Instructions

Mocha Cake Recipe

1. Preheat your oven to 350 degrees F.
2. Grease and lightly flour a 9 x 2 inch round cake pan. Tap out the excess flour.
3. Using a large mixing bowl, stir together cake flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt - make sure the dry ingredients are well blended. 
4. Dissolve the 1 or 2 packets of Starbucks Via Italian Roast (or another dark roast) in the buttermilk.
5. Add the buttermilk-instant coffee mixture, oil and vanilla, beat until just combined, and add the large egg, then beat more until combined. You don't want to overbeat the batter, so it will not be tough. Spread batter into the prepared pan.
6. Bake 30 to 35 minutes or until a toothpick comes out clean when inserted into the middle. 30 minutes always works best for me but baking time will depend on one's individual oven. *While the cake is baking, closer to when it's done, you can work on the mocha ganache frosting (see instruction below), if you want you can also wait until the cake is completely cooled.
7. When the cake is done baking, allow to cool in the cake pan on a trivet or wire rack for 10 minutes, then remove from the cake pan (you can use a plate to flip it over from the pan being careful not to drop the cake) and let cool completely on a wire rack before frosting with mocha ganache.
8. When cake is completely cool, frost with mocha ganache. Use an offset spatula to spread the ganache. You can cool the cake in the refrigerator to allow the ganache to harden up before using the white decorating frosting for lettering.

Mocha Ganache for Frosting

1. Heat heavy whipping cream in a small or medium saucepan until it is almost boiling. Stir in 1 packet Starbucks Via Italian Roast. Remove from heat. Pour 6 ounces of semi-sweet chocolate morsels into the hot cream making sure that the chocolate morsels are covered by the liquid. Cover and let sit for 5 minutes. 
2. After 5 minutes, stir in one direction, slowly and steadily until combined and smooth. Spread over the cooled chocolate cake, spread with an offset spatula starting in the middle and working your way to the edges and sides if you wish.
3. You can cool the cake in the refrigerator to allow the ganache to harden up before using the white decorating frosting for lettering. Serve and enjoy!