One Bowl Chocolate Mocha Cream Cake
Indulge in the ultimate dessert experience with this One Bowl Chocolate Mocha Cream Cake, a rich and decadent treat that blends the bold flavors of chocolate and coffee into one show-stopping creation. This quick and easy recipe is designed for convenience, requiring just one bowl to mix up the moist, tender chocolate cake layers. Infused with strong brewed coffee for depth and topped with a luscious espresso-spiked whipped cream frosting, every bite offers a perfect harmony of sweetness and a subtle mocha kick. Finished with a sprinkle of grated chocolate for an elegant touch, this cake is perfect for celebrations, dinner parties, or simply treating yourself. With minimal cleanup and maximum flavor, it’s an irresistible confection that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.75 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 Strong brewed coffee (room temperature)
- 1.5 cups Heavy cream
- 0.75 cup Powdered sugar
- 1 teaspoon Espresso powder
- 0.25 cup Semisweet chocolate (grated or shaved, optional for garnishing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or a whisk, beat on medium speed for about 1-2 minutes until the batter is smooth and well combined.
Slowly add the brewed coffee to the batter, mixing gently. The batter will be thin, but this creates a moist and tender cake.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes cool, prepare the mocha cream frosting. In a large mixing bowl, combine the heavy cream, powdered sugar, and espresso powder. Beat on high speed using a hand mixer or stand mixer until stiff peaks form, about 3-5 minutes.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of mocha cream frosting on top.
Place the second cake layer on top, and use the remaining frosting to cover the top and sides of the cake evenly.
Optional: Sprinkle grated or shaved chocolate on top for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
5782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 814.0 g | 296% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 535.2 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 635 mg | 49% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 3759 mg | 80% | |
*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.
