Mocha Chocolate Cake with Butter Mocha Frosting

Valentine's Day had always been just like any other day for me. But it all changed 12 years back. And even more so in the past 3 years. Some of you may be wondering about these numbers. So let me put to a rest all your questions before you come up with your on conclusions.  I had been married for 12 years, and being someone who always believed in love after marriage, Valentine's day had no special significance to me prior to that. And coming back to the significance of the number 3, it was 3 years ago on a Valentine's day that I started this blog - something that brought me friends from all around the globe. Though I don't say this often, I would like to thank all of those who visit me here and those who takes their time to comment. It is you guys who keeps me motivated. Love you folks- I am sure I won't be able to find a  better day to say that to you all.
This Mocha chocolate cake with butter mocha frosting is a perfect cake. If you are a mocha lover you will not be able to stop with just one slice.
Wishing all of you a Happy Valentines Day!
May this Valentine’s Day and all the coming days be filled with love, understanding, and contentment as you journey through life with those you hold dear.
Recipe source (cake): foodnetwork.com
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Butter Mocha Frosting recipe follows
Method:
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or as I did one heart shaped pan and cupcake pan . Line with parchment paper or cupcake liners, then butter and flour the heart shaped pan. I made one heart shaped cake and 8 cupcakes with this batter.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place the cake  flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the frosting.I used Bournvita crumbs to decorate the sides and piped the top with more frosting using a round tip

Butter Mocha Frosting
2 1/2cups  powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1tbs hot water mixed with 1 tbs instant coffee
1 teaspoon vanilla extract
3 tablespoon sour cream
Method:
Combine powdered sugar, cocoa and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla and enough sour cream to make a smooth and spreadable frosting..