Description
Homemade Chocolate Coffee Cake is made with sour cream for a super moist crumb and hot coffee for a decadent chocolate flavor. It's topped with a light and airy coffee buttercream for the perfect complement. This one-layer cake can fit your busy schedule for a quick, easy weeknight dessert.
Ingredients
Cake
- 140 g (1 cup) all-purpose flour
- 220 g (1 cup) granulated sugar
- 40 g (1/2 cup) Dutch process cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 120 g (1/2 cup) sour cream, at room temperature
- 120 g (1/2 cup) hot coffee
- 50 g (1/4 cup) vegetable oil
- 1 large egg + 1 yolk, at room temperature
- 2 teaspoons pure vanilla extract
Coffee Buttercream
- 2-4 tablespoons heavy cream or milk, divided
- 2 teaspoons instant coffee
- 2 teaspoons pure vanilla extract
- 226 g (1 cup) unsalted butter, at room temperature
- 450 g (1 pound) powdered sugar, sifted
- Pinch of salt
Instructions
Cake
- Preheat the oven to 350°F/177°C. Line a 9x9-inch square pan with parchment paper so it hangs off the edges.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk the sour cream, coffee, oil, egg, yolk, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk for 1 minute to combine.
- Pour the batter into the prepared pan.
- Bake the cake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes in the pan and then transfer it to a wire rack to cool completely.
Coffee Buttercream
- In a small bowl, whisk together 2 tablespoons of cream and the instant coffee until dissolved. Whisk in the vanilla and set aside.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and salt and mix on low speed until completely incorporated.
- Mix in the coffee mixture and add any additional cream for desired consistency. Increase to medium speed and beat for 4-5 minutes until light and fluffy.
- Using an offset spatula or knife, frost the cooled cake.
Notes
Storage: Store cake in an airtight container at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator. Cake with buttercream will hold well in the fridge for up to 5 days.
Freezer: Wrap with plastic wrap and place in an airtight container. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Cupcakes: Fill cupcakes liners halfway and bake in a preheated 350°F/177°C oven for 18-20 minutes.
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cakes & Cupcakes
- Method: Baking
Keywords: chocolate cake, coffee cake, espresso buttercream