Mocha Layer Cake
Description
Just a little bit of coffee turns this 3-layer chocolate cake into a mocha masterpiece, fit for any party or occasion.
Ingredients
•
1 teaspoon baking soda
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1 cup buttermilk
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3 cups sifted cake flour
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1/4 cup cocoa powder
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1/4 teaspoon salt
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1 cup unsalted butter, softened
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2 1/2 cups white sugar
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1 tablespoon strong brewed coffee
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2 teaspoons strong brewed coffee
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2 teaspoons vanilla extract
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5 large egg whites
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1/2 cup unsalted butter, softened
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2 tablespoons unsweetened cocoa powder
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4 1/2 cups sifted powdered sugar
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1 large egg yolk, beaten
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2
Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
3
Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
4
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
6
While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
7
Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.