We make a lot of cakes around here, but when it comes to our birthday we always make the same cake. It’s no secret we are big fans of the combination of coffee and chocolate and this cake is just that. This chocolate cake with coffee icing cake starts with our favorite chocolate layers. After those are baked it all gets topped with a coffee buttercream. It is truly our favorite cake combo.
TIPS FOR THE BEST CHOCOLATE CAKE:
- Weight Ingredients: For the best result, make sure to measure your ingredients accurately, especially the cocoa powder and flour, as they can easily be mis-measured. We prefer to weigh these for the most accurate measurement.
- Cocoa Powder: Using high-quality cocoa powder is recommended for a more intense chocolate taste. We like to use an unsweetened dutch processed cocoa powder for the best color and flavor
- Hot Coffee: Using hot coffee in the batter helps enhance the richness of the chocolate flavor.
- Greasing the Pan: Properly greasing and flouring the cake pan will ensure easy release of the cake without sticking. Parchment paper can also be used with cooking spray for easy removal.
- Cooling the Cake: Finally, make sure to let the cake cool completely before icing it with the icing for the best results.
Chocolate Cake with Coffee Buttercream
Servings 12
Ingredients
Cake:
- 1 ¾ cups all-purpose flour 210 g
- 2 cups granulated sugar 400 g
- ¾ cup unsweetened cocoa powder preferably dutch processed 75 g
- 2 teaspoons baking soda 10 ml
- 1 teaspoon baking powder 5 ml
- 1 teaspoon salt ½ if morton 5 ml
- 2 large eggs
- 2 teaspoons vanilla extract 10 ml
- 1 cup buttermilk 240 ml
- ½ cup oil canola or vegetable 120 ml
- 1 cup hot coffee 240 ml
Coffee Buttercream:
- 10 ounces salted butter room temperature
- 8 ounces granulated sugar
- 4 ounces egg whites
- ½ teaspoon salt
- ¼ cup espresso cooled or strong brewed coffee
- ¼ cup medium fine ground coffee grounds freshly ground
Instructions
Cake:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into 2 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
- Set aside to cool
Coffee Buttercream:
- Cut the softened butter in tablespoon pieces.
- Add 2 inches of water into a saucepan that fits the bowl of a stand mixer on top without touching the water. After the water is simmering, add the sugar, egg whites, and salt. Whisk to combine and continue to simmer, ensuring the water does not touch the bowl. Keep heating the mixture until the sugar is dissolved (it will be about 120 degrees)
- Place the bowl in the stand mixer and whisk on high speed until mixture is thick and glossy. It should hold very stiff peaks.
- Reduce the speed of the mixer to medium and add the butter one tablespoon at a time until incorporated. Reduce the speed to low and add the cooled coffee. Then add the coffee grounds. Turn up the speed to medium until well incorporated. Set aside
Assembly:
- When all components are ready, cut the 2 cake layers in half through the middle so there are 4 even piece
- Spread the frosting evenly between the layers and serve
Notes
Cake recipe based off of the classic “Hershey’s Black Magic Cake”
