Espresso Cake

Yields double 9-inch layer cake (or triple layer 5-inch cake)

Espresso Cake
6 tablespoons (85 grams) unsalted butter, room temperature
1 1/4 cups (280 grams) granulated sugar
3 large eggs
1/2 cup (120 grams) sour cream (or plain, non-fat yogurt)
1/3 cup (75 grams) vegetable oil
1 teaspoon vanilla extract
2 2/3 cups (300 grams) cake flour
2 teaspoons espresso powder
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (240 ml) cold or lukewarm espresso (or very strong coffee)

Preheat oven to 350 degrees F (180 degrees C). Grease 9-inch cake pans and set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, espresso powder, baking powder, baking soda, and salt. Mix in the espresso, stirring until batter is uniform and smooth.

Divide batter between cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before frosting. Depending on the height of your cake pans, you may have batter leftover—perfect for cupcakes!

White Chocolate Buttercream
1/2 cup (115 grams) unsalted butter, room temperature
3 ounces (85 grams) high quality white chocolate, melted and cooled

1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups (250 grams) powdered sugar

In a large mixing bowl, beat the butter until smooth. Beat in the melted white chocolate and add in the vanilla extract and salt. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add a touch of milk or cream until it reaches a spreadable consistency.

To assemble, place the bottom cake layer on a serving platter. Spread a layer of buttercream on top before placing the second layer. Run a thin layer of frosting along the edge like a crumb coating and finish off the top with another layer of buttercream. To serve, dust with cocoa powder and a few coffee beans.