A rich dark chocolate cake with a silky mocha swiss meringue buttercream.
This cake right here? It’s amazing. I mean, it knocked the Momofuku Birthday Cake right out of the #1 spot, and that was a damn good cake. This Mocha Chocolate Cake is seriously. SO. GOOD. Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy chocolate ganache. Does it get any better? I don’t think so.
I kept the cake decorating simple, as I wanted to try the drippy ganache technique that I’ve seen on a lot of cakes recently. I was super nervous about it, but it was surprisingly easy, I swear!
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa (sifted)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup strong brewed coffee (hot)
- 2 eggs
- 2 tsp vanilla
- 1/2 cup egg whites
- 1 cup granulated sugar
- 1 1/2 cups butter (cubed, room temperature)
- 1 tsp vanilla
- 1 Tbsp instant espresso powder
- 3 oz dark chocolate (melted and cooled)
- 3 oz dark chocolate
- 3 oz heavy cream
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake for 20mins, rotate pans in oven.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
You can find complete recipes of this Mocha Chocolate Cake in livforcake.com