Chocolate Cake with Mocha Buttercream
How To Make Chocolate Cake with Mocha Buttercream
INGREDIENTS:
- Unsalted butter, room temperature, for pans
- ¾ cup unsweetened cocoa powder, plus more for pans
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup buttermilk
- ¾ cup warm water
- 3 tablespoons canola or safflower oil
- 1 teaspoon vanilla extract
- Mocha Buttercream
PREPARATION:
preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with cocoa, tapping out excess. Sift together cocoa, flour, sugar, baking soda, baking powder, and salt into a mixing bowl.
Beat on low speed until just combined. Raise speed to medium; add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter evenly between prepared pans.
Bake until a cake tester comes out clean, about 35 minutes. Transfer pans to wire racks to cool for 15 minutes.
Turn out cakes onto racks to cool completely. (Unfrosted cake layers can be stored, wrapped in plastic, at room temperature, or refrigerated overnight.)
Place the bottom layer on a cake stand or platter, and spread evenly with about 1 cup buttercream. Top with remaining layer; frost top and sides with another 2 cups buttercream, smoothing sides with an offset spatula.
Divide remaining buttercream among pastry bags fitted with open and closed star tips, such as #16, #22, #30, and #35. Pipe swirls of buttercream on top of the cake. Frosted cake can be refrigerated overnight; bring to room temperature before serving. Enjoy
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