Classic Mocha Cake – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F) and line two round pans 22 cm in diameter with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.

   SifterBowl
3. 3
   Add the eggs, unsweetened soy milk, oil, espresso and vanilla and beat 2 minutes.

   Whisk
4. 4
   Divide between the pans and bake 28–32 minutes, until a toothpick inserted in the center comes out clean.

   OvenRound pan
5. 5
   Whip the soft butter on its own, until fluffy and pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature butter whips into a smooth cream: cold butter stays lumpy, and melted butter won't hold the air.
6. 6
   Add the powdered sugar in two or three additions, then the coffee and cocoa, and keep whipping until the cream is smooth.

   Hand mixerorStand mixer
7. 7
   Place one cooled cake on a serving plate, spread a layer of frosting over it, set the other on top and coat the top and sides with the rest of the frosting.

   Offset spatula