𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

Indulge in the rich flavors of chocolate and mocha with this decadent Chocolate Cake with Mocha Buttercream Frosting. Moist chocolate cake layers are sandwiched together and frosted with a luscious mocha buttercream, creating a dessert that’s sure to satisfy any chocolate lover’s cravings. Follow these steps to create this irresistible cake that’s perfect for any special occasion or simply to treat yourself.

Ingredients:

For the Chocolate Cake:

• 1/2 cup granulated sugar
• 2 tablespoons light brown sugar, tightly packed
• 1/2 cup sour cream
• 1/3 cup vegetable oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda

For the Mocha Buttercream Frosting:

• 1.5 ounces unsweetened chocolate, finely chopped
• 1 tablespoon instant coffee or espresso powder
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups confectioner’s sugar
• 1 cup mini chocolate chips

Instructions:

For the Chocolate Cake:

1. Preheat the oven to 350°F (175°C) and position the oven rack in the center. Prepare two 6-inch round cake pans by spraying liberally with non-stick cooking spray and lining the bottoms with parchment paper. Spray the parchment paper as well.
2. In a large bowl, whisk together granulated sugar, light brown sugar, sour cream, vegetable oil, egg, vanilla extract, and salt until well combined.
3. Add flour, cocoa powder, and baking soda. Whisk until the batter is smooth and the dry ingredients are just incorporated. Be careful not to overmix.
4. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
5. Bake for 20 to 22 minutes, or until a skewer inserted into the center of each cake comes out clean and the tops spring back when gently pressed with a finger.
6. Remove from the oven and let the cakes cool in the pans on a wire rack for 15 minutes. Then, invert the cakes onto the wire rack to cool completely before frosting.

For the Mocha Buttercream Frosting:

1. In a large heatproof metal bowl, combine finely chopped unsweetened chocolate and instant coffee or espresso powder.
2. Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Stir the chocolate constantly with a whisk until completely melted and smooth.
3. Remove the bowl from heat. Add unsalted butter and confectioner’s sugar to the melted chocolate. Whisk until combined and the mixture is lightened to a pale brown color. If the frosting is too soft to spread, chill it until it reaches a spreadable consistency, whisking occasionally.
4. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread 1 cup of the mocha buttercream frosting evenly over the top of the cake layer using an icing spatula. Sprinkle mini chocolate chips evenly over the frosting.
5. Carefully place the second cake layer on top of the chocolate chips. Use the remaining frosting to frost the top and sides of the cake, creating a smooth and even layer.

Conclusion:

Slice into this Chocolate Cake with Mocha Buttercream Frosting to reveal layers of rich chocolate cake and creamy mocha frosting, topped with a delightful crunch of mini chocolate chips. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress with its decadent flavors and moist texture. Enjoy every bite of this homemade dessert masterpiece!