Moist Chocolate Coffee Cake (One Bowl)
This incredibly moist chocolate coffee cake is made with rich chocolate cake layers infused with brewed coffee and frosted with a chocolate coffee buttercream.
Ingredients
- 1 ¾ cups Flour AP, plain 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
- 1 ½ cups Butter softened, unsalted
- ½ cup Cocoa powder
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ⅓ cup Brewed coffee cold
- 3 oz Dark chocolate melted and cooled
Instructions
Bake the cake layers
- Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
- Add the eggs, buttermilk, oil, and vanilla extract. Whisk until almost combined.
- Pour in the hot coffee and whisk gently until the batter is smooth with no flour lumps remaining.
- Divide the batter evenly between the two prepared 8-inch cake pans (using a kitchen scale and cake strips for best results). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack before frosting.
Make the chocolate coffee frosting
- In a medium mixing bowl, add the softened butter, powdered sugar, sifted cocoa powder, vanilla extract, and salt. Beat with an electric hand mixer for 1 to 2 minutes until combined.
- Pour in the cold-brewed coffee and the melted, cooled dark chocolate. Mix on high speed until the frosting is light, fluffy, and smooth.
Assembly
- Pipe a small dollop of frosting onto your cake board or serving plate to anchor the cake. Place the first cake layer on top.
- Generously brush the cake layer with cold-brewed coffee and let it sit for 1 to 2 minutes to soak in. Spread about half of the chocolate coffee buttercream evenly over the top.
- Place the second cake layer on top and brush it with more cold coffee. Frost the top and sides of the cake with the remaining buttercream, using an offset spatula to create decorative swooshes and waves. Serve and enjoy!
Notes
- Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature so the batter mixes smoothly and bakes evenly.
- Coffee Temperature: Use hot brewed coffee in the cake batter to bloom the cocoa powder and unlock deep flavor. Use cooled or cold coffee for brushing the cake layers and making the frosting so it does not melt the butter.
- Measuring Flour: For the best results, weigh your flour using a kitchen scale. If using measuring cups, fluff the flour with a fork, spoon it into the cup, and level it off with the back of a knife without packing it down.
- Cake Strips: For flat, level layers without domes, wrap damp fabric cake strips around the outside of your cake pans before baking.
- Storage: Store the assembled cake covered in the fridge for up to 4 days. Bring it to room temperature about 30 minutes before serving for the softest texture.
Nutrition
Calories: 436kcalCarbohydrates: 55gProtein: 5gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 440mgPotassium: 192mgFiber: 3gSugar: 20gVitamin A: 658IUCalcium: 60mgIron: 2mg
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