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Chocolate Mocha Cake Recipe

Delicious Chocolate Mocha Cake
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Indulge in this decadent Chocolate Mocha Cake, where rich cocoa layers meet the boldness of coffee, topped with a luscious mocha buttercream and a drizzle of chocolate ganache. Perfect for any occasion, this cake is a coffee lover’s dream!

Ingredients

Scale

For the Cake

  • 3 cups all-purpose flour

  • 2 ⅔ cups granulated sugar

  • 3 tbsp cocoa powder (high quality)

  • 1 tsp kosher salt

  • 1 tbsp baking soda

  • 1 ½ tsp baking powder

  • ½ cup sour cream

  • ½ cup buttermilk

  • 3 large eggs

  • 1 ¼ cups hot, strong coffee

  • ½ cup water

  • ¾ cup vegetable oil

For the Mocha Buttercream

  • 1 lb unsalted butter, softened

  • 2 lb confectioners sugar

  • 1 tbsp cocoa powder

  • 1 tbsp espresso powder

  • 1 tbsp vanilla extract

  • 3 tbsp heavy cream

  • ½ tsp salt

For the Ganache

  • ½ cup dark chocolate, chopped

  • ¼ cup heavy cream

For Assembly

  • ½ cup chocolate-covered espresso beans

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat the Oven: Set oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Use cake strips for even baking.

  2. Mix Dry Ingredients: Sift together flour, sugar, cocoa powder, salt, baking soda, and baking powder in a stand mixer’s bowl.

  3. Combine Wet Ingredients: In a separate bowl, mix sour cream, buttermilk, eggs, coffee, water, and oil.

  4. Combine Mixtures: Gradually add wet ingredients to dry ingredients, mixing on medium speed for 2 minutes.

Pro Tip: Ensure ingredients are at room temperature for a smoother batter.

Step 2: Bake the Cake Layers

  1. Pour Batter: Divide the batter evenly among the pans.

  2. Bake: Place pans in the oven and bake for 35–40 minutes. Rotate pans halfway through. Use a toothpick to check doneness.

  3. Cool: Let cakes cool for 5 minutes in pans, then transfer to wire racks.

Common Mistake: Overbaking can result in a dry cake. Check a few minutes early if your oven runs hot.

Step 3: Make Mocha Buttercream

  1. Whip Butter: In a mixer, whip butter until creamy, about 5 minutes.

  2. Add Dry Mix: Gradually add confectioners sugar, cocoa, espresso powder, and salt, mixing slowly.

  3. Finish Buttercream: Add vanilla and cream, beating until smooth.

Pro Tip: Adjust espresso powder for desired strength.

Step 4: Prepare Ganache

  1. Heat Cream: Warm heavy cream and pour over chopped chocolate. Let sit for 2 minutes, then whisk until smooth.

Pro Tip: Microwave briefly if chocolate doesn’t fully melt.

Step 5: Assemble the Cake

  1. Layer: Place the first cake layer on a plate, spread buttercream, add ganache swirl, and sprinkle espresso beans.

  2. Repeat: Continue with remaining layers.

  3. Frost: Cover entire cake with buttercream, smoothing with an offset spatula.

  4. Decorate: Drizzle ganache over cake, and pipe buttercream dollops on top. Place an espresso bean on each dollop.

Common Mistake: Overfrosting can cause slippage. Keep layers even and stable.

Notes

  • Serving Suggestions: Pair with vanilla ice cream or whipped cream. Serve with coffee or espresso.

  • Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate if needed, allowing it to reach room temperature before serving.

  • Freezing: Wrap undecorated layers tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.

This Chocolate Mocha Cake is a perfect blend of rich flavors and textures, sure to impress your guests! Follow these steps for a flawless finish every time. Enjoy your baking adventure!

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