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Chocolate Mocha Cake with Espresso Buttercream Recipe

Chocolate Mocha Cake with Espresso Buttercream Recipe
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★★★★★

5 from 10 reviews

This rich and moist Chocolate Mocha Cake combines deep chocolate and espresso flavors for a decadent dessert experience. Featuring layers of tender chocolate cake infused with espresso and a luscious espresso buttercream frosting, this cake is perfect for special occasions or any time you want to indulge in a sophisticated chocolate treat.

Ingredients

Scale

Chocolate Mocha Cake

  • 1 3/4 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 4 teaspoons espresso powder
  • 2 large eggs, room temperature
  • 1/2 cup avocado oil
  • 1 cup whole milk
  • 1 cup strong brewed coffee, hot

Espresso Buttercream Frosting

  • 1 1/2 tablespoons espresso powder
  • 1 tablespoon hot water
  • 1 1/2 cups unsalted butter, softened (3 sticks)
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Prep pans and oven: Trace the bases of two 9-inch round cake pans onto parchment paper and cut out the circles. Lightly coat the pans with butter or nonstick spray, place the parchment circles inside, then grease and flour both pans. Center an oven rack and preheat the oven to 350°F (175°C).
  2. Make the cake batter: In a stand mixer fitted with a paddle attachment, combine dry ingredients: granulated sugar, flour, cocoa powder, salt, baking powder, baking soda, and espresso powder on low speed. Add eggs, avocado oil, and milk, mixing until combined. Increase speed to medium and beat for 2 minutes. Reduce speed to low and slowly mix in hot brewed coffee until fully incorporated. The batter will be thin.
  3. Bake the cakes: Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 5 minutes, then invert cakes onto rack. Cover with a tea towel and let cool completely.
  4. Make the espresso buttercream frosting: Dissolve espresso powder in hot water and set aside to cool slightly. Beat softened butter with a pinch of salt until smooth and creamy (2-3 minutes). Gradually add powdered sugar, 1 cup at a time, beating well between additions. Mix in dissolved espresso and vanilla extract. Beat for another 2-3 minutes until light and fluffy. Scrape sides as needed.
  5. Assemble the cake: Level and slice each cake horizontally to create four even layers total. Place first layer on cake board or stand, spread about 1/2 cup frosting evenly. Repeat with next two layers. Place final layer on top, cut side down.
  6. Crumb coat and chill: Apply a thin crumb coat of frosting all over the cake to lock in crumbs. Chill in refrigerator for 20-30 minutes.
  7. Final frosting and decoration: Apply a smooth final layer of frosting to sides and top. Decorate with piped swirls, sprinkles, chocolate curls, cocoa nibs, or chocolate covered espresso beans as desired.
  8. Serve and store: Refrigerate uncovered cake for 30-60 minutes before slicing to help set. Serve chilled or at room temperature. Store leftovers tightly covered in the refrigerator for up to 5 days. Use a cake carrier for transport.

Notes

  • This frosting recipe makes about 4 cups of espresso buttercream, enough to frost four cake layers plus some extra for decoration.
  • You can substitute the avocado oil with a neutral oil like vegetable or canola oil if preferred.
  • Strong brewed coffee or espresso is essential to enhance the mocha flavor in the cake.
  • Allow the batter to mix thoroughly but do not overmix once the coffee is added to avoid a dense cake.
  • For best results, use room temperature eggs and softened butter for the frosting.
  • This cake can be served chilled or at room temperature according to preference.

Nutrition

Keywords: Chocolate mocha cake, espresso buttercream, mocha cake recipe, coffee chocolate cake, layered chocolate cake

Find it online: https://kitchenwithkai.com/chocolate-mocha-cake-with-espresso-buttercream-recipe/