chocolate cake with coffee buttercream frosting

Chocolate cake with coffee buttercream frosting

This super moist chocolate cake is a crowd pleaser for sure. Even if you keep it in fridge it won’t get hard as oil is used to make this cake. The recipe is very easy .If you are making it for parties or birthdays you can frost the cake . I have included the  recipe for frosting also. It serves for about 10-12 people.

Ingredients

For cake

•   All-purpose flour-2 cups
•  Granulated sugar-2cups
• Unsweetened cocoa powder-3/4cup
• Baking powder-2 tsp.
• Baking soda-1 ½ tsp
• Salt-1tsp.
• Instant coffee powder-1 ½ tsp
• Milk -1 cup
• Corn oil/sunflower oil-1/2 cup
• Large eggs-2
• Vanilla essence-2 tsp.
• Boiling water -1 cup  

 For coffee buttercream frosting

• Butter - 113 g( 1 stick)
• Icing sugar-3 ¾ cups
• Vanilla Essence - 1 tsp.
• Strong brewed coffee - 3 to 4 tbsp.

Method

• Butter and flour two 9 inch round cake pans and preheat oven at 180 degree Celsius.
• Sieve together flour, cocoa, baking powder, baking soda and salt together.
•  Take it in a large bowl and stir the sugar well into the mixture.
• Mix together milk, vegetable oil, vanilla essence and eggs in a mug
• Mix the wet ingredients with the dry ingredients and use an electric beater on a medium speed until well combined
• Boil water stir in the coffee powder and add this to the batter slowly.
•  Now beat it on a high speed for about a minute to incorporate air in the cake batter.
• The batter will be very thin, but don’t worry this is the correct consistency.
• Pour the batter evenly into both the cake tins and bake it for about  28-30 minutes(until a tooth pick or a skewer come out clean when inserted into the middle of the cake).
• Let it cool about 10 minutes in the tin and take it out and keep it on a wire rack to completely cool it for frosting.
• Meanwhile you can make the frosting.
• Smooth the room temperature butter using an electric mixer.
• Cream it and add the essence .
• Slowly add icing sugar and coffee alternatively (add a cup of sugar followed by 1 table spoons of coffee).
• If the frosting is too dry add little more coffee until you get a fluffy smooth frosting or if it is loose add little more icing sugar to get the right consistency.
• Keep one of the cakes on a cake tray and spread a layer of frosting and sandwich the other cake on top of it.
• Spread the remaining frosting on top and sides of  the cake and decorate it as you like.