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Mocha Cake with Hazelnut Buttercream Frosting

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mocha cake with hazelnut buttercream frostingChocolate and coffee go together like ice cream and cake, am I right? Speaking of CAKE, you must check out this Mocha Cake with Hazelnut Buttercream Frosting that Thing 1 made. It was to die for! Truly! I am drooling all over my keyboard right now just thinking about it!

What made this cake so special, aside from the fact that it was just an AMAZING combination of flavors, was that we were using a different kind of sugar. This sugar is a Morena sugar, which means that it does not undergo the conventional refining processes used for regular white sugar that effectively remove the complexity and flavor from raw sugar cane.

The product is known as Zulka Pure Cane Sugar, and it is also a non-GMO (genetically modified organisms) product, which means that it has been grown and produced according to a set of established best practices for GMO avoidance. I first tried it in my coffee, using the same amount I would usually use with regular white sugar. It tasted great! It had the same sweetness as regular sugar, but there was definitely something a bit different to it, kind of honey-like overtones. It is hard to describe, but if you try it, you will understand what I mean!

I decided that we should try the Zulka sugar in a cake, to see how that worked out. So, I asked my resident baker, Thing 1, to whip something up! He came up with this mocha cake. Below is his post and his recipe!

Hi, Thing 1 here! Though I don’t drink coffee very often, just the smell of it is enough to give me a little boost of energy. If you combine the aroma of coffee with a craving for chocolate cake, you’ll find yourself wanting both! And what better to go with chocolate coffee than the sweet nutty flavor of Nutella! The cake tasted delicious, and you can brew whatever type of coffee you want to create different levels of flavors and intensity.

mocha cake with hazelnut buttercream frostingThe cake was easy to make, although the batter seemed a little on the thin side before it was baked. The coffee made it a bit soupy, but while baking for 40 minutes, the cake puffed right up! The combination of the creamy, sweet frosting and the slight bitterness of the coffee in the cake was like heaven to the taste buds. If you want an even bolder coffee taste, you can sprinkle instant coffee on top of the cake for an added boost! No doubt you’ll have plenty of energy after you eat a slice of this! 🙂

For disclosure purposes, a sample of Zulka Pure Cane Sugar was provided to Thing 1 and me free of charge. We were not compensated to write about the product, and all opinions are our own.

Mocha Cake with Hazelnut Buttercream Frosting

Print Recipe
Recipe Author: Kristin
A dark, moist, coffee flavored chocolate cake paired with the nutty sweetness of a hazelnut buttercream frosting.
CourseDessert
CuisineAmerican
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings12

Ingredients

Cake Ingredients

Frosting Ingredients

Instructions

Directions for the cake:

  • Preheat oven to 325ºF. Combine flour, salt, cocoa powder and baking soda in a large bowl.
  • In a separate bowl, beat butter until smooth. Gradually add both sugars, beating until combined.
  • Add eggs, one at a time, and beat after each addition. Then, mix in the vanilla extract.
  • Add the flour mixture and buttermilk into the wet ingredients, each in 2 or 3 parts. Mix well after each addition. Slowly add the coffee and mix until batter is smooth.
  • Bake in two 9 inch rounded pans for 40 minutes, removing when a toothpick inserted into the center of a cake comes out clean. Let cakes cool for 15-20 minutes before removing from pan.

Directions for the frosting:

  • Beat butter until smooth, adding vanilla. Gradually add powdered sugar and Hazelnut Coffee Mate and blending until smooth.
  • Add Nutella and blend until well combined.
  • Level one of the cakes and cover the top with frosting. Place the other half on top and frost the rest of the cake.
  • Sprinkle instant coffee on top if desired for taste and decoration.

Nutrition

Calories: 730kcal | Carbohydrates: 115g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 532mg | Potassium: 248mg | Fiber: 3g | Sugar: 90g | Vitamin A: 830IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2.8mg
Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

mocha cake with hazelnut buttercream frosting

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Enjoy!
Kristin -
 

 

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Comments

  4. Jess @HungryHarps

    I just saw that you shared this at #GetHimFed Fridays and had to jump over to see it! This looks amazing and it has two of my favorite things – coffee and hazelnut. Can’t wait to try this! Thanks for linking up, hope you have a nice weekend. 🙂

    Reply

    • Kristin King

      Oh, that is so cool, thanks so much Jennifer! I will be stopping by again in a little bit! Have a great weekend! 🙂

      Reply

  10. Joanne/WineLady Cooks

    Your cake looks amazing, delicious and I must make this. I’m curious about the Zulka sugar. I try not to use granulated sugar and I substitute coconut sugar quite often. I would like to give Zulka a try. Thanks for sharing this recipe with Foodie Friends Friday this week.

    Hope to see you again soon,
    Joanne

    Reply

  12. Beth Teliho

    Wow, this looks amazing! Exceptionally yummy. I don’t print many recipes, but this one is special and one I’ll have to try. Thanks so much! Your photos are beautiful as well. 🙂

    Reply

  14. Michelle

    Two of my favorite flavors are chocolate and coffee so combined would be so delectable! Thanks for linking up this week at My Favorite Posts Show Off Weekend Party. Hope to see you again soon!

    Reply

  17. Natasha

    Oh.My.Goodness!! That looks absolutely delicious. My mouth is watering right now!

    Thanks so much for sharing on Turn It Up Tuesdays blog hop! We love having you! 🙂

    Reply

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