Mocha Buttercream Chocolate Espresso Cake

Total Time
1hr 13mins
Prep 40 mins
Cook 33 mins

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.

Ingredients Nutrition

Directions

  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.
  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.
Most Helpful

5 5

This is a beautiful chocolate cake and I am not a chocolate lover. May I suggest using coffee liqueur rather than the glaze suggested - gives a more pronounced flavor. Thanks for submitting.

5 5

Made this one this weekend. It was even better than we anticipated. It was so moist! sometimes buttercreams are too buttery for me , but this frosting was a great balance of sweet and buttery. We used instant espresso and the coffee flavor wasn't over-powering at all. It did exactly what it needed to do: enhanced the chocolate flavor and and added another flavor dimension. Highly reccommended!!

4 5

I used semi sweet instead of bitter chocolate in the cake and butter cream, so it im not sure what it was suppose to taste like, but it was pretty good! I love anything espresso flavored! I deocorated it with toffee and chocolate sprinkles! Huge hit at my office potluck!