Double coffee chocolate cake with chocolate fudge frosting
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10 -12
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Course
Cake, Baked Goods
Double coffee chocolate cake with chocolate fudge frosting
Description
The Double Coffee Chocolate Cake is made by combining dry ingredients including cocoa, flour, sugar, baking powder, baking soda, and salt with wet ingredients butter, eggs, buttermilk, and hot coffee. The hot coffee infuses the cake batter with extra moisture and intensifies the chocolate notes. The batter is baked in two 20 cm pans until the cake is set but may sink slightly in the center, which does not affect the texture.
The cake is finished with a chocolate fudge frosting that involves beating butter until fluffy, then incorporating sifted icing sugar and cocoa powder. Melted dark chocolate and espresso are gradually added to create a glossy and rich frosting. Coffee-flavored malt balls folded into the frosting add a crunchy surprise.
After cooling, the cakes are sliced horizontally to create four layers, then stacked with layers of frosting for a moist and layered dessert. This cake suits those who enjoy combination of coffee and chocolate flavors in a dense, layered treat.
Ingredients
for the cake
- 400 g caster sugar
- 275 g all-purpose flour or cake flour
- 50 g cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda baking soda
- 1 teaspoon salt
- 100 g butter melted
- 2 egg
- 250 ml buttermilk 1 cup
- 250 ml coffee hot, 1 cup
for the frosting
- 200 g butter room temperature
- 600 g icing sugar sifted
- 50 g cocoa powder sifted
- 100 g dark chocolate melted, room temperature
- 2-3 tablespoons espresso
- 3 chocolate malt balls I used Woolworths' Chuckles, coffee-flavoured, 125g packs
Instructions
- Pre-heat the oven to 180°c and grease and line 2x 20cm cake pans.
- In a large bowl, whisk together all the dry ingredients.
- In a separate bowl, whisk together all the wet ingredients.
- Pour the wet ingredients into the dry and mix until combined.
- Divide the batter between the two cake pans.
- Place in the oven and allow to bake for 25-30 minutes or until a skewer inserted comes out clean. don't worry if the cakes sink a little in the center.
- Remove the cakes from the oven and allow to cool completely.
- To make the buttercream, beat the butter until light and fluffy (around 4-5 minutes). Add the sifted cocoa powder and icing sugar then beat for another 2 minutes until combined.
- With the mixer running, slowly pour in the chocolate and mix well.
- Add the espresso, one tablespoon at a time, and mix until you have glossy buttercream.
- When the cakes are cool, carefully sliced them in half lengthwise, resulting in 4 cake layers.
- Stack the cakes with buttercream in the centre, adding the crushed chocolate malt balls between every layer.
- Finish the cake with the remaining buttercream and top with chocolate malt balls.
User Reviews
Overall Rating
4.6
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