Sinfully Delicious: Indulge in Chocolate Mocha Cake Recipe
Greetings and salutations, coffee lovers! As a barista, there are few things I love more than a perfectly brewed cup of java. So, when I stumbled upon this absolutely mouth-watering recipe for chocolate mocha cake with cream cheese icing, I knew I simply had to try it out.
Now, don’t get me wrong. There are plenty of chocolate cake recipes out there that claim to incorporate coffee flavoring. But let me assure you, dear reader: this one is different. This recipe includes a specifically brewed espresso that perfectly complements the richness of the chocolate and the tanginess of the cream cheese icing.
Think of it like a symphony of flavors in your mouth. The moist chocolate cake combined with the intense coffee flavor make this cake an unforgettable dessert experience. Trust me when I say: if you’re a fan of coffee and chocolate, you’re going to love this recipe.
So, without further ado, let’s get started on whipping up this delectable treat. With just a little bit of patience and some high-quality ingredients, you will create a masterpiece that will have your taste buds begging for more.
Why You’ll Love This Recipe
Do you love chocolate and coffee? Then, you have to try this chocolate mocha cake with cream cheese icing recipe. I can guarantee that you will fall in love with this moist, flavorful and indulgent cake.
Firstly, the combination of chocolate and coffee is a match made in heaven. The rich and intense flavor of dark chocolate is perfectly complemented by the boldness of freshly brewed coffee. This is a dessert that will satisfy all your cravings for something sweet, rich and decadent.
Secondly, the cream cheese icing adds a creamy and tangy element to the cake. The combination of the cream cheese frosting with the intense chocolate flavor creates a balance that is simply irresistible.
Lastly, this cake recipe is a showstopper in any occasion. Whether it’s for a birthday party, holiday gathering or just a weekend treat, trust me this cake will impress everyone. Additionally, this recipe can also be adapted into cupcakes or layered cake depending on your preference.
In summary, if you are a fan of chocolate and coffee, looking for an indulgent dessert that never disappoints, and want to impress your friends and family with your culinary skills, then give this chocolate mocha cake with cream cheese icing recipe a try. I promise you will love it!
Ingredient List
Below are the ingredients you will need to make this rich and indulgent Chocolate Mocha Cake with Cream Cheese Icing:
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For the cake:
- 1 2/3 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 3/4 cups of unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup brewed coffee, cooled
- 1 cup milk
- 1/2 cup vegetable oil
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For the mocha frosting:
- 1 cup unsalted butter, softened
- 4 ounces of full-fat cream cheese, softened
- 4 cups of powdered sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- ¼ cup strong brewed coffee or espresso, cooled
- 1 tablespoon vanilla extract
- A pinch of salt
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For the cream cheese icing:
- 8oz package of cream cheese, room temperature
- ½ cup margarine, softened at room temperature
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Make sure that all ingredients for both the frosting and cake cream cheese are at room temperature to ensure a smooth and fine consistency. You can use dark chocolate chips or raspberry cream to give your Chocolate Mocha Cake an extra flavor boost. With these ingredients in check, it’s time to move on to the next step.
The Recipe How-To
Now, it is time to get our hands dirty and delve into the recipe How-To. This chocolate mocha cake with cream cheese icing recipe may seem intimidating, but don’t worry, I’m here to guide you every step of the way.
Step One: Assemble Your Equipment
Before we start baking, let’s gather all the equipment we need for this recipe. You will need:
- Two 9-inch round cake pans
- Parchment paper
- Measuring cups and spoons
- Mixing bowls
- An electric mixer or a whisk
- A rubber spatula
- A cooling rack
- A sharp knife for trimming the cake layers
Step Two: Preheat the Oven
The secret to a moist and fluffy chocolate mocha cake is baking it at the right temperature. So, preheat your oven to 350°F (180°C) before starting your batter.
Step Three: Mix The Dry Ingredients
In a mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 tsp of baking soda, 1 tsp of baking powder, and 1/4 tsp of salt. Then set aside.
Step Four: Mix The Wet Ingredients
In another mixing bowl, beat 2 sticks of unsalted butter and 1 1/2 cups of granulated sugar with an electric mixer or a whisk until light and fluffy. Add in 3 eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Next, mix in dissolved 2 tbsp espresso powder to 1 cup brewed coffee. Then add this mixture and 1 1/2 tsp vanilla extract into the mixing bowl with the butter-sugar mixture until well blended.
Step Five: Incorporating The Dry Ingredients
Add in the dry ingredients mixture, alternating with 1 cup of buttermilk or sour cream, starting and ending with the dry ingredients. Mix everything until you get a smooth batter.
Step Six: Bake The Cake
Divide the batter equally into the prepared pans. Smooth out the batter with a rubber spatula, then tap each pan gently on the counter to release any air bubbles.
Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from the oven and let cool in the pans for 10-15 minutes before transferring to a cooling rack.
Congratulations! You have now created two moist and chocolatey cake layers that will be the base of our chocolate mocha cake with cream cheese icing recipe. Keep reading to learn how to make the luscious cream cheese frosting that will elevate this cake to the next level.
Substitutions and Variations
Now, let’s talk about the fun part – substitutions and variations! You can make this Chocolate Mocha Cake with Cream Cheese Icing recipe your own by trying out a few of these modifications.
Firstly, for those who are looking to reduce their sugar intake, you can replace half of the sugar in the recipe with a natural sweetener like honey or pure maple syrup. Do keep in mind, however, that this may affect the texture and consistency of your cake.
If you’re not a big fan of mocha, you can easily switch things up by omitting the espresso and adding a tablespoon of instant coffee for an extra boost of caffeine. Alternatively, you could also add a teaspoon of cinnamon or nutmeg for a festive twist to your chocolate cake.
For those who enjoy experimenting with flavors, you can also create variations on the cream cheese icing. Try making a chocolate cream cheese frosting by adding a 1/4 cup of cocoa powder to the frosting ingredients. Or, if you prefer something fruity, add a layer of raspberry cream between the two layers or on top of the cake before adding the frosting.
If you prefer cupcakes instead of making a cake, this recipe can easily be converted into cupcakes. Just fill each cupcake liner 2/3 full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Finally, if you’re feeling adventurous or want to try something new, why not turn this into a banana chocolate chip cake? Simply substitute 1 cup of mashed banana for one egg and add 1 cup of chocolate chips for an unexpected twist.
No matter how you customize this recipe, I have no doubt it will come out absolutely delicious. Happy baking!
Serving and Pairing
Now that your chocolate mocha cake with cream cheese icing is ready, how can you best serve and pair it? Well, you have limitless possibilities. The first thing to note is that this cake is decadently rich and thus pairs well with a side of vanilla ice cream, vanilla frosting or even cream. You can also add more chocolate and espresso into the mix by brewing up a strong cup of coffee and serving it alongside the cake.
Another option is to pair the chocolate mocha cake with some fresh berries, such as raspberries or strawberries. These are an excellent way to balance out the richness of the cake and add a bit of tartness to complement the sweetness.
If you want to take things up a notch, why not try making an espresso cream cheese frosting? This variation will give your cake a deeper coffee flavor that perfectly complements the chocolate. Additionally, you can add some sliced almonds for added texture and nuttiness.
You can also consider decorating your chocolate mocha cake with some dark chocolate curls or shavings to create a visual masterpiece that steals the show while still keeping the flavor profile elevated. Let it be the centerpiece of any party or gathering!
In all honesty, this rich and moist chocolate cake is so versatile that you can pair it with pretty much anything. It is perfect for dessert, but it can work equally well for breakfast or as an afternoon snack accompanied by a hot tea or coffee. So be creative and let your taste buds guide you!
Make-Ahead, Storing and Reheating
Let’s face it, once you try this decadent chocolate mocha cake with cream cheese icing, it’ll be hard to resist the temptation of making it again and again! Fortunately, this recipe is easy to make in advance and store for later enjoyment.
If you want to get ahead of the game, you can bake the cake up to two days in advance. Once the cake has cooled completely, wrap it tightly in plastic wrap and store it at room temperature. This will help to seal in the moisture and keep your cake soft and flavorful.
The cream cheese frosting can also be made ahead of time, adding a layer of convenience to this recipe. You can prepare the frosting up to three days in advance and store it covered in the fridge until ready to use. Before frosting the cake, simply bring the frosting back up to room temperature by letting it sit out for about an hour or so.
When it comes to reheating the cake, take care not to overdo it. You don’t want to dry out the delicate crumb or melt the frosting! To warm individual slices, microwave them for about 10-15 seconds on low power. Alternatively, you can place an entire foil wrapped cake in a preheated oven at 350°F (175°C) for about 15 minutes or until warm.
Finally, if you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply let them come back up to room temperature before serving them again.
With these make-ahead tips and storage recommendations, you can indulge in this delicious chocolate mocha cake with cream cheese icing any time you like without compromising its quality or flavor.
Tips for Perfect Results
Now that you have the recipe for this delicious Chocolate Mocha Cake with Cream Cheese Icing, it’s time to ensure the perfect results. Here are some tips and tricks to help you along the way.
Firstly, make sure all ingredients are at room temperature before starting. This helps to ensure everything mixes together smoothly and evenly. Cold ingredients can result in clumps and uneven texture, which can ruin the overall taste and look of your cake.
Secondly, don’t overmix the batter. Overmixing can lead to a tough and chewy cake instead of the soft, moist texture you’re looking for. Mix just enough to incorporate all the ingredients and stop as soon as everything is combined.
Next, be precise with your measurements. Baking is a science, and even small variations in measurements can affect the outcome of your cake. Use a digital scale or measuring cups and spoons to accurately measure each ingredient.
Another helpful tip is to use quality ingredients. The better quality your chocolate, coffee and cream cheese are, the better tasting your final cake will be. You will definitely taste the difference in the end result!
When baking cakes, it’s important to keep an eye on them while they’re in the oven. Set a timer for 5 minutes less than required baking time and check on your cake regularly after that point. Insert a toothpick into the center of the cake – if it comes out clean, then it’s done!
Letting your cake cool completely before frosting is also essential to prevent any frosting from melting or sliding off. It’s best to frost your cake once it has come down to room temperature or colder.
Lastly, don’t be afraid to experiment with different variations of this recipe! Try using different types of chocolate or adding spices like cinnamon for a unique twist on this classic dessert.
With these tips in mind, you’ll have a perfectly baked Chocolate Mocha Cake with Cream Cheese Icing every time. Enjoy!
FAQ
Now that you have mastered the steps of this decadent Chocolate Mocha Cake with Cream Cheese Icing recipe, you might still have some nagging questions at the back of your mind. Don’t worry, as your trusty barista and recipe guide, I took the liberty to gather some of the frequently asked questions about this cake recipe. So let’s dive in and address any lingering concerns you may have in creating this chocolatey indulgence!
Is there a difference between cream cheese icing and cream cheese frosting?
When it comes to cake toppings, there are two main players: frosting and icing. These two toppings are quite distinct from each other, with frosting being heavy and airy, perfect for covering the outside (and sometimes the inside) of a cake, while icing is more lightweight and shiny, ideal for giving a cake a sheen or for intricate decoration.
What is mocha frosting made of?
To make mocha frosting, a mixture of butter, powdered sugar, cocoa powder, espresso powder, heavy cream, salt, and vanilla extract are combined.
Why add cream cheese to frosting?
Looking to take standard store-bought icing to the next level? Look no further than the addition of softened cream cheese. With this simple and delicious trick, you can turn a mediocre frosting into something truly delightful. Not only does cream cheese add a decadent richness to the frosting, it also helps to balance out the sweetness of the icing. All you need is one package of room temperature frosting and an 8oz package of room temperature cream cheese. Simply mix the two together and voila – a mouthwatering frosting that will have your taste buds singing.
Bottom Line
In conclusion, this chocolate mocha cake with cream cheese icing is a dream come true for coffee and chocolate lovers. Made with high-quality ingredients and love, this cake is sure to impress and satisfy. The recipe allows you to make substitutions and variations based on your taste preferences or dietary restrictions.
Whether you’re celebrating a special occasion or just want to indulge in a sweet treat, this cake is perfect for every occasion. Impress your friends and family with this moist and flavorful cake that can be paired with multiple beverages like tea, coffee or hot chocolate.
With proper storage and reheating, you can enjoy the leftovers of this delicious cake that taste as good as the first day. Follow my tips for getting the perfect results every time you bake this fantastic cake.
Don’t hesitate to try this recipe and share it with your loved ones. With its rich flavor and moist texture, it’ll quickly become a crowd favorite. Remember to experiment with different toppings such as cream, fruits or nuts; the possibilities are endless!
In short, this chocolate mocha cake with cream cheese icing recipe is a must-try for all baking enthusiasts who want to embark on an exciting journey of flavors and textures. Happy baking!
Chocolate Mocha Cake With Cream Cheese Icing Recipe
Ingredients
Cake
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee
Icing
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup margarine, softened
- 2 teaspoons vanilla extract
- 1 (1 lb) box powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
- In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
- Stir in boiling, strong, hot coffee; batter will be thin.
- Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
- Cool 10 minutes, then remove cake layers from pans to wire racks.
- While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
- To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.
Add Your Own Notes
Nutrition
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