Chocolate Mocha Cake

Indulge in the complementary combo of mocha and chocolate with this sweet, sophisticated dessert.

Prepare three 9″ round cake pans or four 8″ round cake pans with nonstick spray and parchment paper liner.
Using a double boiler or a glass bowl over simmering water, melt Bedré Melting Dark Chocolate Wafers stirring carefully with a rubber spatula. Once melted set aside to cool slightly.
Hand whisk the hot coffee, espresso powder and cocoa until dissolved. Add in sour cream, oil, vanilla and eggs and stir with a whisk until well mixed.
Add flour, sugar, salt and baking powder to your stand mixer or large mixing bowl. On low speed, gently mix dry ingredients for 30 seconds to 1 minute to fully incorporate.
On low speed slowly add the hot coffee mixture to the dry ingredients. Mix well for appx two minutes on medium speed.
Lowering the speed, slowly pour in melted chocolate to the cake mixture. Mix for approximately one minute or until chocolate is well incorporated.
Pour cake batter evenly into your prepared pans. Bake at 350° for 35 to 45 minutes depending on your oven type and altitude. Check the center of the cake with a toothpick for doneness. When the toothpick comes out clean your cakes are ready. Cool completely before removing from pans.
Using a long knife, carefully level each cake to the same height, frost and stack each layer, finishing off the final frosting layer with a butter knife or small cake spatula.

Frost with Bedré chocolate frosting and drizzle with Bedre’ Dark Chocolate Premium Sauce. Top with Bedré Chocolate-Covered Espresso Coffee Beans.

On low heat, bring heavy whipping cream and corn syrup to just under boiling point. (Slightly bubbling on the edges of the pan). Remove from heat and add Bedré Chocolate Melting Wafers, letting sit for about five minutes so the melts can soften up. Stir until chocolate is well incorporated into heavy cream mixture. Cool to room temperature.
While chocolate is cooling, with your stand mixer or hand mixer, whip butter and vanilla for two to three minutes until slightly light and fluffy. On low speed, slowly mix in powdered sugar. Once combined, slowly add chocolate mixture to the butter mixture and blend well. Let the mixture cool for 1 to 2 minutes in the refrigerator then whip on medium to medium-high speed until fluffy. If the mixture is too soft repeat the step of cooling in the refrigerator, then re-whip frosting until you’ve achieved the thickness and consistency you desire. You may also cool the frosting by sitting the bowl in an ice bath for a few minutes then whipping, repeating as necessary. Be careful not to leave your frosting in the refrigerator or ice bath for too long or it will firm up too much and you will need to let warm again prior to whipping.