Coffee Chocolate Cake
Bakery-style triple layer coffee chocolate cake with rich coffee buttercream.
Ingredients
Ingredients
- 1 1/2 cups strong black coffee cooled (360 g; or use 2 teaspoons instant coffee in hot water)
- 2 3/4 cups all-purpose flour 360 g
- 2 tablespoons cornstarch
- 1 1/2 cups granulated sugar 300 g
- 3/4 cup packed dark brown sugar 150 g
- 3/4 cup unsweetened Dutch process cocoa powder 75 g
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons fine salt
- 3/4 cup vegetable oil 165 g
- 1 1/8 cups sour cream room temperature, 14–18% fat (270 g)
- 3 large eggs room temperature
- 3 teaspoons vanilla bean paste
- 1 3/4 cups unsalted butter room temperature (400 g)
- 5 1/3 cups powdered sugar sifted (660 g)
- 2 teaspoons vanilla bean paste
- 2 1/2 tablespoons strong black coffee cooled to room temperature
- 1 tablespoon instant espresso powder optional, for stronger coffee flavor
Instructions
- Preheat the oven to 340ºF. Line three 8 inch round cake pans with parchment paper on the bottom and lightly grease the sides.
- Brew the coffee for the batter and frosting, measure out 360 g for the batter and 2 1/2 tablespoons for the buttercream, and set aside to cool to room temperature.
- In a large bowl sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar. Whisk to combine evenly.
- In a separate large mixing bowl add the sour cream, vegetable oil, eggs, 3 teaspoons vanilla bean paste, and the cooled 360 g coffee. Whisk gently until smooth and combined without overbeating the eggs.
- Pour the wet mixture slowly into the dry ingredients while whisking or stirring with a spatula until the batter is smooth and lump free. Do not overmix.
- Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.
- Bake for 28 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean or with a few moist crumbs.
- Place the pans on a cooling rack and let the cakes cool for 5 minutes, then run a thin knife around the edges, remove from the pans, and let the layers cool completely on the rack.
- For the coffee buttercream, stir the instant espresso powder into the 2 1/2 tablespoons cooled coffee until dissolved. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the softened butter on medium high speed for 4 minutes. Scrape down the bowl, then beat for 2 minutes more until very light and fluffy.
- Add half of the powdered sugar, the vanilla bean paste, and half of the coffee mixture. Beat on low until incorporated, then increase to medium until smooth.
- Add the remaining powdered sugar and coffee mixture and beat again until fully incorporated and fluffy, about 2 minutes, scraping down the bowl once.
- To assemble, place one cooled cake layer on a serving plate. Spread a generous layer of coffee buttercream over the top, then repeat with the second layer.
- Place the third layer on top, then use the remaining buttercream to frost the top and sides of the cake until smooth.
- Chill the frosted cake for 20 to 30 minutes to set the buttercream, then slice and serve.
Notes
- Use room temperature sour cream, eggs, and butter to help the batter and buttercream emulsify smoothly.
- If the buttercream looks too soft, chill it for 10 to 15 minutes, then beat briefly before frosting.
- You can bake the cake layers a day ahead, wrap them well once cooled, and assemble the cake the next day.
- For cleaner slices, use a long sharp knife and wipe it between cuts.
- If the buttercream looks too soft, chill it for 10 to 15 minutes, then beat briefly before frosting.
- You can bake the cake layers a day ahead, wrap them well once cooled, and assemble the cake the next day.
- For cleaner slices, use a long sharp knife and wipe it between cuts.