Dazzle your taste buds: Dutch Mocha Chocolate Cake Recipe
Ladies and gentlemen, allow me to introduce you to the Dutch Mocha Chocolate Cake recipe. This is no ordinary chocolate cake. This is a decadent, rich, melt-in-your-mouth kind of chocolate cake that will leave you calling for more.
Imagine a fluffy and moist chocolate cake infused with a deep, luscious mocha flavor that would make even the most sophisticated coffee lover’s jaw drop. The blend of Dutch process cocoa powder and strong hot coffee will give you the chocolate flavor you crave without overpowering your taste buds or leaving any bitterness.
This melt-in-your-mouth cake is topped with a delicious mocha buttercream frosting which provides just the right amount of sweetness to complete this heavenly dessert.
Whether you’re celebrating a special occasion, treating yourself after a long day or impressing your guests with your baking skills, this cake will win their hearts over in seconds. Trust me when I say that once you try it, you’ll never go back to any other chocolate cake recipe.
So gather up all these ingredients on the list and prepare yourself to savor every bite of this indescribably moist and delicious Dutch Mocha Chocolate Cake.
Why You’ll Love This Recipe
Folks, let me tell you why you’ll fall in love with this Dutch Mocha Chocolate Cake recipe. If you’re a chocolate lover like me, then this cake is the perfect match for you. Imagine taking a bite into a rich, moist chocolate cake that is flavored with a hint of espresso and topped with a creamy mocha frosting. Sounds heavenly? It certainly is!
This recipe is not your ordinary chocolate cake recipe, it’s packed with flavor that will make your taste buds dance in delight. What sets this recipe apart from the rest is the use of Dutch process cocoa, which gives it a deeper and richer chocolate flavor. The addition of hot coffee enhances the chocolate flavor without adding any coffee taste to the cake.
The combination of butter and cream cheese in the frosting creates a smooth and velvety texture. And let’s not forget about the white chocolate baking squares which add a touch of sweetness to balance out the bitterness of the cocoa powder.
One more reason you’ll love this recipe? You can easily make it ahead of time and store it for later. Perfect for those who want to plan ahead for parties or gatherings.
So if you’re looking for a show-stopping dessert that will impress everyone at the party, look no further than this Dutch Mocha Chocolate Cake recipe. Trust me, your taste buds will thank you!
Ingredient List
Here’s a list of the ingredients you’ll need to make this Dutch Mocha Chocolate Cake Recipe. You may already have most of these items in your kitchen pantry, but it’s always good to double-check before getting started.
- 1 ¾ cups (298g) granulated sugar
- 1 ¾ cups (240g) all-purpose flour
- ¾ cup (84g) Dutch processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) strong hot coffee or espresso
- For the Mocha Buttercream Frosting:
- 1 cup (226g) unsalted butter, at room temperature
- Pinch of salt
- 3 cups (360g) powdered sugar, sifted
- ¼ cup (60ml) strong hot coffee or espresso
- 1 teaspoon vanilla extract
Gather all of the above ingredients before starting with the recipe directions to ensure a smooth process.
The Recipe How-To
Cream the butter, cream cheese, and white chocolate: Begin by adding 1 cup of butter and 8oz of cream cheese to a mixing bowl. Mix them together until they are smooth and creamy. Then add 4 oz of melted white chocolate baking squares into the mixture, continue stirring until it’s completely mixed.
Mix the dry ingredients: In another bowl, sift together 3 cups of cake flour, 3/4 cups of unsweetened cocoa powder, 1 teaspoon baking soda, and a pinch of salt. The quality of your ingredients then counts when looking for something to make a good cocoa cake or chocolate cake recipe.
Add sugar and egg mixture: In another larger mixing bowl, beat 4 large eggs with a whisk until light yellow in color. Gradually pour in 3 cups of granulated sugar, while constantly beating with an electric mixer on medium speed. Then add 1 tablespoon of vanilla extract to the mixture.
Add coffee and melted chocolate mixtures: Whisk in the dry ingredients and wet egg mixture alternately with 1 cup of hot coffee, splitting them into three parts each. Mix each part until fully blended. Pour in the melted butter-chocolate-cream cheese mixture then stir well to combine.
Bake the cake: Preheat your oven to 350°F (175°C). Divide the batter between two greased 9-inch round cake pans. Bake each layer for about 25-30 minutes, or until an inserted toothpick comes out clean.
Cool the cake layers: Once done, remove from oven and let them cool on wire racks before removing them from the pans.
Prepare mocha frosting: While waiting for the cakes to cool, start making your mocha frosting by whisking together ¾ cup (170g) butter, 8 oz (226g) cream cheese at room temperature, ¾ cup (63g) dutch-processed cocoa powder, 2 ½ cups (298g) granulated sugar, 1 tablespoon instant coffee or espresso powder and a pinch of salt on medium-high speed in the bowl of an electric mixer until fluffy, about 3-4 minutes.
Assemble the cake: Once the cakes are wholly cooled and frosted. Spread a frosting layer over the top of one cake layer, put another cake layer on top of it, and rinse the same frosting over it. Then enjoy every bite of a scrumptious Dutch Mocha chocolate cake!
Substitutions and Variations
Folks, if you’re like me, then you must know that there’s always room for a little creative twist in any recipe, including the Dutch Mocha Chocolate Cake Recipe. Let me tell you, experimenting with substitutions and variations can be one of the easiest ways to find your signature style and take your baking to a whole new level.
Firstly, let’s discuss the ingredients that can be substituted in the recipe. If you have no cake flour on hand, make your own using all-purpose flour (-1 tbsp) + cornstarch (+1 tbsp) per cup. If you don’t have cocoa powder or Dutch cocoa powder, use melted chocolate as a substitution (use 100g of chocolate for every ¾ cup cocoa). Also, feel free to replace white chocolate baking squares with dark or milk chocolate to adjust the sweetness level of your cake.
Now for the variations. For a richer flavor and added nutritional value, you can add almond flour/meal or shredded coconut into your cake batter. To enhance the mocha flavor and texture of the cake, add some espresso powder to the hot coffee mixture before adding it to the batter. Moreover, consider playing around with frosting flavors by substituting mocha buttercream frosting with other types of frosting such as cream cheese frosting or dulce de leche.
Lastly, if you’re feeling adventurous with presentation, bake small cakes and layer them up with alternating frostings such as mocha and vanilla buttercream for a sophisticated look that is sure to wow any crowd.
Just remember folks, when substituting ingredients or varying up the recipe levels – don’t hesitate to experiment and test different ratios until satisfaction is reached. And most importantly have fun!
Serving and Pairing
Now that you have successfully baked the Dutch Mocha Chocolate Cake, it’s time to savor every delightful bite. This cake is perfect for any occasion, whether it’s a birthday celebration or just an afternoon treat.
Personally, I recommend serving this cake with a hot cup of coffee or a cold glass of milk. The rich and moist chocolatey goodness paired with the smooth creaminess of milk adds an extra layer of indulgence to this already decadent dessert.
For special occasions, you can dress it up with a dollop of whipped cream and fresh berries on top. This will add some freshness to the richness of the cake.
If you want to balance out the sweetness, pair it with a tangy dessert wine like Riesling or Moscato. The acidity of these wines cuts through the sweetness, making it an ideal pairing for those who like their desserts with a bit of tartness.
In general, when serving with beverages try sticking to sweet enough options so as not to over-complicate the flavors further.
Remember to cut your slices thin because this is a very rich cake. Share it and spread the love around!
Make-Ahead, Storing and Reheating
Are you the type of person who likes to plan ahead? Well, I have good news for you. This Dutch Mocha Chocolate Cake recipe can be made ahead and stored for later consumption.
If you plan on making this cake ahead of time, allow it to cool completely before wrapping it tightly in plastic wrap or foil. The cake can be stored at room temperature for up to 2 days. But if you have an urgent matter that needs your full attention, then you may store it in the refrigerator for up to 1 week.
When you are ready to consume or serve the cake, take it out of the refrigerator and let it come to room temperature for at least 30 minutes before unwrapping it.
Slicing a cold cake can make it crumbly and difficult to manage. So waiting until the cake reaches room temperature makes it easier for you to cut into those delicious chocolate layers.
Reheating the cake is not necessary if you prefer serving this treat at room temperature. But if you want a warm piece of cake, then reheat individual slices in the microwave for 15 seconds or until just warmed through.
Always remember that melting frosting can ruin the entire experience of eating this delicious creation. So be careful not to overheat it or risk losing that perfect chocolatey texture and taste.
In conclusion, this recipe is convenient for anyone who wants to plan ahead and have a special treat ready when needed. It’s also a great option when entertaining guests or when satisfying your sweet tooth cravings.
Tips for Perfect Results
When it comes to making this Dutch Mocha Chocolate Cake recipe, there are a few tips and tricks that can help ensure perfect results. As a barista who loves to bake, here are my recommendations:
1. Use the Best Quality Ingredients
As with any recipe, using high-quality ingredients will make a huge difference in the final outcome. When making this chocolate mocha cake, I recommend using the best Dutch processed cocoa powder and the best quality white chocolate baking squares you can find. Also, be sure to use unsalted butter, as this allows you better control over the salt content of the cake.
2. Sift the Dry Ingredients
Sifting the dry ingredients together helps to remove any lumps or clumps that might interfere with the smooth texture of the batter. Make sure that you sift both the cake flour and cocoa powder before mixing them with other dry ingredients.
3. Don’t Overmix the Batter
Overmixing your batter can lead to tough and dense cake textures. Be gentle when folding everything together after adding each ingredient, and stop once everything is just combined.
4. Let Your Hot Coffee Cool Slightly
When adding hot coffee to your cake batter, try to let it cool for a minute or two before adding it in. This helps avoid scrambling your eggs and also helps prevent large air bubbles from forming in the batter.
5. Take Time for Frosting Your Cake
Don’t rush when frosting your chocolate mocha cake! Take your time to make a beautiful topping for your creation. A rich buttercream frosting will complement the flavors beautifully.
By using these tips, you’re sure to have a delicious Dutch Mocha Chocolate Cake that everyone will love!
FAQ
Now that you’re getting ready to make this delicious Dutch Mocha Chocolate Cake recipe, it’s understandable to have some doubts and questions. In this section, we’ll tackle commonly asked questions to help you clarify any concerns and feel confident in every step of the process. Let’s get started with these helpful tips!
What is chocolate mocha cake made of?
Get ready for the ultimate indulgence with this decadent Chocolate Mocha Cake! This confectionery masterpiece consists of three layers of rich chocolate cake that’s infused with dark brewed coffee. The cake is then covered in a mouth-watering mocha buttercream frosting and sprinkled with delectable chocolate shavings.
What does adding coffee to chocolate cake do?
In the world of flavor pairings, coffee and chocolate are a match made in heaven. By adding a touch of coffee to chocolate desserts, you can enhance its rich flavor profile without overpowering it with the taste of coffee. It’s like having a supporting actor who elevates the lead performer’s performance, similar to how salt can elevate the taste of cookies without making them savory.
How to add coffee to chocolate box cake?
Want to take your desserts to the next level? Elevate the chocolate flavor with a simple trick – mix a teaspoon of instant coffee granules or espresso powder into the dry ingredients of your recipe. This will add a bold and delicious coffee taste to your baked goods.
Where did mocha cake originate?
The origin of Moka cake can be traced back to the mid-19th century, when a renowned pastry chef named Guignard crafted this delectable dessert in Paris. The cake derives its name from Mocha, a port city situated along the Red Sea coast of Yemen, which was a hub of the coffee industry back in the day.
Bottom Line
There you have it, folks! A Dutch Mocha Chocolate Cake that is truly irresistible. This cake will wow your guests at your next dinner party, or can be the perfect after-dinner treat with a hot cup of coffee. It’s a chocolate lover’s dream come true, and the mocha flavor adds a unique twist to this classic dessert.
Don’t let the long ingredient list or intricate recipe instructions scare you away from trying this amazing cake for yourself. With these detailed instructions and tips, you can achieve perfection with ease. And if you’re feeling adventurous, try out some of the substitutions and variations mentioned earlier to make it your own.
I am confident that once you’ve tried this recipe, it will become a go-to for any occasion. So why not grab your apron and bake up a storm? Your taste buds (and your friends and family) will thank you. Happy baking!
Dutch Mocha Chocolate Cake Recipe
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 cup hot coffee (bold and strong brew)
- 3 cups sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup sugar
- 2 teaspoons vanilla
- 1 (8 ounce) carton sour cream
- 5 egg whites
- 1 cup sugar
- 18 ounces white chocolate baking squares, chopped
- 3 ounces cream cheese, softened
- 1 1/2 cups butter
Instructions
- In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature.
- Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside.
- In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well.
- Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined.
- Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture.
- Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks.
- Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
- Frost. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving.
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