Mocha Cake with Coffee Swiss Meringue Buttercream

chocolate layer cake with coffee swiss meringue buttercream


Chocolate Cake

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (80g) unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp instant espresso powder
  • ½ tsp salt
  • 2 large eggs
  • 3/4 cup (177mL) oil
  • 3/4 cup (177mL) buttermilk
  • 3/4 cup (177mL) brewed coffee
  • 1 tsp hazelnut extract

Coffee Swiss Meringue Buttercream

  • 8 large (260g) egg whites
  • 2 cups (400g) granulated sugar
  • 2 cups (454g) unsalted butter, room temperature
  • 4 Tbsp (24g) espresso powder
  • 1 Tbsp (15mL) hot water
  • 2 tsp hazelnut extract
  • handful of toasted hazelnuts for decorating
  • chocolate shavings for decorating


chocolate cake with coffee swiss meringue buttercream

Chocolate Cake

  1. Preheat the oven to 350°F (177°C) and oil and line the bottoms of four 6-inch (20cm) cake pans for the chocolate cake.
  2. Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt in a medium mixing basin. Set aside the dry ingredients. Whisk together the eggs, oil, buttermilk, coffee, and hazelnut extract in a large mixing bowl until thoroughly blended. Sift the dry ingredients over the wet ones and fold until the last trace of flour is incorporated.
  3. Using a spatula, evenly distribute the batter between the prepared cake pans (about 11 oz per 6-inch pan). Bake for 30 minutes, or until the cake springs back when pressed in the middle or a toothpick inserted in the center comes out clean. Allow the cakes to cool fully before removing them from the pan.

Coffee Swiss Meringue Buttercream

  1. Begin by carefully cleaning the stand mixer’s metal bowl and whisk attachment (there must be no fat residue while producing meringue). Place the egg whites and granulated sugar in the bowl once they’ve been cleaned and dried.
  2. Bring 1/2 cup (118mL) water to a simmer in a small saucepan. Keep the water simmering on low heat and create a double boiler by placing the bowl with the egg whites and sugar on top of the saucepan. Over low heat, whisk the egg whites and sugar until the sugar granules are dissolved, about 5 to 10 minutes. If the sugar is entirely dissolved, you may feel it between your fingertips or use a candy thermometer to bring the mixture to around 140°F (60°C).
  3. Remove the bowl from the heat and set it on the stand mixer fitted with the whisk attachment after the sugar granules are entirely dissolved in the egg whites. On medium-high speed, beat the ingredients until firm peaks form and the meringue no longer feels warm. It normally takes around 10 minutes to do this task.
  4. Meanwhile, whisk together hot water and espresso powder until completely dissolved. Remove it from the oven and set it aside to cool.
  5. 2 to 3 teaspoons at a time, add the softened butter to the meringue. Continue beating on medium speed for a few minutes after the butter has been included, until it emulsifies into a buttercream. It may appear soupy and/or curdled at times before emulsifying, but it should come together in 5-10 minutes.
  6. After the buttercream has come together, stir in the espresso mixture and the hazelnut essence until everything is well blended.
  7. Switch to a paddle attachment and run the mixer on low speed for 5-10 minutes if you want to eliminate the air bubbles from the buttercream. When icing the outside of the cake, this will make it simpler to obtain a flawless finish.

Assembling Cake

  1. Trim the tops of the cooled cakes (only if they’re domed) before slicing them in half. Frost with a 1/4-inch thick layer of coffee buttercream, then repeat for the remaining seven layers.
  2. If the cake appears to be becoming unstable at any stage, store it in the refrigerator for 30-60 minutes before icing it. Because the buttercream hardens in the fridge, if any buttercream squeezes out between the layers, carefully smooth it out.
  3. Refrigerate the cake for 1-2 hours after it has been properly layered before icing the top and sides. If you’ve never frosted a layer cake before, Chelsweets offers a terrific guide for you.
  4. Simply press a little spoon or a small offset spatula against the frosted cake and slightly move it higher while spinning the turntable to obtain the design I made. Start on the exterior and work your way inside with the top of the cake. Chocolate shavings and roasted hazelnuts are sprinkled on top.
8-layer chocolate coffee cake

Source: Baran Bakery

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