Moist Chocolate Coffee Cake (One Bowl)
This incredibly moist chocolate coffee cake is made with chocolate cake layers infused with coffee, and frosted with chocolate and coffee frosting.
Ingredients
- 1 ¾ cups Flour
- 1 ¼ cups Granulated sugar
- 1 ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ cup Cocoa powder
- ½ teaspoon Kosher salt
- ½ cup Buttermilk
- ½ cup Vegetable oil
- 2 teaspoon Vanilla extract
- 2 Eggs
- 1 cup Brewed Coffee hot
Chocolate Coffee Buttercream
- 340 g Butter
- ½ cup Cocoa powder
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ⅓ cup Brewed coffee cold
- 80 g Dark chocolate melted and cooled
Instructions
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
- Into a large mixing bowl, add the flour, sift the cocoa powder, add the baking powder, baking soda, kosher salt, and granulated sugar, and mix with a whisk.
- Add the eggs, buttermilk, oil, and vanilla extract, and mix until almost combined.
- Add the hot coffee and mix until the batter is smooth and has no lumps of flour.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
- Let the cake cool completely before frosting so the frosting won't melt off the cake.
- Make the chocolate coffee frosting: In a medium mixing bowl, add the powdered sugar, and room temperature butter, sift the cocoa powder, add the vanilla extract and salt, and whip with an electric hand mixer for 1-2 minutes.
- Then, add the cold coffee, and melted and cooled dark chocolate. Mix on high until the frosting is whipped and smooth.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Brush the cake layer with cold brewed coffee, and let it sit for 1-2 minutes.
- Top the cake with ½ of the frosting on top of the cake layer and spread an even layer.
- Top with the second cake layer and brush it with more coffee, and let it sit for another minute or two. Frost the cake with the remaining buttercream, and make a wave pattern with an offset spatula. Serve and enjoy!
Notes
- Use cake strips! Cake strips give you even and perfectly baked cake layers.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Nutrition
Calories: 434kcalCarbohydrates: 54gProtein: 5gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 439mgPotassium: 187mgFiber: 3gSugar: 20gVitamin A: 657IUCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!