Description
A delightful treat combining the rich flavors of chocolate and coffee, perfect for any occasion.
Ingredients
Scale
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, whisked
- 1 cup buttermilk
- 1/2 cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee
- 1 1/2 teaspoons instant espresso powder (optional)
- 2 cups unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy whipping cream (or Kahlua liqueur for added flavor)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease three 9-inch round baking pans and line the bottoms with parchment paper.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
- Create a well in the center of the dry ingredients. Add the eggs, buttermilk, oil, and vanilla extract. Mix on medium speed until fully combined.
- If using, stir the instant espresso powder into the hot coffee. Slowly add the coffee to the batter, mixing on medium-low speed. The batter will be thin.
- Divide the batter evenly among the prepared pans and bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes, then turn them out onto a wire rack to cool completely.
- To make the icing, add the room temperature butter to a mixing bowl and beat on medium-high speed for about 2 minutes until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Mix for 2-3 minutes until smooth and fluffy.
- Level any uneven cake layers with a serrated knife if needed. Place one cake layer on a cake stand or serving dish, add large dollops of frosting and spread it to the edges. Repeat with the second cake layer, and top with the third layer. Use the remaining frosting to cover the top and sides of the cake.
- Slice and serve the Chocolate Coffee Cake. Enjoy!
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate cake, coffee cake, dessert, sweet treat, baking