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Recipe for Coffee-Chocolate Cake | Almanac.com

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Coffee-Chocolate Cake

Photo Credit
Africa Studio/shutterstock
Yield
Makes 1 cake. Serves 12 to 16.
Category
Cakes and Frostings
Course
Desserts
Preparation Method
Bake
Sources
Hearth and Home Companion

Coffee-Chocolate Cake
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If you are a chocolate AND a coffee lover, try making our Coffee-Chocolate Cake. It’s a delicious, moist cake that definitely tastes like both coffee and chocolate. 

Perfect for birthdays, anniversaries, or any old day of the week!

Cake

Ingredients
3 squares (3 ounces) unsweetened baking chocolate
1-1/3 cups strong brewed coffee, divided
3/4 cup (1-1/2 sticks) butter, softened
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions

Preheat oven to 350°F. Butter two 9-inch cake pans and line with parchment paper.

In a pan over low heat, melt chocolate in 1/3 cup of coffee, stirring constantly. When melted, set aside to cool slightly.

In a bowl, cream together butter and brown sugar. Add eggs, one at a time, and beat well. Add vanilla and blend in chocolate. Beat well.

In a separate bowl, combine flour, baking soda, and salt. Add dry mixture alternately with the remaining 1 cup of coffee, mixing just enough to combine, by hand or on lowest mixer speed.

Pour batter into prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in pans, then remove and cool on a rack. (Layers are fragile; handle carefully.)

Frost with Coffee-Chocolate Frosting, below.

Coffee-Chocolate Frosting

Ingredients
3 squares (3 ounces) unsweetened baking chocolate
1/4 cup (1/2 stick) butter, softened
4 cups sifted confectioners' sugar
1/4 teaspoon salt
1/3 to 1/2 cup strong brewed coffee
1 teaspoon vanilla extract
Instructions

Melt chocolate in a double boiler. Add butter and stir until blended. Pour into a bowl. Beat in confectioners’ sugar and salt alternately with a few drops of strong coffee at a time until frosting reaches the proper consistency. Beat in vanilla.

Spread frosting between cake layers and on top and sides.

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Comments

Judy & Paul Schmidt (not verified)

3 years 9 months ago

Except for using Hershey's cocoa instead of the unsweetened chocolate, this recipe sounds so much like the heavenly chocolate cake my late mother-in-law used to make. We never were able to get a written recipe, so this helps.

D Brandt (not verified)

4 years ago

Please fix "coolon" rack and Dark "Choclolate" Frosting :)

Many thanks for your keen eye(s)!

tifanym (not verified)

8 years 6 months ago

Sounds good

Confused user (not verified)

9 years 9 months ago

The strong coffee does it....