Chocolate Coffee Cake

Lynnda Cloutier


A great coffee cake.

pinch tips: How to Cream Butter & Sugar




2 cups flour
1 cup unsweetened cocoa powder
2 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 cup butter
1 1/2 cups sugar
2 t. vanilla
2 large eggs
1 cup buttermilk
1/2 cup strong cold coffee


4 oz. semisweet chocolate, chopped
1/3 cup butter
2 1/2 cups powdered sugar
1 t. vanilla extract
1 t. freshly squeezed lemon juice
1 t. freshly squeezed lemon juice

Directions Step-By-Step

Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. Stir flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter, sugar and vanilla in large bowl with mixer at medium speed until creamy. Add eggs, one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in dry ingredients, alternating with the buttermilk and coffee. Spoon batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely in pan on wire rack. For the frosting, melt the chocolate and butter in double boiler over barely simmering water. Set aside to cool. Beat in powdered sugar, vanilla, and lemon juice. Stir in walnuts and chocolate. Spread over the cooled cake. Serves 12 to 14
The Golden Book of Chocolate

About this Recipe

Course/Dish: Cakes