Layered Yellow Cake with Chocolate Buttercream, Do Not Sell My Personal Information – CA Residents, 3 tablespoons reduced-fat butter, softened. And this particular press makes up to 34oz! Divide the batter evenly between the prepared pans. 2 cups cold heavy cream. Allrecipes has more than 20 trusted mocha recipes complete with ratings, reviews and mixing tips. Trim cooled cake layers to create a flat surface. Deselect All. I wanted a decent coffee flavor but I also knew I would be getting a good amount of coffee flavor from the coffee buttercream, so I brewed 32oz of coffee and went from there. Coat an 8-in. Needless to say… Probably 75% of this cake wound up in my personal belly. In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes). The combo of the chocolate mocha cake + the smooth coffee buttercream frosting is very truly a coffee lover’s dream. Combine flour, baking soda and 1/2 teaspoon salt in small bowl. So. These mouthwatering mini cakes make the perfect treat for a twosome. Before I go on about exactly what this cake entails, I will tell you that you’ve seen this cake before a couple times. The ganache may also be made in advance, if kept in the refrigerator in an airtight container. I took my 32oz of coffee, poured it into a saucepan, and boiled it down to 1 and 1/4 cup. Such deliciously mocha goodness in that cake. This cake and icing are perfection! Filed Under: Cakes, Frostings & Icings Tagged With: brown sugar, coffee, Dutch processed cocoa powder, powdered sugar, vegetable oil. Grease and flour 8 -inch round baking pans and 3 inch in height. Spread evenly with an offset spatula. The cake … Remove from the oven and allow to cool completely on a wire cooling rack before assembling. Much like we’ve done with a champagne reduction in my champagne layer cake and a Guinness reduction in my Guinness cupcakes, we’re going to start with a lot of coffee (keep reading) and bring it down to 1 and 1/4 cup total. Recipe Notes *DIY Buttermilk Recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk.Stir and let sit for 15 minutes before using in the recipe. If you’re a regular around here, you know I am the world’s biggest fan of using a recipe in many different forms. I use whole-grain soft white flour for cakes and have been experimenting with … Read More. The combo of the chocolate mocha cake + the smooth coffee buttercream frosting is very truly a coffee lover’s dream. Actually, back track, I boiled it down a little too far down to a smidge more than 1 cup, so I just added a little water back in to bring the total amount of liquid to 1 and 1/4 cup. And they’re SO fun to customize on the outside, even if you just want to keep it super simple. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24. Subtle yet deep. Currently offering curbside pickup for all of the treats I cannot stop baking!! Coffee lovers… UNITE! the type of bean and medium roast, dark roast etc. Hey, Sam! Set aside. This stuff was so good, we couldn’t stop sampling it, and I almost ran out of what I needed to actually decorate the cake. Cool completely on a wire rack. In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking … Set aside to cool completely. What a gorgeous cake! 12 ounces Italian mascarpone cheese. That said, we originally used this chocolate cake recipe back in my dark chocolate cake with peanut butter frosting. Bake at 180 degrees centigrade, for 20-25 minutes or until a … If you take it down too low, add water to bring level back up to 1 and 1/4 cup. This moist from scratch cake is flavored with chocolate and coffee and topped with a rich chocolate glaze. Spread over cake. 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