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Vargas Cut and Catch's Chocolate Coffee Cake

Course Desserts


  • cups all-purpose flour
  • 1 cup cocoa powder
  • teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips
  • cups coffee
  • 1 shot espresso
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 2 cups sugar
  • 2 eggs


  • Preheat oven to 350˚F. Prepare baking pans (see below for possible yields).
  • Whip eggs on stand mixer with whisk attachment until foamy and doubled in size.
  • Melt the chocolate in the microwave, stirring every 10 seconds.
  • Pour one-fourth of the coffee/espresso over the chocolate and stir till incorporated, then add the rest.
  • Sift and combine dry ingredients.
  • Have all ingredients ready (the dries, chocolate coffee liquid, buttermilk, vanilla, oil, and sugar).
  • Once eggs are foamy, add the sugar, followed by the oil and vanilla, followed by the chocolate mixture. Whisk till combined.
  • Alternate adding the dries and buttermilk slowly (dry, buttermilk, dry, buttermilk, dry).
  • Fold the mixture together a few times, being sure the sides and bottom are all homogeneous.
  • TO BAKE: Be sure to rotate your cake halfway through the time to ensure it bakes evenly! 13”x9” will take 30 minutes; two 8” rounds will take 30 minutes; and 24 cupcakes will take 15 minutes.


This recipe is courtesy of Vargas Cut and Catch, photo credit belongs to Texas Monthy.
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