Mocha Chocolate Cake
A deeply moist chocolate layer cake with subtle coffee undertones that amplify the cocoa, frosted in silky mocha buttercream and finished with dark chocolate shavings. It doesn't taste like coffee — it tastes like the richest chocolate cake you've ever had.
Prep
25 min
Cook
35 min
Total
60 min
Serves
12
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp espresso powder or instant coffee granules
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup strong hot brewed coffee
Mocha frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar, sifted
- 1 tsp espresso powder
- 1/4 cup heavy cream, plus more if needed
- 1 tsp vanilla extract
Method
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round pans, line the bottoms with parchment and dust with cocoa. Whisk the flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder until no lumps remain.
- 2
Add the buttermilk, oil, eggs and vanilla and beat on medium 2 minutes until smooth — the batter will be thick.
- 3
On low speed, slowly pour in the hot coffee. The batter turns thin and soupy — that's correct. Beat just until combined, about 30 seconds, then divide between the pans.
- 4
Bake 30–35 minutes, until a toothpick comes out with a few moist crumbs and the cakes spring back. Cool in the pans 10 minutes, then turn out onto racks to cool completely.
- 5
For the frosting, beat the softened butter and cocoa until creamy, about 3 minutes. Gradually add the powdered sugar a cup at a time, beating well. Dissolve the espresso powder in the cream, add with the vanilla, and beat on medium-high 3 minutes until fluffy, loosening with more cream if needed.
- 6
Place one layer on a plate, spread with 1 cup frosting, add the second layer and frost the top and sides. Chill 20 minutes before slicing for clean edges.
- 7
Bon appetit..
Tips
- The coffee amplifies the chocolate, not the coffee flavor — bump the espresso powder to 1 tablespoon in the cake for a more pronounced mocha.
- Cake layers freeze up to 2 months wrapped; thaw fully before frosting.
- Dip your knife in hot water and wipe dry between slices for clean cuts.
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