Mocha Buttercream Chocolate Espresso Cake Recipe

Name: Mocha Buttercream Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE ESPRESSO CAKE; 4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao); 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups packed light brown sugar; 1 cup butter, softened; 4 large eggs; 2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules; 1 teaspoon vanilla extract; 1 cup buttermilk; COFFEE GLAZE; 1/4 cup granulated sugar; 2 tablespoons water; 1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules; MOCHA BUTTERCREAM FROSTING; 4 ounces bittersweet chocolate, baking bar(s) broken into small pieces; 2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules; 3 tablespoons milk; 1 cup butter, softened; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 4 cups powdered sugar

Servings: persons

CHOCOLATE ESPRESSO CAKE
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
COFFEE GLAZE
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
MOCHA BUTTERCREAM FROSTING
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

1
FOR CHOCOLATE ESPRESSO CAKE:.
2
Preheat oven to 350u00b0 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.
8
Gradually add melted chocolate and continue beating for an additional minute.
9
Beat flour mixture into creamed mixture alternately with buttermilk.
10
Pour into prepared pans.
11
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.
12
Invert onto wire racks; remove wax paper. Cool completely.
13
Brush cakes with Coffee Glaze over cake layers.
14
Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
15
FOR COFFEE GLAZE:.
16
Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
17
Stir until sugar and coffee are dissolved.
18
FOR MOCHA BUTTERCREAM FROSTING:.
19
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
20
If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
21
Cool to room temperature.
22
Dissolve instant coffee in milk in glass measure.
23
Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
24
Beat in melted chocolate until blended, scraping occasionally.
25
Gradually beat in powdered sugar until light and fluffy.
26
Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

2730

kcal

Calories

166

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CHOCOLATE ESPRESSO CAKE, 4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao), 2 cups all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Mocha Buttercream Chocolate Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Buttercream Chocolate Espresso Cake

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