Closed Mocha Chocolate Cake

MOCHA CHOCOLATE CAKE


PREP TIME
30 mins
COOK TIME
35 mins
TOTAL TIME
1 hour 5 mins


Yield: 6" 3-layer cake
INGREDIENTS
Chocolate Cake:

• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• ¾ cup Dutch-processed cocoa (sifted)
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ¼ cup vegetable oil
• ¾ cup buttermilk
• ¾ cup strong brewed coffee (hot)
• 2 eggs
• 2 tsp vanilla

Mocha Buttercream:

• ½ cup egg whites
• 1 cup granulated sugar
• 1½ cups butter (cubed, room temperature)
• 1 tsp vanilla
• 1 Tbsp instant espresso powder
• 3 oz dark chocolate (melted and cooled)

Ganache:

• 3 oz dark chocolate
• 3 oz heavy cream

INSTRUCTIONS
Chocolate Cake:

1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
6. Bake for 20mins, rotate pans in oven.
7. Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Mocha Buttercream:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment.
5. Slowly add cubed butter and mix until smooth.
6. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
7. Frost cake and refrigerate before adding ganache.

Ganache:

1. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Cool completely before using on cake.
2. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***

NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have leftover ganache. I used 6 oz of chocolate and cream and it made 1¼ cups of ganache. I only used ¼ on the top!

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