• 2 cups (400g) granulated sugar
  • 2 3/4 cup (322g) all-purpose flour
  • 1 cup (82g) unsweetened cocoa (lightly spoon into cup then
  • 2 teaspoons ((10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened (do not
    soften in microwave) I cut the butter into 1 inch pieces onto waxed paper
    leaving on the countertop for 8 to 10 minutes it will still be quite cool when
    adding to the dry ingredients. If it becomes too soft, just refrigerate a few
  • 1/4 cup (54g) vegetable oil
  • 4 large eggs at room temperature
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (220g) hot coffee, it can be instant or brewed (we
    used instant espresso)
  • 1 cup (93g) pecans, chopped
  • 1 cup (145g) toffee bits — I used Heath English Toffee Bits

  • 3 sticks (339g) unsalted butter, slightly softened
  • 9 cups (1035g) powdered sugar (icing sugar in UK)
  • 1 Tablespoon (7g) unsweetened cocoa (sifted)
  • 1 teaspoon (3g) salt
  • 1/2 teaspoon (2g) vanilla extract
  • 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee
  • 1/4 cup (60g) hot water

  1. Preheat oven to 350 degrees
  2. Grease and flour THREE 8 inch cake pans
  3. In a mixing bowl, add the dry ingredients: sugar, flour,
    cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  4. Add softened butter a few pieces at a time while the mixer
    is on low speed. Mix until the dry ingredients look like coarse sand and the
    dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  5. In a separate bowl whisk the eggs, milk , oil and vanilla
    until blended.
  6. Method is important when using the Reverse Creaming Method.
    With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to
    the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at
    medium speed. Don’t mix above medium speed. Scrape the bottom and sides of
    bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after
    each pour. Scrape the sides and bottom of bowl.
  7. Slowly add the cup of hot coffee and mix another 30 seconds
    until blended. The batter will be very runny. Don’t worry!
  8. Pour into 3 prepared 8″ pans
  9. Once the batter is in the pans, sprinkle about 1/2  of the pecans and toffee bits over the top of
    the batter.  The remaining pecans and
    toffee will be sprinkled over the mocha buttercream filling when assembling the
    cake.  You can increase the amount used
    if you would like more crunch.
  10. bake at 350 degrees for 25 to 30 minutes or until the center
    of the cake springs back to the touch and a toothpick comes out clean.
  11. Cool the cakes 10 minutes on a rack and then turn out of the
  12. *Yields approx 9 cups of batter.
  13. Making cupcakes? Check out our Classic Chocolate Cupcake
    Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to

  1. Mix the instant espresso coffee into the 1/4 cup of hot
    water, set aside to cool slightly
  2. Beat the butter on medium speed until smooth. Blend in the
    vanilla and cocoa powder and salt.
  3. Add half of the powdered sugar and half of the coffee. Beat
    at medium speed until the powdered sugar is incorporated.
  4. Add the remaining powdered sugar and coffee and mix at
    medium speed another 3 to 6 minutes scraping the sides of the bowl
  5. This recipe makes 6 cups of frosting. This is enough to
    fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch
  6. If your consistency is too thin, add more powdered sugar. If
    too thick, add a bit more water or milk, a teaspoon at a time.

This Recipe adapted from >>>> Click Here

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