Mocha Cake with Peppermint Buttercream | Bob's Red Mill Natural Foods
A rich and moist chocolate cake with coffee buttercream and a silky peppermint Italian meringue buttercream surrounded by an adorable chocolate town.…
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Cooking tools:
- Candy thermometer
- Double boiler
- Piping bag
- Offset spatula
- Cooling rack
- Stand mixer
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Spoon
- Saucepan
- Refrigerator
- Freezer
- Toothpick
- Parchment paper
- Zip-top bag
- Kitchen shears
Ingredients
- 1-1/2 cups Unbleached White All-Purpose Flour
- 1-1/2 cups Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 1-1/2 cups hot strong brewed coffee
- 9 ounces Dark Chocolate
- 2/3 cups Dutch-procesed cocoa powder
- 1 cup Vegetable Oil
- 4 Eggs
- 1/2 cup unsalted butter room temperature
- 2 cups Powdered Sugar
- 1 Tbsp Instant Espresso Powder
- 2 Tbsp Heavy Cream
- 1 cup Sugar
- 1/4 cup Water
- 4 Egg Whites room temperature
- 1 cup unsalted butter room temperature
- 1 tsp Vanilla Extract
- 1-1/4 tsp Peppermint Extract
- 2 - 3 oz Dark Chocolate
- Powdered Sugar
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