I have a few chocolate cakes I make again and again, some with beets and some with cassis. This one is made with espresso, stirred through the batter and the buttercream. The cocoa is bloomed in hot coffee so the chocolate turns deep and dark, and the frosting is whipped with dark chocolate and a little flaky salt, spread thick between the layers.
Baker’s notes
You can bake the layers the night before and let them rest overnight, which makes assembling the next day a little easier. Dutch-process cocoa is what gives the cake its deep color and smooth chocolate flavor, and the hot coffee is whisked into the batter to bloom it. Just make sure the coffee for the buttercream is fully cooled before you mix it in — warm coffee softens the butter too quickly.
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Mocha Cake with Salted Dark Chocolate Buttercream
Description
Makes two 8-inch round layers or two 8-inch heart pans
Serves 6–8
Ingredients
Cake
2 cups (240 g) all-purpose flour
¾ cup (75 g) Dutch-process cocoa powder
1½ cups (300 g) granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
½ cup (120 ml) avocado oil
6 tablespoons (85 g) unsalted butter, melted and warm
2 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup (180 g) sour cream, room temperature
1 cup (240 ml) hot coffee or brewed espresso
(for a very gentle mocha note, you may dilute with 2–4 tablespoons hot water)
Instructions
Make the cake
- Heat the oven to 350°F (175°C). Grease two 8-inch round pans or two heart pans thoroughly. Line the bottoms with parchment, then grease again and dust lightly with cocoa powder.
- Sift the flour and cocoa powder into a large bowl. Add the sugar, baking soda, and salt and whisk well to combine.
- In a separate bowl, whisk together the oil, melted butter, eggs, vanilla, and sour cream until smooth and glossy.
- Add the wet ingredients to the dry and stir gently just until combined.
- Slowly pour in the hot espresso, stirring until the batter is fluid and cohesive. Do not overmix.
- Divide evenly between the prepared pans. Tap each pan once firmly on the counter to release air bubbles.
- Bake 28–32 minutes (heart pans are often done closer to 25 minutes), until the centers spring back lightly and a tester comes out with a few moist crumbs.
- Cool in the pans for 10–15 minutes, then turn out carefully and cool completely before frosting.
Make the buttercream
- Bring a small pot of water to a gentle simmer. Place the chopped chocolate in a heatproof bowl set over the pot, making sure the bottom of the bowl does not touch the water. Melt slowly, stirring occasionally, until smooth. Remove from heat and set aside to cool until lukewarm.
- In a stand mixer fitted with the paddle, beat the butter on medium speed for 2 minutes, scraping once, until creamy and smooth — not fluffy.
- With the mixer on low, add the melted chocolate. Increase to medium and beat 30–45 seconds, just until fully unified and glossy.
- Add the cocoa powder and mix on low until absorbed, then medium for 20–30 seconds.
- Add the powdered sugar in two additions, mixing on low each time until incorporated. Beat on medium for 30 seconds only.
- Add the espresso, vanilla, and salt. Mix on medium for 20–30 seconds, just until satiny..
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