This chocolate cake recipe is made more moist by the buttermilk. You will really see the difference in texture. The taste of the coffee buttercream tastes so good with the chocolate cake itself. I have never tasted something as perfect as the partnership between these two. You can serve this as a dessert after a heavy rich meal or even as an afternoon partner for your coffee or tea. It’s one sinful dessert no one can resist!
See what our friends from The Lazy Mom Cooks have to say about this amazing recipe:
“But I doubt it will last more than a day. Mine didn’t. We snuck little bites every time we passed through our kitchen.”
The same thing happened to my cake! My husband and I love coffee so much, and this recipe just strikes us straight to the heart. All coffee lovers like us will fall in love with this recipe.
And the time and effort spent in making this are so worth it!
Ingredients
- 1 stick Land O Lakes Room Temperature Butter
- 1 cup Domino Sugar
- ½ cup Domino Dark Brown Sugar
- 3 Room Temperature Eggland’s Eggs
- 4 oz Unsweetened Bakers Chocolate
- 2 tsp. McCormick Vanilla
- 1⅓ cup Borden Buttermilk
- 1 3.4 cup Gold Medal Flour
- 1½ tsp. Clabber Girl Baking Powder
- 1 tsp. Morton Salt
For the frosting:
- 1 stick Land O Lakes Room Temperature Butter
- 4 cups Domino Powdered Sugar
- 2 T Instant Coffee
- ¼ cup Boiling Water
Instructions
- Preheat oven to 350 F. Grease a cast iron skillet.
- Melt chocolate in the microwave, in a microwave safe bowl. Start with 30 seconds, stir, then microwave for 10 second increments until it is almost all melted. Stir to finish melting any remaining chunks. Set aside.
- In a stand mixer fitted with the whisk attachment, combine butter and sugars. Beat on medium speed until fluffy.
- Add the eggs one at a time until they are fully incorporated, then with the mixer on, slowly add chocolate. If you add it all at once, the eggs might scramble so be careful.
- Measure out the buttermilk and add the vanilla to the measuring cup. Set aside.
- Sift together dry ingredients and set aside.
- With the mixer going on low, alternate wet and dry ingredients until everything is mixed in.
- Scrape the sides of the bowl, then mix on medium for another 30 seconds.
- Pour batter into the cast iron skillet. Bake for 40-45 minutes or until a toothpick comes out clean.
- Prepare the frosting once the cake is fully cooled.
- Begin by combining the boiling water and coffee. Set aside to cool. (If you don’t like the strong coffee taste, knock the coffee measurement down to 1 T.)
- In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and coffee. Blend on low until the powdered sugar is mixed in. Scrape the sides of the bowl, then blend on medium until light and fluffy.
- Liberally frost the cake and serve immediately.
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Quick Tip: If you don’t like a strong coffee taste, you can adjust the measurement.
Thanks again to The Lazy Mom Cooks for this amazing recipe.
