Chocolate Cake Recipe With Coffee
The Best Chocolate Cake combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect!
Ingredients
- 2 cup sugar (400 grams)
- 1 3/4 cup all-purpose flour (210 grams)
- 3/4 cup unsweetened cocoa powder (64 grams)
- 2 tablespoons Dutch process cocoa, optional (11 grams)
- 2 tablespoons baking soda (12 grams)
- 1 tablespoons baking powder (4 grams)
- 1 tablespoons kosher salt (6 grams)
- 2 pic eggs
- 1 cup buttermilk (240 mL)
- 1 cup strong black coffee (240 mL)
- 1/2 cup vegetable oil (120 mL)
- 2 tablespoons vanilla extract (4 grams)
Instructions
- Preheat your oven to 350°F and prepare your baking pans. Grease and flour either two 9-inch round baking pans or one 13x9x2-inch rectangular baking pan. Once done, set them aside.
- In a mixing bowl, combine the sugar, flour, cocoa(s), baking soda, baking powder, and salt using either a stand mixer fitted with the whisk attachment or a large bowl with an electric mixer. Mix these dry ingredients together on a low setting until they are thoroughly combined.
- Next, add the eggs, buttermilk, coffee, oil, and vanilla to the bowl. Beat the mixture on medium speed for about two minutes until you get a thin batter.Evenly pour the batter into your prepared pans.
- Bake your cake in the preheated oven. For round pans, bake for 30 to 35 minutes, and for rectangular pans, bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow your cake to cool for 10 minutes before removing it from the pans and placing it on wire racks. Once it has cooled completely, you can frost it as desired.
Notes
Nutrition Information
- Yield: 12
- Serving Size: 1 slice
- Amount Per Serving
- Calories: 346
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Unsaturated Fat: 9g
- Cholesterol: 35mg
- Sodium :479mg
- Carbohydrates :55g
- Fiber :2g
- Sugar: 38g
- Protein: 5g
