Chocolate Cake with Coffee Icing

Chocolate Cake with Coffee Icing is my absolute favorite dessert to make when I want to impress guests or treat myself to something special. This cake combines the rich, deep flavors of chocolate with the aromatic punch of coffee in the icing. It’s a match made in dessert heaven! I love how moist this cake turns out every time, and the coffee buttercream adds just the right amount of sophistication. It’s important to use good quality ingredients, but don’t worry – this recipe is actually quite simple to follow, even if you’re new to baking!

HOW TO MAKE THE BEST CHOCOLATE CAKE WITH COFFEE ICING

Making the best Chocolate Cake with Coffee Icing starts with high-quality cocoa powder (Dutch processed if possible) and freshly brewed coffee that enhances the chocolate flavor in the cake batter. The key is not overmixing the batter and using buttermilk for tenderness. For the coffee icing, using fresh coffee grounds gives it that distinctive flavor that makes this cake stand out. This cake bakes up incredibly moist with a perfect crumb, and the coffee buttercream provides a sophisticated flavor that complements the chocolate perfectly.

INGREDIENTS FOR CHOCOLATE CAKE WITH COFFEE ICING

For the Cake:

• 1 ¾ cups all-purpose flour (210g)
• 2 cups granulated sugar (400g)
• ¾ cup unsweetened cocoa powder (75g)
• 2 teaspoons baking soda (10ml)
• 1 teaspoon baking powder (5ml)
• 1 teaspoon salt (5ml, use ½ if using Morton)
• 2 large eggs
• 2 teaspoons vanilla extract (10ml)
• 1 cup buttermilk (240ml)
• ½ cup canola or vegetable oil (120ml)
• 1 cup hot coffee (240ml)

For the Coffee Buttercream:

• 10 ounces salted butter, room temperature
• 8 ounces granulated sugar
• 4 ounces egg whites
• ½ teaspoon salt
• ¼ cup cooled espresso or strong brewed coffee
• ¼ cup medium-fine freshly ground coffee grounds

STEP BY STEP INSTRUCTIONS

For the Cake:

1. Preheat your oven to 350°F and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. Add the vanilla, eggs, buttermilk, and oil to the dry ingredients and stir until well combined.
4. Pour in the hot coffee and stir quickly to distribute it evenly. Don’t worry if the batter seems very thin – this is normal!
5. Divide the batter between your prepared cake pans and bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool completely before frosting.

For the Coffee Buttercream:

1. Add about 2 inches of water to a saucepan that can support your stand mixer bowl without the bowl touching the water.
2. Once the water is simmering, add the sugar, egg whites, and salt to the bowl and whisk to combine.
3. Continue heating while whisking until the sugar completely dissolves (around 120°F).
4. Transfer the bowl to your stand mixer and whisk on high speed until the mixture becomes thick and glossy with stiff peaks.
5. Reduce to medium speed and add the room temperature butter, one tablespoon at a time.
6. Turn the speed to low and add the cooled coffee, followed by the coffee grounds.
7. Increase to medium speed and mix until well incorporated and smooth.

Assembly:

1. Once cooled, slice each of the two cake layers horizontally through the middle to create four even layers.
2. Spread the coffee buttercream evenly between each layer, then cover the top and sides of the cake.
3. Smooth the frosting or create decorative swirls as desired.
4. For an extra touch, you can dust the top with cocoa powder or add chocolate shavings.

WHY THIS RECIPE WORKS

Chocolate Cake with Coffee Icing works so beautifully because coffee naturally enhances the flavor of chocolate without making the cake taste like coffee. The hot coffee in the batter helps bloom the cocoa powder, releasing its full flavor potential. Using oil instead of butter keeps the cake incredibly moist for days, while the buttermilk adds tenderness to the crumb. The Swiss meringue buttercream method creates a silky, stable frosting that’s less sweet than traditional American buttercream, allowing the coffee flavor to shine through. The addition of actual coffee grounds gives the frosting a distinctive taste and subtle texture that coffee lovers will appreciate.

EXPERT BAKING TIPS

• Room temperature ingredients are crucial for the buttercream, especially the butter and eggs.
• Don’t skip the hot coffee in the cake batter – it’s what makes this chocolate cake extra special!
• For the buttercream, make sure the sugar is completely dissolved before whipping to avoid a grainy texture.
• If your buttercream looks curdled at any point, keep beating! It will come together.
• When cutting the cake layers, freeze them for 20 minutes first – this makes them much easier to slice evenly.
• Use a long serrated knife for the cleanest cuts when slicing your cake layers.
• For the freshest coffee flavor, grind your coffee beans just before making the frosting.

VARIATIONS

• Mocha Cake: Add 2 tablespoons of instant espresso powder to the cake batter for a deeper coffee flavor throughout.
• Chocolate Coffee Ganache: Replace the buttercream with a simple ganache infused with coffee for a less sweet option.
• Chocolate Cake with Baileys Coffee Icing: Add 2 tablespoons of Baileys Irish Cream to the buttercream for an adult twist.
• Gluten-Free Version: Substitute the all-purpose flour with a good quality 1:1 gluten-free flour blend.
• Cupcake Version: Pour the batter into lined cupcake tins and bake for 18-22 minutes for about 24 cupcakes.

STORAGE AND FREEZING

Storage: This Chocolate Cake with Coffee Icing can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for the best flavor and texture.

Freezing: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting. The assembled cake can also be frozen for up to 1 month – place it in the freezer unwrapped until solid, then wrap well in plastic wrap and foil. Thaw overnight in the refrigerator, then bring to room temperature before serving.

RECIPE FAQ

Can I make this cake without coffee?
Yes, you can substitute hot water for the coffee in the cake, but you’ll lose some flavor depth. For the icing, you could make a plain vanilla buttercream instead.

Why is my cake sinking in the middle?
This could be from opening the oven door too early, underbaking, or using expired leavening agents. Make sure your baking soda and powder are fresh!

Can I make this cake in advance?
Absolutely! The cake layers can be baked 1-2 days ahead and wrapped tightly until ready to frost. The complete cake tastes even better the day after assembly as the flavors meld.

What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.

Can I use decaf coffee?
Yes! Decaf coffee works perfectly in both the cake and frosting if you’re sensitive to caffeine.

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