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Coffee-Chocolate Cake

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

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Rose (not verified)

1 year 8 months ago

This is the first coffee chocolate cake recipe I have seen that isn't overloaded with too much liquid or baking soda/baking powder. I am going to give it a try. What would be the baking time in a 9 x 13 pan?

Hi, Rose. A 13 x 9 cake will take about 5 to 10 minutes less than the 9-inch round pans. We suggest you check the cake when getting near its “done time” to ensure proper baking.

Judy & Paul Schmidt (not verified)

6 years 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)

6 years 2 months ago

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

Many thanks for your keen eye(s)!

tifanym (not verified)

10 years 9 months ago

Sounds good

Confused user (not verified)

11 years 12 months ago

The strong coffee does it....

help me understand please. does it mean to use coffee grounds or already prepared coffee??

Use coffee the beverage, Pegg, not coffee grounds. Enjoy!

NorthMichHomestead (not verified)

6 years 2 months ago

Prepared coffee. Please, don't use grounds. :)