Chocolate Mocha Layer Cake π«β
Chocolate Mocha Layer Cake π«β
Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour 30 minutes | Kcal: 450 kcal | Servings: 12 slices
_____Ingredients:_____
For the Chocolate Cake Layers:
2 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
For the Mocha Frosting:
1 and 1/2 cups unsalted butter, softened
3 and 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons strong brewed coffee, cooled
For the Chocolate Ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream
_____Directions:_____
Preheat the oven to 350Β°F (175Β°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in hot coffee until well combined. The batter will be thin.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
To make the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, beating until smooth. Mix in vanilla extract and coffee until well combined.
Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the remaining cake layers and frosting, finishing with a layer of frosting on top and around the sides of the cake.
For the ganache, heat heavy cream until it just begins to boil. Pour over chocolate chips and let sit for 3-5 minutes. Stir until smooth and glossy.
Pour ganache over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving.
