Mocha Dark Chocolate Cake with Cappuccino Frosting
Indulge in the rich, decadent flavors of this **Mocha Dark Chocolate Cake with Cappuccino Frosting**, a dessert that blends the bold essence of coffee with the bittersweet allure of dark chocolate. This irresistible cake features moist, coffee-infused layers made with strong brewed coffee and unsweetened cocoa powder, creating a perfectly balanced, deep chocolate flavor. Topped with a silky cappuccino frosting made from real espresso and a touch of heavy cream, this cake is a dessert dream for coffee and chocolate lovers alike. Finished with a dusting of cocoa powder, it’s not only a treat for the taste buds but also a visual delight. Whether you’re hosting a special occasion or simply looking for a luxurious dessert, this recipe is sure to impress! Ready in just over an hour and serving 12, it’s the perfect blend of elegance and indulgence. Keywords: mocha cake, dark chocolate cake, cappuccino frosting, coffee dessert, chocolate lover recipe.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoons salt
- 2 large eggs
- 1 cups buttermilk
- 1 cups strong brewed coffee
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cups unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons brewed espresso, cooled
- 2 tablespoons heavy cream
- 1 tablespoons cocoa powder (for garnish)
Instructions
Preheat your 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 all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, buttermilk, brewed coffee, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the cappuccino frosting, beat the softened unsalted butter in a large bowl until light and fluffy.
Gradually add the powdered sugar, one cup at a time, while continuing to beat. Add the brewed espresso and heavy cream, and beat until the frosting is smooth and spreadable.
Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous amount of cappuccino frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake evenly.
Dust the top of the cake with cocoa powder for garnish before serving.
Slice and enjoy your homemade Mocha Dark Chocolate Cake with Cappuccino Frosting!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 64.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 265 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.
