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Decadent coffee chocolate cake with moist chocolate layers and creamy chocolate buttercream frosting
Inga

Decadent Coffee Chocolate Cake

This decadent coffee chocolate cake features two incredibly moist chocolate layers enhanced with hot coffee and espresso powder. Filled and covered with creamy chocolate buttercream, it is perfect for birthdays, celebrations, and special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Chilling Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the Coffee Chocolate Cake
  • 1¾ cups all-purpose flour (220 g)
  • 2 tsp espresso powder (4 g)
  • ¾ cup unsweetened cocoa powder (65 g)
  • 1¾ cups granulated sugar (350 g)
  • 2 tsp baking soda (10 g)
  • 1 tsp baking powder (4 g)
  • 1 tsp salt (6 g)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract (10 ml)
  • 1 cup buttermilk (240 ml)
  • 1 cup hot strong brewed coffee (240 ml)
For the Chocolate Buttercream
  • 1¼ cups unsalted butter, softened (285 g)
  • 3½ cups powdered sugar (420 g)
  • ¾ cup unsweetened cocoa powder (65 g)
  • 3-5 tbsp heavy cream (45 to 75 ml)
  • 1 tsp vanilla extract (5 ml)
  • ¼ tsp salt
  • Sprinkles, chocolate chips, or other decorations, optional

Equipment

  • Two 8-inch (20 cm) round cake pans
  • Parchment paper
  • Large mixing bowls
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Serrated knife, optional

Method
 

Make the Coffee Chocolate Cake
  1. Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
  2. Combine the dry ingredients: In a large bowl, whisk together the flour, espresso powder, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Mix the wet ingredients: In a separate bowl, combine the oil, eggs, and vanilla extract. Beat just until smooth and evenly combined.
  4. Add the buttermilk and coffee: Pour in the buttermilk and hot strong coffee. Mix until combined.
  5. Make the batter: Gradually add the dry ingredients to the wet mixture. Mix on low speed only until the batter is smooth and no large lumps remain. Do not overmix. The batter will be thin.
  6. Divide and bake: Pour the batter evenly between the prepared pans. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool completely: Leave the cakes in the pans for 10 to 15 minutes. Carefully remove them and transfer them to a wire rack to cool completely.
Make the Chocolate Buttercream
  1. Beat the butter: Place the softened butter in a large mixing bowl and beat for 3 to 4 minutes, or until pale, light, and fluffy.
  2. Add the remaining ingredients: Gradually add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract, salt, and 3 tablespoons of heavy cream.
  3. Whip until creamy: Beat until the buttercream is smooth and fluffy. Add more heavy cream, one tablespoon at a time, until it reaches a soft and spreadable consistency.
Assemble and Decorate
  1. Level the layers: If needed, trim the domed tops of the completely cooled cake layers with a serrated knife.
  2. Fill the cake: Place the first layer on a serving plate. Spread a generous, even layer of chocolate buttercream over the top, then place the second layer on top.
  3. Chill: Refrigerate the filled cake for approximately 15 minutes to help the layers become firm and stable.
  4. Frost and decorate: Cover the top and sides with the remaining chocolate buttercream. Decorate as desired, then slice and serve.

Notes

  • Use freshly brewed hot coffee for the deepest chocolate flavor.
  • The cake batter is naturally thin, so do not add extra flour.
  • Mix only until the ingredients are combined to keep the layers soft.
  • Allow the cake layers to cool completely before adding buttercream.
  • Add heavy cream to the buttercream gradually because you may not need the full amount.
  • Refrigerate the finished cake, but let each slice stand at room temperature for about 30 minutes before serving.
  • Additional decorations are not included in the nutritional calculation.