Cake Recipes
Mocha Buttercream Chocolate Espresso Cake
This moist espresso and chocolate flavored Mocha Buttercream Chocolate Espresso Cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth.
Prep: 40 min | Bake: 33 min | Yield: 16 servings
Ingredients
Chocolate Espresso Cake
- 1 (4 ounce) Nestlé® Toll House® Dark Chocolate Baking Bar, broken into small pieces
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 1 cup (2 sticks) butter, softened
- 4 large eggs
- 2 tablespoons instant espresso powder or instantcoffee granules
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coffee Glaze
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon instant espresso powder or instant coffee granules
Mocha Buttercream Frosting
- 1 (4 ounce) Nestlé® Toll House® Dark Chocolate Baking Bar, broken into small pieces
- 2 teaspoons instant espresso powder or instant coffee granules
- 3 tablespoons milk
- 1 cup (2 sticks) butter, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups powdered sugar
Instructions
Chocolate Espresso Cake
- Heat oven to 350 degrees F. Grease and line two 9-inch-round baking pans with wax paper.
- Microwave chocolate 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 Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
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.
Mocha Buttercream Frosting
- Microwave chocolate 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.
Attribution
Recipe and photo used with permission from: Nestlé and meals.com
By: Nestlé Toll House