This mocha cake has eight luscious chocolate cake layers frosted with coffee flavored Swiss meringue buttercream and topped with toasted hazelnuts.



AP flour granulated sugar dutch-processed cocoa powder baking soda baking powder instant espresso powder salt eggs vegetable oil buttermilk brewed coffee hazelnut extract



egg whites granulated sugar hot water espresso powder unsalted butter hazelnut extract chocolate shavings toasted hazelnuts

STEP 1: For the cake, whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, espresso powder and salt. Set aside.

STEP 2: Whisk eggs, oil, buttermilk, coffee and hazelnut extract. Sift the dry ingredients over the wet ingredients and fold together.

STEP 3: Distribute batter among prepared pans. Bake at 350F for 30 min until center springs back when poked. Remove from pan and allow to cool.

STEP 4: For the buttercream, whisk egg white and sugar over a double boiler until sugar is dissolved, then beat until stiff peaks form.

STEP 5: Meanwhile combine the hot water with the espresso powder and mix them until it's dissolved and set aside to cool.

STEP 6: Add 2 Tbsp butter at a time to the meringue and beat until emulsified into a buttercream. Add in espresso mixture and hazelnut extract.

STEP 7: To assemble, slice each cake in half. Frost 1st layer, top with 2nd layer and frost. Repeat with all layers. Refrigerate, then frost the outside.

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