Mocha Cake- I doubled this recipe to make 2x 17cm round tins.
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temp
Preheat to 350°F. Line cake pan.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk and brewed coffee.
In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Fill cake tin about 2/3 full. Bake for about 35-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Let cool before frosting.
White Chocolate Buttercream Icing
1 c. butter, softened
2 c. confectioner’s sugar
6 oz. white chocolate, melted and cooled
3-5 Tbsp. of whipping cream or half and half
Beat butter and sugar until light and fluffy. Add white chocolate. Add whipping cream 1 tbsp. at a time until it is the desired consistancy.
Makes 3 1/2 cups
This cake also gave me a chance to practice some buttercream roses.
And mucked around with some piping tips
Cake cracked because I am always too impatient and didn't let it cool yet and flipped it onto the cake stand without trimming the top. Buttercream patched it up nicely though.