This Chocolate Mocha Cake Is The Ultimate Coffee Lover’s Dream
Time: 2 hours 30 minutes
- 1 1/2 cups flour
- 1 1/2 cups white sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 4 tbs espresso
- 2 large eggs
- 3 tsp vanilla
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/3 cups room temperature butter
- 1.5 tsp vanilla
- 1 tbsp instant espresso powder
- 3 oz dark chocolate chopped, melted, and cooled
Preheat oven to 350F.
Spray three 6″ round baking pans
Place all dry ingredients into a bowl and stir to combine.
In a medium bowl whisk all wet ingredients.
Pour coffee in slowly to avoid cooking the eggs.
Slowly add the wet ingredient to the dry ones. Mix until combined.
Pour evenly into prepared pans.
Bake until a toothpick comes out clean. We recommend starting with 30 minutes.
Place egg whites and sugar into a bowl and whisk until combined.
Microwave mixture for 10 second increments and stir until mixture is no longer grainy.
After the mixture is cooled and no longer grainy whisk until you have a meringue.
Cut butter into cubes and add slowly. Mix until smooth. It’s best to use a stand mixer and a paddle.
Add vanilla, melted chocolate, and espresso powder. Whip until smooth.
Frost cake and refrigerate to set before serving.