Mocha Cake Layers
- 1 cup Unsalted butter, room temperature
- 2 1/2 cups Domino® Granulated Sugar
- 4 Large eggs, room temperature
- 1 cup Hot, strong coffee
- 1 cup Buttermilk, room temperature
- 1 cup Unsweetened baking cocoa
- 3 cups Self-rising cake flour
Peppermint White Chocolate Buttercream
- 1/3 cup Heavy cream or whipping cream
- 1 cup White chocolate, finely chopped
- 2 cups - 1 lb. box Unsalted butter, room temperature
- 2 tsp Vanilla extract
- 2 tsp Peppermint extract
- 1/2 tsp Fine salt
- 7 cups - 2 lb. bag Domino® Powdered Sugar
- 1/2 cup Dark chocolate, finely chopped
- 1/2 cup Heavy cream
- 1 tsp Instant espresso or coffee
- 3/4 cup Crushed peppermint candies
- 3/4 cup Mini chocolate chips
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Prep Time: 20 minutes / Cook Time: 30 minutes / Yields: One 8-inch layer cake; 24 servings
Mocha Cake Layers
Begin by preheating the oven to 350° F / 175° C and line four 7-inch or 8-inch pans with parchment rounds and spray with non-stick baking spray.
Add 1 cup butter and 2 1/2 cups of Domino® Granulated Sugar into the bowl of a stand mixer. Mix on high for 1 minute with a whisk attachment until the mixture becomes light in color.
Add in 4 large eggs, two at a time. Mix on medium high until they're fully incorporated.
In a separate bowl, whisk together 1 cup of hot coffee, 1 cup of buttermilk and 1 cup of baking cocoa until no clumps remain.
Next, mix 1 cup of self-rising cake flour into the butter/egg mixture on a low speed. Scrape the sides of the bowl with a rubber spatula to ensure the flour is fully incorporated.
Pour in half of the buttermilk/cocoa mixture and mix on a low speed.
Repeat with next cup of cake flour and the remaining cocoa mixture.
Add in the last cup of self-rising cake flour and mix on low until the flour is just incorporated.
Pour the batter evenly between the prepared pans and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs.
Allow the cake layers to cool in the pans for 10 minutes then run an offset spatula around the edge of the pans to help separate the layers from the pans.
Place the pans in the freezer for 30 minutes to speed the cooling process. Once the layers are fully cooled carefully flip the pans and remove the layers from the pans.
Use a serrated knife to level the tops of the layers. If you're making these in advance, wrap them in plastic wrap and freeze them.
Peppermint White Chocolate Buttercream
While the cake layers bake and cool, make the peppermint white chocolate buttercream.
Place 1/3 cup heavy cream and 1 cup chopped white chocolate into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate.
Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left, heat for additional 15 second increments and stir until the mixture is smooth.
In the bowl of a stand mixer or a large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle or whisk attachment (or hand mixer) until smooth.
Add in 2 tsp vanilla extract, 2 tsp peppermint extract and 1/2 tsp salt and beat on low.
Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed.
Slowly add in 7 cups of Domino® Powdered Sugar, 1 cup at a time. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more Domino® Powdered Sugar (quarter of a cup at a time).
Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside.
Place 1/2 cup finely chopped dark chocolate in a heatproof bowl, and set aside.
Heat 1/2 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
Gently pour the heavy cream over the chocolate, making sure it’s fully covered with cream. Allow the mixture to sit for 1-2 minutes.
Add in 1 tsp of instant coffee and stir slowly until the cream and chocolate are fully combined and mixture is smooth.
Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes), until the mixture is just slightly warm to the touch.
Assembling this Peppermint Mocha Cake
Stack and frost the cake layers on a greaseproof cake board using a dab of buttercream to help stick the first cake layer to the board
Spread an even layer of frosting on top of each cake layer with a large offset spatula. Top with a 1/4 cup of crushed peppermint candies and 1/4 cup mini chocolate chips.
Repeat with remaining cake layers.
Once the cake layers are stacked, cover the cake in a thin coat of frosting. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake and smooth using a bench scraper.
Add a ring of peppermint candies around the base of the cake then chill again until the frosting is firm to the touch.
Use a spoon to add mocha drips around the top of the cake.
Use the remaining frosting to pipe dollops on top of the cake and top each dollop with a peppermint candy.
- Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t overmix your batter, stir until the cake flour is just combined.
- Don't level your cake layers until they are completely cooled.
- Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
- Do a test drip to make sure your mocha ganache is the right temperature and thickness.