Chocolate Mocha Cake

This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.

Chocolate Mocha Cake

Chocolate Mocha Cake

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

INGREDIENTS

Chocolate Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup strong brewed coffee hot
  • 2 large eggs
  • 2 tsp vanilla

Mocha Buttercream:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp vanilla
  • 1 Tbsp instant espresso powder dissolved in 1 tsp hot water, cooled
  • 3 oz dark chocolate chopped, melted, and cooled

Ganache Drip:

  • 3 oz dark chocolate
  • 3 oz heavy whipping cream

INSTRUCTIONS

Chocolate Cake:

  1. Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Mocha Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a pot with 1-2″ of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
  4. Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
  5. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.

Ganache Drip:

  1. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.

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Chocolate Mocha Cake

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