CHOCOLATE MOCHA CAKE 10 Servings | 320 Calories/serving
Chocolate and coffee—can you think of a better duo? We certainly can’t! This recipe is simple to make and delivers rich, indulgent results. It’s the perfect treat for January when those pesky resolutions are already a distant memory. Savour every bite!
INGREDIENTS
METHOD
CAKE: 3 cups all-purpose flour 2 1/3 cups granulated sugar 3 tbsp cocoa powder (nice quality) 1 tsp kosher salt 1 tbsp baking soda 1 1/2 tsp baking powder
Preheat oven to 350F. Butter and flour three 9-inch cake pans. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine. Add the wet ingredients into a large bowl and whisk together. Add the wet ingredients to the dry ingredients. Whisk to combine then mix on level two for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through the bake. Allow time to cool for five minutes, then invert onto wire racks to cool fully. For the Mocha Buttercream: Sift the confectioners’ sugar, salt, cocoa and espresso powder into a bowl. Whip the butter for about five minutes using a paddle attachment (in a standing mixer.) Beat in the sugar mixture slowly. Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like!
1/2 cup sour cream 1/2 cup buttermilk 3 large eggs 1 1/4 cups hot, strong coffee 1/2 cup water 3/4 cup veggie oil BUTTERCREAM: 1 lb butter unsalted 2 lb confectioners sugar 1 tbsp cocoa powder 1 tbsp espresso powder 1 tbsp vanilla 3 tbsp heavy cream 1/2 tsp salt
10 / OTM / JAN 25
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