Dark Chocolate Cake with Coffee Buttercream for a Blogiversary
This recipe makes a 3-layer 8-inch cake. The buttercream makes more than enough to frost all layers and possibly even the sides if you are into that.
Calories
Ingredients
For Buttercream
- 4 sticks butter
- 5 cups powdered sugar , sifted
- 1/2 cup strong coffee , cooled
- 1 teaspoon vanilla extract
- 1 Tablespoon espresso powder
For Chocolate Ganache
- 1 cup dark chocolate chips
- 3/4 cup heavy whipping cream
- 3 Heath Candy Bars , chopped roughly, for topping
Instructions
- Preheat your oven to 350 degrees F. Prep your baking pans. I use the parchment paper method in the bottom of my cake pans, but you’re welcome to grease and flour – whatever works best for you.
- In a mixing bowl or the bowl of your stand mixer, sift together flour, sugar, cocoa, baking soda, baking powder and salt.
- Add eggs, coffee, buttermilk, oil and vanilla to dry ingredients, and mix on medium speed for about 2 minutes. Yes, this is a one bowl cake!
- Pour your batter evenly into your prepped cake pans. Gently tap the pans on the countertop to remove air bubbles. Bake for 20 minutes, then rotate your pans. Bake for about 15 minutes more, or until a toothpick inserted in the center of the cake comes out clean.
- When done, let your pans cool on a wire rack for about 20 minutes, then remove cakes from the pans.
- Once the cake is completely cool, you are ready to prepare your coffee buttercream frosting.
- For Frosting: Whip butter in the bowl of your mixer for about 3-4 minutes until it is light and fluffy.
- Alternating sugar, coffee, and vanilla, incorporate into the butter. Once these ingredients have been added, add in the espresso powder and mix well. This will be the kick you need for the coffee flavor.
- To make Chocolate Ganache: Put chocolate and heavy cream into a microwave-safe bowl and microwave for 30 seconds at a time, stirring in between. Continue this until the chocolate is smooth and melted. Let sit to room temperature in order to achieve a thick ganache that will stay on the top of your cake rather than spilling over the sides.
- To assemble cake: Ensure that all cake layers are flat and even. This will allow for a cake that doesn't lean. Place first layer on your cake stand or board.
- Top with a generous mound of buttercream and spread. Simply top with the next layer and do the same. The final layer will be next, and I like to be sure the buttercream on this layer is as smooth as I can make it, so the ganache will look nice on top. (No need for perfection here though because we're topping it all with candy, and all will be covered up!)
- Once all buttercream has been smoothed, place spoonfuls of ganache on top of the cake. At the thickness of this room-temperature ganache, you can play around with it a little bit. You can make it almost spill over the sides, and it will stay put without puddling all around the bottom of your cake.
- Once it looks the way you want it to, top with your chopped Heath candy, step back, and admire!