Mocha Cake (Doctored Cake Mix)
"This ultra moist chocolate Mocha Cake with mocha cream filling and mocha buttercream frosting has the perfect balance of espresso & chocolate..."
INGREDIENTS
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1 (15.25oz) (432g) Devil's Food or Chocolate Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)- We like to sift the mix when adding to the mixing bowl.
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1/4 cup (30g) all purpose flour (gently spoon into measuring cup and level off with a table knife)
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1 small box (3.9oz) (110g) Jell-O brand Instant Chocolate Pudding Mix (Use the dry powder, do not prepare).
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1/4 cup sugar (50g)
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4 large eggs
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½ cup (108g) vegetable oil ( I use Canola oil)
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1 cup (242g) sour cream
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3/4 cup (180g) hot water (to dissolve espresso powder)
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1 Tablespoon (3g) Instant Espresso granules/powder (to dissolve in the hot water)
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1 small box instant chocolate pudding (3.9 oz)- I like to sift the pudding mix
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2 cups (464g) heavy cream or whipping cream
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1 Tablespoon plus 2 teaspoons espresso powder (6g) dissolved in 2 T (24g) heavy cream. Stir until dissolved.
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3 sticks (339g) unsalted butter, slightly softened
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9 cups (1035g) powdered sugar (icing sugar in UK)
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1 Tablespoon (7g) unsweetened cocoa (sifted)
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1 teaspoon (3g) salt
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½ teaspoon (2g) vanilla extract
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1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
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¼ cup (60g) hot water
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