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3 c All-Purpose Flour

3/4 c Cocoa Powder

1 tsp Salt

2 3/4c Sugar

2 tsp Baking Soda

2 tsp Baking Powder

1 1/4 c Vegetable Oil

3 each Eggs

1 1/2 c Buttermilk

2 c Boiling Water

1/2 c 44 Farms Black Bull Blend Coffee (espresso)

1 Tbs Vanilla Extract

1 recipe Coffee Ganache, recipe follows

1 recipe Coffee Chocolate Frosting, recipe follows

1/2 c Chocolate Sprinkles


Chocolate Black Bull Blend Coffee Frosting

1 lb Unsalted Butter, room temperature

6 Tbs  44 Farms Black Bull Blend Coffee (espresso)

1/8 tsp Kosher Salt

1/2 c Cocoa Powder

4 c Powdered Sugar


Chocolate Black Bull Blend Coffee Ganache

3/4 c Heavy Cream

1/4 c 44 Farms Black Bull Blend Coffee (espresso)

2 Tbs Corn Syrup

2 oz Semi-sweet Baking Chocolate (roughly chopped)


  • 1
    Preheat oven to 350º.
  • 2
    Prepare three 9-inch baking pans with butter and lightly dust with flour.
  • 3
    Prepare strong coffee by using boiling water and ground coffee with either a French press or coffee machine. Set aside and let step for 3–4 minutes.
  • 4
    In a large bowl, mix together flour, salt, baking soda, and baking powder.
  • 5
    In a separate bowl, combine buttermilk, eggs, vanilla and oil.
  • 6
    Mix together 1 1/2 c. hot coffee and cocoa. Mix until smooth.
  • 7
    Mix coffee-cocoa mixture and buttermilk mixture into dry ingredients and beat until incorporated and smooth.
  • 8
    Divide batter between three prepared baking pans.
  • 9
    Bake for 25–30 minutes.
  • 10
    Let cool for 15 minutes in the pan and then turn out. Cool completely before assembling the cake.
  • 11
    Cut tops off of each cake to make a flat top.
  • 12
    Place 1/2 cup frosting onto one cake and spread evenly. Place another cake layer on top of frosting and top with another 1/2 c. frosting. Top with the last cake layer, and frost the top and sides with the frosting. Place remaining frosting in a piping bag for decoration.
  • 13
    Drizzle top edges of the cake with the ganache to get the drip look. Pour about 1/4 c. ganache on the top center of the cake and smooth.
  • 14
    Pipe rosettes on top of the cake and garnish with chocolate sprinkles on the bottom sides and top
  • 15
  • 16
    Beat butter, salt and Black Bull Blend Coffee in an electric mixer with paddle attachment until smooth.
  • 17
    Add cocoa powder and powdered sugar.
  • 18
    Beat until smooth, about 2 minutes.
  • 19
  • 20
    Place chocolate in a bowl.
  • 21
    Combine cream, 44 Farms Black Bull Blend Coffee and corn syrup in a small pot. Bring to a boil and then strain over top of the chocolate. Whisk until chocolate is smooth. Keep warm to stay liquid enough to pour on the cake.

CHEF'S TIP: Cakes can be prepared day before assembling. You will need an offset spatula to frost the cake and a ½-inch star tip and piping bag for the rosette garnishes. Mixing cocoa into hot coffee allows the chocolate to be evenly distributed in the cake.

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