Name: Coffee-Chocolate Cake
Yield: Makes 1 cake. Serves 12 to 16.
Cuisine: Cakes and Frostings
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; 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

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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!

Africa Studio/shutterstock

Photo Credit:

Africa Studio/shutterstock

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 ⅓ 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.