Mocha Cake with Espresso Swiss Meringue Buttercream

Name: Mocha Cake with Espresso Swiss Meringue Buttercream
Ingredients: 2 cup all-purpose flour (270 g); ¾ cup cocoa powder (dutch-processed or natural, 60 g); 2 cup granulated sugar (400 g); ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup strong coffee (room temperature, 236 g); 1 cup buttermilk (room temperature, 238 g); 2 large eggs (room temperature); ½ cup oil (102 g); 1 teaspoon pure vanilla extract; 7 large egg whites (7 ¾ oz, 219 g); 1 ½ cup granulated sugar (281 g); 1 ½ teaspoon lemon juice; 20 oz unsalted butter (5 sticks, 567 g); 1 teaspoon pure vanilla extract; 4 tablespoon instant espresso powder (20 g); A big pinch of kosher salt; ⅓ cup dark chocolate melting wafer (2 oz, 58 g, optional)

"This Mocha Cake is made with 2 layers of moist and rich chocolate cake, covered in an extremely smooth and silky espresso Swiss meringue buttercream. An ultimate cake for chocolate and coffee lovers!..."

INGREDIENTS

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2 cup all-purpose flour (270 g)

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¾ cup cocoa powder (dutch-processed or natural, 60 g)

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2 cup granulated sugar (400 g)

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½ teaspoon kosher salt

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1 teaspoon baking soda

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1 teaspoon baking powder

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1 cup strong coffee (room temperature, 236 g)

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1 cup buttermilk (room temperature, 238 g)

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2 large eggs (room temperature)

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½ cup oil (102 g)

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1 teaspoon pure vanilla extract

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7 large egg whites (7 ¾ oz, 219 g)

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1 ½ cup granulated sugar (281 g)

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1 ½ teaspoon lemon juice

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20 oz unsalted butter (5 sticks, 567 g)

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1 teaspoon pure vanilla extract

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4 tablespoon instant espresso powder (20 g)

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A big pinch of kosher salt

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⅓ cup dark chocolate melting wafer (2 oz, 58 g, optional)

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