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“This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor.”
1hr 15mins

Ingredients Nutrition


  1. Cake:.
  2. Preheat oven to 350 degrees.
  3. Pour water into double boiler and add coffee granules stirring to dissolve.
  4. Add brown sugar and chocolate and heat over simmering water stirring until well blended.
  5. Set aside to cool.
  6. In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
  7. Add eggs, one at a time, beating after each addition.
  8. Mix until light and fluffy.
  9. Add chocolate mixture to butter mixture, mixing well.
  10. Sift together cake flour, baking powder, baking soda and salt.
  11. Add flour mixture to chocolate mixture alternately with the milk.
  12. Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
  13. Stagger pans in preheated oven and bake for 25 to 30 minutes.
  14. Cool for 2 minutes and turn onto cooling racks.
  15. Frost between layers, on top and sides with Coffee Buttercream Icing.
  16. Sprinkle with chocolate shavings.
  17. Coffee Buttercream Icing:.
  18. Dissolve coffe in hot water.
  19. Once dissolved set aside to cool.
  20. Blend butter and egg yolks on medium speed with electric mixer.
  21. Add coffe mixture and mix thoroughly.
  22. Add powdered sugar to coffee mixture and blend until smooth.

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