Outrageous Mocha Buttercream!

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mocha buttercream
This may be the most delicious buttercream I’ve ever made. I wish I could take all of the credit for it, but it is from Carol Bloom’s The Essential Baker. As many of you know I have been baking through the book for the past month or so. On Memorial Day I went to a party and offered to bring dessert. As you can imagine I rarely go anywhere without bringing desserts and/or bread. It is what I love to do and people rarely complain. I decided to make something chocolaty and my husband begged me to make the carrot cake again.

I made the Devil’s Food Cake from The Essential Baker, which was good, but in my humble opinion too sweet and not intensely chocolate enough for me. It does have a nice texture and my boys devoured it, as did all of the other guests at the party. But, I think in the end I’ll stick to my version of Devil’s Food. The mocha buttercream on the other hand was out of this world. Usually there are those in the crowd who don’t care for buttercream and end up scooping the cake out from under it, leaving a shell of frosting on the plate. Every plate was scraped clean and people were asking how I possibly decorated the cake with chocolate mousse.

It is made with whole eggs instead of just egg whites which gives it a lusciously smooth and creamy feel. The coffee and bittersweet chocolate are a perfect match for all of the sugar in the whipped Italian meringue that is the base. This recipe is decidedly more work than a simple Swiss meringue buttercream, but it is so worth it. I think this is my favorite recipe in the book so far. Over all I’ve come to the conclusion that this is a great cookbook and an essential addition to any bakers shelf!

Mocha Buttercream from The Essential Baker by Carol Bloom

Makes enough to cover and fill a 9-inch cake

2 extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup granulated sugar

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1 1/4 cups granulated sugar

1/2 cup water

1/4 teaspoon cream of tartar

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1 pound (2 cups, 4 sticks) unsalted butter, softened

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6 ounces bittersweet chocolate, very finely chopped, melted over a double boiler and cooled to room temperature

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2 teaspoons instant espresso powder

1 tablespoon water

chocolate buttercream cake

In a small sauce pan fitted with a Candy Thermometer, bring the 1 1/4 cups sugar, water and cream of tartar to a boil over medium-high heat. If any of the sugar crystals get onto the side of the pan, be sure to wipe them down with a wet clean pastry brush. The sugar needs to cook until it hits 242° F on the thermometer. This takes several minutes. While that is boiling,
chocolate buttercream cake

Place the eggs, egg yolks and sugar in the bowl of your stand mixer and whip on medium speed until they are thick, pale in color and hold a ribbon when the beater is lifted. Once the sugar syrup has reached its temperature of 242° F,

mocha buttercream

then slowly pour it into the bowl of whipped egg yolks while the beater is going on slow. Be sure to pour it along the bowl so that the hot syrup doesn’t hit the beater and splatter! Allow the eggs and sugar mixture to beat on medium high speed until the eggs have cooled, about 8 minutes.

mocha buttercream

Add the butter 2 tablespoons at a time.

mocha buttercream

The buttercream will go through a stage that looks soupy and curdled, but continue to add all of the butter and it will come together.

chocolate buttercream cake

The finished buttercream will be smooth and silky.

chocolate buttercream cake

Add a tablespoon of water to the espresso powder and dissolve.

chocolate buttercream cake

Add the melted and cooled chocolate to the buttercream.

chocolate buttercream cake

Mix to combine and decorate your cake. The buttercream will freeze if you have any left, wrapped really well in plastic. Just allow it to come bake to room temperature and whisk it on low speed to smooth it out.

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Comments

56 Responses to “Outrageous Mocha Buttercream!”

05/29/08 1:32 pm Sam Greenberg said...

Great pics. The frosting looks great, but I especially appreciate the illustrated recipe; much more entertaining than just copying the text from the cookbook.

Thanks!

05/29/08 1:44 pm zoe said...

Hi Sam,

Thanks, it is important to see what the steps should look like, especially the first time you venture into a recipe.

Enjoy! Zoë

05/29/08 3:20 pm Carmen Carlton said...

This frosting sounds like it would be fabulous. I’ve never made Carol Bloom’s Devil’s Food Cake but I have made yours, Zoe.

Hey, everybody, I will vouch for how fantastic it tastes! It is now my “go to” chocolate cake/cupcake recipe.

And, Zoe, thanks too, for the pics!

05/29/08 3:29 pm RecipeGirl said...

It does look like it turned out quite perfect! You decorated that cake so wonderfully too. It’s beautiful!

05/29/08 4:19 pm amanda said...

tHAT LOOKS INSANELY GOOD! To be honest, anythign that adds coffee and bittersweet chocolate is bound to please me. You keep baking from this book and it makes me want to swoop it up and buy it as well.Plus, it was nominated for a James Beard award, which gives it a nice push. can you tell me the difference between italian, swiss, and reulgar meringue buttercream? I made a recipe like this one and it was called a french buttercream but I don’t get the difference

05/29/08 7:54 pm Rebecca said...

Thank you so much for that recipe, Zoe! That looks SO yummy!! I am always looking for new things to frost cakes with, other than my old Wilton buttercream recipe standby (which everyone still raves over and I can hardly stand anymore.) This looks fabulous! Can’t wait to try it!!

I really love all the pictures you put with your instructions! It helps so much to see what things are supposed to look like!

Oh, and I will definitely have to look into getting Carol’s cookbook! Thank you!

Rebecca

05/29/08 8:48 pm zoe said...

Thanks Carmen,

I’m so glad you like that Devil’s food cake, it is my all time favorite. It took me years of combining every recipe I’d ever tried to come up with one that I loved.

Zoë

05/29/08 8:53 pm zoe said...

Hi Amanda,

Great question about the different types of meringue. Here is the basics:

French refers to a meringue made from raw egg whites whipped with sugar until it is stiff and glossy. These days this is only used for things that will be baked.

Swiss Meringue is when the egg whites and sugar are cooked together over a double boiler into a syrup and then whipped until stiff and glossy.

Italian Meringue, like the one in this recipe has you add a boiling sugar syrup to the eggs in order to cook them, then you continue to whip this until it is smooth, stiff and glossy.

I’ll do a post on this and show you the difference.

Thanks, Zoë

05/29/08 8:54 pm zoe said...

Hi Recipegirl and Rebecca,

Thanks and I hope you enjoy her book!

Zoë

05/29/08 9:08 pm Elizabeth Van Jacob said...

Can you tell me about your candy thermometer, Zoe? The metal casing looks very sturdy.

A post on your favorite and/or essential tools would be really helpful. The off-set spatula you used for the crepes is beautiful.

This is such an informative and helpful website for those of us who are visual learners!

05/29/08 9:24 pm Amanda said...

Thanks for the clarification Zoe! I really appreciate the explanation.

05/30/08 6:28 am Katie said...

This looks fantastic! Any idea how it would taste sans coffee? While I adore the taste of mocha in just about everything, I am quite alone in that love within my family.

05/30/08 6:43 am zoe said...

Hi Elizabeth,

What a great idea, I’ll work on a list of my favorite tools and equipment. Until then I’ve added a link to my post that shows you exactly the thermometer that I used. I must say I bought mine locally for about twice what amazon is charging. Oh well, it is still worth it!

Thanks, Zoë

05/30/08 6:44 am zoe said...

Hi Amanda, you are so welcome. Look for a full post on Meringue. I probably won’t get to it until after our crazy book tour in June.

Thanks! Zoë

05/30/08 6:46 am zoe said...

Hi Katie,

It will be wonderful without the coffee as well. My preference would be to make it with a very bittersweet chocolate, just so it won’t be overly sweet. You could also add a dash of vanilla and a pinch of salt to the buttercream to perk up the flavor.

Let me know how it comes out!

Zoë

05/30/08 8:42 am dawn said...

Amazing! I don’t think I’ve ever seen a smoother frosting. You spread that frosting with such a smooth & perfect coating. Nice job.
I agree with you re: the salt; it truly brings out the flavor in just about everything.

05/30/08 9:28 am zoe said...

Hi Dawn,

This stuff is really smooth. Sometimes adding chocolate to buttercream makes it harder to get a clean finish and this one is almost better with the chocolate. Great to work with!

Thanks, Zoë

05/30/08 11:20 am My Sweet & Saucy said...

That does look outrageous! Wish I could like the spoon!

05/30/08 2:57 pm Leah said...

mmmm… This frosting looks like it would be perfect for my “renewal” cake. My husband and I are planning a nice renewal of vows at the end of the year, and we wanted to make our own cake together, part of the ceremonial thing you know? And of course, we both adore chocolate on chocolate cake!

Thanks for the recipe and the great illustrations!

05/30/08 3:22 pm zoe said...

Hi Leah,

What a fantastic idea! Enjoy the making and the eating of it.

Congratulations!

Zoë

05/30/08 5:05 pm Clumbsy Cookie said...

Wow! I’m not even the biggest buttercream fan but that sure does look great. The cake is really beautiful, so simple but elegant. Nice pictures as well!

06/2/08 11:43 am Miss T said...

Ooh, that’s pretty! Looks like a great recipe.

06/8/08 7:57 pm Jen said...

Hi Zoe!
I made this tonight for some friends, with the devils food recipe in cupcake form…it was unbelievable! I even goofed up the water/sugar/cream of tartar portion…it cooked just a minute or so too long – and became slightly carmelized. It didn’t seem to harm the taste overall, although I am hoping to catch it in time next time I make it!
It was delicious – and the pictures and explanations were extremely helpful in my first buttercream venture! You are helping me break out of my “freaked out by baking” mold! :)

Thanks lady!!

06/9/08 8:26 am zoe said...

Hey Jen,

You are a baking diva! I’ll have to try the caramelized sugar to see if it isn’t even better. I bet the flavor added a bit of character!?

Bake on my friend! Zoë

06/10/08 9:50 am Denise said...

Zoe,
A few months back you popped into my mind and the next day, there you were on the front page of the food section of the Philadelphia Inquirer. I was tickled to see you and your amazing accomplishment! I immediately ordered the book and started baking. Since then we’ve enjoyed dozens of loaves of your delicious bread…and each time I think of you and hope that you and all your boyz are doing well in Minneapolis.
xo
Denise

ps: Awesome site, I’ve been a regular lurker…and as soon as our heatwave breaks I’m making this cake!

06/10/08 3:19 pm zoe said...

Hi Denise,

How great to hear from you! Thanks for all the kind words about the bread. So glad you are baking.

How is Philly? We are hoping our next book tour will bring us there.

xo Zoë

06/10/08 7:46 pm Denise said...

Zoe,
Philly is awesome. We are having a great time being back but are missing our friends in MN. We spent all of last summer in VT and thought of you when we were in Montpelier.
When you come to Philly, make sure to leave some time for a visit and some foodie fun.
In the meantime, visit me at http://www.lifestylerevolution.typepad.com
Denise

06/25/08 4:50 pm Y said...

Gorgeous looking cake! I love the precise blobs of buttercream :)

06/30/08 9:20 pm zoe said...

Hi Y,

Thank you! The buttercream tastes even better than it looks.

Zoë

07/13/08 12:22 am Lisa said...

This looks gorgeous! Question: could I use the buttercream plain (no coffee or chocolate) and/or with other flavourings (e.g. for a dessert with fruit etc.)

07/13/08 7:17 am zoe said...

Hi Lisa,

Yes absolutely. Flavor at will and use on anything you like. Buttercream is very adaptable. Just be careful not to add to much liquid to it or you will change the consistency.

Enjoy! Zoë

09/24/08 11:25 am Susan at Sticky,Gooey,Creamy,Chewy said...

Oh, how I wish I’d found this last weekend. I was looking for a buttercream recipe for a vanilla layer cake. The one I used was good, but this one looks divine! Definitely bookmarked.

09/24/08 12:05 pm zoe said...

Hi Susan, I’m about to make several batches of it for Friday. I love the stuff.

Zoë

12/5/08 7:36 pm Genevieve said...

Zoe! WOW! Thats about all I can say…and I haven’t even put it on the cake yet! I found your recipe very easy to follow and you weren’t kidding about it being an OUTRAGEOUS Mocha Buttercream! I’m using it as the filling for a cake I’m making for my sister, and she’s going to just love it! Thanks for posting this one up!

-Genevieve

12/5/08 8:47 pm zoe said...

Hi Genevieve,

I’m thrilled that you made this buttercream, it really is one of my all time favorites!

Enjoy! Zoë

01/5/09 6:50 pm Madalena said...

Hi, I am totally fascinated by your website, talent and generosity in sharing such valuable knowledge. Thank you so much. I am addicted to your posts now!
In Portugal, where I live, I can’t seem to find “cream of tartar” nor “glicerin” (for the homemade fondant). Do you suggest any alternatives?
Thanks for answering.
Have a wonderful 2009.
All the best!

01/5/09 10:55 pm zoe said...

Hi Madalena,

Thank you so much for your kind words!

You can replace the cream of tartar with lemon juice. It just is there to help strengthen the egg whites and allows them to whip up bigger. Any acid will do the trick.

Glycerin is harder to replace. Have you tried your pharmacy? Some fondant recipes say that you don’t really need the glycerin, but I find that it makes it much easier to use if you have it..

Good luck and thanks!

Zoë

01/8/09 8:50 am Bonobo Cakes said...

Thank you for this recipe Zoe. I made it for New Years and topped a raspberry cake with it, it was divine. I usually do not get good reviews on chocolate, as most of my family is not a fan. However, this went down with wonderful reviews, it is so light and rich at the same time! I have been testing and looking for a wonderful chocolate buttercream (with REAL butter not crisco cream), and this is heavenly.

Thanks–BC

01/8/09 3:10 pm zoe said...

Hi BC,

Your cake sounds amazing! I’m so glad you enjoyed it. Thanks for letting me know! :)

Zoë

01/10/09 5:56 pm Cyndi said...

Zoe, I never have extra-large eggs on hand because I typically by large. Would it make a huge difference if I used the L instead of XL eggs?

01/10/09 7:58 pm zoe said...

Hi Cyndi,

I think you will be just fine with Large eggs, unless they seem unusually small to you.

Enjoy! Zoë

01/17/09 7:44 pm John Deere Tractor Birthday Cake « Bonobo Cakes’s Weblog said...

[...] cake hung out in the fridge while I made this  wonderful new mocha buttercream recipe I found at  Zoe Bakes from Carol Bloom’s The Essential Baker.  This was the second time I had made i and I was [...]

01/29/09 7:28 pm DB January 09′ Challenge, Tuiles « Bonobo Cakes’s Weblog said...

[...] can be found here at Zoe Bakes, with full instructions and photos. Possibly related posts: (automatically [...]

06/4/09 7:18 am Amazing Mocha Frosting « Pragmatic Attic said...

[...] to Zoe (and Carole Bloom), I made an amazing mocha frosting.  I used it to frost Zoe’s [...]

06/14/09 11:12 pm Barbara said...

I just made this buttercream this morning and iced a cake made from your Devil’s food cupcake recipe that I had in the freezer. I didn’t have the bittersweet chocolate so substituted some semisweet chocolate chips and semisweet baking chocolate (about 9 oz. instead of the 6) and it was to die for! Everyone (including the kids) loved it! I have to confess I “tasted” a good portion of it while making icing the cake! Thank you so much for your illustrated instructions, I know I would have wondered about the curdled look while adding the butter had I not known it was ok. Barbara

06/15/09 6:32 am zoe said...

Thank you Barbara,

I’m so glad you enjoyed the icing and the Devil’s Food, two of my favorites! :)

Zoë

10/14/09 6:24 pm Lauren Leigh said...

Hi! This recipe looks amazing and I want to try it out next month for my birthday. But I have a few questions first. The cake I’m making is going to be chocolate and soaked in a kahlua type syrup (nonalchoholic) and I’m making a sculpted cake. Will this taste as well if it’s layered with rolled out fondant and if so, do you have a fondant recipe that you think would taste well with this. Preferably one that’s easy to color. If you could help me that would be so amazing. Thanks!!

10/15/09 8:10 am zoe said...

Hi Lauren,

Here is the fondant recipe that I use: http://zoebakes.com/?p=1059. It is easy to color and tastes much better than the store bought varieties, but I’d make it once before you do your cake. It is easy to work with once you have the feel for it, but if you’ve never used fondant before it is a new feeling to get used to.

Thanks and Happy Birthday! Zoë

10/28/09 1:35 pm Ann Marie said...

Help! I attempted to make this buttercream last night but my water, sugar, & cream of tartar started turning brown around the corner of the saucepan at 192 degrees, I never got to 242F. So as it turned darker I freaked and added it to the side of my kitchenaid mixer with the sugar/egg but my sugar mixture hardened. It was smoking and just an ugly mess. Do you think my thermometer is not accurate?? Does it need to be a candy thermometer? I really want to make this buttercream but have never tried this process before…Thanks!

10/28/09 4:52 pm zoe said...

Hi Ann Marie,

It sounds like your sugar and water may not have been mixed together and the sugar on the bottom of the pot was caramelizing too quickly. Did it seem like there was raw sugar on the bottom of the pot?

What kind of thermometer are you using? Is it a digital instant read? I like the candy thermometer because it rests in the sugar/water the whole time and you can keep a close eye on the temp as it rises gradually.

I hope this helps! Zoë

10/29/09 1:29 pm Ann Marie said...

Thanks Zoe! You are absolutely right. I didn’t mix the sugar and water well, I just swirled it a little around the saucepan. I thought it would mix as it simmered. So maybe that was the root cause.
My thermometer is a cheapy instant read from BB&B that I had to hold in the saucepan since I couldnt attach it to the pan and one time I dropped it in. I love your thermometer and will buy one this w/e before I make this again! Thank you so much!! With stiring the sugar and water and a better thermometer I should be able to do this!

10/30/09 9:03 pm zoe said...

Hi Ann Marie,

When you give it another shot let me know how it goes, I have a feeling you will have no problems at all!

Thanks, Zoë

12/16/09 2:32 pm Joeline said...

I followed this recipe to the “T” and it is amazing. I have used it several times and everyone raves about it! Thanks!

12/23/09 1:04 pm Lori Grannis said...

Just made this fabulous buttercream! This is the sort I like, and did not know how to differentiate between Swiss, Italian, standard and on and on… This is fabuloso!!! I just frosted my buche de noel with it. I used a Martha Stewart genoise cake recipe, and then filled it with a mousse I use from a Green & Black’s cookbook. So it’s white cake, chocolate mousse, and mocha buttercream… GLORIOUS and a beautiful, beautiful cake that was worthy of photos!!!!

12/23/09 1:15 pm Lori Grannis said...

Now my next question is, how do I make the traditional butter cream that is not too sweet (about like this or less) that when cold is almost like unsalted butter that chunks off the side of a cake slice, and when warm is creamy and wedding cake like…. I’d love to learn both, since this is awesome, but is not quite what a wedding cake features… Any help or email to my personal email would be great.

Thanks!

12/28/09 3:09 pm Ruby said...

Hi Zoe,

1. I don’t have instant espresso powder, but I do have instant coffee, could you tell me how much to use?
2. Will this sit well at room temperature or will I have to refrigerate the cake?

Thank you!

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