Mocha Buttercream Chocolate Espresso Cake

Prep:
40 mins
Cooking:
33 mins
Level:
Intermediate
Yields:
16 servings

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth.

Ingredients

  • CHOCOLATE ESPRESSO CAKE
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed light brown sugar
  • 1 cup (2 sticks) butter, softened
  • 4 large eggs
  • 2 tablespoons instant espresso powder or instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • COFFEE GLAZE
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon instant espresso powder or instant coffee granules
  • MOCHA BUTTERCREAM FROSTING
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces
  • 2 teaspoons instant espresso powder or instant coffee granules
  • 3 tablespoons milk
  • 1 cup (2 sticks) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups powdered sugar

Directions

FOR CHOCOLATE ESPRESSO CAKE:
PREHEAT
oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.

BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.

BRUSH Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.

FOR COFFEE GLAZE:
MICROWAVE
granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved.

FOR MOCHA BUTTERCREAM FROSTING:
MICROWAVE
chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Baker's Comments

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 570
  • Calories from Fat 270

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 30g 46%
  • Saturated Fat 18g 90%
  • Cholesterol 115mg 38%
  • Sodium 370mg 15%
  • Carbohydrates 73g 24%
  • Dietary Fiber 1g 6%
  • Sugars 58g
  • Protein 5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%

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