Chocolate Espresso Cake with Cappuccino Buttercream

Chocolate Espresso Cake with Cappuccino Buttercream

cake
  • 1/2 cup unsalted butter, room temperature
  • 2 cups light brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 3/4 cups cake flour
  • 1 cup unsweetened special-dark cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 cup boiling water
  • 2 tablespoons espresso powder
buttercream
  • 2 cups unsalted butter, room temperature
  • 2-3 tablespoons espresso powder
  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 2-4 tablespoons milk or cream
Cake.
Preheat the oven to 350.  Spray the bottoms only of three 8 inch pans with non-stick spray, line with parchment paper and spray the paper as well.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for 3 minutes.  Beat in the eggs, one at a time, then the vanilla; scrape the bowl down and beat for another minute.

In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.  In another bowl, whisk together the sour cream and oil.  With the mixer on low, add the flour mixture in 3 additions, alternating with the sour cream/oil, starting and ending with the flour.  Dissolve the espresso powder into the boiling water and gently stir into the batter.  Batter will be thin.

Divide the batter between the pans and bake for 18-25 minutes, until a toothpick in the center comes out clean.  Cool in the pans on a wire rack, covered loosely with a clean kitchen towel.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and espresso powder for several minutes.  With the mixer on low, add the powdered sugar and meringue powder until combined.  Add the milk/cream and whip on medium/high for 4-5 minutes until very light and fluffy.

Frost the cooled cakes with the buttercream.

Recipe from Curly Girl Kitchen
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