Decadent chocolate cake with irresistible mocha frosting
Welcome to my recipe for Chocolate Cake With Mocha Frosting. Get ready to indulge in a rich and decadent chocolate cake that is sure to satisfy your sweet tooth. I created this recipe with chocolate lovers in mind, combining the richness of chocolate with the bold flavor of coffee in a perfect marriage of flavors.
As a barista, coffee and espresso are both prominent staples in my profession. Being able to work with these flavors frequently, I have learned how to create the perfect balance of coffee and chocolate in desserts like this one. I can guarantee that this recipe will make you feel like you are in a cozy coffee shop, sipping on the best mocha latte while indulging in a slice of delicious chocolate cake.
This recipe is incredibly easy to follow and does not require any fancy equipment or complex ingredients. This makes it ideal for those who want to whip up something special but don’t have much experience or time. The combination of fluffy and moist cake layers with a creamy buttercream frosting will make your taste buds dance.
Once again, welcome to the world of Chocolate Cake With Mocha Frosting. I can’t wait to show you how easy it is to make this delicious dessert that everyone will love!
Why You’ll Love This Recipe
If you are looking for a recipe that will satisfy your chocolate cravings, then you’ve come to the right place! I am excited to share this scrumptious chocolate cake with mocha frosting recipe with you. Trust me; you’ll love it!
Firstly, let’s talk about the chocolate cake. This cake will melt in your mouth, and it’s incredibly moist and rich. The combination of cocoa powder, unsweetened applesauce, and cider vinegar makes this cake incredibly flavorful. Plus, it’s a one-bowl recipe! That means less cleanup time and more time to enjoy your delicious creation.
Now for the star of the show: the mocha frosting. This buttery frosting is infused with coffee flavor from brewed coffee and instant espresso powder, making it the perfect complement to the chocolate cake. It’s creamy, velvety texture is perfect for spreading generously over your chocolate cake.
But wait, there’s more! If mocha isn’t really your thing, don’t worry; this recipe offers plenty of substitutions and variations. You can switch out the milk for soymilk or adjust the amount of sugar to suit your taste buds.
This recipe is perfect for any occasion. Whether it’s a birthday party or just a casual night at home with friends, this cake is sure to impress everyone. It’s even better if you make it a day ahead because the flavors will have time to develop more fully.
In conclusion, this recipe is hands down one of my favorites. If you’re a fan of decadent chocolate and coffee flavor combinations, then you’re going to love it too! So roll up your sleeves and get ready to bake an incredible dessert that you can share with loved ones or keep all to yourself (I won’t judge).
Ingredient List
Before starting, it’s essential to have all the ingredients on hand. Here’s what you will need for the Chocolate Cake With Mocha Frosting recipe:
For the Chocolate Cake
- 2 cups Milk (or soymilk)
- 1 tbsp Instant coffee (or brewed coffee)
- 1 tsp Vanilla extract
- 1 cup Butter or Margarine, softened at room temperature
- 2 cups Sugar
- 2 tsp Cider Vinegar
- 1/2 cup Unsweetened Applesauce
- 2 cups Unbleached White Flour
- 3/4 cup Cocoa powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
For the Mocha Frosting
Frosting Recipe 1 – Ina Garten’s Mocha Buttercream recipe
- 1 tbsp Instant Espresso or Instant Coffee Powder
- 6 oz Semisweet Chocolate, chopped
- 2 cups Unsalted Butter, at room temperature
- 1 1/2 cups Sugar, sifted
- 3/4 tsp Salt
- 3 tbsp Hot water, divided 2 + 1 tablespoon
- 2 tbsp Unsweetened Cocoa Powder
Frosting Recipe 2 – Barefoot Contessa’s Mocha Mascarpone Frosting recipe
- 12 oz. Semisweet Chocolate, chopped, divided by 2.
- 4 cups. (8 sticks) Unsalted butter, at room temperature.
- 4 cups. confectioners sugar
- 1 cup. unsweetened cocoa powder
- ¼ cup. hot water, divided by 2.
- 12 oz. mascarpone cheese, at room temperature.
Substitutions and Variations
- For a vegan option, replace butter with margarine and use soymilk instead of milk.
- Substitute instant coffee powder with brewed coffee for a stronger coffee taste.
- Add a pinch of cinnamon, nutmeg, or cardamom to the frosting mix for some additional flavors.
The Recipe How-To
To begin with, I preheat the oven to 350°F (177°C) for about ten minutes. Then, I take two buttered and floured 9-inch cake pans or one 9×13-inch pan and place parchment paper on the bottom of each pan.
I mix 2 cups of all-purpose unbleached flour, 1 cup of granulated white sugar, ¾ cup of unsweetened cocoa powder, 2 tsp of baking powder, 1 tsp baking soda, and a pinch of salt together in a medium-size bowl until well combined.
Next, I add 1 cup of unsweetened applesauce, 1 cup of hot brewed coffee, ½ cup of milk or unsweetened soy milk, No Egg™ egg replacer equivalent to two eggs, melted unsalted butter, and 1 tablespoon pure vanilla extract to a large mixing bowl.
I mix the wet ingredients at low speed using an electric mixer. Then gradually add dry ingredients and mix until everything is well combined. Be sure not to overmix the batter.
Finally, I pour this batter evenly into two prepared cake pans or one prepared rectangular pan. Bake the cakes for about 30-35 minutes or until an inserted toothpick comes out clean from the center. Once baked remove from oven and let it cool completely before frosting.
Make The Mocha Frosting
To create mocha frosting or mocha buttercream frosting simply combine 2 cups of sifted confectioners’ sugar and ½ cup of unsweetened cocoa powder in a large bowl using an electric mixer.
Then add 1 tablespoon instant espresso powder or instant coffee mixed with 2 tablespoons cold water in another small mixing bowl; stir thoroughly till all coffee has dissolved.
Now add softened unsalted butter(at room temperature) until light and fluffy, scraping the sides of the bowl occasionally; this takes around 3-4 minutes.
Gradually stir in the sugar-cocoa mixture and add 1 teaspoon of vanilla extract and a pinch of salt. Once mixed, whisk slowly to incorporate air and create a light frosting texture.
If the frosting seems too thick, add a tablespoon or so of milk to loosen it up. But be sure not to overdo as it will make the frosting too thin.
Assembly
Now that both cake and mocha frosting are ready, take one cake layer and spread half of the prepared mocha buttercream frosting on top using an offset spatula.
Top with the second layer of chocolate cake evenly. Repeat the same and spread another half frosting on top of this layer until evenly coated.
Take note that if you are making only one layer chocolate cake then divide it into halves horizontally then spread frosting in between two layers.
Once we have added all the spoolful of frosting, make sure to cover every inch of your cake with
Substitutions and Variations
If you’re looking to switch up the flavors in this chocolate cake with mocha frosting recipe, then there are a few substitutions and variations you can consider.
Instead of using milk or soymilk, try using almond milk or coconut milk for a nutty twist. If you don’t have instant coffee on hand, substitute it with brewed coffee or espresso. You can also swap the cider vinegar for white vinegar or lemon juice if that’s what you have in your pantry.
For those who do not like butter, margarine is a great substitute for the frosting. However, if you’re looking to make a healthier version of the chocolate cake with mocha frosting, try replacing some of the butter with unsweetened applesauce. Not only does it cut calories and fat, but it also adds moisture and sweetness to the cake.
If you prefer a sweeter cake, add some more sugar to the batter. On the other hand, if you want a slightly bitter taste from your chocolate cake, use bittersweet chocolate instead of semi-sweet chocolate.
For a decadent twist on this recipe, try adding some ganache frosting or salted caramel sauce on top of the mocha buttercream frosting. You can also experiment with different types of frostings, such as Swiss meringue buttercream or mascarpone frosting. Ina Garten’s chocolate buttercream frosting is also a great option if you want something tried-and-tested.
Finally, if you don’t have an espresso powder on hand, substitute it with instant coffee or cocoa powder for a chocolate mocha cake alternative. Don’t be afraid to get creative and experiment to find your perfect chocolate cake with mocha frosting recipe variation!
Serving and Pairing
When it comes to serving this sinfully delicious chocolate cake with mocha frosting, the possibilities are endless. For a simple yet classic pairing, I recommend serving it alongside a hot cup of freshly brewed coffee or espresso. The rich chocolate and coffee flavors of the cake will beautifully complement the bold, intense aroma of your favorite coffee blend.
Another fantastic pairing is a cold glass of milk or soymilk. This will tone down the richness of the chocolate and make for a pleasant and refreshing accompaniment.
If you’re looking for more elaborate pairings, then there are countless options to choose from. You can top your cake with fresh berries or even a scoop of vanilla ice cream to add some fruity or creamy notes to the mix. Additionally, serving this cake with some caramel or salted caramel sauces will take it to another level of indulgence.
This chocolate cake with mocha frosting is also perfect for special occasions such as birthdays and holidays. With its decadent taste and beautiful presentation, it’s sure to impress your guests no matter what the occasion.
In conclusion, this cake is versatile enough to be paired with any beverage, topping or sauce. But in my opinion, classic pairings such as coffee and milk are always a safe bet. So go ahead and enjoy this delicious treat with your favorite drink and let us know what you think!
Make-Ahead, Storing and Reheating
Ah, the age-old question: how to store your beautifully baked chocolate cake with mocha frosting. Fear not, I’ve got all the tips and tricks you need to keep your dessert game strong.
Firstly, let’s talk make-ahead. If you’re planning to serve your chocolate cake with mocha frosting for a special occasion, you can prepare it in advance – up to three days ahead of time. The trick is to wrap it well with plastic wrap or aluminum foil and store it in the fridge. When you’re ready to serve, simply let it sit at room temperature for 30 minutes or so before slicing.
Now onto storing. If you have any leftover slices of chocolate cake with mocha frosting, they can be stored in an airtight container or covered tightly with plastic/wrap or aluminum foil. Store it in the fridge for up to five days. Some people even swear by freezing their cake slices – this can be done if you don’t plan on eating them within that time frame, but make sure you wrap them well in plastic wrap and place them in an airtight container before freezing. Chocolate cake with mocha frosting can be frozen for up to two months.
Lastly, reheating. There are a few ways to reheat your chocolate cake with mocha frosting depending on how you prefer it. One way is to microwave individual slices on high heat for around 15-20 seconds until warm. Alternatively, you can gently reheat the whole cake in the oven by wrapping it in foil and placing it in a preheated 350°F (175°C) oven for around 10-15 minutes until warmed through.
Remember that these tips are general guidelines – always use your judgment when it comes to handling your baked goods!
Tips for Perfect Results
To make the perfect chocolate cake with mocha frosting, it’s important to pay attention to every step of the recipe. Here are some tips that will help you bake like a pro:
1. Follow the ingredients list: Every ingredient has a role in the recipe and each of them is important for adding flavor or structure to your cake. Don’t substitute any of the ingredients if possible, except for dietary restrictions.
2. Use room temperature butter: Make sure your butter is at room temperature before starting the recipe. Room temperature butter blends easily with the other ingredients and aerates better than cold butter.
3. Mix dry ingredients together first: For optimal results, mix all of the dry ingredients together in a large bowl before adding it to the wet ingredients. Sift them with a strainer to remove lumps.
4. Don’t overmix your batter: Overmixing can cause your cake to be tough and dense. Mix until just combined, otherwise, you’ll develop too much gluten which will affect the texture of your cake.
5. Measure your flour correctly: Make sure you fluff up your flour before spooning it into the measuring cup and leveling it off with a knife or offset spatula. This ensures an accurate measurement that won’t result in a dry or dense cake.
6. Use quality cocoa powder and chocolate: For the best chocolate flavor, use high-quality cocoa powder and chocolate bars that you’d like to eat on their own.
7. Cool your cakes completely before frosting them: Wait for around 30 minutes after removing them from the oven then let them cool completely out of the pans on a wire rack. Failing to do this will result in confectioners sugar melting away into nothingness due to heat.
8. Frosting consistency is key: If you want a smooth and creamy frosting, pay attention to getting its right consistency – not too hard nor too soft- especially when using butter to frost.
9. Get creative: You can add a pinch of cinnamon or nutmeg to the dry ingredients and/or fresh berries like raspberries between layers. The options are endless so take risks and try new things.
These tips will help you achieve a perfect chocolate cake with mocha frosting for your sweet treat cravings. Remember that baking is an art, so don’t be afraid to experiment and make it your own!
Bottom Line
In conclusion, this chocolate cake with mocha frosting recipe is perfect for any occasion. The combination of rich chocolate and bold coffee flavors is simply irresistible. With easy-to-follow instructions and an ingredient list that can be easily customized for any dietary needs, this recipe is a must-try.
Not only is it delicious but it also offers numerous possibilities for substitutions and variations. You can easily swap out dairy milk with soy milk and butter with margarine to make it vegan. Additionally, you can customize the frosting to your liking by adding salted caramel or ganache.
Finally, don’t forget to serve this chocolate cake with mocha frosting alongside a hot cup of cocoa or coffee to elevate your experience. Trust me; it will undoubtedly leave you feeling warm and satisfied inside.
So what are you waiting for? Get into the kitchen and start baking! With these tips and tricks, you are sure to end up with a mouth-watering chocolate cake that will impress all your loved ones.
Chocolate Cake With Mocha Frosting Recipe
Ingredients
- 1 1/2 cups unbleached white flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 cup cold water (or 1 cup water with 1 tbsp. instant coffee, dissolved) or 1 cup chilled brewed coffee (or 1 cup water with 1 tbsp. instant coffee, dissolved)
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
Mocha Frosting
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 cup butter (4 tbsp. butter flavored Crisco also works well) or 1/4 cup margarine, softened (4 tbsp. butter flavored Crisco also works well)
- 1/2 teaspoon vanilla extract
- 1 teaspoon instant coffee, to taste
- 2 -3 tablespoons milk or 2 -3 tablespoons soymilk
Instructions
- Preheat the oven to 350 degrees F.
- Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
- In another bowl, combine the oil, applesauce water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
- Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Without wasting any time, pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes.
- Cool for 20 minutes, then frost with frosting.
- For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
- Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
- Add additional milk, 1 tablespoon at a time, beating to desired consistency.
- About 1-1/4 cups frosting.
- For Vegan use only soy milk and only a vegan [non dairy] margarine.
Add Your Own Notes
Nutrition
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