Moist Coffee Chocolate Cake

fork cutting into a slice of Coffee Chocolate Cake on a small plate

This triple layer coffee chocolate cake is covered in the best coffee buttercream and perfect for both chocolate lovers and coffee lovers.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 20

Bake 22

Total Time 42

Servings slices

Calories 681

Author Gabby Kislanko

Equipment

Ingredients

Cake

2¼ cups all-purpose flour
1¾ cup +2 Tablespoons cup granulated sugar
¾ tsp salt
2¼ tsp baking soda
¾ tsp baking powder
1 cup +2 Tablespoons unsweetened cocoa powder
3 eggs
1½ cup hot brewed coffee
¾ cup canola oil (or sunflower oil)
¾ cup milk of choice (regular or dairy free)
1½ tsp vanilla extract

Coffee Buttercream

1¾ cup butter, softened (regular or dairy free) SEE NOTES
3½-4 cup icing sugar
1 tsp vanilla extract
2 tbsp instant espresso powder
1-2 Tablespoons milk of choice or brewed coffee ONLY AS NEEDED

US Customary - Metric

Instructions

Preheat the oven to 350°F and prepare three 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
Add in the eggs, vanilla, oil, and milk. Pour in the hot coffee and mix until smooth.
Divide the batter evenly between the three cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter until smooth. If using shortening, mix with the butter until combined.
Add in the vanilla extract, espresso powder, then add the icing sugar, 1/4 cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk or brewed coffee 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) 1/4 cup at a time.
Once the cakes have cooled completely, assemble and enjoy!

Video

Notes

PARCHMENT PAPER LINING: Do not skip this step or the cake may fall apart when you take it out of the pan!

COCOA POWDER: I recommend using dutch processed cocoa powder.

Storage and Freezing Instructions:

The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.

To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

Nutrition