Are you a coffee lover craving for that perfect mocha flavor in your favorite desserts? Look no further than this chocolate mocha cake recipe with buttercream mocha icing. Indulge your senses as the rich and creamy texture of the cake, infused with the flavors of strong black coffee and cocoa powder, melts in your mouth. The mocha buttercream frosting adds a velvety smooth finish to this perfect cake.
I assure you that every bite of this chocolate mocha cake will satiate your cravings for a little bit of sweetness combined with the bittersweetness of espresso shots. This recipe offers all coffee and chocolate lovers an unmatched flavor experience that is sure to leave taste buds buzzing with joy. So, join me in this mocha madness as I guide you through the different sections of this recipe article. Let’s brew up some magic together!
Why You’ll Love This Recipe
Are you in the mood for something chocolatey and decadent? Then you must try my recipe for Chocolate Mocha Cake With Buttercream Mocha Icing! Let me tell you why this recipe is worth your time.
First of all, this cake is pure indulgence. Imagine biting into a rich, moist chocolate cake laced with espresso powder and topped with a velvety smooth buttercream frosting made with real coffee. The combination is simply heavenly. Whether you’re a chocolate lover or a coffee addict, this cake will satisfy your cravings and leave you wanting more.
Next, this recipe is versatile. You can make it as a sheet cake, a layer cake, or even cupcakes! You can also switch up the frosting flavor by adding caramel or using mascarpone instead of buttercream. The possibilities are endless.
But what really sets this recipe apart is the quality of the ingredients. I use only the finest cocoa powder, instant espresso, and unsalted butter to ensure that every bite is pure bliss. And with simple substitutions like gluten-free flour or dairy-free milk, this recipe can easily accommodate any dietary restrictions.
So why should you make this Chocolate Mocha Cake With Buttercream Mocha Icing? Because it’s a guaranteed crowd-pleaser that will elevate any special occasion or weekday treat. Because it’s easy to make and adaptable to your preferences. But most importantly, because life is too short not to indulge in something this delicious. Give it a try and see for yourself why you’ll love this recipe!
Here are the ingredients you need to make this rich and flavorful chocolate mocha cake with buttercream mocha icing:
For the Cake:
- 1 cup strong black coffee, freshly brewed or instant
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, preferably Dutch-process
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Mocha Buttercream:
- 2 sticks (1 cup) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- Pinch of salt
- 4 tablespoons strong black coffee or espresso, cooled
- 1 teaspoon vanilla extract
Recreate the coffee shop experience by having these ingredients in stock. You may find that you already have most of the basic components in your pantry. In case you don’t, a trip to the grocery store will do the trick. Try to get the best quality ingredients for better flavor results!
The Recipe How-To
Now that we have all our ingredients set, it’s time to get our hands dirty and make some delicious Chocolate Mocha Cake with Buttercream Mocha Icing!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (180°C) and generously spray a 9-inch (23cm) cake pan with non-stick baking spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together 2 cups (240g) of all-purpose flour, 3/4 cup (60g) of cocoa powder, 1 tsp of baking soda, 1 tsp of baking powder, and 1/2 tsp of salt. Mix it together with a whisk.
Step 3: Mix the Wet Ingredients
Take another mixing bowl and using an electric mixer, mix together 2 sticks or 1 cup (226g) unsalted butter at room temperature and 1 and 3/4 cup of granulated sugar until light and fluffy. Crack in four Large eggs – one at a time – and mix well between each egg addition. Add in 2tsp vanilla extract, making sure everything is mixed properly.
Step 4: Combine the Wet and Dry Ingredients
Slowly add the dry ingredients mixture into the wet mixture – alternating with buttermilk. Remember to start by adding dry ingredients first which will help avoid spills. If you don’t have buttermilk, simply mix in a tablespoon of white vinegar or lemon juice to milk and you’re good to go. Once everything has been added in, gently mix until just combined.
Step 5: Add Strong Black Coffee and Pour
Mix one cup (a double espresso shot from your favorite barista!) into the batter to give extra flavor depth to the chocolate cake mocha. Pour the cake batter into the sprayed pan and tap it gently on your workbench to remove any air bubbles.
Step 6: Bake the Mocha Cake
Bake the cake for around 35-40 minutes or until a toothpick or a cake tester comes out clean. Remove it from the oven and let it cool on a wire rack for 10 minutes.
Step 7: Prepare the Buttercream Mocha Icing
While waiting for the cake to cool down before frosting, start preparing the buttercream mocha icing. In a small bowl, mix 1 tablespoon of instant espresso powder with 2 tablespoons of hot water until dissolved.
Step 8: Mix the Buttercream Mocha Icing Ingredients
In a mixer bowl, whip together 2 cups (4 sticks) unsalted butter at room temperature, adding in one cup at a time of powdered sugar, along with brown sugar and confectioners’ sugar until light and fluffy. Add in the dissolved espresso to make rich flavor with bittersweet and unsweetened chocolate.
Substitutions and Variations
Looking to add a twist to this rich and decadent Chocolate Mocha Cake? Here are a few substitutions and variations that you could experiment with:
– In place of strong black coffee, you may opt for a flavored coffee or instant espresso powder. Adding caramel, hazelnut or vanilla flavor to your coffee will give your recipe an additional layer of richness and depth.
– For an even moister cake, you could substitute equal parts oil for the unsalted butter called for in the recipe. This will give your cake extra moisture and, as an added bonus, it’ll stay fresh for longer.
– If you want to achieve a more dense chocolate cake, start by adding additional cocoa powder or some melted dark chocolate into the batter. Not only that, but also adding chocolate chips or finely chopped nuts gives the cake texture and additional flavors.
– As far as frosting goes, why not try some whipped cream or mascarpone for a lighter taste? For example, caramel or chocolate ganache frosting instead can be used with the mocha frosting in the recipe for a distinct flavor.
– Additionally, you can swap out the chocolate cake base for vanilla sponge to make it Vanilla Mocha Cake. You can use an equal amount of vanilla extract instead of cocoa powder, and use white chocolate instead of dark chocolate in mocha buttercream. This substitution will result in a dessert that has less intense flavors than the original recipe but still tastes just as heavenly!
Remember that substitutions might alter the structure, texture, and flavor of your cake. Experiment with different ingredients until you find your preferred combination!
Serving and Pairing
Who doesn’t like a delicious chocolate cake with buttercream mocha frosting? This mouth-watering cake is simply perfect for any occasion. It can be the centerpiece of your party or a simple family dessert. Serving this cake is extremely easy, you can slice it into pieces and serve it chilled or room temperature.
This cake pairs perfectly with a freshly brewed cup of strong black coffee or espresso. The bitterness of the coffee complements the sweetness of the cake beautifully. If you prefer something non-alcoholic, milk is also a great pairing option. The creaminess of the milk helps to cut down the intensity of the chocolate cake.
For those who want to go an extra mile and add some booze, a glass of red wine will make a decadent drink to go with this delicious dessert. The wine’s dry structure will balance out the rich sweetness of the cake without overpowering it. You can also try it with sweet wines like port, sherry, or maury that possess nutty and chocolatey notes that match very well with this cake.
If you’re feeling adventurous, try adding white chocolate espresso mascarpone frosting to take your chocolate mocha cake up a notch. Whether you choose whipped cream, caramel mocha or mascarpone frosting on top, the possibilities are endless when serving this wonderful dessert.
Make-Ahead, Storing and Reheating
One of the best things about this chocolate mocha cake is that you can make it ahead of time! This cake is suitable for making one or two days in advance, so you have plenty of time to prepare it for a special event. It’s also perfect for those who need to break up the baking process into smaller, more manageable segments.
When storing the cake, wrap it tightly with cling wrap or place it in an airtight container. You should store the cake at room temperature, away from sunlight.
If you want to make sure your cake stays as fresh as possible, you can also opt to store the frosting separately from the cake. This will help make sure your delicious buttercream mocha icing doesn’t smudge or get messy.
If you need to reheat your cake, simply use the microwave or place it in an oven preheated to 350°F. If you decide to reheat using the microwave, cover and heat for 5-10 seconds at a time until the desired temperature is reached. Reheating will soften the frosting and give it that fresh-out-of-the-oven taste!
In addition, chocolate ganache makes a perfect accompaniment to this cake! Store any leftover ganache separately in an airtight container and rewarm when ready to use.
Overall, if you follow these steps your chocolate mocha cake will stay fresh and ready to eat whenever you feel like indulging in something sweet and delicious!
Tips for Perfect Results
To ensure that your chocolate mocha cake with buttercream mocha icing turns out perfectly, here are some tips that I recommend:
1. Use Room Temperature Ingredients
It’s essential to use ingredients that are at room temperature, especially the butter and eggs, which help to incorporate air into the batter, resulting in a light and fluffy cake. When baking, always take out your butter and eggs in advance and let them sit on the counter for about an hour before using them.
2. Sift Dry Ingredients
Before adding the dry ingredients to the mixture, sift them to prevent lumps from forming. Sifting will also aerate the flour, making it lighter and easier to mix with the wet ingredients.
3. Do Not Overmix The Batter
Overmixing your batter can result in a dense cake, which is not what you want. Mix until all the ingredients are incorporated but stop as soon as that happens.
4. Double Check Your Oven Temperature
Having an accurate oven temperature is crucial when it comes to baking cakes. Always double-check your oven temperature with an oven thermometer because ovens tend to vary, and inaccurate temperatures can affect the success of your cake.
5. Cool The Cakes Before Frosting
It’s important to let your cakes cool completely before frosting them; otherwise, the frosting may melt or slide off the cake. I usually leave my cakes to cool for at least an hour before frosting them.
6. Allow The Buttercream Mocha Icing To Chill
When making your mocha buttercream frosting, let it chill in the fridge for about 20 minutes before using it on your cake. This will make it easier to spread and will ensure that it won’t melt when placed on top of the cake.
Follow these tips precisely, and you’ll be able to enjoy a deliciously moist chocolate mocha cake with silky smooth buttercream mocha icing every time!
One may encounter difficulties or questions while preparing the cake or the frosting, but fret not as I have prepared a list of frequently asked questions along with their answers to make this recipe a success. Read on to clear any confusion and prepare a delicious chocolate mocha cake with buttercream mocha icing like a pro!
What buttercream flavours go with chocolate cake?
As a barista, I have some great recommendations for delicious and easy-to-make coffee recipes that will get you through the day. In this article, I will discuss different types of frosting that go perfectly with chocolate cake. From the simple and quick chocolate ganache to the delicious whipped coconut buttercream frosting, I have got you covered with tips and recommendations that will elevate your baking game. So, let’s dive in and whip up some heavenly frosting!
What is mocha frosting made of?
The ingredients used to make mocha frosting are butter, powdered sugar, cocoa powder, espresso powder, heavy cream, salt, and vanilla extract, all combined to create a rich and flavorful topping.
What is chocolate mocha cake made of?
Indulge in a heavenly treat – a decadent Chocolate Mocha Cake with three layers of luscious chocolate cake enrobed in a coffee-flavored buttercream. This moist cake is infused with a rich, dark brewed coffee and topped with a satiating mocha frosting, complemented by delicate chocolate shavings.
Can I add cocoa powder to ready made buttercream?
If you want to increase the chocolate flavor in your canned chocolate frosting, then adding cocoa powder is the way to go. However, if you want to change the flavor completely and turn a vanilla frosting into a chocolate frosting, then adding cocoa powder will also do the trick.
In conclusion, this chocolate mocha cake with buttercream mocha icing recipe is undeniably the perfect combination for your sweet cravings. With its rich, velvety texture and decadent flavor, it’s sure to delight your taste buds and satisfy your sweet tooth. Whether you’re baking for a special occasion or just looking for a treat to enjoy with your favorite cup of coffee, this recipe is a must-try.
Not only is it easy to make, but it also offers endless possibilities for customization. You can play around with different frostings, toppings, or even add-ins like nuts or fruit to create your own unique twist on this classic cake.
So why not surprise your friends and family with a homemade chocolate mocha cake at your next gathering? I guarantee they won’t be able to resist its irresistible charm. And with the help of our detailed instructions and tips, you can be sure that your cake will turn out perfectly every time.
Whether you’re an experienced baker or just starting out, this recipe is sure to become a staple in your dessert repertoire. So go ahead and indulge in the deliciousness of this chocolate mocha cake with buttercream mocha icing today. You won’t regret it!
Chocolate Mocha Cake With Buttercream Mocha Icing Recipe
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup of fresh strong black coffee, cooled
- 1 cup buttermilk
- 1/2 cup cooking oil
- 1 teaspoon vanilla
Butter Cream Mocha Icing
- 1/2 cup butter, softened
- 1/2 cup Crisco
- 1/3 cup strong coffee, cooled
- 2 tablespoons milk
- 4 -4 1/2 cups powdered sugar
- 1 teaspoon cocoa
- 1 teaspoon vanilla
- Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
- Butter Cream Mocha Icing.
- In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.
Add Your Own Notes
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