Chocolate Mocha Cake
Indulge your senses with this irresistible Chocolate Mocha Cake—a decadent dessert that perfectly balances rich chocolate flavors with the bold, aromatic kick of coffee. This moist, ultra-chocolaty cake owes its luscious texture to brewed coffee in the batter, paired with a creamy mocha frosting infused with instant espresso powder for an extra depth of flavor. Ideal for coffee lovers and chocoholics alike, this two-layer showstopper is perfect for celebrations or as a gourmet treat to enjoy anytime. Ready in under an hour and serving 12, this cake is as easy to make as it is impressive. Garnish with chocolate shavings or coffee beans for an elegant touch, and savor every bite of this coffee-chocolate masterpiece! Keywords: Chocolate Mocha Cake, coffee chocolate dessert, mocha frosting, chocolate cake recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup brewed coffee
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2 teaspoons instant espresso powder
- 0.25 cup unsweetened cocoa powder (for frosting)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Then, add the brewed coffee and mix until smooth. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the unsalted butter in a large mixing bowl until creamy and fluffy.
Gradually add the powdered sugar, cocoa powder, and instant espresso powder, beating at low speed initially and then increasing to medium speed.
Mix in the heavy cream and vanilla extract, and beat until the frosting is smooth and spreadable. Add more cream if necessary to achieve the desired consistency.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top, and frost the top and sides of the cake until fully covered.
Garnish with chocolate shavings or coffee beans if desired. Slice and serve!
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 64.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
