Speaking of being an influencer, and for #NationalBakingMonth I'm going to share with you the recipe for my very favorite cake
Chocolate Espresso Layer Cake with mocha mascarpone buttercream frosting.
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Chocolate Espresso Layer Cake with mocha mascarpone buttercream frosting.
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Makes an 8 ½ or 9-inch two layer cake or 7-inch three layer cake
INGREDIENTS cake
1 ¾ cup (245 grams) flour
2 cups (400 grams) sugar
¾ cup (75 grams) unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
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Makes an 8 ½ or 9-inch two layer cake or 7-inch three layer cake
INGREDIENTS cake
1 ¾ cup (245 grams) flour
2 cups (400 grams) sugar
¾ cup (75 grams) unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
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2 large eggs, lightly beaten
1 cup (250 ml) whole milk
½ cup (125 ml) vegetable oil
2 teaspoons vanilla
1 cup (250 ml) prepared coffee *
* If you prefer, the coffee can be replaced with water or a mixture of water and fruit juice.
Frosting recipe at the end.
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2 large eggs, lightly beaten
1 cup (250 ml) whole milk
½ cup (125 ml) vegetable oil
2 teaspoons vanilla
1 cup (250 ml) prepared coffee *
* If you prefer, the coffee can be replaced with water or a mixture of water and fruit juice.
Frosting recipe at the end.
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Preheat oven to 350°F (180°C). Oil and flour two 8 ½ or 9-inch round cake pans or three 7-inch cake pans generously. Alternately, oil the pans, line the bottom of each with parchment then very lightly oil the paper and dust with flour.
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Preheat oven to 350°F (180°C). Oil and flour two 8 ½ or 9-inch round cake pans or three 7-inch cake pans generously. Alternately, oil the pans, line the bottom of each with parchment then very lightly oil the paper and dust with flour.
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Combine all of the dry ingredients - flour, sugar, cocoa powder, baking powder, baking soda, salt in a large mixing bowl. Whisk until well combined.
Add the eggs, milk, oil & vanilla. Beat on low speed with an electric mixer until well blended then increase the mixer
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Combine all of the dry ingredients - flour, sugar, cocoa powder, baking powder, baking soda, salt in a large mixing bowl. Whisk until well combined.
Add the eggs, milk, oil & vanilla. Beat on low speed with an electric mixer until well blended then increase the mixer
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speed to medium and beat for about 2 minutes.
Bring the 1 cup of coffee just to the boil and stir in carefully by hand until very well blended.
The batter will be very liquid.
Carefully divide the batter between the two prepared cake pans. (If you want to make the
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speed to medium and beat for about 2 minutes.
Bring the 1 cup of coffee just to the boil and stir in carefully by hand until very well blended.
The batter will be very liquid.
Carefully divide the batter between the two prepared cake pans. (If you want to make the
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smaller 3-layer cake and only have 2 x 7-inch cake pans: oil, line & flour the 2 pans and pour a third of the batter in each, reserving the last third; the pans should be filled about 1/3 to ½ full. Bake the first 2 layers. When they are done, remove from the oven, allow
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smaller 3-layer cake and only have 2 x 7-inch cake pans: oil, line & flour the 2 pans and pour a third of the batter in each, reserving the last third; the pans should be filled about 1/3 to ½ full. Bake the first 2 layers. When they are done, remove from the oven, allow
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to cool for several minutes, slide a sharp knife around the edges to loosen, invert to remove the parchment then turn upright onto cooling racks to completely cool. Clean, oil, line & dust with flour one of the pans & pour the remaining third of the batter into this pan
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to cool for several minutes, slide a sharp knife around the edges to loosen, invert to remove the parchment then turn upright onto cooling racks to completely cool. Clean, oil, line & dust with flour one of the pans & pour the remaining third of the batter into this pan
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and bake as directed.)
Bake in the preheated oven for 35 – 40 minutes or until the center is set (30 – 35 minutes for the smaller layers).
Remove from oven & allow to cool for 10 – 15 minutes on cooling racks before sliding a sharp knife around the edges to loosen,
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and bake as directed.)
Bake in the preheated oven for 35 – 40 minutes or until the center is set (30 – 35 minutes for the smaller layers).
Remove from oven & allow to cool for 10 – 15 minutes on cooling racks before sliding a sharp knife around the edges to loosen,
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inverting to remove the parchment then turning upright onto cooling racks to completely cool before frosting.
Prepare the frosting....
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inverting to remove the parchment then turning upright onto cooling racks to completely cool before frosting.
Prepare the frosting....
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INGREDIENTS mocha mascarpone frosting
11 - 12 ounces (325 - 350 grams) powdered/confectioner’s sugar
8 tablespoons (120 grams) unsalted butter, softened
1.8 ounces (50 grams) unsweetened cocoa powder
4 tablespoons very hot prepared coffee
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INGREDIENTS mocha mascarpone frosting
11 - 12 ounces (325 - 350 grams) powdered/confectioner’s sugar
8 tablespoons (120 grams) unsalted butter, softened
1.8 ounces (50 grams) unsweetened cocoa powder
4 tablespoons very hot prepared coffee
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3.5 – 5.3 ounces (100 – 150 grams) fresh mascarpone cheese
Using an electric hand mixer, cream the butter & powdered sugar together. Add the cocoa powder & the hot coffee and beat, scraping down the sides as necessary, until well blended & fluffy. Beat in as much
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3.5 – 5.3 ounces (100 – 150 grams) fresh mascarpone cheese
Using an electric hand mixer, cream the butter & powdered sugar together. Add the cocoa powder & the hot coffee and beat, scraping down the sides as necessary, until well blended & fluffy. Beat in as much
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mascarpone as desired until smooth & whipped.
Chill in the refrigerator while the cake layers cool until the frosting is firm enough so that when spread and the layers are stacked the frosting does not slide.
Frost the tops of the layers then stack, placing the
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mascarpone as desired until smooth & whipped.
Chill in the refrigerator while the cake layers cool until the frosting is firm enough so that when spread and the layers are stacked the frosting does not slide.
Frost the tops of the layers then stack, placing the
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bottom layer on a cake or serving plate. I slip strips of waxed paper or parchment under the edges of the cake before frosting the sides in order to keep the plate clean & frosting-free. Smooth the frosting on the sides of the cake.
Gently slide the strips of parchment
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bottom layer on a cake or serving plate. I slip strips of waxed paper or parchment under the edges of the cake before frosting the sides in order to keep the plate clean & frosting-free. Smooth the frosting on the sides of the cake.
Gently slide the strips of parchment
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out from under the cake and retouch as needed.
Chill in the refrigerator until the frosting has firmed.
Because the frosting contains mascarpone, it is best to store uneaten cake in the refrigerator.
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out from under the cake and retouch as needed.
Chill in the refrigerator until the frosting has firmed.
Because the frosting contains mascarpone, it is best to store uneaten cake in the refrigerator.
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You know the rules by now... when you make the cake, snap a photo and share with me!
Also, spread the love...RT and share the recipe with your followers and let them know that I share loads of excellent recipes with my followers.
Enjoy this #IsolationBaking recipe...
You know the rules by now... when you make the cake, snap a photo and share with me!
Also, spread the love...RT and share the recipe with your followers and let them know that I share loads of excellent recipes with my followers.
Enjoy this #IsolationBaking recipe...
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