Super Fudgy Mocha Layer Cake
A dark chocolate-coffee layer cake with espresso buttercream and a glossy chocolate ganache drizzle.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease and line 4 6-inch / 15 cm pans, or 2 8-inch / 20 cm pans, with parchment | ||||||
| 350 g sugar | Whisk dry ingredients | Whisk wet into dry until smooth | Mix in coffee until just combined | Bake 350°F / 175°C, 25 min; cool | Layer, frost & chill cake | Drizzle ganache over cake |
| 85 g cocoa powder | ||||||
| 220 g flour | ||||||
| 1 1/2 tsp instant espresso powder | ||||||
| 1/2 tsp baking soda | ||||||
| 2 tsp baking powder | ||||||
| 1 tsp salt | ||||||
| 120 ml oil | Whisk oil, eggs & buttermilk | |||||
| 3 medium eggs | ||||||
| 120 ml buttermilk | ||||||
| 240 ml brewed coffee | ||||||
| 225 g salted butter, room temperature | Cream butter on high, 1 min | Mix in cocoa on low | Beat in sugar, espresso & coffee | |||
| 65 g cocoa powder (for the frosting) | ||||||
| 420 g powdered sugar | ||||||
| 2 tsp instant espresso powder (for the frosting) | ||||||
| 90 ml brewed coffee (for the frosting) | ||||||
| 85 g dark chocolate, chopped | Heat cream to scalding, stir in chocolate | |||||
| 120 ml heavy cream | ||||||
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