Chocolate Espresso Cake

Ingredients

Espresso Chocolate Cake

• 4 ounces Nestle chocolate, baking bar broken into small sections (1/2 bar)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups light brown sugar, pack tightly
• 1 cup butter, softened (2 sticks)
• 4 large eggs
• 2 tablespoons instant espresso coffee powder or instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For Coffee Glaze

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 teaspoon instant espresso powder or instant coffee granules

For Mocha Buttercream frosting

• 4 ounces Nestle chocolate, baking bar broken into smaller sections
• 2 teaspoons instant espresso powder or instant coffee granules
• 3 tablespoons milk
• 1 cup butter, softened (2 sticks)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups powdered sugar

Directions

1. 1

   For the cake:.

2. 2

   Preheat oven to 350°.

3. 3

   Grease and line two 9-inch-round baking pans with wax paper.

4. 4

   Microwave baking bar in small, uncovered, microwave-safe bowl on HIGH (100%power) for 1 minute. Stir. Sections may retain some of their original shape. If necessary, microwave at additional 10-to-15-second intervals,stirring just until smooth. Cool to room temperature.

5. 5

   Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.

6. 6

   Bake for 22-38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.

7. 7

   Brush cakes with Coffee Glaze over cake layers. Spread Mocha Buttercream frosting between layers and over top and sides of cake.

8. 8

   For Coffee Glaze:.

9. 9

   Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100% power) for 30 seconds. Stir until sugar and coffee are dissolved.

10. 10

    For Mocha Buttercream Frosting:.

11. 11

    Microwave baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Stir. Sections may retain some of their original shape. If necessary, microwave at 10-to-15-second intervals, stirring just until smooth. Cool to room temperature.

12. 12

    Dissolve instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoons at a time, until desired spreading consistency.