Chocolate Espresso Class of 2025 Celebration Cake

Preparing the Cake Pans

1. Grease and Line

   Grease three 8‑inch round cake pans with butter or non‑stick spray. Line the bottoms with parchment rounds and lightly dust the sides with cocoa powder.

   Cocoa dusting prevents white flour marks on the dark sponge and releases cakes cleanly.

Making the Batter

1. Mixing Dry Ingredients

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until uniformly combined.

   Sifting the dry mix beforehand yields a finer crumb and prevents lumps.

2. Mixing Wet Ingredients

   In a separate bowl or large jug, blend cooled espresso, milk, oil, eggs, and vanilla until smooth.

   Room‑temperature liquids emulsify more easily and promote an even rise.

3. Combining the Batter

   Pour wet ingredients into the dry mixture and stir with a balloon whisk or spatula until just smooth; small streaks of flour are acceptable.

   Over‑mixing develops gluten and can toughen the cake—stop when no dry patches remain.

Baking the Cake Layers

1. Divide and Bake

   Divide batter evenly among the prepared pans. Bake at 350 °F for 25–30 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Cool in pans 10 minutes, then invert onto wire racks to cool completely.

Making the Buttercreams

1. Base Buttercream

   Beat the softened butter on medium speed until pale and fluffy, about 3 minutes. Gradually incorporate powdered sugar, salt, and vanilla until the mixture is light and creamy. This forms the base for both buttercreams.

   Scrape the bowl frequently to avoid dense pockets of sugar and ensure a silky texture.

2. Dark‑Mocha Buttercream

   Transfer half of the butter base to a bowl; whisk in cocoa powder and espresso, thinning with splashes of cream to a spreadable consistency.

   If the frosting becomes too stiff, add an extra tablespoon of cream for silkiness.

3. Latte Buttercream

   To the remaining half, beat in enough cream to achieve a light, airy latte‑colored frosting.

   Avoid over‑beating once the desired shade and texture are reached.

Assembling the Cake

1. Level and Fill

   Level any domed tops. Place the first layer on a serving board; spread with mocha buttercream. Repeat with remaining layers.

   A rotating turntable speeds up even filling and stacking.

2. Crumb Coating and Final Ombré Frosting

   Apply a thin crumb coat of mixed buttercreams over the entire cake and chill for 20 minutes. Then cover the lower half in mocha buttercream and the upper half in latte buttercream, using a bench scraper to smooth and blend where they meet for a subtle ombré.

   Keep a cup of hot water nearby to warm the scraper for ultra‑smooth sides.

Decorating the Cake

1. Ganache Drip

   Heat cream to a simmer, pour over chocolate chips and butter, rest 2 minutes, then stir until smooth. Cool ganache to 90–95 °F and transfer to a squeeze bottle; drip around the cake’s upper edge, then pool remaining ganache on top.

   If ganache is too warm, drips will run; if too cool, drips will seize—aim for a honey‑like flow.

2. Finishing Decorations

   Pipe alternating rosettes of mocha and latte buttercreams on the crown and nestle espresso beans between them. Before serving, you can optionally attach a laser-cut wooden topper to the cake with the elegant text Class of 2025.
   

   For sharp rosettes, use a star tip and wipe it clean between colors.

3. Chilling and Serving the Cake

   Refrigerate the finished cake for at least 30 minutes to set the frosting and ganache. Bring to room temperature for 20 minutes before slicing with a warm serrated knife for clean portions.

   A brief chill firms the structure, while serving at near‑room temperature maximizes flavor and mouthfeel.