Dark Chocolate Coffee Cake

This decadent dark chocolate cake layered with coffee buttercream has become my signature celebration dessert. The combination of rich chocolate and coffee creates an irresistible flavor profile that elevates this cake beyond ordinary chocolate desserts.

I first made this cake for my blog's anniversary celebration, and it was such a hit that friends now specifically request it for their birthdays. The combination of deep chocolate flavor with coffee buttercream creates something truly magical.

Ingredients

• All purpose flour: gives the perfect structure while maintaining tenderness
• Sugar: balances the bitterness of cocoa and coffee
• Cocoa powder: use high quality Dutch-processed for best flavor
• Baking soda and powder: work together for the perfect rise and texture
• Salt: enhances all flavors and balances sweetness
• Eggs: provide structure and richness look for free-range
• Strong coffee: amplifies the chocolate flavor without making it taste like coffee
• Buttermilk: adds moisture and tenderness use full-fat for best results
• Coconut oil: creates incredible moisture and subtle flavor
• Vanilla extract: adds depth and complexity use pure not imitation
• Butter for frosting: use unsalted at room temperature for smooth texture
• Powdered sugar: creates silky smooth buttercream sift to avoid lumps
• Espresso powder: intensifies coffee flavor in the buttercream
• Dark chocolate chips: use 60% or higher cocoa content for ganache
• Heavy whipping cream: creates luscious ganache texture
• Heath candy bars: add delightful crunch and toffee flavor

Step-by-Step Instructions

Prepare the pans:

Preheat oven to 350°F and line three 8-inch cake pans with parchment circles on the bottom. This ensures easy removal without damaging your cake layers.

Mix dry ingredients:

Sift flour, sugar, cocoa, baking soda, baking powder, and salt together in your mixer bowl. Sifting prevents lumps and ensures even distribution of leavening agents.

Combine wet ingredients:

Add eggs, coffee, buttermilk, melted coconut oil, and vanilla directly to the dry ingredients. Mix on medium speed for about 2 minutes until completely combined. The batter will be somewhat thin but this creates an incredibly moist cake.

Bake to perfection:

Pour batter evenly among prepared pans and tap gently on counter to release air bubbles. Bake for 20 minutes, rotate pans for even baking, then continue for about 15 more minutes until a toothpick comes out clean.

Cool properly:

Allow cakes to rest in pans for 20 minutes before carefully removing to a wire rack. Complete cooling is crucial before frosting to prevent melting and sliding.

Make buttercream:

Whip room temperature butter for 3-4 minutes until noticeably lighter in both color and texture. This creates the base for a silky frosting. Alternate adding sifted powdered sugar, cooled coffee, and vanilla until combined, then mix in espresso powder for intense coffee flavor.

Prepare ganache:

Combine chocolate chips and heavy cream in a microwave-safe bowl, heating in 30-second intervals and stirring between each until completely smooth. Allow to cool to room temperature for the perfect spreadable consistency.

Assemble masterpiece:

Level cake layers if needed for stability. Place first layer on serving plate, add generous buttercream, repeat with second layer, then add final layer and smooth buttercream top. Add room temperature ganache to the top, creating decorative edges without allowing it to spill down sides.

Finish with flair:

Top with chopped Heath bars for a delicious crunch and beautiful presentation that hides any imperfections in your frosting technique.

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The espresso powder in the buttercream is truly the secret ingredient here. When I first experimented with adding it, the difference was remarkable. It transformed a good buttercream into something extraordinary that perfectly complements the deep chocolate cake without overwhelming it.

Make-Ahead Options

Cake layers can be baked up to two days in advance and stored wrapped tightly in plastic wrap at room temperature. For longer storage, freeze unfrosted layers for up to a month. Thaw completely before assembling.

Buttercream can be made a day ahead and stored in the refrigerator. Bring to room temperature and rewhip for a few minutes before using to restore the silky texture.

Assemble the entire cake up to 24 hours before serving for best results. The flavors actually benefit from having time to meld together.

Common Substitutions

If you prefer not to use coconut oil, an equal amount of vegetable oil or melted butter works beautifully. Each will slightly alter the final texture and flavor profile but still produce excellent results.

For a dairy-free version, substitute the buttermilk with a plant-based milk with 1 tablespoon vinegar added, and use plant-based butter alternatives for the frosting. The cake itself is extremely adaptable.

Skor bars make an excellent alternative to Heath bars for the topping, or use chocolate-covered toffee pieces. For a simpler decoration, chocolate shavings or sprinkles work wonderfully.

Serving Suggestions

This cake stands beautifully on its own, but for an extra special presentation, serve with a small scoop of coffee or vanilla ice cream on the side.

For coffee enthusiasts, pair slices with a shot of espresso or a cappuccino to enhance the coffee notes in the buttercream.

Consider serving small slices as this cake is rich and indulgent. A little goes a long way, making it perfect for larger gatherings.

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Frequently Asked Questions

→ What size cake pans should I use?

You can use three 8-inch cake pans for this layered cake.

→ How can I ensure my cake layers bake evenly?

Make sure to rotate the pans halfway through baking and tap them gently on the countertop to remove air bubbles.

→ How do I make the coffee buttercream?

Whip butter, then mix in powdered sugar, coffee, vanilla, and espresso powder until smooth and fluffy.

→ What is the consistency of the ganache?

The ganache should be thick at room temperature so it stays on the cake without spilling over the sides.

→ Can I make this cake ahead of time?

Yes, you can bake the layers in advance and frost or assemble them later once cooled.