Choco Coffee Indulgence Cake

Why This Recipe Works:

Choco Coffee Indulgence Cake combines the deep, intense flavors of chocolate with the bold, aromatic notes of coffee. The cake layers are moist and tender, while the coffee-infused frosting adds a delightful creaminess that perfectly complements the chocolate.

Ingredients:

Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup hot coffee (strongly brewed)

Coffee Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ganache Topping:

• 1 cup heavy cream
• 8 ounces dark chocolate, finely chopped
• 1 tablespoon unsalted butter

Garnish (optional):

• Chocolate-covered coffee beans
• Cocoa powder
• Coffee beans

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Stir in the hot coffee until the batter is smooth. The batter will be thin.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Coffee Buttercream Frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the cooled coffee, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
4. Keep the frosting refrigerated until ready to use.

Prepare the Ganache Topping:

1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, bring the heavy cream to a simmer over medium heat.
3. Pour the hot cream over the chocolate and let sit for 5 minutes.
4. Add the butter and stir until the chocolate is completely melted and the ganache is smooth.
5. Let the ganache cool to room temperature.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a layer of coffee buttercream frosting over the cake layer.
3. Place the second cake layer on top and spread the remaining buttercream frosting over the top and sides of the cake.

Add the Ganache Topping:

1. Pour the cooled ganache over the top of the cake, letting it drip down the sides.
2. Smooth the ganache with a spatula if needed.

Garnish (optional):

1. Garnish the cake with chocolate-covered coffee beans, a dusting of cocoa powder, or coffee beans if desired.

Notes:

• Make sure all ingredients are at room temperature for best results.
• You can adjust the sweetness of the buttercream frosting by adding more or less powdered sugar.