Coffee is to chocolate as salt is to beef. You're not making a coffee-flavored cake. It just makes the chocolate POP. If you've never tried adding coffee to your chocolate cake recipe, take this recipe out for a spin.
Makes one 2-layer, 9-inch round cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks (1 cup) butter
- ½ cup brewed coffee
- ⅓ cup unsweetened natural cocoa powder
- 3 extra-large eggs
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- Frosting of your choice (I shared my Swiss Buttercream last month on here!)
- Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.
- In a big bowl, mix the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
- In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
- Frost with the frosting of your choice... like that Swiss Buttercream!