Name: Coffee Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 360 g black coffee (or 2 tsp 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)

Description

Indulge your senses with this Coffee Chocolate Cake, a decadent dessert that beautifully combines rich chocolate and aromatic coffee flavors. With three moist layers of chocolate cake and silky coffee buttercream, this cake is perfect for any occasion—from birthdays to casual gatherings. Each slice offers a delightful taste experience and an unforgettable presentation, making it an ideal centerpiece for dessert tables. Whether you are a coffee enthusiast or simply craving something sweet, this cake will impress everyone at the table.

Ingredients

Scale

360 g black coffee (or 2 tsp 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)

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Instructions

Preheat the oven to 350°F (175°C) and prepare three greased and floured 9-inch round cake pans.
In a bowl, whisk together the dry ingredients: flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix wet ingredients: black coffee, oil, sour cream, eggs, and vanilla extract until well combined.
Gradually add wet ingredients to the dry mixture until just combined; do not overmix.
Divide the batter among prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes before transferring to a cooling rack.
For the buttercream, beat room temperature butter until creamy; gradually add powdered sugar and mix in coffee until desired consistency is reached.
Once cooled, assemble the layers with buttercream between each layer and frost the sides as desired.

Nutrition

Serving Size: 1 serving
Calories: 397
Sugar: 37g
Sodium: 210mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 83mg