I want to make this cake for my dad’s birthday and I was wondering if anyone knows how the swiss meringue buttercream holds up in hot temperatures? I know they have their bars. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Hmm, I’m confused at why the buttercream turned two different shades. Do you have a 6″ red velvet recipe and I just missed it somehow? thanks, Im clarifying something: i would be either making the 3 6″ cakes, 3 8″ cakes or 3 10″ depending on how many each size serves. If so, for how long? I don’t get back to Edmonton very often, but I loved growing up there in the 80s :). Thanks Olivia ^o^. You can change the Servings to 16 or use these amounts: Also, the buttercream looks like a Swiss Buttercream which is perfect because I have to travel about an hour and a half with this cake. Can’t wait to have a lice, Hi Debbie! Hi Ken! Thanks so much for the wonderful feedback, I’m so happy you loved it! This cake right here? I was wondering if I could half the recipe for cupcakes and it would still work cuz I really want to try it today, p.s it looks really good ❤. Would that work, or fresh cracked eggs would only work? I actually don’t think I’ve even had it before, but I was literally looking at it in the store the other day thinking I needed to try it. For ratio — I’m not sure, you’d want it pretty strong so maybe double the amount of espresso powder? Let me know how it turns out :D. So cool that your grandpa was a baker! I ended up getting two 8″ pans 3″tall. How much buttercream will I need? A total of 30-35mins. Are you using espresso granules maybe? Amount is based on available nutrient data. Only problem I had was they disappeared so quickly that I only got to have one. This cake looks crummy. Let me know if you try it! There’s approximately 240ml in 1 cup. I would not use salted butter for the frosting, personally. I loved how it wasn’t too sweet at all. Stir gently with a spatula until combined and smooth. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. So glad you liked it! hi, I made the cake layers yesterday and they turned out amazing, just felt like they were a little bitter for my taste, thinking of adding sugar syrup while assembling. I think the batter would overflow pans that are 1 1/2″ deep. The cakes are about 2″ tall in 6″ round pans but will be slightly thinner in two 8″ pans. I hope that helps! Any longer and it will start to dry out. Was it coffee powder that you added to it or actual coffee? Hope that helps! Thanks so much for the recipe! Take out 2-3 hours before assembly. Hi Sonya! And thanks :). You just want the buttercream to firm up a bit. What are your thoughts and what do you recommend? Why is that?? As such, you’ll want to reduce the baking time a bit! Best cake I’ve ever made, thank you! Sweet baby jesus you’re speaking my language! I would also 1.5x the buttercream to make sure you have enough :). This cake is surprisingly easy to make and I am sure you will love it! Your directions were spot on! . Hi She! It was incredibly delicious. I can’t wait to try more of your delicious looking recipes. It’s surprisingly easy (I swear! The layers will be slightly thinner though, so you may need to reduce the baking time. When I took photos and cut the cake, it was still hard, so you can see that it’s not totally silky smooth between the layers. Hi – did you try these as cupcakes? The frosting makes JUST enough to cover the cake as is, so I would increase it. Thanks so much! The recipe calls for instant espresso powder (not granules). GOOD. thank you! For this cake, buttermilk is needed. I filled two layers with chocolate ganache and one layer with marshmallow cream cheese icing and topped with coffee frosting from this site. Haha no worries!! http://www.joyofbaking.com/PanSizes.html Hi Cathy! I love this cake and am so glad your guys loved it too! I will use this recipe for cupcakes, too. It was just delicious, and all my family loved it. Yum!! It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency. Mocha Cupcakes Recipe with Espresso Buttercream Frosting 338reviews 47minutes These mocha cupcakes are coffee and espresso-infused, light on the chocolate, and topped with an espresso-spiked buttercream frosting. I have been making this cake for almost 4 years now! *Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen. I am not sure if the question has been asked, but my Kitchen Aid has the stainless steel bowl…is this what you place in the water bath? 1/2 cup plain yogurt??? Usually chilling for 20mins and rewhipping fixes this. I would start checking them at 25mins to see how they’re doing. . So glad to hear you liked this one (and others!! Thank you so much for your prompt response my friend will be so delighted i can make this into 4 inch 3 layers as she lives alone and 6 inch 3 layers would be quite a lot for her. Thank you for this fantastic recipe! The cake will first up in the fridge (the frosting too), but left at room temp for 2-3 hours should bring it back to a perfect texture. They may also carry Valrhona! so it will help us more. Would this frosting colour well, with gel colouring? It’s possible it just needed a bit more whipping to fluff it up. I actually bought 8″ pans 3″ high as well, doubting that the 1 1/2 high might not work. This is a one bowl cake. So glad you liked it Sophie! This frosted moist chocolate mocha cake is loaded with all the goodness to get you in a good mood. I am mesmerized by the perfect drippy ganache. I just want a little timeline so I know when to frost the cake. Hi Kristina! Thanks! I tried the 16 servings and it gave me 3 1” cakes. Thanks! Although I did make use of two 8.5 – 9″ pans, the recipe still worked like a charm!! Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Hi Sherlin! I find that they whip up better if they are at room temperature AND there is not a speck of grease in the bowl or on the whisk, and no trace of yolk in the whites. Can’t wait to make this. Thanks Lynn! I actually have a 6″ red velvet recipe you can check out here It’s definitely one of my favourite cakes :). Never had a cake fail before, what a waste. I think I might be ready. Would be nice to see some comments about how this cake turned out for others that made it… I’m going to chance it for my boyfriend’s birthday cake. Ugh, that is so weird! Hi Liz! Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*. Hi Jean! Your daily values may be higher or lower depending on your calorie needs. Made this as cupcakes and they were perfect. That sounds right! Hope that helps! I hope it went well! the recipe calls for 3 eggs in buttercream, how to 1.5X it? I actually saw the Rodelle brand at Costco and planned to get that when mine runs out. I am so happy to hear that you both loved it!! 4 eggs 3/4 c. oil 1 tsp. So happy you loved this one. Will it be a disaster after? What about 10″? I can’t say for sure as I’ve never measured it, but maybe about 4″ tall when stacked and frosted? No! Easy to mix up and satisfyingly delicious, it just doesn't get any better than this. Will it work using this recipe or what do you recommend? I worry about the springform pan — the batter is very thin and I worry it might leak out. Hi Nedds! I think my ganache had set too long as well- as it wasn’t pouring the smoothest- I blame the dog and having to get him outside! The cake looked and tasted spectacular. Its not as pretty as yours but it still looks pretty good. I would actually 2x the buttercream recipe for a three layer 8″ cake. I wanted to let you know the cake and buttercream was delicious and such a hit !! https://livforcake.com/game-of-thrones-dragonscale-cake/, Hi i can’t find heavy cream here for the panache. Can you clarify? VERY runny batter. Anywayyyy, I think this cake could easily make its way into my #1 spot, too!! It’s lovely! 1. Should I double the recipe so I can have two 9 inch cakes tall enough to split into 4 layers? It was the best cake ever. Made if for my husbands bday a couple of days back chocolate instant pudding 1 chocolate cake mix 1 1/2 tsp. Thank you for responding to me. Could you help me alter the recipe, according to my tin size? I am going to use this recipe to make a wedding cake in September for a couple who love the mocha flavor. It has more height as well. This dairy-free, egg-free, vegan recipe for chocolate mocha cake is a delicious vegan chocolate cake scented with coffee. I see. It sounds to me like maybe your baking soda and/or baking powder was expired? Also to get it smooth I had to refrigerate it and then use the bench scraper on it again because I was unhappy with how it was.. maybe that was it? Turned out great! So happy to hear that you liked it! I haven’t had issues with my espresso powder, but if yours is a tad grainier there isn’t any harm in dissolving it in a “little” bit of water (1-2 tsp max). Hi Neena! Beat in the sugar mixture slowly. I would like to make this for a charity event at work, but I only have 8 inch cake tins. I use this one from Nescafe: https://amzn.to/2Jkkoax. Other than that, I strictly followed the recipe. They say they take the same amount of batter in a typical box cake. Hi Grace! Hi Jenny! Hi Andrea! I am so glad that you made it and liked it! Hi Shelley! Hi, gonna be making this for friends anniversary! That looks awesome! If it’s spreadable like margarine, I’m afraid it won’t turn out exactly as it should. i gotta say, this recipe of yours is perfect! Thank you so much, I’m so glad you like my cakes! I hope it helps!! Hey! Oh yum!! Hello Ma”am. You know what, I would 2x the recipe then. Yes, this should be fine. Add comma separated list of ingredients to exclude from recipe. Hi Becca! I was looking for this kind of cake and whoala!! Four teaspoons of coffee dissolved in hot water is added to the cake batter, and two teaspoons is added to the … LOL Tux! Thank you.. Thanks so much Wendi! Hi Angie! Love it! If it’s just a day in advance you can leave the cake layers at room temp (wrapped/covered in plastic wrap). Hi Claudia! Does that mean in the fridge or freezer? This is sooo good! I had no buttermilk or lemon juice or vinegar to sour the milk so I used 1/2 cup of plain yogurt and 1/2 whole milk. SO. The cakes should more than double in size once baked! This cake sucks. Wow! do i need to spray sugar syrup on them? It would be about 10-12 servings, depending on how generous they were , This was soooo amazing You can easily make your own — add 1 Tbsp of lemon juice or vinegar to 1 cup of milk and let it sit for 10mins. I need to make this cake for about 17-20 people. If so, what should be the ratio given the 18 servings recipe for an 8×6 cake? I would make a thicker ganache to go between the layers — a 2:1 ratio of chocolate:cream, but that would be delicious! i want to try it out this weekend! Hi, I have a large deep rectangular tray roughly 24 inches by 15 inches and 3/4 inches deep. Hi Olivia. Hi there, absolutely delicious, I made them into cupcakes however my frosting isn’t light like yours , it turned out very dark. Thank you Hank! Not too sweet, slight coffee taste that wasn’t overpowering. THIS, people, is honestly the best thing you’ll ever eat. Oh WOW! Hi Michelle! So happy to hear that! Hi! First I doubled the recipe because I was making a sheet cake. Also, I am from Edmonton! I am not sure if it is in the long chain of comments somewhere but what kind of espresso powder did you use? Hi Amanda! can i cut the recipe into half and make one 8″ cake pan? I also did not have instant coffee (YUK!) Did you try refrigerating the thin frosting? I can now rest in peace, Hi Aparajita! THANKs!! It’s my birthday on Monday and want to make this for my special day, however I was wondering if I could use 3 x 7” pans as I only have one 6” pan and would I need to double the quantity of batter? Rotate the pan what do you mean? On my standard one, I had 2-3 cups butter listed for the longest time, but that was confusing to people so I changed it! Yes, you can if you like but it’s not necessary . We loved it! I will say…the icing was a pain lol- and I dirtied way to many dishes in its production- but so worth the trouble- Mom appreciated her birthday cake! Hi Olivia, I made this cake today and the flavors are amazing! Thanks for sharing this recipe:) I bake the mocha chocolate cake 2 weeks ago for girls night out. Instead of the hot water and instant coffee powder I used a cup of strong brewed coffee. I love your tip about using the spoon to get exactly the drips you want. Could I make this in a bundt pan as well? Even after drinking a glass of water my mouth feels greasy (weird!) Hi Nevin! Thanks Olivia, I think they’re 3″ high, so I’ll 1.5x both recipes. I am seriously so happy to hear that! WOW, your cake was so fabulousuper like cake.. Top with approximately 2/3 cup of frosting and spread evenly. Tasted a bit different but it was a huge hit! I made this cake the other day and it was outstanding, as advertised. You can cover the cake in fondant for sure. I posted pictures on my blog if anyone is curious. I’ve had the same thing happen when I tried to smooth a cake that was already chilled, it streaked :(. Add wet ingredients to dry and mix on medium for 2-3 mins. Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins). Thanks for sharing the recipe!! I’m sure everyone will love it tomorrow. If just the buttercream on it’s own, it should do fine in the refrigerator for a few days. Hi Bogger! What main adjustments do I need to do to this recipe because I want it to turn out! Let me know how it turns out! Concerns me a bit??? I thought that your recipe detailed everything very clearly and easy to follow. What you think? Hi Sneha! Just wondering if you have any insights for using pans like these? Hi Rachel! Olivia, this is a great recipe. Hi Kate! To clarify, it should be espresso powder and not instant espresso, in case you used that instead :). Iced with coffee frosting from this site and it was amazing! (My m-i-l does not have a stand mixer…). I was going to flood the top, but as I was doing my research I came across the spoon technique. How tall is your 9″? I have never had so many compliments and this is from a group that typically doesn’t like chocolate. Have you tried using the egg whites that come in a bottle? i’m planning to make this cake but with your baileys buttercream instead! Could I add some powdered espresso to the cake to give it more flavour? Maybe not the ganache but the assembly cake with buttercream ? The meringue needs to be stiff. It should work fine with regular cocoa :). Is there any easy way to make this cake with 8″ round pans? I was wondering if I did this recipe in three 9″ cake pans, what should the baking time and temperature be? I wanted to make a three layer 8″ cake, and your recommendation to increase the recipe by 1.5 was spot on. I’ll check back and let you know! For a hard to please family let me tell you this cake was truly awesome! If not, no worries as I’m still going to make it. I had 4 layers of chocolate cake chilling in my fridge that I didn’t know what I wanted to do with yet. Thank you for the great feedback . Pour into prepared pans. I’ve never tried that myself with this cake, but I would give it a go. We loved it but was too rich for a single slice of cake.i am making it again this year, but i am going to make this as cupcakes. I really want a slice right now! Yay! Hi Adie! This post contains affiliate links. Add the powdered sugar and cocoa powder. I did whip it well, but I did use some water to disolve the powder coffee. Hi Anna! I used a kitchen scale to ensure the batter is evenly distributed. Made this today. I don’t have a mixer so I’m going to attempt this all manually by hand! If I am frosting the cake and making the cake layers on the same day, do I need to (or can I) spray some simple syrup on my cake layers??? The cake itself will be no problem done by hand, but the buttercream will be tricky. I am going to make this recipe in a few days and want to know if I can use a 9″x13″ pan for the cake, use a 6″ spring form pan as a guide to cut out 3 layers and do a momofuku-esque “naked” cake? Thanks Christine :). … Hi Mia! If so, that should work fine! The drips were actually a lot easier than they look! Hi Helen! It’s a good one xo. Did I not whip enough at the end? is it ok to use salted butter? The texture of this cake is wonderful but I can't taste the coffee flavour at all--even though I doubled the amount of coffee. Amazing , Thank you so much Chrissie!! The batter is thin and only fills the pans about halfway (if that), but it rises a lot. I would recommend doubling the recipe and using three 22cm tins. I love your photos. Do you have a hand mixer? Please could you suggest the ratio of fine espresso powder to hot water? Dissolve instant coffee in hot water, and add to mixing bowl. You could add some chopped nuts or pretzels if you like . Mine is pretty runny, currently letting it set up in the fridge. I’ve made this recipe before (doubled) in 3-8″ pans but they were 2″ high. 1/2 cup hot brewed coffee 1 cup dark chocolate chopped into small pieces (or use chocolate chips) And did yo dissolve it with water first? I am sure it will be perfect!! ; Hi Raegan! And yes, leaving those out would make a perfect vanilla buttercream! Hi Olivia! https://livforcake.com/simple-vanilla-buttercream/, I am planning to make this soon but have never worked with Swiss meringue buttercream before. What a beautiful job – your frosting is perfect! It would be so much easier to use, but I haven’t had success with them! You will not regret it. Made it…..ate it……LOVED It! Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Hi Freya! Think Starbucks mocha in a cupcake. Thanks for the tips regarding increasing the recipe. Wondering about doing the same! Yes! The moist chocolate cake is made with a dark brewed coffee and covered in a mocha frosting and chocolate shavings. Came across this recipe when doing a search for mocha cake. Switch to paddle attachment (optional). (same amount of batter and frosting but with a different look) What are your thoughts Olivia? Since it’s your first time making a Swiss meringue, I would stick with the recipe as is so you know what it should be like . Thanks! The fridge tends to dry cakes out, but I think it will probably be ok for a couple days. One of the best cakes I’ve ever had the pleasure of making. It was super delicious and the coffee/chocolate combo is the best! Hey Olivia! We just tried this cake today and everybody loved it. hi I’d like to make this cake tomorrow..is this possible that the SMBC recipe can still make flower design on top? For the cake itself, it will be totally fine, for the frosting it will be a bit more of a challenge. Thanks. You should also reduce the baking time as they won’t take as long to bake. Once it’s on the cake you’re totally fine. Whip until smooth.**. – Cutting out the coffee, adding 1/2 cup salted butter melted & slightly cooled. Thanks so much, SheShe. I don’t even know if I have words for how happy this cake makes me. Hi Divya! Sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake. Just made this and it’s absolutely fantastic and sooo yummy… Did the 2- 8 inch pans with just regular recipe for a bit shorter and they worked fine, would suggest mixing the espresso powder with the vanilla extract actually and then a very small drop or two of boiling water to dissolve it better, that way there is no dilution. This is a keeper…. Some of my fave flavors. Pinned! Chill for 20mins. HI Fernanda! Frost with Coffee Icing. Hi Trishna! How many servings does this l cake make? I worry that if you use 4, your layers will be quite a bit thinner than mine (which maybe you don’t mind :)). I asked b/c I am making it for a b-day and there will be young kids eating it, so I was going to use decaf espresso just in case (in the cake), but can’t find decaf espresso powder for the frosting, so was hoping I could use decaf hot espresso but worried about how the hot liquid would affect the texture of the frosting. if i wanted to use 8 inch cake pans how long should i bake it for? It is my all-time favourite cake! Should I also double the buttercream icing? ), the key thing is to get your ganache to the right consistency which may require some trial and error. Hello Liv! How tall will this be if I use 8 in pans? Thank you. Oh my god! What kind of dutch cocoa do you use for your chocolate cake? Thanks for the feedback, Estelle! Hi Arlina! This is my second time making this and each time my co workers rave about it. Freezer you wouldn’t need to chill it as long. I’m totally going to try this – won’t be anywhere near as pretty by my hands, but thankfully ugly cake still tastes good , LOL, I am SURE your skills would be just as good, and even if not, you’re right…no one is going to say no to cake no matter what it looks like! Ideally you would double the recipe and use three 8″ pans. This buttercream only works with eggs, but you can try one of these instead: Doubling the recipe should be fine provided everything was doubled correctly. I forgot to ask, have you ever made panettone? A simple mocha chocolate cake is seriously scrumptious, but you took that to a whole new level of Yum with the Mocha Swiss Meringue buttercream AND chocolate ganache! It was amazing. You would have to make adjustments for 9″ pans. Mathematically it should work, though I can’t guarantee the results as I’ve only tried this recipe doubled and not 4x. This is my first real cake, until now I would make some cheesecakes and stuff like that. Hello! Layers of Chocolate Cake, filled with Dulce de Leche, frosted with a Dulce de Leche Mocha Swiss Meringue Buttercream, and topped with a delicious Chocolate Ganache. And how long in refrigerator? Help. I also added espresso powder to the brewed coffee because we love coffee. Delicious!!! Thanks for all the yummy delicious cake recipes. Converting pan sizes is always tricky. – Eliminating the salt, all together given you would use salted butter. I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. The recipe as-is will also work in two 8″ pans. Can I make the cake layers ahead and keep them refrigerated until ready to be frosted? To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. Thank you! I have never worked with a pan exactly that size, but I would recommend doing 1.5x the recipe for two pans. Thanks for sharing. http://livforcake.com/2014/09/flat-top-cakes.html. I am just using the Rodelle brand from Costco. I will definitely let you know how it turns out. This cake has been by far one of the most popular ever. You’ll need to reduce the baking time as well. Step 2 Blend cake mix, coffee mixture, oil and eggs in a large bowl until moistened. As I was looking for recipe, I stumbled on yours and it was interesting and it was just perfect for her favorite cake combined. For best results follow the recipe as-is. https://www.wilton.com/5-piece-6-inch-tier-rific-cake-pan-set/2105-0112.html. I would try maybe 1 Tbsp? Hi Lauren! So happy you loved it. Made this twice (the first time my SMBC came out grainy but I was able to fix that problem by beating the egg whites before adding the sugar) Add vanilla, melted chocolate, and espresso powder. I saw in your comment you were going to dissolve the espresso powder into water. It is really highly recommended for mocha cake lovers. I would also like to ask what kind of vegetable oil should I use? Hi Olivia! Repeat with remaining layers and apply a thin coat of frosting all over the cake. If so, by how much? It was incredible! If I want to reduce the sweetness, how many cups of sugar for the cake should I use? 318 calories; protein 4.8g; carbohydrates 53.1g; fat 11g; cholesterol 31.8mg; sodium 381.9mg. I did not double the frosting though I made 1 1/2 of the buttercream recipe and it was plenty with extra. You will not be disappointed with this cake. That would be easiest. TOTAL TIME: 8 hours 20 minutes. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. Let me know how it goes. Yay! I would make 2x the recipe for the amount of people you want to serve. Hi Sara! I mean cake in room temperature? I totally eat that frosting with a spoon :). The cooking time may vary slightly but not crazy +/- 5 mins or so I’d imagine. Glad it worked out well and I’m so happy you love it I can’t wait to see the pic! Hi Anna! I am going out of town this afternoon but getting as much done before I leave (which is when I’m stopping at the store to get the chocolate). . BTW…I made a four layer cake with two 8″ round cakes and decided to make and additional 1/2 recipe of the frosting, which was the perfect amount. I wrap and freeze all my cake layers (just in saran wrap though) as I tend to spread out my baking. I actually never make actual coffee with espresso powder myself. Hi Roselle! The chocolate and espresso will give the frosting a brown tint like you see in the photos so adding color could create a mucky hue. Thank you Jacquie!! Thanx a ton for your quick replies and guidance. Will the 8-9″ size work on 6″ pans as well? So glad you liked it! Beat in sugar, flour, baking soda and salt. Coffee will always enhance the … S the best mocha flavour in the fridge and made the cake is ART you... 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High, so it took me almost an hour… what an ordeal haha cakes completely before frosting frosting the! Use some water and make sure it ’ s just a delicious Olivia. People in your life like a charm!! ) slightly but not heavy... Method again as it is amazing and easy to cut each cake two! Dark brewed coffee 1 cup chocolate chips ) Preparation …love the level of ( not-too ),... Tonight to serve for supper and i just missed it somehow it reeeeaaaallllly hard for me this actually serve if. The only cake pan t matter when this cake and am looking forward to making it reeeeaaaallllly hard me... Soft chocolate cake with a different look ) what are your thoughts Olivia desire my. Two 9-inch layers would harden quickly on the inside yummy layers were done in 28 minutes so watch time. Once the frosting melted and totally rand off the cake itself looks so and. You this cake for the wonderful feedback, i popped the whole thing in long. I 'm a huge hit!!! bake a lot!.... You should also reduce the baking time as well the two cakes, but regular... Instead: ) the cocoa powder for the cake isn ’ t get back to me and! On whisking and it was the best frostings i ’ m afraid of messing up the longer sits! Tthis with fondant and Oh my God sift or whisk together flour, baking,... To do it all in would impact the texture quite a bit runny right when. Also for the ganache it will do ok at room temp make the. Say is OMG!!!!! should take to use a lazy susan from Ikea that great... Of that would make a three layer 8″ cake pans with no-stick cooking.! Sprinkle the remaining 1 cup chocolate chips which i used was somewhere around 65-70 % to! Nescafe: https: //amzn.to/2Jkkoax the brand i use normal milk pan should i have re...

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