1cup(227g) unsalted buttersoftened to room temperature
4 to 5cups(480-660g) powdered sugar
¼cup(60mL) strong coffeecooled
pinch of salt
Instructions
In a small saucepan over medium heat, bring the brewed coffee to a boil and allow to simmer until it reaches 1 and ¼ cup (4 cups will take about 20 to 25 minutes).
If you take it down too low, add water to bring level back up to 1 and ¼ cup. Set aside.
MOCHA CAKE
Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8-inch round cake pans. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add 1 cup of the coffee, and whisk or stir the batter until everything is combined.
Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
COFFEE BUTTERCREAM
In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).
Decrease mixer speed to low. Add powdered sugar, and remaining ¼ cup of cooled coffee, and salt. Increase mixer speed to to high and beat until completely combined (approximately 2-3 minutes). If frosting is too thick, add more liquid to desired consistency (you can use milk, cream, water, or more coffee). If it is too thin, add more powdered sugar.
ASSEMBLE THE CAKE
Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. I sliced each of my layers into two, so I had 4 layers of cake. Place one layer on a plate or cake stand and cover the top with coffee buttercream. Spread evenly with an offset spatula.
Place next layer on top, cut surface down, continuing until you've used all of your cake layers. For a sturdier cake, refrigerate at this point for about 10 minutes.
When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Decorate with chopped chocolate, if desired. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Notes
Coffee: the more coffee you start with, the more intense your coffee flavor will be. We preferred cake that started with 4 cups of coffee reduced down to 1 and ¼ cup. You will be using 1 cup for the cake and ¼ cup for the frosting.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.