Indulge in Decadent Triple Chocolate Mocha Cake

Hey there coffee lovers, baristas, and bakers! Are you ready to indulge in a mouth-watering and decadent treat? Well, look no further because I am about to reveal my all-time favorite recipe – Triple Chocolate Mocha Cake!

This recipe is the ultimate indulgence for chocolate lovers out there. Picture layers upon layers of rich dark chocolate cake, infused with espresso powder and cinnamon, then topped with a velvety chocolate mocha mousse frosting. It’s a triple threat – packed full of classic chocolate flavors with just the right amount of mocha to make your taste buds sing.

But wait, there’s more! This recipe is versatile – making it perfect for potlucks, birthday parties, or even casual weekend brunches. It’s a showstopper that you can whip up in no time and bring smiles to everyone’s faces.

So fire up those ovens and get ready to create something truly magical – this Triple Chocolate Mocha Cake recipe is sure to become your new go-to dessert for every occasion.

Why You’ll Love This Recipe

Triple Chocolate Mocha Cake
Triple Chocolate Mocha Cake

Listen up, coffee and chocolate lovers! I’m about to introduce you to a recipe that will knock your socks off! If you’re looking for a way to indulge in some serious chocolate and coffee cravings, then you’re going to love this Triple Chocolate Mocha Cake Recipe.

One of the best things about this cake is how easy it is to make. You don’t have to be a master baker or barista at all. With just a few ingredients and some basic baking skills, you can make a mouth-watering dessert that will impress your guests, family, and friends.

But that’s not all! This cake is packed with the rich, bold flavors of chocolate and coffee that blend together perfectly. The instant espresso powder gives it a deep, intense coffee taste while the baking chocolate and cocoa powder provide just the right amount of chocolatey goodness.

And let me tell you, the layers of chocolate mocha goodness inside this cake are enough to make anyone drool. From the triple chocolate mocha filling to the fluffy cocoa whipped cream on top, it’s hard not to fall in love with this rich and indulgent dessert.

But here’s the best part – this cake is incredibly versatile. You can switch up the type of chocolate or coffee you use to make it your own creation. Even if you’re not a big fan of mocha, there are still plenty of ways to adapt this recipe and make something entirely new and exciting.

So whether you want a triple-chocolate fix or simply love decadent desserts that pack a flavorful punch, this Triple Chocolate Mocha Cake Recipe is absolutely worth trying! Trust me; your taste buds will thank you!

Ingredient List

“Indulge your sweet tooth with our Triple Chocolate Mocha Cake!”

Get Ready to Make a Decadent Chocolate Delight!

To create the ultimate triple chocolate mocha cake, you’ll need to gather some top-notch ingredients. Here is a list of everything that you’ll need:

Dry ingredients:

  • All-purpose flour (2 cups)
  • Light brown sugar (1 3/4 cups)
  • Sugar (1 cup)
  • Special dark cocoa powder (1 oz or 1/4 cup)
  • Cocoa powder (3/4 cup)
  • Espresso powder (1 tsp)
  • Baking soda (2 tsp)
  • Baking powder (2 tsp)
  • Salt (1 tsp)

Wet ingredients:

  • Eggs (2 large)
  • Chocolate milk (1 cup)
  • Unsalted butter, melted and cooled slightly (1/2 cup)
  • Vegetable oil (1/2 cup)
  • Vanilla extract (2 tsp)


  • Strong brewed coffee, cooled to room temperature using either drip coffee maker or French press (1/2 cup)


  • Dark chocolate bar, baking chocolate or chocolate chips. For the best results, make sure it’s high-quality chocolate with at least 70% cocoa solids. Chop into small pieces or use semi-sweet chocolate chips (8 oz)

Gather all your ingredients before starting your recipe so you can move quickly and easily through each step of the process!

The Recipe How-To

“Three levels of chocolatey goodness in one decadent dessert.”

Now that we’ve got our ingredients ready, it’s time to get to the exciting part: making the triple chocolate mocha cake!

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F. Then, generously butter two 9-inch cake pans and dust with cocoa powder. I like to line the bottom of each pan with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together 2 cups of flour, ¾ cup of Hershey’s Special Dark cocoa powder, 1 tsp of baking powder, 1 tsp of baking soda, a pinch of salt, and 1 tsp of cinnamon.

Step 3: Mix Wet Ingredients

In another large bowl, cream together 2 cups of sugar and 1 cup of unsalted butter until light and fluffy. Add in 4 eggs one at a time, mixing well after each addition. Next, add in the dry ingredients alternating with a mixture of 1 cup of original chocolate milk and 1 tbsp of instant espresso powder dissolved in half a cup of hot water with vanilla extract, beating until completely combined.

Step 4: Add Chocolate Chunks

Fold in about 8 oz. of chopped baking chocolate (I used dark chocolate) to the batter. Be sure to mix well so that every slice has some chocolatey goodness!

Step 5: Bake

Pour the batter evenly between the pans and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for at least 10 minutes before transferring to wire racks to cool completely.

Now that you’ve made this delicious triple chocolate mocha cake, it’s time to enjoy it!

Substitutions and Variations

“Coffee and chocolate lovers, unite!”

When it comes to baking a luscious triple chocolate mocha cake, there are multiple options for substitutions and variations based on your preference. Here are some ideas to customize your chocolate cake recipe for a unique twist and make it truly the centerpiece of any special occasion.

– Ingredient substitutes: No instant espresso powder? No problem. Try using regular coffee grounds or brewed coffee for that rich coffee flavor. You can also swap out chocolate milk for regular milk or heavy cream for an extra creamy texture.

– Flour choices: Want a gluten-free option? Replace all-purpose flour with almond flour, gluten-free flour blend or oat flour. You can also use half all-purpose flour and half whole wheat flour for a healthier version.

– Sugar options: Light brown sugar brings out the caramel notes in this recipe, but you can use dark brown sugar or even honey for a different level of sweetness. For a keto-friendly option, try using coconut sugar or stevia instead of white granulated sugar.

– Mocha cake variations: Feeling adventurous? Try adding nuts like chopped walnuts or hazelnuts for crunch or dried fruits like cherries or cranberries for tartness. You can also mix cinnamon, cardamom, or ginger in with the dry ingredients for added complexity.

– Cake layer variations: You can make this chocolate cake recipe into a mousse cake by alternating layers of chocolate mocha mousse with the cake layers. Or you could make it into a chocolate cheesecake by sandwiching layers of mocha cheesecake filling between the cake layers.

– Frosting options: If you’re partial to chocolate buttercream, try incorporating white chocolate into it for extra richness. Alternatively, you could opt for a more rustic finish by frosting the cake with ganache made from melted chocolate and cream. Or go big on flavor with cheese frosting or Swiss meringue buttercream perfect for birthday parties or occasions that deserve an extra flair.

Experiment with different variations of our triple chocolate mocha cake recipe to impress your guests and satisfy your cravings. The sky is the limit when it comes to creativity in the kitchen!

Serving and Pairing

“Warning: This cake may cause uncontrollable cravings for seconds and thirds.”

Welcome back, my fellow coffee and chocolate lovers! If you’ve made it this far into the recipe, congratulations, you’re in for a treat! Serving and pairing your triple chocolate mocha cake is the ultimate satisfaction to top off your hard work.

I recommend serving this masterpiece warm, with a steaming cup of coffee or a glass of cold milk. The rich and decadent flavors of the triple chocolate mocha cake pair perfectly with an intense and bold cup of coffee. Whether it’s freshly brewed drip coffee or espresso, this sweet and warm pairing will surely elevate your full dessert experience.

If you’re feeling extra indulgent, you can also try adding a scoop (or two) of vanilla ice cream on top of your slice to balance out the chocolatey flavors. This contrast makes for a delightful explosion of taste in your mouth that will never disappoint.

Lastly, remember that there are no rules when it comes to food pairing. Don’t hesitate to experiment with other complementary flavors such as raspberry sauce or hazelnut spread on the side. Trust me, you won’t regret following your own taste buds on this one.

Now that you have all the insights on how to serve and pair your triple chocolate mocha cake perfectly, go ahead and invite your friends over for a memorable dessert experience!

Make-Ahead, Storing and Reheating

“Satisfy your desire for chocolate with this rich and velvety cake.”

I know you’re probably looking forward to indulging in this triple chocolate mocha cake recipe. But hey, don’t rush the process! Believe it or not, taking your time can enhance the flavor of your cake even more. So let’s talk about how you can make it ahead, store it properly, and reheat it correctly.

If you want to make this cake ahead of time and save yourself some hassle later on, I recommend making the cake layers first and storing them in an airtight container in the fridge for up to three days. Don’t worry about them drying out – they should stay perfectly moist if you wrap them tightly with plastic wrap. The day before serving, whip up the mocha buttercream and assemble your cake.

When it comes to storing your triple chocolate mocha cake, make sure you keep it refrigerated as soon as possible to keep it nice and fresh. Wrap it tightly with plastic wrap or store it in an airtight container to preserve its moisture. You can store the cake in the fridge for up to four days or freeze it for up to two months.

Now, let’s talk about reheating this beauty. If you’re serving your cake cold from the fridge, take it out 30 minutes before serving to bring it back to room temperature. If you want it warm, try portioning out each slice and heating them in the microwave for 10-15 seconds. Or if you prefer oven heating, preheat your oven to 325°F (160°C) and cover your slices with tin foil. Bake for 10-15 minutes until warmed through.

Remember that reheating methods will vary depending on factors such as slice thickness, preferred temperatures and how many people are eating. So play around with reheating options that work best for you.

With these make-ahead tips and proper storage techniques, you’ll be able to enjoy every last morsel of this delicious triple chocolate mocha cake – even if you can’t finish it all at once!

Tips for Perfect Results

“The ultimate indulgence for any special occasion.”

Okay, coffee lovers! Here are some tips on how to make the perfect triple chocolate mocha cake recipe.

First and foremost, make sure you have all your ingredients prepped and ready to go before beginning to bake. This means measuring out your flour, sugars, cocoa powder, baking soda, baking powder, salt, and instant espresso powder ahead of time so that they can be added in a timely fashion. This will ensure that you don’t forget anything and won’t have to stop mid-bake to measure something out.

Secondly, whisk the wet ingredients thoroughly. This includes eggs, vanilla extract, chocolate milk, and unsalted butter. Be sure to whisk them together until well combined before adding any dry ingredients.

Thirdly, use the very best quality of chocolate you can get your hands on. The triple chocolate mocha cake recipe calls for both unsweetened baking chocolate and dark chocolate, so don’t skimp on the good stuff! Good quality chocolate goes a long way in elevating the flavor of any dessert.

Fourthly, do not over-mix your batter! Over-mixing will result in a dense and dry cake. Mix until just combined and then stop.

Fifthly, remember that oven temperatures can vary significantly. Oven thermometers are an inexpensive tool that can help determine if your oven is functioning at the proper temperature.

Lastly, once it’s out of the oven, let the cake cool completely before frosting or decorating it. Then you are ready to enjoy a scrumptious triple chocolate mocha cake. Follow these tips and you will have a flawless result!

Bottom Line

Friends, I hope you found my recipe article of the Triple Chocolate Mocha Cake to be both informative and inspiring. I must say this cake is not for the faint-hearted but for true chocoholics who want to indulge in something special. With a chocolate mocha flavor and three types of chocolate, this cake is truly decadent.

As a barista, my passion for coffee and chocolate combined to create this masterpiece. I want you to be able to make this cake with ease and to impress your loved ones. The recipe is simple but oh so indulgent.

Remember, when making the Triple Chocolate Mocha Cake, use high-quality ingredients like Hershey’s Special Dark Cocoa Powder and good quality baking chocolate. Always measure accurately and follow the instructions carefully for perfect results.

Now that I have given you a taste of this delicious dessert, it’s your turn to make it your own. You can add variations like mocha buttercream or white chocolate cream cheese frosting, or even try different serving suggestions such as pairing it with a cup of hot cocoa or coffee mousse.

Whatever your variations may be, I am confident that you will love this recipe as much as I do. So don’t hesitate to serve it to your family and friends for special occasions like birthdays or simply enjoy it on a cozy night in.

In conclusion, with its irresistible aroma and rich flavor, this cake is sure to impress anyone who tastes it. So go ahead and make the Triple Chocolate Mocha Cake today, let your creativity run wild, and enjoy an unforgettable experience of heavenly indulgence!

Triple Chocolate Mocha Cake

Triple Chocolate Mocha Cake Recipe

This is just as easy as any cake from a box and much more flavourful. I needed to use up some pantry ingredients and this recipe is what I came up with. The Beau bought some Hershey's SPECIAL DARK Cocoa by mistake, he thought it was hot cocoa mix, otherwise it might not have been a product I would have ever purchased. If you don't have it you could probably substitute another dutch-processed cocoa but your results might not be quite the same as mine. I made cupcakes so I could portion them out to freeze some and they were rich enough to not really need frosting but please frost as you like. They came out as black as night, my co-workers asked what food colouring I added to get them like that, to which I happily replied "None!". The Beau said they were "Too chocolatey and too moist" so count yourself warned, lol. The recipe made 24 cupcakes and would make two 8" round or square cakes, or a 9x13. Adjust your time slightly according to which units you're baking.
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Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Calories 345.4 kcal


  • 1 cup sugar
  • 1 cup light brown sugar, firmly packed
  • 1 3/4 cups flour
  • 1 cup hershey's special dark cocoa, plus extra
  • hershey's special dark cocoa, for dusting pans
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup chocolate milk
  • 3 tablespoons hot fudge topping (don't heat, just measure cold)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 tablespoon vanilla
  • 1 cup water, very hot
  • 3 teaspoons instant espresso powder (heaping teaspoons-I use Medaglia D'Oro brand-you could use any brand)


  • Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
  • In large bowl mix together well first 8 ingredients with a wire whisk.
  • Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
  • In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
  • Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
  • Pour evenly into the prepared pans.
  • Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
  • Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  • Frost or dust with powdered sugar as desired.

Add Your Own Notes


Serving: 126gCalories: 345.4kcalCarbohydrates: 58.2gProtein: 5.3gFat: 10.5gSaturated Fat: 5.8gCholesterol: 58.2mgSodium: 446.3mgFiber: 2.2gSugar: 38.1g
Keyword < 60 Mins, Dessert, Healthy
Tried this recipe?Let us know how it was!

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