The Distinguished Guest Cake from Joy the Baker

Mocha and frosting were really the only details I needed, in order to be convinced to make this cake, from Joy the Baker. The title of the cake drew me in, but I was in to the flavor combinations wholeheartedly. This recipe is slightly adapted from hers.

Vanilla Cake Ingredients:

4 large egg whites, at room temperature, whipped until stiff peaks form

2/3 cup unsalted butter, at room temperature

1 cup granulated sugar

2 tablespoons boiling water

2 1/4 cup sifted cake flour

3 tsp baking powder

1/2 tsp kosher salt

1/2 tsp pink Himalayan salt

1/2 whole milk, at room temperature

2 tsp. Flavored ground coffee (I used butter toffee/ can use plain coffee or omit)

1 tsp. Vanilla extract

1/2 tsp. Almond extract

Butterscotch filling (makes a large batch, will most likely have leftovers):

1 cup dark brown sugar

1 cup whole milk

3 tablespoons melted butter

4 tablespoons cake flour

1/2 tsp. Vanilla extract

Sprinkle of sea salt or pink salt

1/2 cup almonds, dry roasted with salt, chopped into 1/4 inch pieces

Mocha frosting:

1 stick of unsalted butter at room temperature

3 cups sifted powdered sugar

5 tablespoons sifted cocoa powder

6 tablespoons strong black coffee, cool

1 tsp. Chocolate extract (sub vanilla)

Pinch of sea salt

1 tablespoon of heavy cream (more, as needed)

This cake batter makes two, 8 inch round cake layers. Position an oven rack in the upper third of the oven and preheat to 350F. Grease cake pans and line with parchment.

Combine the butter and sugar in the bowl of a stand mixer, fitted with the paddle. Beat on medium until fully combined and pale yellow. At least 3 minutes. Scrape down the sides and bottom of the bowl. Add boiling water and beat into mixture.

In a separate bowl, whisk together the flour, baking powder and salt.

In a clean mixing bowl, add the egg whites. Switch out the paddle attachment, for the whisk attachment, and whip the egg whites on medium first, to break them up and make them foamy. Increase speed to high and continue to whip until they form stiff peaks. Remove the whisk from the stand and hold it upside down. The egg whites should hold their shape on the whisk.

Next, add half of the dry ingredients to the mixing bowl with the butter mixture. Return the bowl to the stand mixer and fit it with the paddle once again. Mix on low to combine. Add the milk to the bowl, mixing slowly and then add the rest of the dry ingredients. Scrape down the sides and bottom of the bowl. Mix again just for 30 seconds to make sure everything is fully combined. Using a rubber spatula, gently fold in 1/3 of the egg whites. Slowly add another scoop, gently folding the batter until the whites are incorporated. Add the remaining egg whites and mix in. Batter should be light and airy.

Divide the batter evenly between the prepared pans. Bake in the oven for 28-35 minutes (for me it was 29). Cake layers are done when the center of the cake springs back when you poke it with your finger. They will be lightly golden brown. Allow to cool on wire racks for 15 minutes and then invert them out of the pans to cool completely.  You can speed up the cooling process by chilling the cake in the fridge or making the layers a day before you wish to frost the  cake. If making ahead, wrap the layers well in plastic wrap and refrigerate or freeze. Also, trim the top layer, if needed, to make level cake layers.

While the layers cool, prepare the butterscotch filling. Combine the milk and the brown sugar in a sauce pan set over medium heat. Whisk the mixture as the sugar dissolves. Allow to simmer. In a separate small bowl, melt the butter and stir in the flour. Slowly add it to the milk mixture. Whisk the mixture and continue to cook for about 2 minutes while it thickens. Whisk in the vanilla and salt. Remove the pan from the heat and stir in the chopped almonds. Pour the butterscotch into a clean bowl and allow to cool completely before using for the cake.

Next, make the mocha buttercream frosting.

Add the butter for the frosting into a clean bowl for the stand mixer. Beat the butter on medium high for 5 minutes or so to soften. Add the powdered sugar and cocoa powder to the bowl and mix in. Scrape the bowl and turn the speed up to medium. Continuing mixing until fully incorporated. With the mixer on low, add the salt, chocolate extract and cream. Drizzle in the coffee. Beat again until desired consistency is achieved. Scrape the bowl and beater as needed. Stop when the frosting is smooth and will be easy to spread.

Fill and frost the cake.

Place the bottom cake layer on a cake circle or plate and spread the butterscotch filling over it. Sprinkle any additional chopped almonds over the butterscotch. Place the top cake layer on top, cut side down, if you trimmed any from the top. Frost the cake with a crumb coat of mocha buttercream. Chill in the fridge for at least 15 minutes. Cover the cake with remaining frosting and decorate as desired! Makes a great friend for a cup of coffee.