Check the consistency; the buttercream should hold its shape. If it’s too loose, add more powdered sugar, one ½ cup at a time.
7. Assemble the Cake:
Place one layer of the cooled cake on a serving plate. Spread a thick layer of buttercream on top.
Add the second cake layer and repeat the process, adding more buttercream.
Place the final cake layer on top and apply a thin crumb coat (a light layer of buttercream to seal in crumbs). Chill the cake in the freezer for about 10 minutes to set the crumb coat.
8. Decorate:
Apply a thick and even layer of buttercream around the entire cake.
Decorate as desired, perhaps with chocolate syrup and espresso beans for a finishing touch.
Storage:
Refrigerate: The cake stays fresh for up to 3 days when covered.
Freeze: You can freeze the cake layers for up to 3 months; wrap them individually in plastic wrap. A frosted cake can also be frozen for the same duration. Thaw in the refrigerator overnight before serving.
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