"Hopped- Up" On Caffeine Rich Chocolate Cake

Total Time:
40 min
15 min
25 min

18 servings

  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup (packed) cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 8 ounces French roast coffee, freshly brewed and cooled
  • 2 cups granulated sugar
  • 4 ounces unsalted butter, room temperature
  • 1 cup buttermilk
  • 3 whole eggs
  • Preheat the oven to 350 degrees F. Grease and flour an 8-inch round cake pan.

  • Sift the flour, salt, cocoa powder, baking soda and baking powder together. Reserve.

  • Brew a fresh pot of French roast coffee. Cool and reserve.

  • In a bowl of an electric mixer combine the sugar, and butter. Mix on medium speed until combined well. Scrape down the sides of the bowl.

  • Add in the brewed coffee and combine on low speed.

  • Once combined, add in the buttermilk and then the eggs, 1 at a time.. Continue to mix on low speed. Scrape down the sides of the bowl.

  • Gently fold in the sifted dry ingredients.

  • Pour batter into the prepared cake pan and fill half way up. Use any excess batter for cupcakes. Bake for approximately 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve with your favorite ice cream or a yummy chocolate icing.

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