Decadent Chocolate Coffee Cake with Espresso Buttercream (Easy 83-Min Recipe) - Recipe By Me

Name: Decadent Chocolate Coffee Cake with Espresso Buttercream (Easy 83-Min Recipe) - Recipe By Me
Ingredients: 2 cups (240 g) all purpose flour; ¾ cup (60 g) Dutch process cocoa powder; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 2 teaspoons instant espresso powder; ½ cup (118 ml) vegetable or canola oil; ¼ cup (57 g) unsalted butter, melted; 1½ cup (150 g) granulated sugar; ½ cup (100 g) light brown sugar; 2 large eggs, room temperature; ¾ cup (180 g) sour cream, room temperature; ½ cup (118 ml) milk, room temperature; 2 teaspoons (10 ml) vanilla extract; 1 cup (237 ml) very warm coffee; 6 tablespoons (90 ml) water; 6 tablespoons (75 g) granulated sugar; ¼ cup (59 ml) brewed coffee; ¼ cup (20 g) cocoa powder; ½ teaspoon vanilla extract; 3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water); 2 tablespoons (30 ml) heavy cream; 20 tablespoons (283 g) unsalted butter, room temperature; ¼ teaspoon salt; 5-6 cups (600-720 g) powdered sugar

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Indulge in this moist chocolate cake infused with coffee, layered with espresso buttercream and a rich chocolate coffee syrup for the ultimate flavor combination.

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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 recipebyme.com.

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Ingredients

2 cups (240 g) all purpose flour
¾ cup (60 g) Dutch process cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons instant espresso powder
½ cup (118 ml) vegetable or canola oil
¼ cup (57 g) unsalted butter, melted
1½ cup (150 g) granulated sugar
½ cup (100 g) light brown sugar
2 large eggs, room temperature
¾ cup (180 g) sour cream, room temperature
½ cup (118 ml) milk, room temperature
2 teaspoons (10 ml) vanilla extract
1 cup (237 ml) very warm coffee
6 tablespoons (90 ml) water
6 tablespoons (75 g) granulated sugar
¼ cup (59 ml) brewed coffee
¼ cup (20 g) cocoa powder
½ teaspoon vanilla extract
3 tablespoons (45 ml) espresso (3 tablespoons instant espresso powder mixed into 1½ tablespoons warm water)
2 tablespoons (30 ml) heavy cream
20 tablespoons (283 g) unsalted butter, room temperature
¼ teaspoon salt
5-6 cups (600-720 g) powdered sugar