This chocolate espresso cake has three rich chocolate cake layers covered in brown butter espresso buttercream, then topped with dark chocolate ganache! It's the perfect combination of all things chocolate and coffee for a decadent mocha flavor!
Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.
In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil and sugar. Then whisk in the eggs, milk, and vanilla.
Gently mix in about half of the dry ingredients, then mix in the brewed espresso and the rest of the dry ingredients until just combined. The batter will be thin.
Pour ⅓ of the batter into each cake pan (they will only be about half full).
Bake at 350°F for 25-30 minutes or until a cake tester comes out clean.
Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
Let the cakes cool completely to room temperature before trimming.
Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even.
Espresso Buttercream
I like seeing little flecks of espresso powder in the buttercream, so I just add it straight in. However, if you prefer a smoother frosting you can first dissolve the espresso powder into the heavy cream!
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the brown butter until smooth. Then add in the powdered sugar ½ cup at a time until fully combined and smooth.
Add in the vanilla, salt, espresso powder, and heavy cream. Then beat the frosting on high for 4-5 minutes until light and fluffy.
Assemble the Cake
Place the bottom layer on your cake stand and spread about ¼ of the espresso frosting on top in an even layer.
Then top with the next layer and repeat. Place the final cake layer upside down so that the top of your cake is as even as possible.
Spread a thin layer of buttercream (your crumb coat) over the top and sides of the cake. Then place the cake in the fridge for 30-60 minutes.
If desired, set aside a small amount of buttercream in a piping bag to decorate the top of the cake (about ½ cup is plenty). Evenly smooth the rest of the espresso buttercream on the top and sides of your cake as desired.
Place back in the fridge for another 20-30 minutes before pouring the ganache on top. This is important for getting the ganache to solidify while dripping!
Chocolate Ganache Drip
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
The ganache should be a smooth, pourable consistency. Let sit for a couple minutes so it can cool slightly [it doesn't need to be fully cool, you just don't want it to be hot or it will melt the frosting].
Remove the frosted mocha cake from the fridge and pour the ganache on top. Use an offset spatula to gently push some of the chocolate off the edges to create the drip effect.
Place the cake back in the fridge for another 10-15 minutes so that the ganache can fully set.
Use an open star piping tip to make little dollops of frosting along the top edges of the chocolate espresso cake, then garnish with chocolate shavings if desired!
Notes
This recipe is designed for 3 six inch cake pans. It will also work with 2 eight inch cake pans.
Store the cake in the fridge for up to 4 days. However, it will taste best when served at room temperature! I like to let it sit at room temperature for at least 30 minutes before serving.
Brown the butter: In a small saucepan, melt unsalted butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool to room temperature. I recommend making the brown butter the night before you make the cake, so that it has time to fully cool to room temperature! Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.