for slight tanginess and moisture.
- Store the assembled cake refrigerated and allow it to come to room temperature before serving for the best texture and flavor.
- This cake keeps well for 3-4 days when properly refrigerated and covered.
