Chocolate Coffee Cake
A simple recipe for Chocolate Coffee Cake - a rich, chocolatey masterpiece with a decadently moist and tender crumb and a vanilla buttercream frosting!
Servings: 16
Calories: 550kcal
Ingredients
FOR THE CAKE:
- 2 cups granulated sugar
- 1 ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, whisked
- 1 cup buttermilk
- ½ cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee
- 1 ½ teaspoon instant espresso powder (optional)
FOR THE ICING:
- 2 cups room temperature, unsalted butter
- 3 ½ cups powdered sugar
- 2 tablespoons heavy whipping cream (or Kahlua liqueur)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
MAKE THE CAKE:
- Preheat the oven to 350°F. Have ready three greased, 9-inch round baking pans. Line the bottoms with parchment paper and set aside.
- Add the sugar, flour, cocoa, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
- Make a well in the center and add in the eggs, buttermilk, oil, and vanilla. Mix on medium speed until the dry ingredients are fully incorporated with the wet.
- If using the espresso powder, stir it into the hot brewed coffee. Add the coffee to the cake batter and mix in on medium-low. The batter will be thin.
- Divide the batter amongst the prepared pans and bake for 26-30 minutes, or until the center of the cakes spring back at your ever-so-slightly when gently poked.
- Allow to cool in the pans for about 10-15 minutes, then turn out on a wire rack and allow to cool completely before icing.
MAKE THE ICING:
- Add the butter to a large mixing bowl and use a handheld mixer to mix on medium-high speed for about 2 minutes. You could also use a stand mixer fitted with a paddle attachment.
- Add in the powdered sugar, cream, vanilla extract, and salt and mix for 2-3 minutes until smooth and fluffy.
ICE THE CAKE
- Level out any uneven cake layers using a long, serrated knife. Place one of the cake layers on a cake stand or serving dish, and top with large dollops of frosting. Spread the frosting to the edges, and repeat with the second cake round.
- Then, top with the third cake round, and use the remaining frosting to frost the top and sides of the cake. Serve and enjoy!
Nutrition
Calories: 550kcal | Carbohydrates: 65g | Protein: 4g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 314mg | Potassium: 163mg | Fiber: 2g | Sugar: 52g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg