Chocolate Coffee Layer Cake
A rich and moist cake bursting with the flavors of chocolate and coffee, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use gluten-free blend if desired.
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Can replace with flax eggs for vegan version.
- 1 cup brewed coffee (hot) Use decaf if desired.
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk Substitute with milk and vinegar if necessary.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: eggs, brewed coffee, vegetable oil, vanilla extract, and buttermilk.
- Combine the wet mixture with the dry ingredients and mix until well combined.
- Divide the cake batter evenly into the prepared pans.
Baking
- Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
- Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
Notes
Serve with a glass of milk or coffee. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 250mgFiber: 2gSugar: 30g
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