Espresso Coco-cake

For the Cake

• ▢ 1/2 cup sour cream (room temperature)

• ▢ 1 cup buttermilk (room temperature)

• ▢ 3 large eggs (room temperature)

• ▢ 1 1/2 cup strong hot coffee

• ▢ 3/4 cup vegetable oil

• ▢ 1 tbs vanilla extract 

• ▢ 3 cup all-purpose flour

• ▢ 2 2/3 cup granulated sugar 

• ▢ 1/2 cup *cocoa powder 

• ▢ 1 1/2 tsp baking powder 

• ▢ 1 tbs baking soda 

• ▢ 1 tsp kosher salt 

For the Chocolate Buttercream:

• ▢ 1 1/2 lb confectioner's sugar

• ▢ 1 1/2 cup unsalted butter room temperature

• ▢ 1/4 cup heavy whipping cream

• ▢ 1/4 cup *Cocoa powder 

• ▢ 1 tsp vanilla optional

• ▢ 1/4 tsp salt 

• ▢ 1/4 cup semi-sweet chocolate

Instructions

For the Cake:

• Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.

• Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

• Add the wet ingredients into a large bowl and whisk together.

• Add the wet ingredients the dry ingredients.

• Whisk to combine then mix on low for about a minute.

• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.

• Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

For the Chocolate Buttercream:

• In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.

• Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer).

• Add the ¼ cup of cocoa powder, and the salt then mix to combine.

• Scrape the bowl down and beat in the confectioner’s sugar slowly.

• Beat in the cream. You may add the optional vanilla and espresso at this step.

• Mix until you have a nice, even consistency.

• Beat in the melted and cooled chocolate ganache.

  For the Assembly:

  • Pipe chocolate buttercream between each layer.

  • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.

  • Add a smooth coat of chocolate buttercream to the surface of the cake.

  • Use an 869 tip to pipe dollops on top.

*Tammy’s tips

1. Always Sift your flour then measure again..

2. Don’t use flavored or instant coffee

3. Use a good DUTCH COCOA POWDER!