Black Magic Cake w/Mocha Buttercream

Bertemu sekali lagi, sebelum kita hilang untuk beberapa waktu...rasa2nya  the last time buat kek coklat was during Hasif birthday..lepas tu macam tak ada..so the urge to makan kek coklat timbullah..maaflah ya, kalau dapur kita ni asik tayang kek coklat aje..tapi begitulah kalau buat kek lain tak jalan business kita..hehe ..so selak prints out yang telah kita masuk list, terus teringin nak cuba recipe yang ni..tanya budak2 dan tunjuk kan gambar kek kat blog gingerbread ni, Hasif & the kids setuju untuk proceed with this project..so mama pun singsing lengan baju dan buatlah..heheh...really excited betul buat kek ni sebab tak sabar nak rasa dan macam dah terbau2 aje mocha or bau kopinya tu..

Memang tak menyesal mencuba..kek nya very soft & moist ..with the mocha buttercream yang sedap dan  terasa ke mochaanya..just make sure bila buat kek ni air panas yang digunakan mestilah air panas mendidih ya, sebab kita tak mau serbuk nescafe yang digunakan jadi berketul2 kalau gunakan air suam..satu lagi buttercream dalam recipe ni to me bukanlah macam buttercream yang boleh kita buat deco, sebab adunannya selepas dimasukkan mentega cair akan menjadi cair macam ganache lah pulak..mungkin kita kurangkan gula itu sebab adunan tak berapa mengeras...no matter how i tried to buat deco..adunannya akan mencair melambak..hehe..itu yang deco macam gitu ajelah...
so layan ajelah recipe yang memang boleh dibuat lagi ni..terutama pada teman2 yang suka perasa mocha, bolehlah mencuba...

Black Magic Cake w/Mocha Buttercream

Sources:-From Gingerbreadbagels

Sources:-From Ayu@Curlybabesatisfaction

Ingredients for Cake:-

2 cups sugar-(Ayu used 11/2 cups)
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup buttermilk, room temperature-(Ayu used 1cup milk +1 tbsp lime juice or vinegar, let rest for 20 minutes then can use)
1/2 cup canola oil
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup freshly brewed strong coffee, make sure it’s very hot. I used Starbucks French Roast-(Ayu used 2 tbsp nescafe classic + 1 cup hot water)

Mocha Buttercream
1/3 cup plus 1 Tablespoon whole milk
1 packet Starbucks VIA Ready Brew Coffee (House Blend)-(Ayu used 1/2 - 1 tsp nescafe classic)
3 cups powdered sugar-(Ayu used 1 cup only)
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Method:-

Preheat the oven to 350 degrees F. Prepare the cake pans. Take two 8 inch cake pan and spray them with non stick spray. (I use the non stick spray called Baker’s Joy. It’s combined with flour) Line the bottoms of each pan with parchment paper. Spray the top of the parchment paper with non stick spray. Set the cake pans aside.

Sift together the sugar, flour, cocoa powder, baking soda, baking powder and kosher salt over a bowl of a stand mixer. Mix it up with the paddle attachment.
In a separate bowl, whisk together the buttermilk, canola oil, vanilla extract and eggs. Set aside.

Prepare the coffee maker and start brewing the coffee. Make sure it’s strong and hot! It’s important that the coffee is very hot when you add it to the batter because if it isn’t, your batter will have a lot of lumps and the cake will sink in the middle while it’s baking.

Turn the mixer on low speed and slowly add the wet ingredients to the dry ingredients. Mix until just combined.

Pour in the coffee and mix until just combined. Be careful not to over mix the batter.

Divide the batter between the two cake pans. Bake at 350 degrees F for 30 minutes.
It’s very important that you put the cakes in the oven right away and do not open the oven until the cakes are done. (Doing these two things will cause the middles of the cake to sink inward)

Once the cakes are done baking, cool them for 10 minutes on a cooling rack. Invert the cakes onto the cooling rack and take them out of the pans. Then flip the cakes back over. Let the cakes cool completely before frosting.

While the cakes are cooling, begin making the Mocha Buttercream:
Sift the powdered sugar and set aside.

To prepare the coffee, warm up the milk. (make sure it’s hot enough to dissolve the coffee) Add the entire packet of VIA Ready Brew Coffee to the warm milk and whisk to completely combine. Allow the coffee to cool down before adding it to the buttercream.

Sift the cocoa powder over a bowl of a stand mixer. Add in the melted butter and mix it with the paddle attachment until completely combined (a couple of minutes).
Add in the vanilla extract and mix.

On low speed, alternate between adding the powdered sugar and coffee. Once all of the ingredients are added, increase the speed to medium high and mix for 2-3 minutes. Set the buttercream aside.

After the cakes are done cooling, remove any domes that have formed on the cakes with a serrated knife. You want to have a flat surface on both cakes. This will make it easier to stack, fill and frost the cakes.

To assemble the cake:
Take a piping bag and fit it with a round decorating tip. Fill the piping bag up with the Mocha Buttercream. Place a cake down and pipe the frosting around the edge of the cake. Put some of the Mocha Buttercream in the center of the cake. Using a small spatula, spread the buttercream out evenly. The buttercream that you’ve spread in the middle should not be higher than the circle of buttercream around the edge.
Place the other cake on top. Frost the sides of the cake and then frost the top of the cake. Enjoy!