Mocha Layer Cake
Ingredients
- 1 teaspoon baking soda
- 1 cup buttermilk
- 3 cups sifted cake flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups white sugar
- 1 tablespoon strong brewed coffee
- 2 teaspoons strong brewed coffee
- 2 teaspoons vanilla extract
- 5 large egg whites
- ½ cup unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- 4 ½ cups sifted powdered sugar
- 1 large egg yolk, beaten
- 2 teaspoons vanilla extract
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
- Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
- While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
- Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.
Source
Original recipe: View Original