Chocolate Cake with Mocha Buttercream Frosting
6 min read
The one factor higher than traditional chocolate cake… is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate taste and offers the white chocolate buttercream it’s scrumptious mocha taste. A must-bake for espresso lovers!
Mocha Chocolate Cake
It’s no secret I really like baking with espresso powder. Extra particularly: DeLallo’s Instant Espresso Powder! In actual fact, I think about my secret weapon ingredient that makes virtually any chocolate recipe just a bit bit higher. However up till final week… I had solely baked with it.
However now, all the pieces has modified! Glass ceilings have been shattered, my buddies. As a result of espresso powder isn’t only for baking. You see, final week I went slightly wild and added it to my white chocolate buttercream and OMG! It’s insane. It provides a wealthy, darkish roast espresso taste to the frosting that creates a mocha taste you’ll immediately fall in love with. The perfect half? It’s really easy! You’ll actually simply scoop 3 to 4 teaspoons of the espresso powder into the melted white chocolate, stir, and add to the buttercream. So easy!
Tools:
- Cake Pan: This recipe requires a 9×13-inch cake pan. I counsel utilizing metallic or aluminized metal pans, however ceramic or glass can work. You’ll merely want to extend the baking time, more than likely by 5 to six minutes. You’ll comprehend it’s prepared when a toothpick inserted within the middle comes out clear.
- Parchment Paper: Preheat your oven to 350, then line your pan with parchment paper. I additionally counsel calmly spraying with a nonstick baking spray to make sure the cake doesn’t stick with the pan.
- Two massive bowls: No standing mixer required for the cake! As a substitute, you’ll combine the moist components in a single bowl, the dry in one other, then combine all the pieces collectively. No want so as to add the mixtures alternately, simply be certain to not over combine!
- Wire Cooling Rack: You’ll invert the cake onto this and funky fully earlier than frosting.
Cake Elements:
- Sugar: Granulated and brown make an look on this cake. Each add sweetness, however the brown sugar additionally provides taste and moisture.
- Flour: All-purpose flour is the one number of flour I like to recommend utilizing.
- Cocoa Powder: Dutch-process cocoa yields an additional darkish and scrumptious chocolate cake. Common, unsweetened, cocoa powder will work.
- Leavening Brokers: Baking soda is used to offer the right rise and unfold of this cake.
- Salt: Only a pinch each balances and enhances the flavors on this cake.
- Eggs: You’ll need to be sure to use massive eggs, and produce them to room temperature.
- Bitter Cream: Full-fat and at room temperature!
- Milk: Don’t get fancy right here! Common (entire) milk works greatest. You should definitely convey it to room temperature.
- Vegetable oil: Canola oil or melted refined coconut oil may even work.
- Vanilla extract: At all times use actual vanilla, not synthetic or imitation.
- Water: Freshly boiled sizzling water works greatest. However the very hottest faucet water you will get will work, too. It’s vital the water is sizzling so the cocoa blooms correctly.
- Espresso Powder: DeLallo’s Instant Espresso Powder, to be actual!
Making the Frosting!
You’ll want:
- A stand mixer: Fitted with a paddle attachment! Or an electrical hand mixer!
- Butter: For greatest outcomes, use unsalted butter. However in a pinch, salted will work! Simply be certain it’s at room temperature earlier than utilizing.
- Confectioners’ sugar: Aka powdered sugar! Sift it earlier than use to make sure your mocha buttercream frosting is lump-free.
- Salt: In the event you use salted butter, omit this from the recipe.
- Milk: Once more, ensure that it’s at room temperature. Chilly components don’t bond!
- White Chocolate: Use a premium white chocolate, and never white chocolate chips. As soon as melted, make sure you cool for 10 minutes. If added too sizzling, the buttercream will cut up.
- Espresso Powder: You already know the drill, seize DeLallo’s Instant Espresso Powder and also you’ll be golden!
Enhance your coronary heart out!
In the event you’re a minimalist, no decor is required! This cake is gorgeous and ample merely frosted and sliced. That being stated, chocolate shavings and chocolate dipped espresso beans on high don’t harm. And make the presentation completely beautiful. I desire to make use of bittersweet chocolate for the shavings, however any chocolate you benefit from the style of will work. I often add about 2/3 cup on high of the frosting.
To create chocolate shaving, merely run a cheese peeler over a block of chocolate. Or you will get fancy and make the chocolate curls from my espresso chocolate pudding pie recipe.
Extra Chocolate Cake Recipes:
Chocolate Cake with Mocha Buttercream Frosting
Elements
For the Chocolate Cake:
- 1 and 1/2 cups (298g) granulated sugar
- 1/2 cup (106g) gentle brown sugar packed
- 2 cups (240g) all-purpose flour
- 1 cup (84g) Dutch-process cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 massive eggs room temperature
- 1 cup(227g) full-fat bitter cream room temperature
- 1/2 cup (113m) entire milk room temperature
- 3/4 cup (170ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (227ml) sizzling water
- 2 teaspoons DeLallo prompt espresso powder
For the Mocha Buttercream Frosting:
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 3 and 1/4 cups (371g) confectioners’ sugar sifted
- 1/4 teaspoon salt
- 3 Tablespoons (42ml) milk
- 6 ounces high quality white chocolate chopped, melted, and cooled for 10 minutes
- 4 teaspoons DeLallo prompt espresso powder
- chocolate shavings for decor
Directions
For the Chocolate Cake:
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Preheat oven to 350°(F). Line a 9×13-inch baking pan with parchment paper. Spray pan generously – sides and backside – with nonstick cooking spray, then put aside till wanted.
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In a big bowl, mix each sugars, flour, cocoa powder, baking soda, and salt; combine on low till dry components are totally mixed. Use your fingers to interrupt up any massive clumps, if wanted.
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In a separate bowl mix the eggs, bitter cream, milk, oil and vanilla extract; combine till fully mixed.
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Pour moist combination into the dry components and blend till simply integrated. The combination will probably be thick, that is regular. Don’t over combine right here.
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In a big spouted that means cup mix the new water and espresso powder. Pour the new water combination into the cake batter and let sit for 1 minute. Then gently whisk till fully mixed; about 1 minute. The batter will fairly skinny.
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Pour the batter into the ready pan. Bake in preheated oven for about 35 minutes, or till a picket toothpick or cake tester inserted within the middle of a cake comes out clear or with just some moist crumbs connected.
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Cool cake for 10 minutes within the pan earlier than inverting the cake onto a cooling rack to chill fully. As soon as cool, flip proper aspect as much as frost.
For the Mocha Buttercream Frosting:
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, beat the butter on medium-speed till fully clean.
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Cut back the velocity to low and regularly add within the confectioners’ sugar, beating till the entire sugar is totally mixed.
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Add within the salt and milk and beat clean.
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Add the espresso powder into the melted white chocolate and beat clean. Scrape the white chocolate combination into the frosting and beat till integrated.
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As soon as the entire components have been integrated, improve the velocity to medium-high and beat for a minute.
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Unfold the frosting on the highest and sides (if desired )of the cooled cake. Sprinkle with chocolate shavings, if utilizing. Enable the frosting to set for 20 minutes, then slice and serve!
