Chocolate Coffee Cake Delight (Print)

Moist chocolate cake enhanced with coffee, layered in rich buttercream, finished with chocolate-coffee drizzle.

# What You'll Need:

→ Chocolate Cake

01 - 2 cups + 2 tablespoons cake flour
02 - 1 1/2 cups granulated sugar
03 - 1/2 cup dark brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 3/4 teaspoon baking soda
06 - 2 tablespoons espresso powder
07 - 1 teaspoon fine sea salt
08 - 6 1/2 tablespoons unsalted butter, room temperature, cubed
09 - 1 cup sour cream, room temperature
10 - 1/4 cup vegetable or canola oil
11 - 2 large eggs, room temperature
12 - 1/2 cup whole milk, room temperature
13 - 1 1/2 teaspoons vanilla extract
14 - 1 cup hot coffee
15 - 3/4 cup unsweetened dark cocoa powder

→ Chocolate Coffee Buttercream

16 - 1 1/2 cups unsalted butter, softened
17 - 2 cups powdered sugar
18 - 2 tablespoons cocoa powder
19 - 2 tablespoons brewed coffee, cooled
20 - 1 tablespoon heavy cream
21 - 1/2 teaspoon vanilla extract
22 - pinch fine sea salt

→ Chocolate Coffee Syrup

23 - 1/8 cup cocoa powder
24 - 3 tablespoons water
25 - 2 1/2 tablespoons granulated sugar
26 - 2 tablespoons brewed coffee
27 - 1/4 teaspoon vanilla extract
28 - pinch fine sea salt

# How to Make It:

01 - Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper on the bottoms and set them aside.
02 - In a stand mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder. Add in the cubed butter and mix for 3 minutes on low until the mixture resembles coarse sand.
03 - Add the sour cream and oil to the bowl. Mix on low speed for exactly one minute. The mixture should become a very thick paste.
04 - In a bowl with a spout, whisk together the eggs, milk, and vanilla. Separately, mix the hot coffee and cocoa powder in another bowl until smooth.
05 - With the mixer on low, slowly add the egg mixture to the batter and mix until just combined. Follow by slowly adding the coffee-cocoa mixture, mixing just until combined. Scrape down the bowl to ensure no streaks of batter remain.
06 - Evenly distribute the batter into the prepared cake pans, approximately 725 grams in each. Bake for 33-36 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
07 - Cool the cakes in the pans on a wire rack for 20 minutes, then run an offset spatula around the edges. Flip the cakes out of the pans and continue cooling completely on the rack.
08 - In a stand mixer, cream the butter, cocoa powder, and powdered sugar on low speed until combined. Increase the speed to medium-high and mix for 3 minutes until fluffy. Add the cooled coffee, cream, vanilla, and salt, and continue mixing until light and fluffy.
09 - In a small pot, whisk together the cocoa powder, sugar, coffee, water, vanilla, and salt. Cook over medium heat until it boils, then reduce to low and simmer for 2-3 minutes until slightly thickened. Transfer to a bowl to cool.
10 - Trim the domes off the cake layers with a serrated knife. Place the first layer on a cake stand and drizzle with 1 tablespoon of chocolate coffee syrup. Spread 1/4 cup of buttercream evenly over the cake. Repeat with the remaining layers, flipping the last layer upside down for a flat surface.
11 - Apply a thin, even layer of buttercream to the entire cake. Drizzle with more chocolate coffee syrup and decorate as desired (e.g., coffee truffles or shaved chocolate).

# Additional Notes:

01 - Measure the flour using a spoon-level or weight method to ensure accuracy.
02 - A hot knife ensures clean slices when cutting the cake.

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