If you are fond of chocolate and coffee and love a caffeine-kick, stop what you are doing and make this chocolate coffee cake! It’s SOOOOO good, super rich, moist and tastes absolutely heavenly! The coffee flavor in this cake is coming from strong black coffee that was used in the cake and espresso powder that was used in the ganache. I didn’t add any coffee or espresso in the frosting because it became a bit too over-whelming. I know there are lots of components to this cake and it may seem intimidating but honestly, all the steps are simple and straight-forward. Here are some things to keep in mind:
Don’t skip any component of this cake because everything is needed to create the best overall flavor. Espresso powder is not the same as coffee granules. Espresso granules dissolve in liquid whereas coffee granules do not. You can find espresso powder in the coffee aisle at most grocery stores. Don’t replace buttermilk with whole milk because buttermilk is key to creating that ultra soft and moist texture of this cake. Don’t worry if the batter is thin. You have done nothing wrong! That’s just the way it is supposed to be. Use good quality vanilla extract. Trust me, it makes a difference in your baked goods! As always, don’t over-mix the batter because that yields tough cakes.
If you are fond of cakes, you should also check out some of these other recipes: How to Make Box Cake Better (Taste Homemade) Easy Chocolate Oreo Cake The Most Amazing Chocolate Cake Recipe Chocolate Pancakes
Δ Δ
