Tuesday
May
29, 2007

Mocha Buttercream Cake

2 Comments  |  Chocolate, Desserts

If you want a delicious cake, this is it. We made a massive one of these for my sister’s graduation this past week, did 4x the recipe. Enough cake for you? If you’re not a coffee lover, you can leave out the espresso in the cake and the frosting, though you’ll be missing out on one of the best parts of this cake. :)

Mocha Buttercream Cake

Mocha Buttercream Cake

Print ThisMakes 1 9-inch layer cake.

Ingredients
1 1/2 cups sugar
1 cup buttermilk
2 cups flour
2 teaspoons baking soda
dash salt
1/2 cup margarine
2 eggs
1 cup hot water
1/2 cup cocoa powder
2 teaspoon vanilla
1/4 cup cocoa powder
3 1/3 cups powdered sugar
3/4 cup butter
1/4 teaspoon salt
6 tablespoons coffee
1 teaspoon vanilla
12 oz semisweet chocolate
1 cup whipping cream
1 teaspoon vanilla

Directions
Preheat oven to 350ËšF.

Cream together sugar and margarine. Add eggs, cocoa, milk, and flour. Mix baking soda and hot water; add to mixture. Add salt, then vanilla. Grease and flour two 9 inch cake pans. Pour mixture in pans. Bake for 20-30 minutes. Remove from oven. Cool on rack for ten minutes then remove from pans.

For filling, sift together powdered sugar, cocoa. Cream butter and add to sugar mixture slowly. Add salt, and coffee. Beat 2 minutes. When cool, add vanilla and mix.

To assemble, split cake layers and spread buttercream filling between layers. Save extra for optional decoration on top of chocolate frosting.

For frosting, melt chocolate in double boiler with whipping cream and vanilla. Whisk until melted and smotth. Remove from heat. Spread over cake.

Leave a Comment
Print Recipe Print Recipe  
Share Share
  1. Love and Olive Oil » Featherlight Chocolate Cake
    May 29, 2007
    #1 | Reply

    [...] As good as the Mocha Buttercream Cake is, I can’t enjoy it, as it is chock full of dairy in all its creamy and buttery forms. So, in addition to the massive three layer cake we made this week, I baked myself this beautiful bundt, which can be made completely dairy free. The glaze wasn’t part of the original recipe, I added that myself, and used a soy creamer with ghirardelli dark chocolate chips. Again, dairy free. And wouldn’t you know, this was one of the best cakes I have ever eaten. Moist, chocolaty, and almost brownie-like. Mmmmm. Just be sure you grease and flour the bundt pan REALLY well, or you’ll end up with a crumby mess stuck to the pan. Not that it would be any less delicious still stuck to the pan… :) [...]

  2. Maureen
    June 22, 2007
    #2 | Reply

    I was at the graduation party and have
    to confess that cake was to die for.
    Honestly one of the best chocolate cakes
    I have ever tasted.
    You guys rock!!!
    Thanks for sharing all your great recipes with those of us with frail
    kitchen minds..
    Like what should I make for dinner….
    Maureen

Have Something to Say? / Leave a Comment

Get a Gravatar. Images displayed next to your comment are called Gravatars. If you'd like to have your own personal image appear next to your comments, please visit www.gravatar.com and create an account. Your gravatar follows you from site to site appearing beside your name when you do things like comment or post on a blog.