This Chocolate Mocha Cake Is The Ultimate Coffee Lover’s Dream
Time: 2 hours 30 minutes
Chocolate Cake:
- 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
Buttercream
- 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
Instructions
Chocolate Cake:
-
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.
Mocha Frosting:
-
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.