Chocolate Cake Mocha Buttercream (Printable Version)
Chocolate cake meets mocha buttercream, balanced with espresso, smooth white chocolate, and a tender crumb.
# What You'll Need:
→ Chocolate Cake
01 -
298 g granulated sugar
02 -
106 g light brown sugar, packed
03 -
240 g all-purpose flour
04 -
84 g Dutch-process cocoa powder
05 -
1.5 teaspoons baking soda
06 -
0.5 teaspoon salt
07 -
4 large eggs, at room temperature
08 -
227 g full-fat sour cream, at room temperature
09 -
113 ml whole milk, at room temperature
10 -
170 ml vegetable oil
11 -
2 teaspoons vanilla extract
12 -
227 ml hot water
13 -
2 teaspoons instant espresso powder
→ Mocha Buttercream Frosting
14 -
340 g unsalted butter, at room temperature
15 -
371 g confectioners' sugar, sifted
16 -
0.25 teaspoon salt
17 -
42 ml milk
18 -
170 g quality white chocolate, chopped, melted, and cooled
19 -
4 teaspoons instant espresso powder
20 -
Chocolate shavings, for decoration
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 23 x 33 cm baking pan with parchment paper and spray sides and bottom with nonstick spray. Set aside.
02 -
In a large bowl, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, and salt. Mix on low speed until well blended, breaking up clumps as needed.
03 -
In a separate bowl, whisk eggs, sour cream, milk, vegetable oil, and vanilla extract until fully combined.
04 -
Pour the wet mixture into the bowl of dry ingredients and mix until just incorporated. Avoid over-mixing; the batter will be thick.
05 -
Dissolve espresso powder in hot water. Pour this into the batter, let it sit briefly, then gently whisk until batter is smooth and thin.
06 -
Transfer batter to the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Cool cake in pan for 10 minutes, then invert onto a rack to cool completely. Once cool, turn cake right side up for frosting.
08 -
In a stand mixer with paddle attachment or with a hand mixer, beat butter at medium speed until smooth.
09 -
Reduce speed to low and gradually incorporate confectioners' sugar, beating until fully absorbed. Add salt and milk, mixing until smooth.
10 -
Stir espresso powder into melted and cooled white chocolate until the mixture is smooth, then add to the frosting and beat to incorporate.
11 -
Increase mixer speed to medium-high and whip the frosting for 1 minute until light and fluffy.
12 -
Spread mocha buttercream over the top and, if desired, sides of the cooled cake. Garnish with chocolate shavings. Allow frosting to set for 20 minutes before slicing and serving.
# Additional Notes:
01 -
For enhanced flavor, use high quality cocoa powder and fresh espresso powder.
02 -
Ensure all dairy and eggs are at room temperature for a smoother batter and frosting.