This indulgent dessert combines two of our favorite things: chocolate and coffee. And they just so happen to meld together wonderfully.
A classic buttercream gets an upgrade with the addition of Sweet July House Blend coffee. Rich and whipped to perfection, this frosting is generously spread on two layers of dark chocolate cake. This is a delicious meal-ender that has the after-dinner coffee already built-in! It’s deceivingly easy to make and the perfect addition to your next dinner party.
Layered Chocolate Cake with Coffee Buttercream
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups strongly brewed coffee, cooled to room temperature
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp sea salt
- 3 1/2 oz good quality dark chocolate, melted and slightly cooled
- 2/3 cup canola oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- Dark chocolate curls, garnish
For Coffee Buttercream
- 6 cups powdered sugar
- 1 ½ cups butter (3 sticks), softened to room temperature
- 5 tbsp strong coffee
- Pinch of sea salt
- Heat oven to 350 degrees. Line 2 9-inch pans with a circle of parchment paper. Lightly grease with cooking spray on the parchment and around the edge.
- In a large bowl, add the flour, sugar, cocoa powder, baking soda and salt. Whisk to combine. Add the coffee, oil, melted chocolate, vanilla extract and apple cider vinegar. Stir just until combined and no lumps remain. Immediately pour into the prepared pans and bake 25-30 minutes (or until a toothpick comes out clean from the center). Let slightly cool, then carefully turn out on wire racks and let cool completely.
- In a food processor, add the powdered sugar and pulse to remove any clumps. Add the butter and blitz until combined. Once creamy, add the coffee and salt, and blitz again until well incorporated. If too soft, slightly chill before icing the cake. Apply the buttercream generously to each layer and all around the edge with an icing spatula. Decorate with dark chocolate curls around the perimeter of the cake.