Chocolate Cake
- 2 Cups (250 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/2 Cup (40 g) Unsweetened Dutch-Processed Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 1 1/3 Cups (272 g) Granulated Sugar
- 1 Cup (8 oz) Plain Whole Milk Yogurt, Room Temperature
- 1 Cup (240 ml) Espresso/Strong Brewed Coffee, Room Temperature
- 1/2 Cup (120 ml) Neutral Flavored Oil i.e. Grapeseed/Vegetable Oil
- 2 Teaspoons Vanilla Extract
Espresso Simple Syrup
- 1 Cup (240 ml) Espresso/Strong Brewed Coffee
- 1/4 Cup (50 g) Granulated Sugar
Salted Caramel Mocha Buttercream
- 4–5 Cups (480–600 g) Confectioners’ (Powdered) Sugar, Sifted
- 2 Cups (16 oz/4 Sticks) Unsalted Butter, Room Temperature, Slightly Firm to Touch
- 1/2 Cup (144 g) Salted Caramel Sauce, Homemade/Store-Bought, Room Temperature
- 2 Tablespoons (6 g) Instant Espresso Powder, Finely Ground
- 2 Tablespoons (10 g) Unsweetened Dutch-Processed Cocoa Powder
- 1–2 Teaspoons Salt, Adjust To Taste
- 1 Teaspoon Vanilla Extract
Salted Caramel Mocha Cake Assembly
- Cooled Chocolate Cakes
- Salted Caramel Mocha Buttercream
- 2 Ounces (57 g) Semi-Sweet Chocolate, Finely Chopped
- 1/4 Cup (60 ml) Heavy Cream, Warmed to Hot Not Boiled
- Coffee Beans, Decorative, Optional