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Decadent Gold Flake Chocolate Taurus Layer Cake with Espresso Buttercream

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A rich, moist chocolate layer cake paired with silky espresso buttercream and adorned with edible gold flakes for a luxurious dessert experience.

Ingredients

  • All-purpose flour – 1½ cups (190g / 6.7 oz)
  • Unsweetened cocoa powder – ¾ cup (75g / 2.6 oz)
  • Baking powder – 1½ tsp
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Granulated sugar – 1¾ cups (350g / 12.3 oz)
  • Unsalted butter – ½ cup (115g / 4 oz), softened
  • Large eggs – 2, room temperature
  • Buttermilk – 1 cup (240ml / 8 fl oz), room temperature
  • Vanilla extract – 2 tsp
  • Hot espresso or strong coffee – 1 cup (240ml / 8 fl oz), freshly brewed
  • For the Espresso Buttercream:
  • Unsalted butter – 1 cup (227g / 8 oz), softened
  • Powdered sugar – 4 cups (480g / 17 oz), sifted
  • Espresso powder – 2 tbsp, dissolved in 2 tbsp hot water
  • Vanilla extract – 1 tsp
  • Heavy cream – 2-3 tbsp, to loosen if needed
  • Decoration:
  • Edible gold flakes – a few pinches (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the dry mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition.
  6. Slowly add the hot espresso or coffee to the batter while mixing on low speed.
  7. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. To make the espresso buttercream, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed.
  10. Stir in the dissolved espresso powder and vanilla extract. Add heavy cream a tablespoon at a time to reach desired consistency.
  11. Place one cake layer on a serving plate and spread a generous layer of espresso buttercream on top.
  12. Add the second cake layer and cover the entire cake with the remaining buttercream, smoothing with an offset spatula.
  13. Carefully place edible gold flakes on the frosting for decoration.
  14. Refrigerate the cake for at least 30 minutes to let the buttercream set before slicing.

Notes

Do not overmix the batter once flour is added to avoid a tough texture. Use hot espresso or coffee to enhance cocoa richness. If buttercream is grainy or stiff, add more cream and beat again. Chill cake before slicing for neat pieces. Gold flakes are optional but add luxury. For gluten-free, substitute almond flour; for dairy-free, use coconut yogurt and vegan butter.

Nutrition

Keywords: chocolate cake, espresso buttercream, gold flakes, layered cake, decadent dessert, Taurus cake, coffee cake, special occasion cake

Find it online: https://emmayum.com/decadent-gold-flake-chocolate-taurus-layer-cake-recipe-with-espresso-buttercream-step-by-step/