Chocolate Mocha Cake {Adapted from More Sweets, Please}
1cupunsalted butter2 sticks
½cupunsweetened Dutch-processed cocoa
1cuphot water
2cupsall-purpose flour
2cupssugar
1tablespooninstant espresso powderor 1 ½ tablespoons instant coffee granules
1 ½teaspoonssalt
1teaspoonbaking soda
½cupbuttermilk
2large eggs
2tablespoonsKahlua and additional Kahlua to brush on the cake layers - optional
1teaspoonvanilla extract
Espresso Whipped Buttercream {Adapted from Brown Eyed Baker}
2cups(4 sticks) unsalted butterat room temperature
5cupspowdered sugar
3teaspoonsvanilla extract
3teaspoonsespresso powder
Topping
1cupalmond sliverstoasted
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Instructions
Cake
Preheat oven to 350F. Grease, line and flour 2 or 3 8" round cake pans.
Melt butter in a bowl in the the microwave, add cocoa and hot water and mix together. In another bowl mix flour, sugar, espresso powder, baking soda and salt. Pour the wet mixture over the dry ingredients and mix until combined. Blend in buttermilk, eggs, Kahlua, and vanilla extract.
Pour batter into prepared pans and bake for about 25 minutes, until an inserted toothpick/cake tester comes out clean (start checking at 20 min. when dividing into 3 pans). Leave layers in pans to cool for 10 minutes, then invert onto a wire rack and brush one side with additional Kahlua. Let cool completely.
Buttercream
Mix vanilla and espresso powder together until dissolved. If required, heat mixture in microwave for a few seconds to help dissolve the powder.
Whisk butter with the whisk attachment of your mixer for 5 minutes, scrape down sides. On low speed, add powdered sugar a little at a time. When all powdered sugar is incorporated, turn up speed and beat until fluffy for about 2 minutes. Add vanilla-espresso mixture and whip until incorporated.
Assembly
Spread buttercream between the cake layers and on top and the sides. Sprinkle the top with toasted almonds. You can also pipe borders with remaining buttercream.
Keyword Mocha Almond Cake
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