Ingredients

• 300g/2.42 gms all-purpose flour
• 250g/1 cup granulated sugar
• 3 tbsp cocoa powder nice quality
• 1 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 50g sour cream
• 50g buttermilk
• 3 eggs large
• 125ml coffee hot, strong
• 50ml water
• 75ml Vegetable Oil

For the Buttercream:

• 50g Butter Unsalted
• 908g Confectioner’s Sugar
• 1 tbsp Cocoa powder
• 1 tbsp Espresso powder
• 1 tbsp Vanilla Essence
• 30ml Heavy Cream
• 1/2 tsp salt

For the Ganache:

• 50g Dark Chocolate chopped
• 25ml Heavy Cream

Method

Preheat oven to 180c.

1. Butter and flour three 9-inch cake pans.
2. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
3. Add the wet ingredients into a large bowl and whisk together.
4. Add the wet ingredients to the dry ingredients. Whisk to combine then mix on level 2 (if using an electric mixer) for two minutes.
5. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or
6. until a toothpick inserted in the center comes out clean. Rotate the baking tins, halfway through the bake.
7. Allow time to cool for 5 minutes, then invert onto wire racks to cool fully.

For the Mocha Buttercream:

1. Sift the confectioners’ sugar, salt, cocoa and espresso powder into a bowl.
2. Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
3. Beat in the sugar mixture slowly.
4. Add vanilla and drizzle in the cream while beating until desired consistency is reached.
5. If you want the buttercream to have a stronger espresso taste, add as much as you would like!

For the Ganache:

1. Warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together.
2. If there’s a few bits of unmelted chocolate just microwave it for 10 seconds and whisk again.

For the assembly:

1. Pipe buttercream on the first layer, add a swirl of the ganache
2. Add the second layer on and repeat the process.
3. Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
4. Drizzle ganache on top of cake, smooth the top and allow to set.
5. Pipe dollops of buttercream on the edge using a large closed star tip (optional)