Decadent Mocha Dark Chocolate Cake Recipe
Hello coffee lovers, baristas and home bakers! Today, I’m thrilled to share a recipe that will surely excite your taste buds – my Mocha Dark Chocolate Cake With Cappuccino Frosting recipe.
If you’re someone who loves chocolate and coffee, then this recipe is definitely for you. The rich and luscious dark chocolate cake is infused with a strong coffee flavor, creating the perfect balance of sweetness and bitterness. And the cappuccino buttercream frosting exudes a creamy texture that gives off a subtle hint of coffee in every bite.
Baking this cake is definitely worth your time and effort as it has the power to create memorable moments with your loved ones during gatherings, special occasions or just an indulgent treat after a long day. Trust me when I say that this cake will be the star of any occasion.
So clear your schedule, put on your apron, and let’s get started on whipping up this moist and decadent Mocha Dark Chocolate Cake With Cappuccino Frosting recipe!
Why You’ll Love This Recipe
Listen up, coffee lovers! I am about to introduce you to a cake recipe that will change your life. Do you enjoy the bold and rich flavor of dark chocolate? How about the smooth and creamy texture of a cappuccino? Well, my friends, this mocha dark chocolate cake with cappuccino frosting recipe is the perfect combination of both.
First of all, let’s talk about the cake. This is not your average chocolate cake. The addition of cocoa powder, molasses, and very strong coffee gives it a deep, complex flavor that will leave your taste buds craving for more. Trust me when I say that this isn’t just any old chocolate cake – it’s an experience.
But wait, there’s more! The secret ingredient in this cake is mayonnaise. Yes, you read that right. Mayonnaise is what gives this cake its perfectly moist and tender crumb. It might sound crazy, but trust me on this one.
Now let’s move on to the cappuccino frosting. This buttercream frosting is infused with very strong coffee and instant espresso powder to give it a rich coffee flavor that pairs perfectly with the dark chocolate cake. And if you’re not a fan of intense coffee flavors, don’t worry – you can adjust the amount of coffee used to fit your preferences.
This mocha dark chocolate cake with cappuccino frosting recipe is perfect for any occasion – birthdays, holidays, or just because! It’s a surefire way to impress your guests and satisfy your sweet tooth at the same time. So what are you waiting for? Give this recipe a try and let your taste buds experience true bliss.
Ingredient List
Let’s talk about the stars of the show! Here’s everything you’ll need to make my decadent Mocha Dark Chocolate Cake with Cappuccino Frosting:
For the Cake:
- 2 cups (400g) granulated sugar
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (85g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240mL) strong brewed coffee, cooled
- 1 cup (240mL) mayonnaise
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1/4 cup molasses
- 1/2 cup mini chocolate chips
For the Mocha Buttercream Frosting:
- 1 cup (230g) unsalted butter, at room temperature
- 3 3/4 cups (450g) powdered sugar
- 3 tablespoons strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- pinch of salt
For the Cappuccino Buttercream Frosting:
- 1/2 cup (115g) unsalted butter, at room temperature
- 2 cups (240g) powdered sugar
- 3 tablespoons strong brewed coffee, cooled
- 1 tablespoon* instant espresso powder
- pinch of salt
Make sure to measure out all of your ingredients correctly for the best results.
The Recipe How-To
Let’s dive straight into the recipe. This Mocha Dark Chocolate Cake With Cappuccino Frosting Recipe is a thing of beauty. You’ll definitely want to save it for special occasions, because it’s that good. Trust me, all your guests will be coming back for seconds.
Ingredients for the Cake
- 1 cup brewed very strong coffee, cooled
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 2/3 cup mayonnaise
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
Ingredients for the Mocha Buttercream Frosting
- 4 sticks (2 cups) unsalted butter, room temperature
- 8 cups confectioners’ powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3/4 cup very strong brewed coffee or espresso cooled to room temperature
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2 teaspoons pure vanilla extract
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Preheat the oven to 350 degree F. Grease three 9-inch cake pans with two inches of parchment paper and butter.
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In a medium bowl, mix together coffee, butter, sugar, eggs, mayonnaise and vanilla extract.
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In another medium bowl, mix flour, cocoa powder, baking powder, baking soda and salt altogether.
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Add dry mixture ingredients into wet mixture ingredients in stripes until mixed well.
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Evenly divide batter into the prepared pans and bake for about 25 minutes.
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Remove the pans from the oven and place them on a baking rack to cool.
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While the cake is cooling, start making the Mocha Buttercream Frosting. In a large bowl, beat together the butter and powdered sugar for about 3 minutes.
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Add cocoa powder and coffee in batch alongside vanilla extract and whip at high speed for several minutes until it becomes fluffy.
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Once the cake has cooled completely, place one layer of cake on a cake stand or plate, spread some frosting over it then repeat with the other layers.
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Spread remaining frosting top of the last layer and around the sides of the whole cake until it’s smooth.
Pro Tip: The hardest part is spreading frosting on your cakes so I’d recommend investing in a rotating cake stand which helps make it easier!
This recipe is pretty straight forward but don’t let that fool you into thinking it won’t be impressive. When that first slice is cut, you can see each layer and how much delicious frosting is sandwiched between them all. Whether it’s served for dessert or as a celebratory treat, this mocha dark chocolate
Substitutions and Variations
Hey, I get it – sometimes you need to swap out ingredients or add a personal spin to make a recipe your own. Don’t worry, I’ve got you covered! Here are some substitutions and variations you can try with the Mocha Dark Chocolate Cake With Cappuccino Frosting Recipe:
– If you don’t have shortening on hand, substitute it for an equal amount of unsalted butter. Just make sure it’s at room temperature so it incorporates well with the other ingredients.
– For a dairy-free version of the frosting, swap out the butter for vegan butter or margarine and use dairy-free milk in place of whole milk.
– Looking to make this cake a bit healthier? Try using whole wheat flour instead of all-purpose flour or substitute the white sugar for an alternative sweetener like honey or maple syrup.
– Want to jazz up the garnish of this cake? Add a sprinkle of white chocolate chips, drizzle with caramel sauce, or top with espresso beans for an extra kick.
– Turn this recipe into cupcakes! Just divide the batter evenly into cupcake tins and reduce baking time to 18-22 minutes.
Remember, cooking is all about experimentation and discovering what works best for your taste buds. Don’t be afraid to try different substitutions and variations until you find your perfect match with this amazing Mocha Dark Chocolate Cake With Cappuccino Frosting recipe!
Serving and Pairing
Are you looking for a sophisticated and indulgent dessert to impress your guests with? Look no further than this delectable Mocha Dark Chocolate Cake with Cappuccino Frosting.
When it comes to serving and pairing this exquisite cake, there are many options to explore. Its intense mocha and chocolate flavors make it perfect to enjoy with a cup of espresso or cappuccino. The cappuccino frosting, made with very strong coffee, complements the mocha cake wonderfully and adds an extra depth of flavor.
If you’re serving this cake at a dinner party, consider pairing it with a rich red wine like Cabernet Sauvignon or a bold Malbec. The dark chocolate notes in the cake echo the tannins in the wine, creating a harmonious pairing that will leave your guests speechless.
For those who prefer a non-alcoholic option, pair the cake with a glass of cold milk, which helps balance out the chocolate notes while enhancing the flavor of the coffee in the frosting.
If you’re feeling adventurous, try combining this cake with some homemade vanilla bean ice cream or whipped cream for an indulgent and creamy dessert.
Whatever way you choose to enjoy this exquisite Mocha Dark Chocolate Cake with Cappuccino Frosting, be sure to savor every moment and indulge in its decadent flavors.
Make-Ahead, Storing and Reheating
Listen up coffee lovers, because I have some tips on how to prepare this Mocha Dark Chocolate Cake With Cappuccino Frosting ahead of time and how to store it properly.
First off, let me tell you that this cake is hands down the best mocha cake recipe you have ever come across. And the best part is, you can actually make it ahead of time and store it for later use. But before you dive in, let me tell you a little secret. The longer this cake sits, the better it gets!
The key to storing this cake is to wrap it tightly in plastic wrap or put it in an airtight container and store it in the fridge for up to 3 days. Just make sure that the frosting is set before wrapping so that it doesn’t stick to the plastic wrap.
Now, when reheating this cake, there are a couple of ways that you can do it without compromising its taste and moistness. The first is to simply take it out of the fridge and let it sit at room temperature for 1-2 hours until it reaches room temperature.
Alternatively, if you’re short on time, you can reheat individual slices in the microwave for 10-15 seconds until they are warm but not hot. Be warned though – microwaves can vary so keep an eye on your slice so that it doesn’t dry out or get too hot.
So go ahead and make this delicious Mocha Dark Chocolate Cake With Cappuccino Frosting in advance without any fear. You’ll still enjoy a mouthwatering experience even when reheated!
Tips for Perfect Results
Alright, folks, it’s time to talk about the tips that will make all the difference when preparing this mocha dark chocolate cake with cappuccino frosting recipe. Believe me when I say that with a few tweaks and tricks, you can elevate this dessert to a whole new level. So let’s get down to business!
First of all, when it comes to the dry ingredients, try to sift your flour, cocoa powder, baking powder, and baking soda together. This process not only helps aerate the dry mix but also gets rid of any lumps or impurities that might mess up the texture of your cake.
On the other hand, for the wet ingredients, you need to pay attention to their temperature. Room temperature is key here! Make sure that your butter and mayonnaise are at room temperature before creaming them with sugar. Otherwise, you’ll have a hard time getting a smooth and fluffy cake batter.
Also, don’t forget to use very strong coffee when making the mocha buttercream frosting. You want to achieve that rich coffee flavor that pairs so well with chocolate. If you’re using instant coffee or espresso powder, make sure you dissolve them in hot water before adding them to the buttercream.
Another tip I have for you is to alternate adding the dry ingredients and brewed coffee in two or three additions when making the cake batter. This technique ensures that all ingredients are well-blended without overmixing the batter. Overmixing can lead to tough and dry cakes.
Last but not least, if you want a picture-perfect presentation for your mocha dark chocolate cake with cappuccino frosting, let it cool completely before frosting it. Also, dust some cocoa powder on top of the frosted cake for an extra touch of sophistication.
There you have it! These tips should guarantee that your mocha dark chocolate cake with cappuccino frosting recipe scores ten out of ten with any crowd. You’re welcome!
Bottom Line
And there you have it, folks! The recipe for the most decadent and delicious Mocha Dark Chocolate Cake with Cappuccino Frosting that will leave you and your loved ones wanting more. With these simple instructions, you’re on your way to becoming a master barista in your own kitchen.
Don’t be afraid to experiment with ingredient substitutions or variations, as there is always room for personalization in cooking. Remember to give yourself enough time to gather all of the necessary ingredients, and don’t be intimidated by the recipe’s length. Trust us, the end result will be worth it.
And if you’re feeling generous, this cake makes for an impressive gift for any occasion. Whether it’s a birthday, wedding or just a way to say “thank you,” this treat is sure to dazzle.
So go ahead, grab your apron and get ready to impress with this delicious Mocha Dark Chocolate Cake with Cappuccino Frosting. As always, thank you for choosing our recipe – we hope that it brings joy into your lives as much as it has brought joy into ours!
Mocha Dark Chocolate Cake With Cappuccino Frosting Recipe
Ingredients
cake
- 2 cups flour
- 1 3/4 cups white sugar
- 1 1/2 tablespoons molasses (or change sugars to 1c white, 3/4c dark brown)
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise (name brand is best in a cake)
- 1/4 cup vegetable oil
- 1 cup very hot very strong coffee
- 1 tablespoon vanilla
- 1/2 cup chocolate chips or 1/2 cup chopped candy bar
espresso glaze
- 1/4 cup sugar
- 3 tablespoons espresso or 3 tablespoons very strong coffee
cappuccino frosting
- 1/4-1/2 cup cocoa powder (depending on how dark chocolatey you want it)
- 1/2 cup butter (preferably unsalted)
- 1/2 cup shortening
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt (or omit and use salted butter)
- 4 1/2 cups powdered sugar
- 1/3 cup cooled espresso or 1/3 cup strong coffee
Instructions
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
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