Mocha celebration cake recipe

Ingredients

• ¾ cup baker’s or ultrafine sugar
• ¾ cup whipping cream
• 5 ounces good-quality unsweetened chocolate, cut into pieces
• ¼ cup strong coffee
• 1 teaspoon pure vanilla extract
• 6 tablespoons unsalted butter, cut into small cubes and chilled

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plus 3 tablespoons good-quality unsweetened cocoa powder
• 1 cup boiling coffee
• 3 large eggs
• 2 cups baker’s or ultrafine sugar
• 1½ sticks (¾ cup) unsalted butter, at room temperature
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• Chocolate-covered espresso beans for garnish

To make the Ganache Frosting
1. Combine the sugar and cream in a large saucepan over medium-high heat, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer for 3 minutes. Remove from the heat. Add the chocolate, coffee, vanilla, and butter and blend together, stirring constantly until the chocolate and butter are completely melted. Let cool and then cover. Refrigerate until the frosting has thickened, at least 1 hour.
To make the Cake
2. Preheat the oven to 350°F. Grease and flour a 12-inch round cake pan. Line the edges of a 14-inch round platter with 3-inch-wide strips of wax paper, which you will remove after frosting the cake.
3. Sift the flour, baking powder, baking soda, and salt into a medium bowl. Sift the cocoa into a small bowl so it has no lumps, and then transfer to a heat-proof 2-cup measuring cup. Pour the boiling coffee over the cocoa and stir to dissolve.
4. In the bowl of an electric mixer, combine the eggs and sugar and beat on medium speed until the sugar is dissolved, about 2 minutes. Add the butter and beat for another 1 minute, until blended. Add the buttermilk and vanilla and blend again for 1 minute. Add the cocoa mixture and beat until incorporated and no streaks remain, about 1 minute. Add the flour mixture and mix until blended, about 1 minute.
5. Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a cake tester comes out clean.
6. Let the cake cool completely in the pan on a rack and then invert it onto the serving platter.
7. With a metal spatula, frost the top and sides of the cake very thickly with half of the ganache frosting. Let sit for 10 minutes to firm up, and then frost with the remaining ganache. Remove the strips of wax paper and use a damp paper towel to remove any excess frosting from the platter. Let the frosting set. Arrange a pretty design of chocolate espresso beans on the cake, and serve at room temperature.