Mocha Cake
If you’re a fan of rich chocolate flavors combined with the bold essence of coffee, then this Mocha Cake is about to become your new favorite dessert. This cake is moist, delicious, and perfect for any occasion, from birthday celebrations to a casual afternoon treat with your favorite cup of coffee. The unique blend of cocoa and espresso powder creates a deep, satisfying flavor profile that will have everyone coming back for seconds (and maybe thirds!).
Why It’s My Go-To
The Mocha Cake is not just another chocolate cake; it’s a showstopper that combines the best of both worlds—coffee and chocolate. The use of whole wheat pastry flour adds a hint of nuttiness while keeping the cake light and fluffy. Adding freshly brewed coffee enhances the chocolate flavors, giving you an indulgent experience in every bite. Plus, the cream cheese frosting offers a tangy contrast that complements the sweetness perfectly. It’s a cake that is both comforting and sophisticated, making it a versatile addition to your dessert repertoire.
Shopping List
- All-purpose flour – 1 cup
- Whole wheat pastry flour – 1 cup plus 2 tablespoons
- Granulated sugar – 1 cup
- Unsweetened cocoa powder – ½ cup plus 2 tablespoons, plus extra for the pan
- Espresso powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Kosher salt – ½ teaspoon
- Low-fat buttermilk – 1 cup
- Coconut oil – ½ cup, melted and cooled
- Large egg – 1, at room temperature
- Pure vanilla extract – 1 teaspoon
- Freshly brewed hot coffee – ½ cup
- Reduced fat cream cheese – 4 ounces, at room temperature
- Unsalted butter – 3 tablespoons, at room temperature
- Brewed coffee – 1 tablespoon, at room temperature or cold
- Espresso powder – 1 teaspoon
- Pure vanilla extract – ½ teaspoon
- Powdered sugar – 1 cup
- Unsweetened cocoa powder – ½ cup
- Salt – ¼ teaspoon
- Chopped chocolate-covered espresso beans – for decorating
Hardware & Gadgets
- Mixing bowls – for combining dry and wet ingredients.
- Measuring cups and spoons – for accurate ingredient measurements.
- Electric mixer – for a smooth, creamy frosting.
- 9-inch round cake pans – for baking the mocha cake.
- Offset spatula – for spreading frosting evenly.
- Cooling rack – to cool the cakes completely before frosting.
Mastering Mocha Cake: How-To
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pans with butter and dust with cocoa powder to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, granulated sugar, cocoa powder, espresso powder, baking soda, baking powder, and kosher salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix the low-fat buttermilk, melted coconut oil, egg, and pure vanilla extract. Stir in the freshly brewed hot coffee until well combined.
Step 4: Combine Dry and Wet Ingredients
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
Step 7: Make the Frosting
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the reduced fat cream cheese and unsalted butter until smooth. Add in the brewed coffee, espresso powder, and vanilla extract, mixing well. Gradually add the powdered sugar and cocoa powder, beating until the frosting is light and fluffy.
Step 8: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
Step 9: Decorate
To finish, sprinkle the top with chopped chocolate-covered espresso beans for an extra touch of elegance and flavor.
Easy Ingredient Swaps
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Replace low-fat buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free alternative.
- You can substitute coconut oil with vegetable oil or melted butter if preferred.
- For a reduced sugar option, use a sugar substitute that measures like sugar.
Pro Tips & Notes
- Ensure all your ingredients are at room temperature for the best mixing results.
- Don’t skip the espresso powder; it enhances the chocolate flavor significantly.
- For added moisture, you can brush the cake layers with simple syrup before frosting.
- Feel free to add chocolate chips to the batter for an extra chocolatey texture.
Storage Pro Tips
The Mocha Cake can be stored in an airtight container in the refrigerator for up to 5 days. If you would like to keep it longer, freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw before frosting and serving.
Quick Q&A
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just frost them when you are ready to serve.
Is it possible to make this cake dairy-free?
Yes! You can use dairy-free substitutes like almond or oat milk mixed with vinegar for buttermilk and coconut oil instead of butter in the frosting.
Can I use instant coffee instead of espresso powder?
Yes, instant coffee is a suitable substitute, but the coffee flavor may not be quite as strong.
How can I make the frosting less sweet?
You can reduce the amount of powdered sugar in the frosting recipe and add a bit more cream cheese to balance out the flavors.
Ready to Cook?
This Mocha Cake is a delightful treat that combines the richness of chocolate with the boldness of coffee, making it a perfect dessert for any coffee lover. Whether you are celebrating a special occasion or just treating yourself, this cake is sure to impress. So grab your ingredients, channel your inner baker, and enjoy the wonderful flavors of this Mocha Cake!
Mocha Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pans with butter and dust with cocoa powder to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, granulated sugar, cocoa powder, espresso powder, baking soda, baking powder, and kosher salt until well combined.
- In another bowl, mix the low-fat buttermilk, melted coconut oil, egg, and pure vanilla extract. Stir in the freshly brewed hot coffee until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the reduced fat cream cheese and unsalted butter until smooth. Add in the brewed coffee, espresso powder, and vanilla extract, mixing well. Gradually add the powdered sugar and cocoa powder, beating until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
- To finish, sprinkle the top with chopped chocolate-covered espresso beans for an extra touch of elegance and flavor.
Notes
- Ensure all your ingredients are at room temperature for the best mixing results.
- Don’t skip the espresso powder; it enhances the chocolate flavor significantly.
- For added moisture, you can brush the cake layers with simple syrup before frosting.
