Mocha Cake and Mocha Buttercream Frosting

By Addie

This is the same recipe I use for cupcakes but thought it would be better to break it down in cake format. This cake is rich with coffee and chocolate flavors. You’ll want to eat the whole cake so brace yourself. The recipe has been in the family for some time. As always don’t over-bake!

Ingredients

• 9 tablespoons cocoa powder
• 1 1/2 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons of instant coffee
• 4 oz. (1 stick) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup strong coffee
• 1/2 cup whole milk

Preparation

Step 1

Preheat oven to 350 degrees.

Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

Sift together the cocoa, flour, salt, baking soda, baking powder, and dry coffee powder into one bowl.

Beat the butter and sugar together for about 5 minutes until smooth and creamy into a second large bowl then add the eggs one at a time until fully incorporated.

Mix the coffee and milk together in a third bowl.

Stir half of the dry ingredients into the butter mixture, then add the coffee/milk mixture. Finish by stirring in the other half of the dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

FOR CUPCAKES:

Scoop batter into the paper baking cups filling about 3/4 full. Bake for about 12 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting. Makes about 21 cupcakes.
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MOCHA BUTTERCREAM FROSTING:


1 lb. soft butter unsalted (4 sticks)
1 teaspoon vanilla extract
1 lb powdered sugar sifted
1/2 cup instant coffee
1/4 cup cocoa powder

Blend the butter and vanilla in a mixer at medium speed until soft and blended well, about 3 minutes. Slowly add powdered sugar a little at a time on low-speed. Next add the cocoa powder and coffee slowly. Once it is all in and mixed beat at high-speed until light and fluffy for about 4 minutes. You can store the unused frosting in an airtight container in the frig about a week.