Rose's Chocolate Mocha Cake

There's something so unifying about a chocolate layer cake. It brings folks together and the world needs more of that.

Named after some beautiful women in my family, this cake is just as pretty as it is sweet. Can't wait for you to try it!

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INGREDIENTS

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • ¾ cup cocoa powder

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup buttermilk, shaken

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 ½ teaspoons vanilla extract

  • 2 cups of freshly brewed, hot coffee

  • 1 ½ cups of mini chocolate chips for decorating

 

INSTRUCTIONS

Preheat oven to 350 degrees and grease 3 round 9” cake pans

While the oven is heating up, use a stand mixer to mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until combined.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and coffee. Mix these until you reach a smooth, even consistency. Once mixed, combine with the dry ingredients.

Using a paddle attachment on your stand mixer, mix on low for 1-2 minutes, and then on med-high for 2 mins until the batter is uniform.

Divide the batter evenly across the 3 cake pans and bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean. Let the cakes cool completely before assembling.

 

Buttercream Icing Recipe

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INGREDIENTS

  • 2 sticks of unsalted butter, room temperature

  • 5 cups of powdered sugar

  • ½ cup of light brown sugar, loosely packed

  • ¾ cup cocoa powder

  • 1/3 cup heavy cream

  • 1 ½ teaspoons of salt

  • 1 tablespoon vanilla extract

 

INSTRUCTIONS

Using a stand mixer with a paddle attachment, mix the room temperature butter on low for 1-2 minutes and then at medium speed for 2-3 minutes or until smooth and creamy.

Add the powdered sugar one cup at a time, mixing at low speed and ensuring that each cup is incorporated before adding additional cups. It’s a pretty good idea to keep the mixer at low speed the whole time you’re incorporating the powdered sugar, unless you’re looking for a sugary tornado all over your counters, face, and floor.

Once all of the powdered sugar is incorporated, mix in brown sugar and cocoa powder, followed by heavy cream.

Lastly, mix in the salt and vanilla extract and mix on high for 3-4 minutes until the icing is whipped and smooth.

The icing is ready to be used at this point. If you are making this in advance, first of all, you’re a boss and omg, what foresight. Secondly, the icing can be put into piping bags and stored in the fridge for up to 3 days. If you choose to refrigerate, let the icing sit at room temperature for an hour before use.

 

ASSEMBLY

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When the cakes have cooled completely, use a large bread knife to level the tops of the cake, creating three even layers.

Put the first layer on a large plate or cake stand and top with buttercream icing. Add the next layer and cover with buttercream. Do the same for the last layer.

Sprinkle mini chocolate chips on the top of the cake and using an icing piping bag, fill in the gaps between the layers that is visible from the outside, as needed.

Refrigerate for 2 hours and serve!

 

Recipe adapted from: Beatty's Chocolate Cake