Mocha Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the bottoms of both cake pans with parchment paper, then use 1 tsp (5 ml) of the oil to coat the paper and sides lightly.

   Ingredients used: 5.0 ml Vegetable Oil

   Cookware: 8-inch (20 cm) cake pan, parchment paper

2. Step 2

   Whisk the flour, granulated sugar, ¾ cup (65 gr) of the cocoa powder, baking soda, baking powder, and of the salt in a large mixing bowl.

   Timer: 1 min (fixed)

   Ingredients used: 220.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 6.0 gr Baking Soda, 65.0 gr Cocoa Powder, 300.0 gr Granulated Sugar, 4.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   In another bowl, whisk the eggs, buttermilk, the remaining ½ cup (120 ml) oil, and 2 tsp (10 ml) vanilla extract until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 240.0 ml Buttermilk, 2.0 piece Egg, 10.0 ml Vanilla Extract, 120.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and whisk just until combined. Gradually add the hot coffee while whisking until the batter is smooth and fluid.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 ml Coffee

   Cookware: mixing bowl, rubber spatula, whisk

5. Step 5

   Divide the batter evenly between the prepared pans. Bake at 175°C until the centers spring back lightly and a tester comes out with a few moist crumbs.

   Timer: 32 min (fixed)

   Cookware: 8-inch (20 cm) cake pan

6. Step 6

   Let the cakes cool in their pans on a wire rack.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

7. Step 7

   Run a spatula around the edges, turn the cakes onto the rack, remove the parchment, and let the layers cool completely.

   Timer: 45 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, parchment paper, rubber spatula, wire rack

8. Step 8

   Beat the softened butter with an electric mixer until smooth and lighter in texture.

   Timer: 3 min (fixed)

   Ingredients used: 225.0 gr Butter

   Cookware: electric mixer, mixing bowl

9. Step 9

   Add the powdered sugar, the remaining ½ cup (40 gr) cocoa powder, and the remaining ¼ tsp (1 gr) salt in several additions. Beat on low until incorporated, then on medium until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 40.0 gr Cocoa Powder, 360.0 gr Powdered Sugar, 1.0 gr Salt

   Cookware: electric mixer, mixing bowl, rubber spatula

10. Step 10

    Stir the espresso powder, heavy cream, and remaining 1 tsp (5 ml) vanilla extract together. Beat this mixture into the frosting on medium speed until fluffy and spreadable.

    Timer: 3 min (fixed)

    Ingredients used: 45.0 ml Heavy Cream, 6.0 gr Instant Espresso Powder, 5.0 ml Vanilla Extract

    Cookware: electric mixer, mixing bowl, whisk

11. Step 11

    Place one cooled cake layer on a serving plate and spread a layer of mocha buttercream over it. Add the second cake layer, then cover the top and sides with the remaining buttercream.

    Timer: 10 min (fixed)

    Cookware: Offset spatula

12. Step 12

    Let the finished cake stand until the buttercream is set, then slice into 12 portions.

    Timer: 10 min (fixed)

    Cookware: Offset spatula