The only thing better than classic chocolate cake… is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it’s delicious mocha flavor. A must-bake for coffee lovers!
Ingredients
For the Chocolate Cake:
1 and 1/2 cups (298g) granulated sugar
1/2 cup (106g) light brown sugar packed
2 cups (240g) all-purpose flour
1 cup (84g) Dutch-process cocoa powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
4 large eggs room temperature
1 cup(227g) full-fat sour cream room temperature
1/2 cup (113m) whole milk room temperature
3/4 cup (170ml) vegetable oil
2 teaspoons vanilla extract
1 cup (227ml) hot water
2 teaspoons DeLallo instant espresso powder
For the Mocha Buttercream Frosting:
1 and 1/2 cups (340g) unsalted butter room temperature
3 and 1/4 cups (371g) confectioners’ sugar sifted
1/4 teaspoon salt
3 Tablespoons (42ml) milk
6 ounces quality white chocolate chopped, melted, and cooled for 10 minutes
4 teaspoons DeLallo instant espresso powder
chocolate shavings for decor
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