Ingredients
CAKE
- 6 egg yolks (room temperature)
- 2 cups (400 grams) of granulated sugar
- 2 cups (240 grams) of all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon espresso powder
- 3 teaspoons (12 grams) of baking powder
- 1 cup (240 ml) of cool black coffee
- 1 cup (100 grams) of walnuts, very finely chopped
- 1 teaspoon ( 5 ml) vanilla extract
- 6 egg whites, whipped to stiff peaks
ESPRESSO and MOCHA CREAM
- 1 cup (227 grams) unsalted butter, softened
- 2 1/2 cups (320 grams) powdered sugar
- 1 teaspoon ( 5 ml) vanilla extract
- 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
- 1/8 teaspoon fine salt
- 1 oz. (30g) bittersweet chocolate (60%) melted and cooled.
- 1–2 teaspoons milk or cream, if needed to adjust texture.
Instructions
CAKE
- Preheat oven to 375°. Grease two 8″ or 9″ round pans.
- In a bowl with a whisk or using a mixer, beat egg yolks and sugar until creamy and pale.
- Add flour, baking powder, salt, espresso powder, vanilla and coffee. Mix until smooth.
- Stir in finely chopped walnuts.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter in thirds.
- Pour into prepared pans. Bake for 25-30 minutes. Cake should have some spring to the touch and come out clean using a cake tester.
- Set aside until completely cool. Use a small knife to run along the perimeter of the pan and remove cakes.
ESPRESSO/ MOCHA CREAM
- Using a mixer, cream the softened butter until light and fluffy (2-3 minutes)
- Add the powdered sugar in batches, beating well between additions.
- Stir in vanilla, dissolved espresso, and salt. Beat until smooth and airy.
- Set aside 1 3/4 – 2 cups of the frosting (for the mocha topping). Stir in the melted, cooled chocolate (and optionally a splash of milk or cream if needed for desired consistency).
- Use the espresso- only buttercream for inner layers and the mocha version for the top and decorative finish.