Introduction

This Coffee Chocolate Cake is a rich and moist delight infused with bold coffee flavor, perfectly balanced with deep chocolate notes. Topped with a smooth coffee buttercream, it’s an irresistible treat for any occasion.

A three-layer chocolate cake with dark, moist cake layers alternated with light brown creamy frosting. The outside is fully coated with the same light brown frosting, smooth and thick, and the top is decorated with scattered dark brown coffee beans. The cake sits on a wooden board covered with parchment paper on a white marbled surface. In the background, there are two glass bottles of milk, one partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
400 g butter (room temperature)
660 g powdered sugar
2 tsp vanilla extract
2-2 1/2 tbsp black coffee (cooled down to room temperature)
1 tbsp instant espresso powder (optional, for more intense coffee flavor)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) for a conventional oven and line three 20 cm (8 inch) baking pans with parchment paper.
Step 2: Brew the coffee and weigh out 360 g, then set it aside to cool while you prepare the other ingredients.
Step 3: In a large bowl, sift together the flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
Step 4: In another bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and cooled coffee together gently until just combined, avoiding overmixing the eggs.
Step 5: Gradually pour the wet ingredients into the dry ingredients while gently stirring until the batter is smooth and lump-free.
Step 6: Divide the batter evenly among the prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool on a wire rack for 5 minutes, then carefully remove them from the pans and cool completely before frosting.
Step 8: To make the coffee buttercream, mix the cooled black coffee and instant espresso powder (if using) in a small bowl. Sift the powdered sugar and set aside.
Step 9: Beat the butter in a mixer on medium-high speed for 4 minutes until creamy. Scrape the bowl and continue beating for another 2 minutes.
Step 10: Add the powdered sugar, vanilla extract, and coffee mixture in two parts, mixing well after each addition until smooth and fluffy. Scrape the bowl and mix for a final 2 minutes.
Step 11: Assemble the cake by leveling the tops of the cooled layers. Place the first layer on your serving dish, spread 3 large scoops of buttercream evenly, then add the second layer and repeat.
Step 12: Add the final layer and apply a thin crumb coat of frosting over the entire cake. Finish by spreading the remaining buttercream evenly for a smooth finish.

Tips & Variations

Use instant espresso powder in the buttercream to intensify the coffee flavor.
Room temperature ingredients help create a smoother batter and frosting.
For a different twist, add a tablespoon of coffee liqueur to the frosting.
If you don’t have a turntable, use an offset spatula to evenly spread frosting carefully.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, bring the cake to room temperature before serving for best flavor and texture. The cake layers can also be frozen separately for up to 2 months.

How to Serve

A three-layer dark chocolate cake is shown with creamy light brown frosting between each thick and moist layer. The same light brown frosting covers the outside smoothly, and whole dark brown coffee beans are scattered on top as decoration. The cake sits on brown parchment paper on a wooden board against a softly blurred background with a white marbled texture surface. Two glass bottles of milk are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, freshly brewed black coffee works perfectly. Just be sure to measure the amount specified and let it cool before adding to the batter.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done baking.