Mocha Espresso Cream Layer Cake

—

### **Step-by-Step Instructions**

#### **1. Make the Cake Layers**
1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
4. Slowly mix in the brewed espresso until fully incorporated. The batter will be thin—that’s normal!
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

#### **2. Prepare the Mocha Espresso Cream**
1. In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, espresso powder, cocoa powder, and vanilla.
2. Beat with an electric mixer on medium-high speed until stiff peaks form. Keep refrigerated until ready to use.

#### **3. Make the Chocolate Ganache**
1. Heat the heavy cream in a small saucepan until it just begins to simmer (don’t let it boil).
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly to a spreadable consistency.

#### **4. Assemble the Cake**
1. Place one cake layer on a serving plate. Spread a generous amount of mocha espresso cream over the top.
2. Add the second cake layer on top and spread more cream over the top and sides for a semi-naked look or completely cover if preferred.
3. Drizzle the chocolate ganache over the top, allowing it to drip down the sides for a dramatic effect.

#### **5. Decorate and Serve**
– Garnish with chocolate shavings, coffee beans, or a dusting of cocoa powder for an elegant finish.
– Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

—

### **Pro Tips**
– **Use High-Quality Espresso**: The flavor of the coffee is key to the richness of this cake. Brew fresh espresso for the best results.
– **Chill the Cream Bowl**: To ensure stiff peaks form, chill your mixing bowl and beaters before whipping the cream.
– **Make Ahead**: This cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

—

### **Final Thoughts**
The Mocha Espresso Cream Layer Cake is more than just a dessert—it’s an experience. The harmonious blend of chocolate and coffee in every bite will delight your taste buds and leave your guests raving. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a go-to favorite for celebrations and quiet indulgences alike.

Serve it with a steaming cup of coffee or a dollop of whipped cream for the ultimate treat. Ready to wow everyone with this coffee lover’s masterpiece? Start baking!