Chocolate Coffee Cake

Today’s my dad’s birthday – a perfect reason to indulge and bake a homemade chocolate cake from scratch. Of course, when I served this for dessert tonight my brother looked at me and in all seriousness said, “Ok, so what’s ya got in this? Spinach? Beans?” For the first time in a long time I could honestly say nothing! This cake is loaded with sugar, cocoa and butter and for that you get one incredible tasting cake. I’m a huge fan of chocolate, but I am not one for sweets if that makes sense. And I am very particular about icing. Of all the icing recipes I have tried and experimented with over the years this is hands down my favourite. It’s buttery-creamy texture is set off perfectly with a hint of coffee and avoids all that sugary-sweet taste that I loathe in icings.  I hope you enjoy as much as my family did. I got this recipe from the Food Network and never changed a thing.


Prep Time: 30 minutes          Cook Time: 35 minutes



  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup buttermilk (1 cup milk with 1 tbsp of lemon juice), shaken
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed hot coffee

Chocolate Buttercream Icing

  • 6 ounces semisweet chocolate
  • 1 cup unsalted butter, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 1 tablespoon instant coffee powder
  • 1 tsp hot tap water



  1.  Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  2. In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
  3. In medium bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. Slowly add the wet ingredients to the dry, mixing on medium speed with an electric mixer
  5. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  6. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

Chocolate Buttercream

  1. Place chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature
  2. In a small bowl beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
  3. Add the egg yolk and vanilla and continue beating for 3 minutes.
  4. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  5. Dissolve the coffee powder in 2 teaspoons of hot tap water.
  6. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!
  7. Spread immediately on the cooled cake

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: