Chocolate Cake with Soft Coffee Icing
Serving Size / Yield
- (Chocolate Cake)
- ¾ C unsweetened cocoa powder
- 2 C brewed coffee
- 2 2/3 C all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ C unsalted butter; melted
- 1 ½ C white sugar
- 1 C brown sugar
- 3 eggs
- 1 Tbs vanilla extract
- 2/3 C sour cream
- (Coffee Icing)
- ¾ C butter; softened
- 4 oz softened cream cheese
- 16 oz sugar
- ¼ C unsweetened cocoa powder
- 3 Tbs strongly brewed coffee
- ½ tsp salt
Making the cake:
Preheat the oven to 325 F. Grease an 8 inch round baking pan with some butter and set a side.
In a bowl, mix together the cocoa powder, sour cream and hot coffee until the mixture becomes smooth. Set aside.
In a different bowl, add in the flour, baking powder, baking soda and salt. Mix together.
Using an electronic mixer or your hands, beat the butter and sugar together until the sugar is well combined and the mixture becomes creamy. Gradually add the eggs and mix, making sure that the batter does not curdle. Then finally add in the vanilla and mix it again.
Then, alternately and gradually add in the liquid coffee and flour mixture into the egg mixture. Beat well.
Once that is done, pour the contents into the pan and bake for 40-45 minutes. At the end, poke the middle with the toothpick and if it comes out clean, remove. If not, bake for a few more minutes and checking again. Set a side and let it cool.
Making the icing:
In a bowl, beat the butter and cream cheese together until a creamy consistency is reached.
Then, gradually add in the sugar, cocoa powder, coffee and salt. Mix until it becomes smooth and is ready to spread.
Assembling the cake:
Take the cooled cake and place it on a flat surface. Measure and divide the thickness into 3 sections and using a sharp knife, horizontally cut the cake making 3 layers.
Set the layers down on a flat surface.
Place the bottom layer on a serving plate or cake stand and generously spread the icing all over the surface. Cover it with the second layer and again spread the icing.
Once the layers have been filled and stacked, with the remaining icing, evenly spread it all over the cake.
Optional to chill it or serve at room temperature.