Mocha Chocolate Layer Cake

I know I've already included a chocolate cake recipe but this is an all around amazing and easy basic chocolate cake and who doesn't want more chocolate cake!  You don't need a mixer, only a bowl and a whisk (It is easier to make the frosting with a mixer however).  This is the one recipe that is always used when I'm making a birthday cake or cupcakes. It is based on an Ina Garten cake recipe (with slight changes) that has been a favourite for many bakers and is always rated 5 star.  It's so moist and light and wonderfully chocolaty and better yet, you can make it up to 2 days ahead.  

If you aren't a big coffee person, you can just use hot water but coffee really brings out the beautiful chocolate flavour without really tasting the coffee.  Honest!  

Cake is baked using a 6 inch pan with Swiss Meringue Buttercream (recipe not on this blog). Decorated by my daughter.

 Mocha Chocolate Layer Cake

                                                      Makes 2 layer 8 inch cake or 2 dozen cupcakes

Cake

1¾ c. all purpose flour

2 c. white sugar

¾ c. unsweetened cocoa powder (either regular or Dutch process)

2 tsp baking soda

1 tsp baking powder

½ tsp table salt

1 c. buttermilk*

½ c. vegetable oil

2 large eggs

1 tsp vanilla

1 c. hot coffee

Frosting

6 oz. semisweet or bittersweet chocolate, coarsely chopped

1 c. butter at room temperature

1 large egg yolk

1 tsp vanilla extract

1 c. icing sugar

1 Tbsp instant coffee granules or 1 tsp espresso powder (can be omitted)

1. Cake:  Spray two 8 inch round cake pans well with vegetable spray and line with parchment paper.** 
2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.  In another medium bowl, whisk the buttermilk, vegetable oil, eggs and vanilla.  Slowly whisk the wet mixture into the dry mixture until just mixed through.  Then add the hot coffee and whisk until well blended and no dry spots.
3. Pour the batter into the prepared pans and bake for 30 to 35 minutes in a 350℉ oven.*** Or until a toothpick inserted into the centre of the cake comes out clean.  Let cool for 20 minutes and then invert onto cake rack.  Peel off parchment.
4. Frosting:  In a microwave safe bowl, heat chocolate for 30 seconds and stir.  Keep doing 30 seconds and stir until melted.  
5. In a bowl beat the butter, egg yolk, vanilla and icing sugar with mixer until well combined.  In small bowl, combine instant coffee with 1 Tbsp hot water.  Add this and the cooled chocolate mixture to the butter mixture and blend until uniform.
6. For Icing:  Frost as desired using about ¼ to ⅓ of a cup for the middle of the cake and the rest for the top and sides.****  I sometimes like to put raspberry jam in the centre instead.  Refrigerate about an hour or up to 2 days before serving.

* or you can use ½ c. plain yogurt and ½ c. milk

** or you can place cupcake liners into 24 muffin tins

*** cupcakes will take about 20 minutes

**** for a birthday cake, I place one cake rounded side down (upside down) on the bottom and then put the frosting on and then place the other cake layer rounded side up. Finish frosting and decorate as desired.  However, for the unicorn cake, a flat top was required so either trim the dome or flip and put the flat top up.