Chocolate Coffee Cake (Edit recipe)

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.

20 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

Cake

140 grams All Purpose Flour, (1 cup)
220 grams Granulated White Sugar, (1 cup)
40 grams Dutch Processed Cocoa Powder, sifted (1/2 cup)
1 tsp Baking Soda
0.5 tsp Salt
120 grams Sour Cream, at room temperature (1/2 cup)
120 grams strongly brewed Coffee, (1/2 cup)
50 grams Vegetable Oil, (1/4 cup)
1 whole Egg, at room temperature
1 whole Egg Yolk, at room temperature
2 tsp Pure Vanilla Extract

Coffee Buttercream

2 Tbsp Heavy Cream (Whipping Cream), divided
2 tsp Instant Coffee
2 tsp Pure Vanilla Extract
226 cup Unsalted Butter, at room temperature (1 cup)
450 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.