Chocolate Cake with Coffee Frosting
Total TimePrep: 20 min. Bake: 30 min. + cooling
- 1-1/2 cups cake flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ounces unsweetened chocolate
- 2 tablespoons butter
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 4-1/2 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 ounce unsweetened chocolate, coarsely chopped
- 1/2 cup hot coffee or water
- 4-1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
- In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted.
- In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla.
- Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts1 slice: 394 calories, 18g fat (5g saturated fat), 30mg cholesterol, 361mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 4g protein.
Apr 13, 2018
I love this icing because it's lower in calories than most and not too sweet.
Mar 29, 2018
Very good. I did add 2 cups of confectioners' sugar to the frosting, as I found it too runny. Again, I have to complain about TofH changing the name of recipes that have been printed to its cookbooks. This recipe was originally called Moist Chocolate Cake in 2005.
Oct 3, 2017
Five stars for the frosting, but four stars for the cake. We found the cake itself to be a bit on the dry side, but the frosting is fantastic! It is easy to make and is as glossy as it looks in the above photo. I use the frosting for my smaller cakes and as a filling between cake layers. It sets up quickly, so I make separate batches if I am using it as a filling and as a glaze for the top layer, too.
Sep 9, 2015
Wish I had read all the reviews before making this recipe. The icing is awesome but, like many others , we found the cake itself to be a little dry. I love the idea of adding some sour cream to the mix. The only thing I added was a teaspoonful of powdered espresso instant coffee to the cake mixture. Will try it again with some small changes.
Feb 23, 2015
Really enjoyed the results, just now got a call , and we have guests coming over, I already started making the cake not knowing that I do not have chocolate, any advice for a substitute , will Cocoa work?
Feb 21, 2015
It is delicious and I keep making it for special occasions. But I cannot seem to get the frosting to work correctly...
Jan 19, 2014
I made these for my childen affer they came in from critter catchin, and oh golly did they much these up!! Something that I added (for a little cick to the snack) is a dollop of buuter... deeelicious!!
Jul 14, 2013
I made this cake today with a couple modifications. I used grapeseed oil instead of canola oil, and for the buttermilk, I used an almond milk and vinegar mixture. The cake turned out great, and we all enjoyed it for my husband's birthday! I would definitely make this cake again!
Jul 10, 2013
Love this recipe, have been making it for years. Cake is moist, and frosting very flavorful if you use coffee. Making it today for my son's birthday.
Jul 6, 2012
I can't say I tried the whole recipe- I only tried the icing part and made my favorite chocolate cake recipe for it. The icing is a nice change from very sugary icings and is pretty easy. If you do not have cornstarch on hand you can try doubling that amount and using flour instead- it works great. The icing makes the cake seem extra-moist and is so yummy!