Mocha Layer Cake with buttercream and coffee blackberries

For the cake:

2 cups of all-purpose flour

1 3⁄4 cups of sugar

3⁄4 cup unsweetened cocoa powder

2 teaspoons of baking powder

1 teaspoon of baking soda

1⁄2 teaspoon of salt

1 cup butter (or 1 cup milk + 1 tablespoon lemon juice)

1⁄2 cup vegetable oil

3 large eggs

2 teaspoons of vanilla extract

1 cup of freshly brewed strong coffee (chilled)

For the buttercream frosting in coffee:

1 cup unsalted butter, softened

4 cups of powdered sugar

2 c. instant espresso powder (dissolved in 2 c. With soup of water ch

2 tablespoons heavy cream (adjust for consistency)

1 teaspoon of vanilla extract

A pinch of salt

For the garnish:

Fresh blackberries

Chocolate Chip or Cocoa Powder

Instructions

Make the cake layers:

Preheat the oven to 350 ° F (175 ° C). Grease and line three 8 inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add butter, oil, eggs and vanilla. Shuffle until combined. Slowly add the coffee and mix until the batter is smooth (it will be thin).

Divide batter evenly between pans and bake for 25-30 minutes. Completely cool before the frost.

Prepare the buttercream:

Beat d butter until creamy.

Gradually add the powdered sugar, then mix in an espresso mix, vanilla, cream and salt. Fight until it’s light and fluffy.

Assemble the cake:

Place cake layer on plate, spread with buttercream. Repeat with remaining layers Frost the outside of the cake with a thin layer of crumbs, then add a final smooth layer.

Decorate:

Buttercream swirls on top Top with blackberries and chocolate chips.

Result: A moist, rich mocha cake with silky coffee buttercream, perfectly balanced by the tart sweetness of blackberries.