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Homemade Mocha Cake photo

Mocha Cake

This Mocha Cake is a chocolate lover's dream! Moist, rich, and perfectly paired with coffee, it’s a showstopper for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup All-purpose flour
  • 1 cup Whole wheat pastry flour
  • 1 cup Granulated sugar
  • ½ cup Unsweetened cocoa powder plus 2 tablespoons, plus extra for the pan
  • 2 teaspoons Espresso powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Kosher salt
  • 1 cup Low-fat buttermilk
  • ½ cup Coconut oil melted and cooled
  • 1 large Egg at room temperature
  • 1 teaspoon Pure vanilla extract
  • ½ cup Freshly brewed hot coffee
For the Frosting:
  • 4 ounces Reduced fat cream cheese at room temperature
  • 3 tablespoons Unsalted butter at room temperature
  • 1 tablespoon Brewed coffee at room temperature or cold
  • 1 teaspoon Espresso powder
  • ½ teaspoon Pure vanilla extract
  • 1 cup Powdered sugar
  • ½ cup Unsweetened cocoa powder
  • ¼ teaspoon Salt
  • Chopped chocolate-covered espresso beans for decorating

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • 9-inch round cake pans
  • Offset spatula
  • Cooling rack

Method
 

Mastering Mocha Cake: How-To
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.