Description
A rich, moist, and deeply flavorful mocha cake made with coffee, cocoa, and topped with mocha buttercream and a chocolate ganache drip.
Ingredients
For the Cake:
½ cup unsweetened cocoa powder (40g)
1 cup very hot coffee (240mL)
3 cups all-purpose flour (360g)
2½ cups granulated sugar (500g)
2½ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil (240mL)
1 cup whole buttermilk, room temperature (240mL)
3 large eggs, room temperature
1 tablespoon vanilla extract
For the Buttercream:
2 cups unsalted butter (450g)
2 pounds confectioners sugar (900g)
1 tablespoon cocoa powder
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
3 tablespoons heavy cream
½ teaspoon salt
For the Ganache:
½ cup dark chocolate, chopped (90g)
¼ cup heavy cream (60mL)
For Assembly:
½ cup chocolate-covered espresso beans, chopped (95g)
Instructions
1. Preheat the oven to 350°F and prepare three 9-inch round cake pans with parchment paper and baking spray.
2. In a medium bowl, whisk cocoa powder with hot coffee until smooth. Let cool for 10 minutes.
3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
4. Add oil, buttermilk, eggs, and vanilla to the cooled cocoa-coffee mixture. Mix until well combined.
5. Pour wet ingredients into dry ingredients and whisk until fully incorporated.
6. Divide batter evenly among pans. Bake for 30 minutes or until cakes spring back when touched.
7. Cool completely, then remove from pans and peel off parchment.
8. Sift confectioners sugar, salt, cocoa, and espresso powder for buttercream.
9. Whip butter in a stand mixer for 5 minutes. Slowly add sugar mix, vanilla, and cream. Whip until fluffy.
10. For ganache, heat cream until hot. Pour over chopped chocolate and let sit. Whisk until smooth.
11. Spread buttercream and a swirl of ganache between each cake layer. Add chopped espresso beans.
12. Stack and frost the outside of the cake. Chill for 20 minutes.
13. Rewarm ganache and drip along the edges. Smooth remaining ganache on top.
14. Pipe buttercream swirls on top and garnish with espresso beans. Chill until set.
Notes
For a stronger coffee flavor, add extra espresso powder to the buttercream.
Always use room temperature ingredients for better texture and consistency.
Chill the cake after crumb-coating to keep layers firm and stable during decoration.
To ensure smooth ganache drips, test consistency before applying to the cake.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American