Decadent Mocha Coffee Chocolate Cake Recipe
Ingredient List
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 tablespoon espresso powder (or instant coffee)
For the Mocha Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup strong brewed coffee, cooled
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish:
- Dark chocolate shavings
- Whole coffee beans
- Cocoa powder for dusting
Baking Instructions
Step 1: Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, combine the eggs, whole milk, vegetable oil, and vanilla extract. Mix until well blended.
Step 4: Mix Everything Together
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 5: Integrate Coffee Flavors
Dissolve the espresso powder in boiling water and carefully add this to the cake batter. The batter will be thin, but this is essential for that moist, decadent texture.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting Instructions
Step 7: Prepare the Mocha Frosting
While the cakes cool, prepare the frosting. In a large bowl, use an electric mixer to beat the softened unsalted butter until creamy, approximately 2 minutes.
Step 8: Add Dry Ingredients
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined. Increase the speed to medium-high and add the brewed coffee, espresso powder, vanilla extract, and a pinch of salt.
Step 9: Reach the Right Consistency
Beat the mixture for 2-3 minutes until fluffy and spreadable. If the frosting is too thick, add a bit more coffee. If it’s too thin, add more powdered sugar until you achieve the desired consistency.
Assembly Instructions
Step 10: Layer the Cakes
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of mocha frosting on top of the first layer.
Step 11: Stack and Frost
Place the second cake layer on top and apply a thin layer of frosting around the sides and top of the cake. This is called the “crumb coat” and helps keep any loose crumbs from interfering with the final frosting layer. Refrigerate the cake for 30 minutes to set the crumb coat.
Step 12: Final Frosting Layer
After chilling, apply a thicker layer of frosting over the crumb coat, smoothing it out as desired. Be creative—rustic or smooth, the choice is yours.
Decoration Instructions
Step 13: Garnish the Cake
Sprinkle dark chocolate shavings over the top of the cake. For an elegant touch, scatter whole coffee beans in a decorative pattern. You can also lightly dust with cocoa powder for an extra chocolatey kick.
Step 14: Serve and Enjoy
Slice the cake into generous pieces, revealing its rich layers. This decadent mocha coffee chocolate cake pairs beautifully with a cup of coffee or a glass of milk.
Tips for a Perfect Mocha Cake
- Quality Ingredients: Use high-quality cocoa powder and fresh coffee for the best flavor.
- Measure Accurately: Ensure accurate measurements for the most successful bake, especially with dry ingredients.
- Room Temperature: Bring eggs and milk to room temperature before mixing for better incorporation.
- Experiment with Flavors: Feel free to add a teaspoon of ground cinnamon or a splash of coffee liqueur to enhance depth.
- Make Ahead: This cake can be made a day in advance; simply store it in an airtight container in the fridge.
Storage Instructions
This mocha coffee chocolate cake can be stored in an airtight container at
