Mocha Buttercream Covered Coffee Sheet Cake

Sep 16, 2015 Comments Off on Mocha Buttercream Covered Coffee Sheet Cake

Mocha Buttercream Covered Coffee Sheet Cake Recipe

Do you live on the west coast? Then coffee snack cake with mocha icing is the perfect way to start off your Sunday football.

Do you live on the east coast? Then coffee snack cake with mocha icing is the perfect way to finish off your Sunday evening football as you head home.

And it’s perfect for breakfast on Monday. A triple win in our book for this fall.

Enjoy!

The Necessities:

Cake 

  • 12 tbsp butter, softened/room temperature
  • 1 3/4 cup sugar
  • 3 cup flour, sifted
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch salt
  • 1 tbsp cocoa powder
  • 3 eggs, room temperature
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1/2 cup strong coffee
  • 2 tsp instant espresso powder

Mocha Buttercream 

  • 2 ½ sticks butter, softened/room temperature
  • 3 cup powdered sugar
  • 1 tbsp cocoa powder
  • ¼ cup strong coffee
  • 2 tsp instant espresso powder
  • 1 tsp vanilla
  • ¼ c grated good dark chocolate (ie. Scharffen Berger 70%)
  • 1 tbsp coffee beans (optional)
  • 1 tbsp cocoa nibs (optional)
  • Additional powdered sugar for dusting (optional)

Directions:

  • Preheat oven to 350F (325F if using a glass pan). Butter and flour a 9 x 13 sheet pan, set aside.
  • Cream butter and sugar in a stand mixer until pale and fluffy.
  • Meanwhile, whisk together flour, baking powder, backing soda, salt, and cocoa in a separate bowl.
  • In another bowl (or measuring cup) combine vanilla, buttermilk, espresso powder, and coffee.
  • Add one egg at a time to the butter/sugar mixture and mix in completely before adding each remaining egg.
  • When the eggs are fully combined, add the dry and wet ingredients in intervals.
  • Start by adding 1/4 of the dry, then 1/3 of the wet – ending with dry ingredients.
  • Scrape down the sides of the mixer occasionally and turn off the mixer when adding the dry ingredients to avoid being covered in a cloud of flour.
  • Once the last of the dry ingredients are mixed in and the batter is smooth (don’t over mix!), transfer it to the buttered and floured (or buttered and parchment covered) ½ sheet pan.
  • Evenly spread the batter across the pan.
  • Bake for 25 minutes until the top of the cake springs back when touched or a toothpick inserted into the center comes out clean. Remove from oven to cool.
  • While the cake is out of the oven, move onto the frosting.
  • Beat butter until creamy. Add sugar and beat until creamy.
  • Dissolve the 2 tsp of espresso powder into the strong coffee and vanilla.
  • Add to butter and sugar and beat until combined.
  • Add remaining ingredients and beat until light and fluffy.
  • Spread the frosting over the cool cake.
  • Grind the coffee and cocoa nibs to a fine dust in a coffee grinder.
  • Sift the grounds lightly over the frosted cake.
  • Then sift the extra powdered sugar over the cake.
  • Slice and enjoy.

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