Print

Chocolate Mocha Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, decadent cake that perfectly balances the deep flavors of chocolate and coffee. This sophisticated dessert features moist chocolate cake layers infused with espresso, filled with silky mocha buttercream, and topped with a glossy chocolate ganache. The perfect treat for coffee lovers and chocolate enthusiasts alike, this cake makes an impressive centerpiece for special occasions or an indulgent dessert any day of the week.

Ingredients

Scale

For the Chocolate Mocha Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons instant espresso powder
  • 1 cup hot water

For the Mocha Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3½ cups powdered sugar, sifted
  • ⅓ cup unsweetened cocoa powder, sifted
  • 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water, cooled
  • 2 teaspoons vanilla extract
  • 3–4 tablespoons heavy cream
  • ¼ teaspoon salt

For the Chocolate Ganache:

  • 6 oz semi-sweet chocolate, finely chopped
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup (optional, for shine)

For Decoration (Optional):

 

  • Chocolate-covered espresso beans
  • Chocolate shavings or curls
  • Cocoa powder for dusting
  • Fresh berries

Instructions

  1. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Dissolve Espresso: Dissolve the espresso powder in the hot water, stirring until fully dissolved.
  4. Combine Wet Ingredients: In a separate bowl, mix together eggs, buttermilk, oil, and vanilla extract until well blended.
  5. Create the Batter: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. With the mixer on low, slowly pour in the hot espresso water. Mix until smooth (the batter will be thin).
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make the Mocha Buttercream: Beat butter on medium-high speed until light and fluffy, about 3 minutes. Add sifted powdered sugar and cocoa powder gradually, beating on low speed until incorporated. Add the cooled espresso mixture, vanilla, salt, and 3 tablespoons of heavy cream. Increase speed to medium-high and beat for 2-3 minutes until smooth and creamy. Add additional cream if needed to reach desired consistency.
  8. Assemble the Cake: Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of mocha buttercream evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
  9. Make the Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan just until it begins to simmer. Pour over the chocolate and let stand for 1 minute. Add butter and corn syrup (if using) and whisk until smooth and glossy. Allow to cool slightly until it reaches a pouring consistency but is still fluid.
  10. Apply the Ganache: Pour the ganache over the top of the frosted cake, allowing it to drip down the sides. Use an offset spatula to guide the ganache if needed. Let set for a few minutes.
  11. Decorate: Once the ganache has slightly set, decorate the cake as desired with chocolate-covered espresso beans, chocolate shavings, a dusting of cocoa powder, or fresh berries.

Serving Suggestions:

 

Serve slices of this indulgent cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a shot of espresso on the side. For a beautiful presentation, garnish each plate with a light dusting of cocoa powder and a few fresh berries. This cake pairs wonderfully with after-dinner coffee, a glass of dessert wine, or even a cold glass of milk to balance the rich flavors.

Notes

Pro Tips:

  • For the most intense coffee flavor, use freshly brewed espresso instead of the espresso powder and hot water mixture.
  • Allow the ganache to cool to the perfect dripping consistency – too warm and it will run off the cake completely, too cool and it won’t drip attractively.
  • To create clean slices, dip a sharp knife in hot water, wipe dry, and then slice. Clean and reheat the knife between each cut.

Common Mistakes to Avoid:

  • Overmixing the cake batter once the flour is added, which can result in a tough cake.
  • Opening the oven door too early during baking, which can cause the cake to sink in the center.
  • Applying ganache to buttercream that hasn’t had time to set, which can cause the frosting to melt.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture. This cake also freezes well – wrap individual slices or the whole unfrosted cake tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving or decorating.

 

Enjoy your Chocolate Mocha Cake! 

Find it online: https://bakesbliss.com/chocolate-mocha-cake/