Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Special Equipment Needed:
- Two 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire rack
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the coffee, buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Fold in the chopped walnuts.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
9. Once the cakes are completely cool, use an offset spatula to spread a layer of frosting on top of one of the cakes.
10. Place the second cake on top of the frosted cake, then spread another layer of frosting on top of the second cake.
11. Garnish the cake with additional chopped walnuts, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 435
Fat: 20g
Saturated Fat: 3g
Cholesterol: 33mg
Sodium: 482mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 42g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add a teaspoon of cinnamon to the dry ingredients for a spiced mocha-walnut cake.
- Use a different type of frosting, such as cream cheese frosting or chocolate ganache.
Tips and Tricks:
- Make sure to cool the coffee before adding it to the batter, as hot coffee can cause the eggs to cook.
- Use a serrated knife to level the cakes before frosting them.
- To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the cake on a cake stand or platter and garnish with additional chopped walnuts and a dusting of cocoa powder.
Garnishes:
Chopped walnuts, cocoa powder, fresh berries, whipped cream
Pairings:
Coffee, hot chocolate, red wine
Suggested Side Dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coffee or buttermilk in the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting to bake.
- Use pasteurized eggs to reduce the risk of salmonella.
Food History:
The combination of chocolate and coffee has been popular for centuries, with the first recorded recipe for a mocha cake dating back to the 18th century.
Flavor Profiles:
Rich, chocolatey, nutty, with a hint of coffee
Serving Suggestions:
Serve the cake as a dessert after a romantic dinner or as a special treat for Valentine's Day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Mocha, Nutty, Sweet, Chocolatey