Swiss meringue adds a lightness to traditional mocha flavor, which makes this icing a more delicate addition to chocolate desserts. To be sure to highlight the coffee flavor, use a good-quality espresso and brew it strong. If you don’t have an espresso maker, go down to your local coffee shop and order two double shots of espresso to go. Also, consider a garnish of chocolate-covered espresso beans.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Place the Swiss Buttercream in the bowl of a standing mixer with a paddle attachment.
Step 2
Heat the espresso and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the chocolate has melted and combined with the espresso. Remove the bowl from the heat, and let the mixture cool for 3 minutes.
Step 3
Drizzle the chocolate mixture into the buttercream and beat on medium-high speed, about 1 minute.
Step 4
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 4 days. (See page 155 for a tip on rebeating cold buttercream.)
Polish your look
Step 5
To create a modern German chocolate cake, ice the Devil’s Food Cake (page 98) with the Mocha Buttercream, top it with chopped candied pecans, and drizzle it with Caramel Sauce (page 186) for the traditional gooeyness.
