Chocolate Cake Bottom
3/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup sugar
2 tablespoons brown sugar
1/2 cup sour cream
1/3 cup vegetable oil
1 large egg (room temperature)
1 teaspoon vanilla extract
Mocha Buttercream Frosting
1.5 ounces unsweetened chocolate chips
1 tablespoon instant coffee or espresso powder
2 sticks unsalted butter
2 cups icing sugar
1 cup chocolate chips (or 2 large bananas)
Instructions
Chocolate Cake:
1. Grease the bottom of a 9" spring form cake pan and line with parchment paper.
2. Preheat oven to 325*F.
3. In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4. In a separate bowl, mix egg, vanilla extract, sour cream and oil.
5. Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool.
Mocha Buttercream Frosting:
7. In a large heatproof bowl, combine 1.5oz finely chopped bittersweet chocolate & 1 tbsp coffee powder. Heat in microwave on 50% until melted.
8. Whisk in 2 sticks of unsalted butter and 2 cups icing sugar until well combined and lightened.
** If the frosting is too soft to spread on cake, chill frosting in fridge until spreadable, whisking occassionally.
12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.
13. Gently fold the whipped cream into the cooled mango mixture.
Cake Assembly:
14. After the crust has cooled, place 1 layer of frosting on top of the cake using a spatula to create an even layer.
15. Sprinkle 1 cup chocolate chips or a layer of bananas.
16. Place the second chocolate layer on top of the frosting and spread remainder of frosting over entire cake.
17. Place in fridge and let cool for at least an hour.
18. Serve and Enjoy!
❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤
