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Step-by-Step Instructions
1. Make the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Slowly mix in the brewed espresso until fully incorporated. The batter will be thin—that’s normal!
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Mocha Espresso Cream
- In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, espresso powder, cocoa powder, and vanilla.
- Beat with an electric mixer on medium-high speed until stiff peaks form. Keep refrigerated until ready to use.
3. Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly to a spreadable consistency.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of mocha espresso cream over the top.
- Add the second cake layer on top and spread more cream over the top and sides for a semi-naked look or completely cover if preferred.
- Drizzle the chocolate ganache over the top, allowing it to drip down the sides for a dramatic effect.
5. Decorate and Serve
- Garnish with chocolate shavings, coffee beans, or a dusting of cocoa powder for an elegant finish.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Pro Tips
- Use High-Quality Espresso: The flavor of the coffee is key to the richness of this cake. Brew fresh espresso for the best results.
- Chill the Cream Bowl: To ensure stiff peaks form, chill your mixing bowl and beaters before whipping the cream.
- Make Ahead: This cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
Final Thoughts
The Mocha Espresso Cream Layer Cake is more than just a dessert—it’s an experience. The harmonious blend of chocolate and coffee in every bite will delight your taste buds and leave your guests raving. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a go-to favorite for celebrations and quiet indulgences alike.
Serve it with a steaming cup of coffee or a dollop of whipped cream for the ultimate treat. Ready to wow everyone with this coffee lover’s masterpiece? Start baking!
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