Mocha Cake with Hazelnut Buttercream Frosting

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    and 1/2 cups flour

  • 3/4

    cup cocoa powder

  • 1

    and 1/2 teaspoons baking soda

  • 1/8

    teaspoon salt

  • 3/4

    cup room temperature butter

  • 1

    cup brown sugar

  • 1

    cup sugar

  • 3

    eggs

  • 1

    and 1/2 teaspoons vanilla extract

  • 3/4

    cup buttermilk

  • 1

    cup coffee

  • Frosting Ingredients

  • 3/4

    cup room temperature butter

  • 5

    cups powdered sugar

  • 1/2

    cup Hazelnut Coffee Mate

  • 2

    teaspoons vanilla extract

  • 7

    tablespoons Nutella

Directions

Directions for the cake: 1.Preheat oven to 325ºF. Combine flour, salt, cocoa powder and baking soda in a large bowl. 2.In a separate bowl, beat butter until smooth. Gradually add both sugars, beating until combined. 3.Add eggs, one at a time, and beat after each addition. Then, mix in the vanilla extract. 4.Add the flour mixture and buttermilk into the wet ingredients, each in 2 or 3 parts. Mix well after each addition. Slowly add the coffee and mix until batter is smooth. 5.Bake in two rounded pans for 40 minutes, removing when a toothpick inserted into the center of a cake comes out clean. Let cakes cool for 15-20 minutes before removing from pan. Directions for the frosting: 1.Beat butter until smooth, adding vanilla. Gradually add powdered sugar and Hazelnut Coffee Mate and blending until smooth. 2.Add Nutella and blend until well combined. 3.Level one of the cakes and cover the top with frosting. Place the other half on top and frost the rest of the cake. 4.Sprinkle instant coffee on top if desired for taste and decoration.

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