For Garnish:
- Chocolate shavings
- Espresso beans (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, brewed coffee, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the espresso cream filling, beat heavy cream, espresso, powdered sugar, and vanilla extract until soft peaks form.
- For the mocha ganache, heat heavy cream until just boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Mix in butter and brewed coffee until fully combined. Let cool slightly.
- To assemble, place one cake layer on a serving plate. Spread with espresso cream filling, then top with the second cake layer. Pour mocha ganache over the top, letting it drip down the sides.
Treat yourself to a delightful fusion of rich chocolate and bold espresso with this Mocha Espresso Cream Layer Cake! Enjoy!
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