Chocolate Cake with Mocha Icing
Submitted by hotmama
Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.
YIELD
4 servingsPREP
COOK
40 minREADY
This is an old-school layer cake with serious chocolate depth. Unsweetened chocolate melts into a buttermilk batter enriched with corn syrup and dark brown sugar. The three layers bake until springy, then get brushed with hot vanilla-sugar glaze immediately after leaving the oven.
The mocha icing is what makes this cake legendary. Butter whips with powdered sugar, then instant coffee, cocoa powder, and cream dissolve into a smooth, coffee-spiked frosting that spreads like a dream.
Chef Tips
- Glaze while hot: Brush the hot sugar glaze over warm cake layers so it soaks in and adds moisture
- Beat icing thoroughly: Whip the mocha frosting for the full 5 minutes so sugar dissolves completely and texture turns silky
- Use instant coffee: Instant coffee dissolves directly into the icing; brewed coffee won’t work here
- Alternate dry and wet: Add flour mixture and buttermilk in alternating additions for the most tender crumb
Ingredients
Directions
Sift the flour, baking soda and salt together in a medium-size bowl and set aside.
Place the brown sugar in a large bowl of an electric mixer; beat on high speed about 10 seconds to break up sugar.
Add the butter and beat until the mixture is the consistency of wet sand, about 1 minute.
Beat in the eggs one at a time until well blended, about 10 seconds each time.
Add the corn syrup and vanilla and beat until smooth, about 5 seconds.
Beat in the cooled chocolate until well blended and smooth, about 3 to 5 minutes, scraping bowl sides well.
Add flour mixture and buttermilk alternately to chocolate mixture, beginning and ending with flour and beating after each addition just until smooth.
Pour equal amounts of the batter into three 8-inch round greased and lightly floured cake pans (1½ inches deep).
Bake at 350℉ (180℃) until centers spring back when lightly pressed, about 35 to 40 minutes.
Remove cake layers from pans to a wire rack and glaze while still hot.
Cool thoroughly.
Spread generously with icing between layers and on top and sides.
GLAZE: In a small saucepan combine the water and sugar; bring to a boil.
Remove from heat and stir in the vanilla.
With a pastry brush, brush hot glaze over the surface and a little on the sides of each cake layer, using all the glaze .
Makes about 1 cup glaze.
MOCHA ICING: Cream the butter in a large bowl of an electric mixer on high speed until very creamy, about 2 minutes.
Gradually add the sugar and beat until smooth, about 3 minutes.
In a separate bowl, combine ⅓ cup of the cream and the remaining ingredients, stirring until thoroughly dissolved.
Add cream mixture to the butter mixture .
Beat until well blended and sugar is completley dissolved, about 5 minutes, scraping bowl well.
Thin with a little more cream if desired.
Makes enough frosting for one 3-layer cake.
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