Chocolate Cake Recipe With Coffee In It
Description
This chocolate cake recipe with coffee in it is a decadent, moist and delicious cake that is perfect for any occasion. It is a classic chocolate cake with a hint of coffee that makes it extra special. The cake has a wonderful texture and flavor that will have you coming back for more. The combination of the coffee and chocolate is a winning combination that will have everyone asking for seconds. The cake is easy to make and sure to be a hit at any gathering.
This chocolate cake recipe with coffee in it is a great way to make a cake that is sure to please any crowd. The coffee adds a unique flavor to the cake that is sure to surprise even the pickiest of eaters. The coffee also gives the cake added moisture and keeps it from drying out too quickly. The coffee also adds a nice richness to the cake and helps to balance out the sweetness of the chocolate. This cake is sure to be a hit at any gathering.
Ingredients
For the cake: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup cocoa powder, 2/3 cup vegetable oil, 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 1/2 cup strong brewed coffee.
For the icing: 3/4 cup butter, softened, 1/3 cup cocoa powder, 2-3 cups confectioners’ sugar, 2 tablespoons milk, 1 teaspoon vanilla extract.
Instructions
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large bowl, beat together the oil and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and coffee and mix until combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.
7. For the icing: In a medium bowl, cream together the butter and cocoa powder until light and fluffy. Add the confectioners’ sugar one cup at a time, beating well after each addition. Add the milk and vanilla extract and mix until combined. Spread the icing over the cooled cake.
Notes
Be sure to use strong brewed coffee in this recipe for the best flavor. You can also substitute espresso powder for the coffee if desired. The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Serving Size: 1/8 of cake
Calories: 391 calories
Total Fat: 17.3 g
Saturated Fat: 10.4 g
Cholesterol: 60 mg
Sodium: 155 mg
Total Carbohydrates: 54.7 g
Dietary Fiber: 1.5 g
Sugar: 35.5 g
Protein: 5.1 g
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