Coffee Chocolate Cake
User Reviews
4.9
42 reviews
Excellent
Coffee Chocolate Cake
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Simple coffee chocolate cake recipe that's covered in chocolate buttercream and topped off with espresso ganache and chocolate chips. Perfect for birthdays.
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Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large egg
- 1 cup buttermilk
- 1 cup coffee Room temperature and NOT boiling hot, strong, black
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1 1/2 cups butter Unsalted, Room temperature
- 1 cup cocoa powder unsweetened
- 1 tbsp vanilla extract
- 5 cups powdered sugar
- 1/2 cup milk whole
Espresso Ganache
- 1 cup chocolate chips
- 1 cup heavy cream
- 1 tablespoon espresso powder
- 1 tablespoon butter
Decoration
- 3/4 cup chocolate chips Various flavors
Instructions
- Cake:
- Heat oven to 350°F.
- In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
- In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
- Dump dry flour mixture into this wet mixture and mix until just combined.
- Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
- Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cakes to cool down completely.
- Chocolate Frosting:
- In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
- Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
- Espresso Ganache:
- In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
- Heat in the microwave at 30 second increments, mixing after each interval.
- Continue doing this until you have smooth and creamy ganache.
- Assembling:
- Once the cakes have cooled down, spread frosting on top of one cake.
- Place the other cake on top of the frosting.
- Then, frost the entire cake in chocolate frosting.
- Use the back of a spatula to design a diagonal pattern all around the cake.
- Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
- Toss a variety of chocolate chips on top of the cake for decoration.
- Enjoy!
Notes
- - If you like, you can easily use the 2 cakes to make a layer cake but I decided to bake one round cake (Dimensions: 8x3) and used some leftover batter to make cupcakes. - Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
1133kcal
(57%)
Carbohydrates
150g
(50%)
Protein
9g
(18%)
Fat
60g
(92%)
Saturated Fat
39g
(195%)
Cholesterol
150mg
(50%)
Sodium
817mg
(34%)
Potassium
419mg
(9%)
Fiber
6g
(24%)
Sugar
120g
(240%)
Vitamin A
1415IU
(28%)
Vitamin C
0.2mg
(0%)
Calcium
151mg
(15%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 1133 kcal
% Daily Value*
| Calories | 1133kcal | 57% |
| Carbohydrates | 150g | 50% |
| Protein | 9g | 18% |
| Fat | 60g | 92% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 150mg | 50% |
| Sodium | 817mg | 34% |
| Potassium | 419mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 120g | 240% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 151mg | 15% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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