Delicious and Moist Chocolate and Coffee Cake

February 29, 2012

Cake – Chocolate – Coffee

Crack x 3

Wow!!! So it’s now noon and I just at a piece of this cake (don’t judge me, it’s supper time somewhere!). I made it last night and I just had to have some this morning!! Not my fault, it was calling my name!

So you must be wondering why I am making a cake right? I mean, we are two, who’s going to eat all of it?

My sister’s bday is on the 5th of March and since she is travelling in Europe and since she is actually leaving for Amsterdam tomorrow and she might not have access to a computer on her bday, I made her a cake! And since she is travelling and I am home, in the cold, I will be eating her cake for her! Sounds fair right?


Happy Bday my beautiful little Sisi that I love!!!!!

20 years old!!!

That’s her in London! Living the dream! Don’t I have the cutest sister?


So ya….the cake was full, but then Alex came by and…

Look at the moist layers….cake heaven

cake piece


cake piece 1

And again!

cake long

This genius recipe came from the one and only Barefoot Contessa. There is nothing that I would change in this recipe. It is simply amazing!

Recipe found on:

  • Course: Dessert
  • Servings: 12
  • Prep. time: 30 min
  • Cook time: 35 min


  • butter to grease the pans
  • 1 3/4 Cup of all-purpose flour
  • 2 Cup of sugar
  • 3/4 Cup of cocoa powder (unsweetened)
  • 2 Teaspoon of baking soda
  • 1 Teaspoon of baking powder
  • 1 Teaspoon of salt
  • 1 Cup of buttermilk
  • 1/2 Cup of vegetable oil
  • 2 extra large eggs at room temperature
  • 1 Teaspoon of vanilla extract
  • 1 Cup of freshly brewed coffee
  • 6 Ounce of good quality semi sweet chocolate
  • 1/2 Pound of butter at room temperature
  • 1 large egg yolk, at room temperature
  • 1 Teaspoon of vanilla extract
  • 1 1/4 Cup of sifted icing sugar
  • 1 Tablespoon of instant coffee

Cooking instructions:

  1. For the cake: (12 first ingredients) Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  4. For the frosting:(ingredients starting at chocolate) Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  5. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
  • Tracy F.

    Yummy! I never met a Barefoot Contessa recipe that I didn’t love.

  • Alex – I Adore Food!

    Simply amazing!!! I would eat some everyday!!:)

  • Susie

    omg seriously … scrolling & looking at all of those pictures… such a tease. im practically drooling. i need to try this cake lol 

  • Alex – I Adore Food!

    Susie, I now crave this cake every single day, no kidding, it’s like pure joy for your taste buds!!! You have to try it!!

  • Nicholas Mccann88

    Do I have to have a paddle attachment or can I use a hand mixer? That’s all I have.

  • Alex – I Adore Food!

    Hi Nicholas! You can use a hand mixer, just make sure you don’t over whip it :) Start with a slower speed and go up gradually, as needed rather than starting with a high speed. Hope this helps! You will love this cake! It’s amazing!

  • Nick McCann


  • Alex – I Adore Food!

    Anytime :)

  • Joannhen

    How come picture shows 4 layers but recipe says 2?

  • Alex – I Adore Food!

    You have to cut each layer in half :) its a personal preference but I think it’s prettier that way :)

  • Zoe

    I made this cake for my dad’s birthday this past weekend and it was ahmazingggg!!! this will definitely be my go to for chocolate frosting – it tastes like expensive fudge! the one problem i had was most of the cake was left in the pan, despite the fact i greased and floured the pans. the batter was very watery and i wonder if that was the issue. do you have any suggestions?

  • Alex – I Adore Food!

    Hi Zoe!
    I’m glad you liked it! Next time you make it, cut some circles out of parchment paper and place one at the bottom of each pan. grease and flour the sides. When you take the cakes out, make sure to pass a knife around the cake to make sure it has detached from the sides of the pan and carefully shake the pan to make sure the cake is not stuck to it anymore. At that point you are safe to flip your cake without it sticking to the bottom :)
    Enjoy! :)


  • Zoe

    Thank you!!

  • Margaret Grey Wade

    Hi there this is such a great recipe.. i have a chocolate cake recipe that is similar (minus the coffee) and the batter was also really watery so i was familiar with that.. i must say it turned out spot on.. everything was exactly how it was supposed to be and even the frosting was so perfect.. you are a gem thank you so much for this.. the cake was a hit at the party and i sure will be using this more often.

  • Alex – I Adore Food!

    Thank you do much Margaret!:)

  • Lena

    WOW! I understand your comment that you could eat this every day! Me too!!! Made it yesterday for my brother’s birthday. It was phenomenal. Had some more today & we both agree that it was even better. Will definitely make again. Thanks!

  • Alex – I Adore Food!

    Thank you Lena! I’m glad you both enjoyed it! :)

  • Natacha Santos

    how manny butter you use for the cake??? in the recipe you just say butter to grease the pan :x

  • Alex – I Adore Food!

    Hi Natacha! If you look further down in the ingredient list, you will see that you need 1/2 pound of butter for the icing :).

  • Fifi

    Just came acrossed this recipe and I will try it tomorrow. I have question. Did you just use a white sugar(granulated)?

  • Alex – I Adore Food!

    Hi Fifi, yes I did :) Have fun making it, it is an AMAZING cake! Enjoy :)

  • Lauren

    Made this cake yesterday and it was a HUGE success! My dad loved it and said it tasted like his favorite cake from this fancy bakery where it costs 80 bucks! He drives all the way to get it, but dosent need to anymore! Thank you SO much Alex for sharing! Very delicious and definitely a must- try. It is now my go – to chocolate cake. :))

  • Alex – I Adore Food!

    I am so glad you guys loved it :) It is for sure ma all time favorite Chocolate cake! Thank you Lauren for the kind words and have a wonderful day!

  • Brandi

    Can you use cake flour in this recipe instead?

  • Alex – I Adore Food!

    You surely can :) Enjoy!!