Ingredientes para Mocha Buttercream Chocolate Espresso Cake
- Bittersweet Chocolate
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- Instant Espresso Powder
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup granulated sugar
- 2 tablespoons water
- ¼ cup milk
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha Buttercream Chocolate Espresso Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Mocha Buttercream Chocolate Espresso Cake
- **Chocolate Espresso Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Melt 6 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Cool to room temperature.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups packed brown sugar, 2 large eggs, 2 teaspoons instant espresso powder, and 1 teaspoon vanilla extract for 3 minutes.
- Gradually add the melted chocolate and beat for 1 minute.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans.
- Bake for 33-38 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Coffee Glaze:**
- In a microwave-safe bowl, combine ¼ cup granulated sugar, 2 tablespoons water, and 1 teaspoon instant espresso powder. Microwave in 15-second intervals, stirring until dissolved.
- **Mocha Buttercream Frosting:**
- Melt 4 ounces of semi-sweet chocolate chips as directed above. Cool to room temperature.
- In a glass, dissolve 1 teaspoon instant espresso powder in ¼ cup milk.
- In a large bowl, beat 1 cup (2 sticks) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt for 3 minutes.
- Beat in the melted chocolate until combined.
- Gradually add 3 cups powdered sugar, beating until light and fluffy.
- Beat in the coffee mixture, 1 tablespoon at a time, until desired consistency is reached.
- **Assembly:**
- Brush the cooled cake layers with the coffee glaze.
- Spread a generous layer of mocha buttercream frosting between the cake layers and frost the top and sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
213g
Fat
75g
Carbs
22g
