Decadent Mocha Cake
Ingredients: unsweetened cocoa powder, hot coffee, all purpose flour, granulated sugar, baking soda · 120 min cook time · 782kcal · ~₩37,150
Ingredients
40grams unsweetened cocoa powder, 240mL hot coffee, 360grams all purpose flour, 500grams granulated sugar, 2.5tsp baking soda, 1.5tsp baking powder, 1tsp salt, 240mL vegetable oil, 240mL room temperature buttermilk, 3개 large, room temperature eggs, 1tbsp vanilla extract, 900grams powdered sugar, 1tbsp cocoa powder, 1tbsp instant espresso powder, 450grams softened, unsalted butter, 0.5tsp salt, 3tbsp heavy cream, 1tbsp vanilla extract, 90grams chopped dark chocolate, 60mL hot heavy cream, 95grams chopped chocolate-covered espresso beans
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans, then line the bottoms with parchment paper.
2. Sift 1/2 cup (40 grams) of unsweetened cocoa powder into a large bowl. Whisk in 1 cup (240 mL) of hot coffee until smooth. Let cool for 10 minutes.
3. In another large bowl, combine 3 cups (360 grams) of all-purpose flour, 2 1/2 cups (500 grams) of granulated sugar, 2 1/2 teaspoons of baking soda, 1 1/2 teaspoons of baking powder, and 1 teaspoon of salt. Whisk until well combined.
4. To the cocoa mixture, whisk in 1 cup (240 mL) of vegetable oil, 1 cup (240 mL) of room temperature buttermilk, 3 large room temperature eggs, and 1 tablespoon of vanilla extract. Whisk until fully combined.
5. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix to avoid a gummy texture.
6. Distribute the batter evenly among the three prepared cake pans. Wrap wet cake strips around each pan to ensure even baking.
7. Bake for about 30 minutes, or until a wooden skewer inserted into the center comes out clean. If baking on different racks, rotate after 20 minutes.
8. For the frosting, sift 7 1/2 cups (900 grams) of powdered sugar, 1 tablespoon of cocoa powder, and 1 tablespoon of instant espresso powder into a bowl. Set aside.
9. In a stand mixer with the paddle attachment, cream 2 cups (450 grams) of softened, unsalted butter on medium speed for 5 minutes until light and fluffy.
10. Gradually add the powdered sugar mixture, 1 cup at a time, mixing on low speed until incorporated. Scrape down the bowl several times.
11. Add 1/2 teaspoon of salt, 3 tablespoons of heavy cream, and 1 tablespoon of vanilla extract. Mix until smooth and creamy.
12. For the ganache, chop 1/2 cup (90 grams) of dark chocolate. Microwave 1/4 cup (60 mL) of heavy cream for 20-30 seconds until steaming. Pour hot cream over chocolate and let sit for a few minutes, then whisk until smooth.
13. Level the cooled cake layers if necessary. Place one cake layer on a cake stand. Add a scoop of frosting and spread evenly. Drizzle with a tablespoon of ganache and spread lightly. Sprinkle with half of the chopped chocolate-covered espresso beans.
14. Repeat with the second layer. Place the third layer on top. Apply a thin crumb coat of frosting around the entire cake to trap loose crumbs. Chill in the refrigerator for 10-20 minutes.
15. Once chilled, apply the remaining frosting to the sides of the cake, smoothing it out with an offset spatula. Warm up the ganache if needed. Pour ganache over the top of the cake and spread evenly, allowing it to drip down the sides.
16. Transfer remaining frosting to a piping bag fitted with a closed star tip. Pipe dollops around the top edge of the cake. Garnish each dollop with a chocolate-covered espresso bean.
17. Chill the cake for at least 20 minutes before slicing and serving. Enjoy!
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