Dark Chocolate Cake with Coffee Buttercream

Why You’ll Love This Recipe

This cake offers a rich, intense chocolate flavor thanks to the dark chocolate and cocoa powder, complemented by the subtle, aromatic coffee buttercream. The combination of the two is nothing short of heavenly. The moist, tender cake texture combined with the creamy, coffee-infused frosting will make every bite a delightful experience. It’s a great choice for those who love a bit of depth and complexity in their desserts.

Ingredients

For the Dark Chocolate Cake:

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs, at room temperature

• 1 cup whole milk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

• 4 ounces dark chocolate (70% cocoa), chopped

For the Coffee Buttercream:

• 1 cup unsalted butter, softened

• 3 1/2 cups powdered sugar

• 2 tablespoons brewed coffee, cooled

• 1 teaspoon vanilla extract

• Pinch of salt

• 2-3 tablespoons heavy cream (as needed for consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dark Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.

2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

4. In a separate bowl, melt the dark chocolate over a double boiler or in the microwave in short bursts, stirring until smooth. Add the melted chocolate to the cake batter and mix well.

5. Gradually pour in the boiling water, mixing until the batter is smooth (the batter will be thin, but that’s okay).

6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.

For the Coffee Buttercream:

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Add the brewed coffee, vanilla extract, and a pinch of salt. Beat until the buttercream is smooth and fluffy.

4. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency.

5. If the frosting is too thin, add more powdered sugar until you achieve the perfect spreadable texture.

Assembling the Cake:

1. Place one layer of the cooled dark chocolate cake on a serving platter or cake stand.

2. Spread a generous amount of coffee buttercream on top of the first layer.

3. Place the second layer of cake on top and frost the entire cake with the remaining coffee buttercream.

4. Decorate the cake with chocolate shavings, coffee beans, or a dusting of cocoa powder, if desired.

5. Refrigerate the cake for about 30 minutes to allow the buttercream to set before serving.

Servings and Timing

• Servings: 12-16 slices

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Total Time: 1 hour 30 minutes (including cooling and frosting)

Variations

• Vegan: Use a plant-based butter and substitute the eggs with a flax egg or other egg replacer. Use almond or oat milk instead of regular milk.

• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend.

• Chocolate Ganache: For an even richer topping, drizzle warm chocolate ganache over the frosted cake.

• Flavored Buttercream: If you’re not a coffee fan, you can replace the coffee in the buttercream with milk, flavored extracts (like hazelnut or vanilla), or even a flavored syrup.

• Add-ins: Mix in chocolate chips or chunks into the batter for extra texture and chocolatey goodness.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days.

• Freezing: The cake layers can be frozen individually for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. The buttercream can also be frozen for up to 2 months.

• Reheating: If you prefer the cake warm, you can microwave individual slices for about 10-15 seconds, but the buttercream may soften.

FAQs

1. Can I use milk chocolate instead of dark chocolate for the cake?

Yes, you can use milk chocolate, but the cake will have a sweeter flavor compared to using dark chocolate. Dark chocolate gives the cake a richer, more intense flavor.

2. Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and store them in an airtight container. Just be sure to frost the cake closer to the time you plan to serve it.

3. How can I make the coffee buttercream more coffee-flavored?

To intensify the coffee flavor, you can add more brewed coffee or use instant coffee granules dissolved in a small amount of water to enhance the taste.

4. Can I make the cake without coffee?

Yes, you can skip the coffee entirely and use milk or water instead. However, the coffee enhances the chocolate flavor, so it may taste slightly different without it.

5. Can I decorate the cake with something other than frosting?

Absolutely! You can use chocolate ganache, whipped cream, or even a dusting of powdered sugar for decoration. Fresh berries or chocolate shavings also work great as toppings.

6. Can I add more frosting between the cake layers?

Yes, you can add more frosting between the layers for a thicker, more indulgent experience. Adjust the frosting amount based on your preference.

7. Can I use a store-bought frosting?

If you’re short on time, you can use store-bought frosting, but homemade coffee buttercream adds a wonderful flavor that complements the chocolate cake perfectly.

8. How can I make the cake more moist?

Ensure that you don’t overbake the cake. If you prefer a moister cake, you can add a tablespoon of sour cream or buttermilk to the batter.

9. Can I freeze the cake after it’s frosted?

Yes, you can freeze the entire frosted cake. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Allow it to thaw in the refrigerator before serving.

10. How do I make sure my cake layers bake evenly?

Ensure that your oven is preheated and the cake pans are evenly greased and floured. If possible, rotate the pans halfway through baking to ensure even heat distribution.

Conclusion

Dark Chocolate Cake with Coffee Buttercream is a showstopper of a dessert that will wow your guests with its rich, decadent flavors. The moist chocolate cake combined with the smooth, coffee-flavored buttercream creates a perfectly balanced treat that’s not too sweet but incredibly satisfying. Whether for a special occasion or just a treat for yourself, this cake is sure to impress!