September 7, 2011

Mocha Buttercream Chocolate Espresso Cake-OHMYGAAAAAAAH

Pinterest, you never let me down.  Srsly.

A few weeks ago, I was looking through pins when I found this gem and I knew it was to be mine.

 

My birthday was coming up, yo, and I was making a cake.

And I made it and it was delicious, but I want to share the changes I made with you.

First, I used Starbucks via for the coffee flavoring (which was very subtle and I had I not been serving this to my children, I would have doubled the coffee I put into the cake and the frosting). I used one starbucks via Italian roast in the cake batter and half a Starbucks Via Italian Roast in the frosting.

The icing recipe also called for FOUR cups of powdered sugar.

F-O-U-R.

I used two. It was more than enough and I wish I’d only used about 1.5 cups.

The chocolate instantly melted down the buttercream while I was mixing and I was very soupy. I put the frosting in the fridge for about an hour and then whipped it again before icing. You CAN pipe with this frosting BUT it warms up and gets runny VERY quickly.

The cake is moist, but not too dense nor rich.  It’s not too delicate and has a very good flavor.  The perfect chocolate cake?  Perhaps.  But not with this frosting.  Even with reducing the sugar by half, it’s a bit too sweet.  I’m considering pairing with whipped cream cream cheese frosting for Littlebit’s birthday cake.  Then, it might be perfection.

 

 

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