Serves 2
45 min
Mini Mocha Layer Cake
Recipe GLPR7206ce8cdfaf88
A decadent two-serving layer cake featuring a tender mocha sponge, silky espresso buttercream, and a cloud-like whipped cream topping. This elegant dessert combines rich chocolate and coffee flavors with a delicate crumb and smooth frosting finish.
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Ingredients
1/3 cup all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/3 cup milk
1/4 teaspoon white or cider vinegar
1/4 cup granulated sugar
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature
1 cup confectioner's sugar
1 ounce espresso, cooled to room temperature
1/4 cup heavy cream, chilled
Directions
Preheat the oven to 350°F. Grease and line a 4-inch round cake pan with parchment paper.
In a medium bowl, whisk together the milk and vinegar. Let the mixture sit for a few minutes to curdle slightly.
Add the granulated sugar, vegetable oil, and 1/2 teaspoon vanilla extract to the curdled milk. Whisk until the mixture becomes foamy.
In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and whisk until just combined. Do not overmix.
Pour the batter into the prepared cake pan. Bake for 20-23 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes on a wire rack, then turn it out onto the rack and allow it to cool completely.
While the cake cools, prepare the espresso buttercream. Using an electric mixer on low speed, beat the room-temperature butter with the confectioner's sugar until just combined.
Increase the mixer speed to medium and continue beating for 2-3 minutes until the frosting is light and fluffy.
Add the cooled espresso and a pinch of salt to the frosting. Beat on medium speed until the espresso is fully incorporated and the frosting is smooth.
Using an electric mixer or whisk attachment, beat the chilled heavy cream on medium-high speed until stiff peaks are about to form.
Gently fold in a small amount of confectioner's sugar to stabilize the whipped cream, then continue beating until stiff peaks form. Keep refrigerated until ready to use.
Once the cake is completely cool, use a serrated knife to carefully slice it into 3 even horizontal layers.
Place the bottom cake layer on a serving plate or cake board. Spread about 2 tablespoons of espresso buttercream on top.
Place the second cake layer on top of the frosting and spread another 2 tablespoons of buttercream on it.
Top with the final cake layer. Apply a thin, even crumb coat of espresso buttercream around the entire top and sides of the cake.
Refrigerate the cake for 30 minutes to allow the crumb coat to set.
Apply a thicker, smooth layer of espresso buttercream over the crumb coat on the top and sides of the cake.
Transfer the whipped cream to a piping bag fitted with a round tip. Pipe whipped cream rosettes or decorative dollops on top of the cake.
Dust the top of the cake lightly with cocoa powder. Serve immediately or keep chilled until ready to serve.
