Servings 12 to 14 servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temp
- 2 cups sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup coffee or coffee liqueur
- 1 cup mini chocolate chips
Instructions
MAKE THE CAKE:
- Preheat the oven to 350°F. Grease three 8-inch round cake pans with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating between each addition. Add the sour cream and vanilla, beating until combined.
- In a liquid measuring cup, combine the milk and coffee.
- Alternately add the milk mixture and flour mixture in three increments just until combined. Fold in the mini chocolate chips.
- Divide the batter equally among the three cake pans.
- Bake the cakes until a toothpick inserted comes out clean, 22 to 25 minutes. Let the cakes cool for 10 minutes in the pans then transfer them to a rack to cool completely while you make the frosting.
ASSEMBLE THE CAKE:
- Place one cake layer on a serving platter then top it with frosting.
- Add the second cake layer on top and repeat the layer of frosting.
- Add the third cake layer on top then top with frosting. Decorate as desired then slice and serve.
Notes
- Forget the idea that this cake will taste anything like coffee; instead, coffee deepens and sweetens the cocoa flavor, creating a richer taste experience. But have no fear! If you don't have coffee or prefer not to use it, you can substitute it with an equal amount of hot water or whole milk. The result will still be delicious!
- Unfrosted cake: Once your cake has cooled completely, wrap it tightly in plastic wrap to prevent it from drying out. It'll stay delicious for up to 2 days at room temperature. You can also store it in the refrigerator for up to 5-7 days. When you're ready to frost the cake, allow it to come to room temp for about 30 minutes. This allows the cake to soften slightly, making it easier to work with and ensuring that the frosting spreads smoothly.
- Frosted cake: If you've frosted your cake with buttercream, it can be stored safely at room temperature for up to 2 days, provided that the room is cool and the cake is covered to prevent drying out. For longer storage or if you live in a hot or humid environment, refrigerate the frosted cake. It can last in the refrigerator for up to 5 days. Keep in mind that refrigerating the cake may slightly alter the texture of the frosting, but it will still be delicious. If you've frosted your cake with cream cheese frosting, it needs to be stored in the refrigerator and will keep for up to 3 days.
- How to freeze: Wrap each cake layer tightly in plastic wrap, followed by a layer of aluminum foil. This double-layered protection helps prevent freezer burn, ensuring your cake stays fresh and delicious. Don't hesitate to add an extra layer of plastic wrap or aluminum foil if needed! Frozen unfrosted cake can last for up to 3 months in the freezer. Thaw the cake in the refrigerator overnight and bring it to room temperature before adding your favorite frosting and decorations.
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