Coffee And Chocolate Cake Recipe
This Coffee and Chocolate Cake recipe combines rich chocolate and bold coffee flavors for a decadent dessert. Moist layers of chocolate cake are infused with coffee, enhancing the depth of flavor. Topped with a creamy chocolate-coffee frosting, it's perfect for any occasion. Ideal for coffee and chocolate lovers seeking a delicious, indulgent treat.
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
- Sifter
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong brewed coffee cooled
For the Coffee-Chocolate Frosting:
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- ¾ cup cocoa powder
- 1 tsp vanilla extract
- ¼ cup brewed coffee cooled
- 2 tbsp milk
Instructions
Preheat and Prepare
- First, preheat your oven to 350°F (175°C). Grease and line the two 8-inch cake pans with parchment paper to ensure the cake doesn’t stick.
Sift the Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. This step ensures that your cake has a fine texture and prevents lumps in the batter.
Mix the Wet Ingredients
- In another bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract until smooth. Then, slowly add in the cooled brewed coffee. The coffee enhances the chocolate flavor, giving it depth without overpowering it.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Prepare the Frosting
- While the cakes are cooling, prepare the coffee-chocolate frosting. In a large bowl, beat the softened butter until creamy. Slowly sift in the powdered sugar and cocoa powder, then add the brewed coffee, milk, and vanilla extract. Mix until smooth and fluffy.
Assemble the Cake
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of frosting over the top, then place the second layer on top. Frost the top and sides of the cake, ensuring an even and smooth finish.
Notes
One of my favorite aspects of this recipe is how well it keeps. The flavors actually deepen after a day or two, so I recommend making it a day ahead if you can resist digging in immediately.
Just store it in an airtight container at room temperature for up to three days.