Chocolate Cake with Mocha Buttercream Frosting

 Chocolate Cake with Mocha Buttercream Frosting

The only thing better than classic chocolate cake... is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it's delicious mocha flavor. A must-bake for coffee lovers!

Ingredients

For the Chocolate Cake:

• 1 and 1/2 cups (298g) granulated sugar
• 1/2 cup (106g) light brown sugar packed
• 2 cups (240g) all-purpose flour
• 1 cup (84g) Dutch-process cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 large eggs room temperature
• 1 cup(227g) full-fat sour cream room temperature
• 1/2 cup (113m) whole milk room temperature
• 3/4 cup (170ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (227ml) hot water
• 2 teaspoons DeLallo instant espresso powder

For the Mocha Buttercream Frosting:

• 1 and 1/2 cups (340g) unsalted butter room temperature
• 3 and 1/4 cups (371g) confectioners' sugar sifted
• 1/4 teaspoon salt
• 3 Tablespoons (42ml) milk
• 6 ounces quality white chocolate chopped, melted, and cooled for 10 minutes
• 4 teaspoons DeLallo instant espresso powder
• chocolate shavings for decor

Instructions

For the Chocolate Cake:

Preheat oven to 350°(F). Line a 9x13-inch baking pan with parchment paper. Spray pan generously - sides and bottom - with nonstick cooking spray, then set aside until needed. 

In a large bowl, combine both sugars, flour, cocoa powder, baking soda, and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.

In a separate bowl combine the eggs, sour cream, milk, oil and vanilla extract; mix until completely combined.

Pour wet mixture into the dry ingredients and mix until just incorporated. The mixture will be thick, that's normal. Do not over mix here.

In a large spouted meaning cup combine the hot water and espresso powder. Pour the hot water mixture into the cake batter and let sit for 1 minute. Then gently whisk until completely combined; about 1 minute. The batter will quite thin.

Pour the batter into the prepared pan. Bake in preheated oven for about 35 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.

Cool cake for 10 minutes in the pan before inverting the cake onto a cooling rack to cool completely. Once cool, flip right side up to frost.

For the Mocha Buttercream Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.

Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.

Add in the salt and milk and beat smooth.

Add the espresso powder into the melted white chocolate and beat smooth. Scrape the white chocolate mixture into the frosting and beat until incorporated.

Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Spread the frosting on the top and sides (if desired )of the cooled cake. Sprinkle with chocolate shavings, if using. Allow the frosting to set for 20 minutes, then slice and serve!