Rich chocolate cake flavored with coffee and topped with a creamy coffee buttercream.
3 to 4cups(720-960g) brewed strong coffeewe prefer to use a French press
1cup(200g) granulated sugar
1cup(200g) packed brown sugar
2cups(240g) all-purpose flour
3/4cup(69g) Dutch processed cocoa powder
1cup(227g) unsalted buttersoftened to room temperature
4 to 5cups(480-660g) powdered sugar
1/4 to 1/3cup(60-80g) strong coffeecooled
pinch of salt
In a small saucepan over medium heat, bring the brewed coffee to a boil and allow to simmer until it reaches 1 and 1/4 cup (4 cups will take about 20 to 25 minutes).
If you take it down too low, add water to bring level back up to 1 and 1/4 cup. Set aside.
Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined.
Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from the oven and allow to cool completely on a wire cooling rack before assembling.
In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
Decrease mixer speed to low. Add powdered sugar, cooled coffee, and salt. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes). If frosting is too thick, add more liquid to desired consistency. If it is too thin, add more powdered sugar.
ASSEMBLE THE CAKE
Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. I sliced each of my layers into two, so I had 4 layers of cake. Place one layer on a plate or cake stand and cover the top with coffee buttercream. Spread evenly with an offset spatula.
Place next layer on top, cut surface down, continuing until you've used all of your cake layers. For a sturdier cake, refrigerate at this point for about 10 minutes.
When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Decorate with chopped chocolate, if desired. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
*The more coffee you start with, the more intense your coffee flavor will be. We preferred cake that started with 4 cups of coffee reduced down to 1 and 1/4 cup.