Chocolate Cake(With Coffee Instead Of Milk)
A rich and moist chocolate cake infused with coffee, offering deep cocoa flavors complemented by a smooth buttercream icing, perfect for coffee lovers and special occasions.
Ingredients
Instructions
- Cook together for 5 minutes the brewed coffee, cocoa, and sugar mixture, then let it cool.
- Cream the butter and 1 cup of sugar together until light and fluffy.
- Add eggs to the creamed mixture one at a time, beating well after each addition.
- Alternately add cold brewed coffee and sifted dry ingredients (flour, soda, baking powder, salt) to the mixture, beginning and ending with the dry ingredients.
- Add the cooled coffee, cocoa, and sugar mixture last, mixing well.
- Pour the batter into a greased 9 x 12-inch loaf pan and bake at 350°F (175°C) for 45 minutes.
- Allow the cake to cool before frosting with buttercream icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want a mocha twist, you can add a teaspoon of instant coffee granules to the batter. Be sure to sift the dry ingredients to avoid clumps. If you don't have brewed coffee, strong espresso can be a great substitute. This chocolate cake pairs beautifully with Hoosier Persimmon Pie for a delightful dessert spread.
Serving Suggestions
This chocolate cake is delicious on its own, but it can be elevated with a drizzle of chocolate ganache or a dusting of powdered sugar. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. It also pairs wonderfully with a hot cup of coffee or tea, making it a perfect addition to your afternoon break.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(With Coffee Instead Of Milk) contains roughly 287 calories, with 7g protein, 54g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture. You may need to adjust the baking time slightly, so keep an eye on the cake as it bakes.
What type of frosting goes best with this cake?
A classic buttercream icing complements the rich chocolate flavor beautifully. For a twist, you could use cream cheese frosting for a tangy contrast or even a whipped coconut cream for a lighter option. Experiment to find your favorite pairing!
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, it needs more time. Always start checking a few minutes before the recommended baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).