MOCHA
CAKE
baranbakery.com
Full Recipe
This mocha cake has eight luscious chocolate cake layers frosted with coffee flavored Swiss meringue buttercream and topped with toasted hazelnuts.
Full Recipe
Ingredients
CHOCOLATE CAKE
AP flour granulated sugar dutch-processed cocoa powder baking soda baking powder instant espresso powder salt eggs vegetable oil buttermilk brewed coffee hazelnut extract
Full Recipe
Ingredients
BUTTERCREAM
egg whites granulated sugar hot water espresso powder unsalted butter hazelnut extract chocolate shavings toasted hazelnuts
Full Recipe
STEP 1:
For the cake, whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, espresso powder and salt. Set aside.
Full Recipe
STEP 2:
Whisk eggs, oil, buttermilk, coffee and hazelnut extract. Sift the dry ingredients over the wet ingredients and fold together.
Full Recipe
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.
Full Recipe
STEP 4:
For the buttercream, whisk egg white and sugar over a double boiler until sugar is dissolved, then beat until stiff peaks form.
Full Recipe
STEP 5:
Meanwhile combine the hot water with the espresso powder and mix them until it's dissolved and set aside to cool.
Full Recipe
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.
Full Recipe
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.
Full Recipe
Click the link below for the full recipe!
baranbakery.com
Full Recipe