Chocolate Coffee Cake
Homemade Chocolate Coffee Cake is made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor. It’s topped with a light and airy coffee buttercream for the perfect complement. This one-layer cake can fit your busy schedule for a quick, easy weeknight dessert.
Ingredients
Cake
- 140 grams140 grams140 grams All Purpose Flour, (1 cup)
- 220 grams220 grams220 grams Granulated White Sugar, (1 cup)
- 40 grams40 grams40 grams Dutch Processed Cocoa Powder, sifted (1/2 cup)
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 120 grams120 grams120 grams Sour Cream, at room temperature (1/2 cup)
- 120 grams120 grams120 grams strongly brewed Coffee, (1/2 cup)
- 50 grams50 grams50 grams Vegetable Oil, (1/4 cup)
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
Coffee Buttercream
- 2 Tbsp2 Tbsp2 Tbsp Heavy Cream (Whipping Cream), divided
- 2 tsp2 tsp2 tsp Instant Coffee
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 226 cup226 cup226 cup Unsalted Butter, at room temperature (1 cup)
- 450 grams450 grams450 grams Powdered Sugar, sifted (1 pound)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cake
- Preheat the oven to 350°F/177°C. Line a 9x9-inch square pan with parchment paper so it hangs off the edges.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
- Pour the batter into the prepared pan.
- Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.
- Coffee Buttercream
- In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and salt and mix on low speed until completely incorporated.
- Mix in the coffee mixture and add any additional cream for desired consistency. Increase to medium speed and beat for 4-5 minutes until light and fluffy.
- Using an offset spatula or knife, frost the cooled cake.
Notes
Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days. Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. Cupcakes: Fill cupcakes liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.
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About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 25257 |
Fat: | 2717 g |
Carbohydrates: | 30 g |
Protein: | 1131 g |
Cholesterol: | 6799 g |
Sodium: | 492 mg |
Fiber: | 0 g |
Sugars: | 25 g |
Calculated per serving. |
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