coffee-and-chocolate-cake…

Here’s a decadent and rich Coffee and Chocolate Cake that’s perfect for serious dessert lovers. Moist chocolate cake is infused with strong coffee to enhance the cocoa flavor, layered or topped with silky coffee ganache or buttercream — it’s bold, elegant, and incredibly satisfying.

---

☕🍫 Coffee and Chocolate Cake

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 2 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 cup buttermilk, room temp

• ½ cup vegetable oil

• 2 large eggs, room temp

• 1 tsp vanilla extract

• 1 cup strong brewed coffee, hot

Optional Add-in:

• 1 tbsp instant espresso powder (for deeper coffee flavor)

---

For the Coffee-Chocolate Ganache or Frosting:

Ganache (silky glaze or filling):

• 8 oz dark or semi-sweet chocolate, chopped

• 1/2 cup heavy cream

• 1 tsp instant espresso powder or 1 tbsp brewed coffee

Coffee Buttercream (frosting option):

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tbsp instant espresso powder, dissolved in 1 tbsp hot water

• 1/4 cup cocoa powder

• 2 tbsp heavy cream or milk

• Pinch of salt

• 1 tsp vanilla extract

---

Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13 pan.

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

3. In a separate bowl, mix buttermilk, oil, eggs, and vanilla.

4. Slowly add wet ingredients to the dry, then stir in hot coffee until smooth.

5. Pour into prepared pans and bake for 30–35 minutes (round pans) or 40 minutes (9×13) — until a toothpick comes out with a few moist crumbs.

6. Cool completely before frosting.

---

2. Make Ganache or Buttercream:

Ganache:

• Heat cream until steaming (not boiling). Pour over chopped chocolate and espresso powder.

• Let sit 2 minutes, then stir until glossy and smooth.

• Chill slightly if needed to thicken for spreading, or pour over cake for a shiny glaze.

Buttercream:

• Beat butter until fluffy. Add espresso, cocoa, powdered sugar, and vanilla. Beat until smooth, adding cream for desired consistency.

---

Assemble:

• Frost cooled cake layers with ganache or buttercream.

• Optional: top with chocolate shavings, coffee beans, or dust with cocoa powder.

---

Tips & Variations:

• Add 1/2 tsp cinnamon for mocha-spice warmth.

• Use Kahlúa or coffee liqueur in ganache or brush over cake layers for adult flair.

• Make it in a loaf or Bundt pan with a coffee glaze for a simpler presentation.