This post is sponsored by Single Edition Media on behalf of KitchenAid. As always all opinions are my own.
Being an adult has its perks, coffee being one of them! As far back as I can remember into my adulthood I’ve enjoyed coffee. Pretty much everything about it: the aroma, taste, and comfort that it brings me as I start the day. Some of the most special times I remember have been centered around good conversation and a cup of coffee. Luckily my husband enjoys it as much as I do, our love of coffee was one of the first things we quickly discovered when we first met. He was relieved that I held coffee in high regard, just one more little thing that totally clicked with us.
My husband also quickly discovered I have a fondness for chocolate. I wouldn’t categorize myself as a “chocoholic”, but I will admit to enjoying a great slice of chocolate cake or a really fine piece of fancy chocolate. And then sometimes both worlds collide, which brings us to this cake. Yes the one you’ve been drooling over! Cream Cheese Frosted Chocolate Java Cake combines both of my loves…coffee and chocolate! The perfect storm some may say!
I was inspired to create this cake one day while browsing the line of KitchenAid Craft Brewers, a new line of coffee brewers which are just incredible. Sleek coffee brewers such as the Siphon & Burr Grinder, Pour Over & Burr Grinder and the Precision Press. Coffee brewers which can produce craft coffee in your very own kitchen. How great is that?
Within this Cream Cheese Frosted Chocolate Java Cake you’ll find the rich flavor of chocolate blends perfectly with the addition of coffee. Coffee as a flavor works so well in many recipes. Everything from desserts to breakfast pastries to infused coffee flavors within unexpected dishes such as hearty stews. Don’t be shy experimenting, add some coffee into recipes and liven things up.
When making this cake, don’t let the pre-baked “liquidness” of the batter concern you. There is a quite a bit of liquid in the batter between the coffee, vegetable oil and the buttermilk. The cake will bake up nice and moist, definitely not soupy. The recipe will make a 2 layer 8″ cake or a 9×13 cake. What I like to do is make the 2 layers and freeze one for later, it freezes beautifully. Add on the addition of creamy whipped cream cheese frosting and perhaps a sprinkle of cocoa powder and this cake is just so delicious. I even top mine with some chocolate covered espresso beans for a nice finishing touch.
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 2 eggs
- 1 cup black coffee, cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 t vanilla
- 4 oz heavy whipping cream
- 3 oz cream cheese, softened
- 2 T butter, softened
- 2 cups powdered sugar
- 1 T vanilla
- Preheat oven to 350° degrees. Spray 2 8" round baking pans with non-stick cooking spray. Place a fine strainer over a large bowl. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt, sift through fine strainer until all lumps are removed, stir well.
- In a smaller bowl combine eggs, coffee, buttermilk, oil and vanilla. Beat to blend with electric mixer.
- Pour wet ingredients into dry ingredients, beat with electric mixer on medium speed approximately 2 minutes.
- Pour batter into prepared pans. Bake 30-35 minutes.
- Cool thoroughly.
- FROSTING: In a chilled metal bowl with electric mixer, whip the heavy whipping cream until stiff. Set aside. Next whip cream cheese, butter, and vanilla together, adding powdered sugar until you reach the desired consistency. Fold whipped cream into the cream cheese mixture.
- Frost cake when cooled.
If preparing a one layer cake as pictured, you can 1/2 the frosting recipe.
You can also freeze the 2nd layer to use at a later time if desired.