Mocha Buttercream Chocolate Espresso Cake

"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."
 
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photo by He Arthur photo by He Arthur
photo by He Arthur
photo by halfrican808 photo by halfrican808
photo by SweetsLady photo by SweetsLady
photo by lilsweetie photo by lilsweetie
photo by Daun1319 photo by Daun1319
Ready In:
1hr 13mins
Ingredients:
20
Serves:
16
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ingredients

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directions

  • FOR CHOCOLATE ESPRESSO CAKE:.
  • Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • 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.
  • Beat flour mixture into creamed mixture alternately with buttermilk.
  • Pour into prepared pans.
  • 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.
  • Invert onto wire racks; remove wax paper. Cool completely.
  • Brush cakes with Coffee Glaze over cake layers.
  • Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  • FOR COFFEE GLAZE:.
  • Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
  • Stir until sugar and coffee are dissolved.
  • FOR MOCHA BUTTERCREAM FROSTING:.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Dissolve instant coffee in milk in glass measure.
  • Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
  • Beat in melted chocolate until blended, scraping occasionally.
  • Gradually beat in powdered sugar until light and fluffy.
  • Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Questions & Replies

default avatar
  1. pacmanfrog 1.
    Hi I was wondering if anyone who has made it would think adding a dusting of sifted cacao powder would taste alright and not too bitter. I'd like to do some kind of design but am not sure.
     
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Reviews

  1. waynejohn1234
    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.
     
  2. He Arthur
    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!!
     
  3. halfrican808
    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!
     
  4. Paul H.
    The cake itself was great. The icing was a huge disappointment - the recipe called for too much icing sugar.
     
  5. Cassandra.M
    I wanted to make a mint mocha cake so, I replaced the vanilla extract with peppermint (1 for 1) and this is the best cake I've ever made, it was amazing, and I'm not a big cake lover. The end result was really light and refreshing with subtle flavors, and I can't wait to make it again. In the cake mix I used 1/4c cocoa, 3 tbls oil and 1/4c sugar to replace the baking chocolate (which yielded a nice dark brown cake), though I did use baking chocolate in the frosting.
     
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Tweaks

  1. Cassandra.M
    I wanted to make a mint mocha cake so, I replaced the vanilla extract with peppermint (1 for 1) and this is the best cake I've ever made, it was amazing, and I'm not a big cake lover. The end result was really light and refreshing with subtle flavors, and I can't wait to make it again. In the cake mix I used 1/4c cocoa, 3 tbls oil and 1/4c sugar to replace the baking chocolate (which yielded a nice dark brown cake), though I did use baking chocolate in the frosting.
     

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