Mocha Buttercream Chocolate Espresso Cake
Indulge in the rich, decadent layers of a Mocha Buttercream Chocolate Espresso Cake—an irresistible dessert that combines the bold flavors of chocolate and espresso for a show-stopping treat. This moist chocolate cake gets its depth from freshly brewed espresso, while the silky mocha buttercream, made with espresso powder and melted semisweet chocolate, adds a creamy, coffee-infused finish. Perfect for special occasions or as a gourmet treat, this cake boasts a light, airy texture complemented by the luxurious frosting. With easy-to-follow steps and a seamless blend of sweetness and bold coffee notes, this recipe is a chocolate lover's dream. Serve this masterpiece at your next celebration, and watch it disappear slice by slice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 3 pieces Large eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 cup Strong brewed espresso (cooled)
- 1.5 cups Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 tablespoon Espresso powder
- 2 tablespoons Heavy cream
- 4 ounces Semisweet chocolate (melted and cooled)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer until well combined.
Slowly mix in the cooled brewed espresso until the batter is smooth. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the mocha buttercream, beat the softened butter in a large bowl using an electric mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and mix until fluffy.
Dissolve the espresso powder in the heavy cream, then add this mixture to the buttercream along with the melted and cooled chocolate. Beat until thoroughly combined and smooth.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of mocha buttercream evenly over the top.
Place the second cake layer on top and apply a thin crumb coat of frosting. Refrigerate for 20 minutes to set.
Frost the entire cake with the remaining mocha buttercream, decorating as desired.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
9488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.8 g | 628% | |
| Saturated Fat | 247.2 g | 1236% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 1392 mg | 464% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 1310.4 g | 477% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 942.4 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 775 mg | 60% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 4557 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
