MOCHA CAPPUCCINO CAKE

MOCHA CAPPUCCINO CAKE

Ingredients

• For the Cake

• 2 cups (250 g) all-purpose flour
• 1 ¾ cups (350 g) granulated sugar
• ¾ cup (75 g) cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) strong brewed coffee
• ½ cup (120 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract

• For the Frosting

• 1 cup (230 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 2 tbsp instant espresso powder
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.

In a large bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl whisk together coffee, milk, oil, eggs, and vanilla.

Slowly pour the wet mixture into the dry ingredients and whisk until the batter becomes smooth.

Divide the batter evenly between the prepared pans and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

For the frosting, beat the butter until creamy. Gradually add powdered sugar. Dissolve espresso powder in milk and add it together with vanilla. Beat until fluffy.

Spread frosting between the cake layers and over the top and sides. Chill slightly before slicing.