This is an amazing coffee liquor chocolate cake which I am sharing just in time for National Chocolate Cake Day, which happens to be on January 27th.
Did you know that there is a National Chocolate Cake Day? I did not, and I am a big fan of chocolate cake. You can find a few different recipes for chocolate cake here on Forgetful Momma including a chocolate coffee cake with peanut butter frosting, I could lick the frosting off the whole cake it’s so good.
Coffee Liquor Chocolate Cake
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Grab your non-stick spray and grease two round pans.
Start adding ingredients into your mixer as per the cake recipe.
I am not a huge wine drinker, though I do enjoy a glass now and then but I love a glass of coffee liquor… or a shot of it in my afternoon coffee cup after a trying morning.
That was the inspiration for this cake, a long day. Which is why we used it instead of water or milk. The liquor does burn off in the oven so it is still safe for your kids to eat it.
Divide it evenly into the two round pans for baking.
Bake for 35-40 minutes, until a toothpick comes out clean – my method for cake done-ness testing.
Let it cool for about 30 minutes, or set in the fridge/freezer for 10 minutes to speed up the cooling process if you can’t wait that long.
- 1 3/4 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken and at room temperature
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup of Coffee Liquor
- Preheat the oven to 350. Grease two 8-inch x 2-inch round cake pans.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- Mix together the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry and mix until just incorporated, scraping down the sides of the bowl as needed.
- Add the coffee and stir just to combine. Give a final stir with a rubber spatula to make sure the bottom and sides are fully incorporated.
- Pour the batter evenly into the prepared pans.
- Bake for 35 to 40 minutes, until a toothpick comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely
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