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Mocha Buttercream Chocolate Espresso Cake recipe

Mocha Buttercream Chocolate Espresso Cake.

This moist espresso and chocolate flavoredcake is brushed with coffee glaze and then finished with a softmocha buttercream frosting, making every bite melt in your mouth.

Recipe: Mocha ButtercreamChocolate Espresso Cake

Chocolate Espresso Cake:
4 ounces NESTL ® TOLL HOUSE® CHOCOLATIER 62% CacaoBittersweet Chocolate Baking Bar, broken into small pieces
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 tablespoons instant espresso powder or instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
Coffee Glaze:
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or instant coffee granules
Mocha Buttercream Frosting:
4 ounces NESTL ® TOLL HOUSE® CHOCOLATIER 62% CacaoBittersweet Chocolate Baking Bar, broken into small pieces
2 teaspoons instant espresso powder or instant coffee granules
3 tablespoons milk
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

  • For Chocolate Espresso Cake: Preheat ovento 350°F (175°C). Grease and line two 9-inch-round bakingpans with wax paper.
  • Microwave chocolate in small, uncovered,microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.If pieces retain some of their original shape, microwave at additional10 to 15-second intervals, stirring just until melted. Cool toroom temperature.
  • Combine flour, baking soda and salt insmall bowl. Beat brown sugar, butter, eggs, instant coffee andvanilla extract in large mixer bowl for 3 minutes. Graduallyadd melted chocolate and continue beating for an additional minute.Beat flour mixture into creamed mixture alternately with buttermilk.Pour into prepared pans.
  • Bake for 33 to 38 minutes or until woodenpick inserted in center comes out clean. Cool in pans on wireracks for 10 minutes. Run knife around edges of cakes. Invertonto wire racks; remove wax paper. Cool completely.
  • Brush Coffee Glaze over cake layers. SpreadMocha Buttercream Frosting between layers and over top and sidesof cake.
  • For Coffee Glaze: Microwave granulatedsugar, water and instant coffee in small, uncovered, microwave-safebowl on HIGH (100%) power for 30 seconds. Stir until sugar andcoffee are dissolved.
  • For Mocha Buttercream Frosting: Microwavechocolate in small, uncovered, microwave-safe bowl on HIGH (100%)power for 45 seconds; STIR. If pieces retain some of theiroriginal shape, microwave at additional 10 to 15-second intervals,stirring just until melted. Cool to room temperature.
  • Dissolve instant coffee in milk in glassmeasure. Beat butter, vanilla extract and salt in large mixerbowl for 3 minutes. Beat in melted chocolate until blended, scrapingoccasionally. Gradually beat in powdered sugar until light andfluffy. Beat in coffee mixture, 1 tablespoon at a time, untildesired spreading consistency.

    Makes 16 servings.

    Preparation – 40 min | Cooking – 33 min|

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    This simple chocolate cake gets its deep chocolate flavor from the addition of espresso powder. More espresso powder is added to the chocolate frosting to give it a light, yet distinct, coffee flavor. And the whole thing s easy to assemble, making this an ideal recipe for a novice baker who wants to make a special birthday cake.

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