Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs
1 cup strong brewed coffee, cooled
½ cup vegetable oil
1 teaspoon vanilla extract
For the Espresso Cream Filling:
¼ cup espresso or strong coffee
¼ cup powdered sugar
1 teaspoon vanilla extract
For the Mocha Ganache:
8 oz semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons brewed coffee
For Garnish:
Chocolate shavings
Espresso beans (optional)
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!
