Moist Coffee Chocolate Cake - Rich Layers Treat
Three chocolate layers paired with coffee buttercream for a moist dessert. Each bite blends deep chocolate and smooth coffee flavors perfectly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Kitchen scale
- Sifter
- Hand mixer
- Cooling rack
- Cake pan
- Oven
- Mixing bowl
- Spatula
- Whisk
- Toothpick
- Parchment paper
- Measuring cup
- Measuring spoon
- Coffee maker
- Paper towel
Ingredients
- 360 g brewed black coffee (or mix 2 teaspoons of instant coffee with water)
- 150 g soft brown sugar
- 360 g plain flour
- 75 g Dutch-process cocoa powder (unsweetened)
- 2 tablespoons of cornstarch
- 300 g white granulated sugar
- 1 ½ teaspoons of baking soda
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons salt
- 270 g sour cream (14-18%, room temperature)
- 165 g cooking oil (vegetable)
- 3 teaspoons of vanilla essence
- 3 large eggs (at room temperature)
- 400 g unsalted butter (softened)
- 660 g icing sugar
- 2 teaspoons vanilla essence
- 2-2 ½ tablespoons brewed coffee (cool it before use)
- 1 tablespoon espresso powder (optional, for a bolder coffee kick)
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