Espresso Cake

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PREP TIME: 45 MIN

COOK TIME: 25-30 MIN

TOTAL TIME: 1HR 10MIN

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There is no need for a celebration to make this cake. It is so good its great to have any day just because!

Ingredients

Chocolate Cake

• 2 Cups Flour
• 2 Cups Sugar
• 2 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Dutch Processed Cocoa Powder
• 1/4 Cup Cocoa Powder
• 1 Cup Butter Milk
• 3/4 Cup Hot Water
• 3/4 Cup Vegetable Oil
• 2 Large Eggs
• 1 Egg White
• 2 Tbsp Instant Coffee
• 2 Tsp Vanilla

Espresso Buttercream

• 3 Cups Unslated Butter
• 3 Cups Sifted Powdered Sugar
• 3 Tbsp Half & Half
• 2 Tsp Processed Cocos Powder
• 2 Tsp Espresso Powder
• 1 1/2 Tsp Vanilla

Instructions

Chocolate Cake Cake

1. Preheat Oven to 350F and prepare 2-8" pans or 3-6" pans with non stick spray and parchment paper.
2. In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water and also whisk oil, vanilla, eggs, and buttermilk.
3. Pour the wet ingredients into the dry ingredients. Whisk well until everything is combined well. It is a runny batter.
4. Pour your batter evenly into prepared pans.
5. Bake for about 25-30 mins or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool completely.

Espresso Buttercream

1. In a stand mixer with a paddle attachment beat your butter on high speed for 3-5 minutes.
2. Sift powdered sugar and cocoa powder together.
3. Add vanilla and espresso to your half and half and stir until combined. In low speed add your sugar one cup at time adding your espresso m ilk mixture in between. Scrape the sides and bottom of your bowl and mix for another 2-3 minutes until soft and fluffy.

Assembling

1. I prefer to work with frozen cake top assemble. If you wrap each layer in plastic wrap after cake is cooled and allow it to chill in the freezer for 2-3 hrs minimum your cake will be easier to work with for stacking.
This part is optional but I like to cut the domes of the cake. Even the top out and frosting in between the layers adding each layer after a generous fill. I like to fill the centers by piping with a round or star tip then even the top by using an off set spatula around before adding the next layer. Then frost around to your liking.

TIPS

Your wet i ngredients should always be room temp.

The milk for the frosting should be room temp.

I advice you chill your cake before stacking it.

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