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Mocha Buttercream Chocolate Espresso Cake Recipe

Mocha Buttercream Chocolate Espresso Cake
Servings: 16

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mocha Buttercream Chocolate Espresso Cake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mocha Buttercream Chocolate Espresso Cake in your home. Then, follow these steps below to serve Mocha Buttercream Chocolate Espresso Cake for your family or friends.

Ingredients

  • 2 bittersweet chocolate

  • 1 all-purpose flour

  • 1/2 baking soda

  • 1 1/2 salt

  • 1 light brown sugar

  • 4 butter

  • 2 eggs

  • 1 instant espresso powder

  • 1 instant coffee granules

  • 1/4 vanilla extract

  • 2 buttermilk

  • 1 granulated sugar

  • 4 water

  • 2 instant espresso powder

  • 3 instant coffee granules

  • 1 bittersweet chocolate

  • 1/2 instant espresso powder

  • 1/8 instant coffee granules

  • 4 milk

  • butter

  • vanilla extract

  • salt

  • powdered sugar

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Mocha Buttercream Chocolate Espresso Cake in your home by yourself.

Directions: How to Make Mocha Buttercream Chocolate Espresso Cake

  1. FOR CHOCOLATE ESPRESSO CAKE:.

  2. Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.

  3. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100% power for 45 seconds, stir.

  4. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

  5. Cool to room temperature.

  6. Combine flour, baking soda and salt in small bowl.

  7. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes., Gradually add melted chocolate and continue beating for an additional minute.

  8. Beat flour mixture into creamed mixture alternately with buttermilk.

  9. Pour into prepared pans.

  10. Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.

  11. Invert onto wire racks; remove wax paper. Cool completely.

  12. Brush cakes with Coffee Glaze over cake layers.

  13. Spread Mocha Buttercream Frosting between layers and over top and sides of cake., FOR COFFEE GLAZE:.

  14. Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100% power for 30 seconds.

  15. Stir until sugar and coffee are dissolved.

  16. FOR MOCHA BUTTERCREAM FROSTING:.

  17. Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100% power for 45 seconds; STIR.

  18. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

  19. Cool to room temperature., Dissolve instant coffee in milk in glass measure.

  20. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.

  21. Beat in melted chocolate until blended, scraping occasionally.

  22. Gradually beat in powdered sugar until light and fluffy.

  23. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

So that brings us to the end of this special Mocha Buttercream Chocolate Espresso Cake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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