With this gorgeous platter of creative nachos, how could you possibly “fiesta” better? This will be a very tasty departure from the conventional form. So that you don’t end up with a platter that is covered in one enormous nacho that you have to peel apart, each nacho is served separately from the next.
| Servings: | 12 |
| Yield: | 9 inch layer cake |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ⅔ cup unsweetened cocoa powder
- ½ cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon instant coffee powder
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 382 mg |
| Sugars | 35 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe for its simplicity and versatility. For those who need more / stronger coffee flavor, use espresso powder instead of the instant coffee and omit the hot water. Do adjust the milk for the missing water… Also, the buttermilk powder works perfectly in this recipe.
Delicious
What a great cake very moist. Reviews were saying not enough mocha flavor so I brushed the layers with Kahlua about 1/4 C for both and made a Tiramisu filling and frosting. Best cake I ever ate.
I’ve reduced the cacao by about 1 teaspoon, replacing it with more coffee. The icing (frosting) I made for it was simple and easy: mix about 350 g butter with a standard tin of chilled condensed milk, add equal amounts of coffee granules and cacao powder diluted in hot water, to taste. Mix with electric beater until fluffy and decorate. Delicious!
Perfect with coffee icing
Made these as cupcakes. Very dark chocolatey and moist. Didn’t think mine came out dense like many of the comments indicated. I did some minor tweaks like adding more coffee granules on top of adding more intense prepared coffee. Also used my own version of mocha/chocolate glaze versus frosting. I tend to prefer glazes over frosting. Overall, really yummy chocolate cupcakes. My first ever stab at making choc c/ cakes!
I’ve already been asked to make it again…to be sold! It’s amazing, especially with hot coffee frosting!
I have been making this cake for the last 10 years and its always a great hit! I always pair this cake with the Coffee Butter Frosting Recipe and make like 4x the amount of frosting. I made this into cupcakes as well and they come out just as good. The only adjustment I make is that I put less sugar for people that don’t like it too sweet, but for me I think it is perfect!
Awesome results! I altered it by using milk+lemon to make buttermilk. Plus i baked the whole batter in one go (too lazy to do layering :P) and it still come soft and moist. Could not taste the mocha very well, will try to add more coffee as suggested by other members 🙂
5 stars for being super simple & not too sweet, but after adding 3 tbsp. of espresso powder, I still didn’t catch the coffee taste. I went ahead and added some espresso extract to simple syrup and lightly brushed the cake before adding a buttercream filling. My clients loved it! I’m thinking next time to decrease the cocoa powder by half- I think it’s overpowering the coffee taste.
This is a GREAT chocolate cake! I substituted the buttermilk for 3/4 cup yogurt and 1/4 cup milk because that’s what I had on hand. I made it with 3 Tablespoons of instant coffee and there was still no coffee taste! So this is a great chocolate cake, but if you’re looking for a mocha cake, this isn’t it. I baked it in a 9×13 pan for 40 minutes.
Our family has a new favorite. The cake was better than I could have imagined. Flavorful, moist and oh so good! The only change I made was to follow another reviewers advice and use one cup strong hot coffee for the hot water and instant coffee the recipe called for. We will be enjoying this cake again.
As a chocolate cake, I would give it 4 stars – chocolaty and moist, but three stars if there’s supposed to be a taste of mocha in there because it is aaalllll chocolate, even after 2 shots of espresso. Maybe instant coffee gives more coffee flavour??? Might have to use it for a black forest cake instead….
This cake had a nice texture and was moist, however, it really didn’t have any chocolate or coffee flavor. I even made the coffee triple the strength as called for in the recipe based on other reviews. If you want to make if I were you I would add more cocoa and use at least quadruple the strength coffee that is called for in the recipe.
I made this cake exactly according to the recipe, and OMG was it fabulous! Perfect density, moist, delicious! I frosted it with Cinnamon Coffee Frosting (also on this website) and it was to die for!
Great recipe. Made some substitutions due to lack of ingredients. So used 3/4 cup Greek yogurt mixed with 1/4 cup 2% milk as substitute for buttermilk. Also didn’t have regular oil so melted 1 stick of butter. Also from another reviewers suggestion used 3 tbs instant coffee to get more coffee flavor. Turned out moist and fluffy. Delicious.
So moist… it was great cake. Made it for my hubby’s birthday, and every member of my family (4 kids) said they wanted it for theirs too! Made coffee frosting to top it.
Delicious cake! Nice crumb. I didn’t use instant coffee grounds. Instead I used a fresh cup of strong brewed coffee. Can I just say how much I love this is a ONE bowl recipe!?! For this cake I used Coffee Butter Frosting from this site. Was a great combo!
The cake is super moist, dense good in taste. Only one problem is it lacks coffee flavour. Next time I will add more coffee powder to it! But the cake taste yummmmm!
It is a pity there are not more stars to rate this FABULOUS cake! I omitted the frosting, it really does not need it and added 100 grams of cut up candied orange peel and 100 grams chopped walnuts. Exquisite!
So delicious!