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Chocolate Chip Layer Cake with Coffee Whipped Cream and Butterscotch Buttercream

I am SO excited to share this recipe with you all! I know it’s Christmas time right now and everyone’s being festive and making cookies, but you know me, I gotta be fun and different. And that’s no knock on Christmas, or the fanfare associated with it. I love Christmas and everything that goes with it, but I just felt like going against the grain this season.

Now I know you all know I am a massive coffee lover. My favorite coffee company is Scotty P’s Big Mug Coffee. I have a coffee ice cream recipe using their Jamaican Me Crazy flavor and believe me, it’s so good it’ll drive you crazy! And I don’t just mean my recipe, I’m talking about the coffee too! Their coffee is seriously so smooth and delicious I drink it every morning. You can get Scotty P’s Big Mug Coffee here at the Amazon store, and you can also find them on their website at SCOTTYP.COM (linked here). 

However, I can tend to be a creature of habit when I find something that I like and stick with the first few flavors that I love or have been introduced to. I decided to finally branch out and try the Butterscotch Cream that’s part of their Sweet Shoppe line and I am so glad I did! It smells divine and the taste was unbelievable! It’s of course smooth, as all the coffees are, but I love that it tastes exactly like butterscotch! It has this buttery, creamy, caramelized vanilla flavor that is just out of this world. Please don’t tell the Jamaican Me Crazy but this might be my new favorite flavor!

I was of course inspired to use the coffee in a dessert, because how could that ever be a bad thing? But I wanted to go big, and bold and really showcase the coffee. Enter: Chocolate Chip Layer Cake with Coffee Whipped Cream & Butterscotch Buttercream. I know I’m a food blogger and it’s sort of my job to come up with fantastic phrases and words to describe and entice, but guys, I have no words. I am just speechless at how ridiculously good this turned out.

Chocolate, coffee, and butterscotch are like the perfect storm (but in a good way) for your taste buds! The coffee whipped cream is really the crown jewel in this recipe, and I made it with no extracts or powdered stuff, just real deal Scotty P perfection. I steeped the coffee for 24 hours in the heavy cream before I strained it and whipped it up. You get that amazing roasted, slightly bitter taste from the coffee bean, and those wonderful notes of vanilla and caramelized sugar – which is perfectly accentuated by the butterscotch buttercream, a frosting so delicious you might need someone to stop you from sitting there and eating it with a spoon. I think it would be so fun (and so dangerous) to dip salty pretzels into the buttercream, but that’s an indulgence for another time. I also used 1 cup of coffee in the cake recipe to really showcase it while complimenting the chocolate.

This recipe is not complicated, but it is time consuming. Mainly, the longest part is waiting for the cream to steep, but the end result is so worth it. Delicious moist chocolatey cake, bold coffee whipped cream, and silky buttercream – it’s so divine and decadent. Now if that doesn’t say holidays, I don’t know what does!

Ingredients:

 
Cake:
2 cups All-Purpose Flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 + 1/2 teaspoon baking soda
1 cup semi-sweet mini chocolate chips
1/2 teaspoon salt
1/2 cup + 1 tablespoon vegetable oil
1 cup milk
2 eggs
1 + 1/2 teaspoon vanilla extract
1 cup hot, freshly brewed Scotty P’s Butterscotch Cream Coffee (linked here)
 
Butterscotch Buttercream:
 
Butterscotch:
5 tablespoons salted butter
1 cup light brown sugar slightly packed
2 tablespoons light corn syrup
1/4 heavy cream
1/8 teaspoon sea salt
3/4 teaspoon vanilla extract
 
Frosting:
5 sticks unsalted butter, room temperature
5 cups powdered sugar
3/4 cup Butterscotch
 
Coffee Whipped Cream (linked here)
 

Instructions:

 

1. Prepare the coffee whipped cream. *The cream and coffee steep for 24 hours before being whipped, make sure to prepare the mixture a day in advance so it can be strained and whipped the same day you assemble the cake.

2. Spray (2 ) 9in cake pans with non stick cooking spray. Cut out 2 circles of parchment paper, large enough to cover the bottom of the cake pans and place inside each pan. Spray again with nonstick spray. Set aside. Preheat oven to 350 degrees Fahrenheit.

3. In a large mixing bowl sift together the flour, cocoa powder, baking soda, sugar, salt, and baking powder. In a separate bowl whisk together the milk, eggs, oil, and extract. Combine the liquid ingredients into the dry. Once incorporated add the freshly brewed coffee. *I like to add the coffee after the liquid ingredients have been incorporated so the heat doesn’t affect the eggs. 
 
4. Coat the chocolate chips in a tablespoon of flour and fold into the batter. Divide the batter evenly between the two cake pans and bake for around 30-33 minutes, or until a knife inserted comes out clean. Remove from the oven and allow cakes to cool for 10-15 minutes in the pan and then turn them out onto wire baking racks to cool completely. 
 
5. To make the butterscotch frosting, first combine the butter, sugar, and corn syrup in a medium, light colored saucepan. Heat over medium heat, stirring occasionally until the mixture is well combined and begins to boil. Reduce heat to low and continue to cook for another 3-4 minutes stirring often. Place the heavy cream and vanilla in a microwave safe dish or Pyrex measuring cup. Microwave for 30 seconds. Set aside.
 
6. After 3-4 minutes, remove the butterscotch from heat and allow to cook for 1 minute. Stir in the cream and vanilla carefully as the mixture will bubble up. Return the mixture back to low heat and continue to boil for another 3-4 minutes. Stir frequently and be sure to watch the mixture so that it does not burn. Remove from heat and allow to cook to room temperature. Add in the sea salt allow to cool. The butterscotch will thicken as it cools. In a large mixing bowl, beat the butter with an electric mixer for about a 5 minutes on medium-high speed. Slowly add the powdered sugar and continue to beat on high for about 6 minutes, until it becomes pale, light, and fluffy. Add the 3/4 cup of butterscotch to the bowl, while whipping, a little bit at a time. Beat until incorporated, about a minute or so.  
*warm it gently over low heat right, or for a couple of seconds in the microwave, before you whip it into the cream so it becomes spoonable. Make sure it isn’t hot otherwise you will melt your frosting!
 
Assembly:
 
1. Slice each cake in half horizontally and place the bottom layer on a cake circle, or plate.
2. Fill a piping bag with the coffee whipped cream and pipe the cream in an even layer. place the next layer on top and repeat. Finish by placing the final cake layer on top, leave this layer without cream.
3. Apply frosting to the top and sides of cake evenly. Decorate as desired.
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