The Super Fudgy Chocolate Mocha Cake is a decadent and rich dessert with espresso mocha cake layers, chocolate ganache, bittersweet chocolate frosting and whipped cream. It’s the perfect treat after a long day of work!
“Super Fudgy Chocolate Mocha Cake” is a recipe for chocolate coffee cake that you can find on allrecipes.com.
Is this cake week or something? It’s fantastic!
My mother found the tastiest chocolate cake recipe anybody in our family had ever tasted years ago, and we’d bake it just for fun for years. There’s no need to celebrate birthdays. It was the type of cake you waited all day for. Instead of having a “regular” snack, Rebe and I would come home from school and devour chocolate cake directly off the cake dish. I’ll never understand how we were such skinny kids.
We’d bring chocolate cake on picnics and eat much less supper than we wanted in order to leave space for the goodness to come. There’s even a vacation shot of Rebe, Christina, and myself, with chocolate cake plastered all over our faces and us looking as happy as clams.
The greatest chocolate cakes have a cake that is nearly as good as the icing; the cake is so moist that it can almost be eaten without it. (Of course, eat it with icing, because frosting is awesome.)
I used two kinds of coffee flavorings to produce the most delectable chocolate mocha cake possible: brewed coffee and DeLallo’s Instant Espresso Powder. The acidity of the brewed coffee is enhanced by the espresso powder, which intensifies the mocha taste.
A silky buttercream is used for the icing. I didn’t want it to be too stiff since the luscious cake deserved a delicate icing. Every mouthful melts in your mouth as a result of it. Seriously.
Step-by-step instructions for making a layer cake
I understand if you’re hesitant to make this chocolate mocha cake since it’s a layer cake. You’ll be able to bake any layer cake with ease if you keep the following suggestions in mind.
To begin with, layer cakes do not have to have many layers. Only two layers are required! I’ve shown how to construct a four-layer cake as well as a two-layer cake in this mocha cake recipe. Choose the two-layer cake option if this is your first time making a layer cake or if you just can’t be bothered to frost all those layers. The baking time will be the same, but your layers will be somewhat thinner (don’t worry, this will still be a gigantic cake!).
After removing the cake from the oven, allow the layers to cool fully before frosting. Many inexperienced bakers make the mistake of icing a warm cake, which always results in runny frosting.
Spread a tablespoon of frosting onto the plate or cake stand when the cake layers have cooled, and then place the first layer on top. The teeny-tiny amount of frosting will keep the initial layer of the cake from moving about as you frost it. Then, on the first layer, dollop a generous quantity of mocha buttercream frosting and spread it out evenly (you don’t need to take it down the edges of the cake yet!).
Carry on in this manner until you reach the cake’s top layer. Just a heads up, you’ll want to use a bit less icing on the top layer. Then, as evenly as possible, apply the remaining icing over the edges of the cake. Don’t worry if pieces of your chocolate mocha cake appear a bit rough since it’s drenched with chocolate ganache. All faults are covered by the ganache!
Please contact me if you have any further questions regarding icing cakes or layer cakes. I’m always delighted to assist you!
(PS: Use the code ‘BROMA10’ at checkout on DeLallo.com to save 10% on your purchase!)
for the icing
- 1 3/4 pound of sugar
- cocoa powder (1 cup)
- 1 and 3/4 cup flour
- DeLallo Instant Espresso Powder, 1 1/2 teaspoons
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons powdered baking soda
- 1 teaspoon kosher salt
- half a cup of oil
- 3 eggs (medium)
- 1/2 gallon of buttermilk
- 1 cup of freshly brewed coffee
for the cream cheese icing
- 1 cup room temperature salted butter
- cocoa powder, 3/4 cup
- 3 1/2 CUP SUGAR (POWDERED)
- DeLallo Instant Espresso Powder, 2 tablespoons
- 6 tbsp. freshly brewed coffee
to make the ganache
- 1/2 cup chopped dark chocolate
- 1/2 gallon of heavy cream
- Preheat the oven to 350 degrees Fahrenheit. Grease and prepare four 6-inch cake pans with parchment paper if you want to make a four-layer cake. If you want a two-layer cake, oil and parchment paper two 8-inch cake pans.
- Whisk together sugar, cocoa powder, flour, espresso powder, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, eggs, and buttermilk in a separate basin.
- Whisk together the wet and dry ingredients until no lumps remain. Pour in the brewed coffee and stir until everything is well mixed.
- Pour batter into prepared pans and bake for 25 minutes, or until a knife inserted in the middle of the cake comes out clean (the duration should be the same for both cake pan sizes). Before icing, let the cake cool fully on a wire rack.
- Place butter in a standing mixer equipped with a paddle attachment to create the frosting (an electric hand mixer also works). After 1 minute of high-speed creaming, reduce the speed to low and stir in the chocolate powder. Mix in the powdered sugar, espresso powder, and boiled coffee until everything is well blended. Mix everything together until it’s smooth.
- Place the first cake layer on a cake stand and cover with a generous amount of frosting. Repeat with two more layers, spreading evenly. Use a bit less frosting on the top layer. Then, using the remaining frosting, make a thin coating on the edges of the cake, spreading evenly with a dull knife. While you’re making the ganache, put it in the fridge or freezer.
- Heat the cream in a double boiler over low heat to produce the ganache. Remove the cream from the heat once it is scorching (near boiling but not boiling), and mix in the chocolate. Drizzle ganache over the sides of the cake, then over the whole top, smoothing everything out evenly with a blunt knife.
More layer cake recipes may be found at:
Banana Dulce de Leche Layer Cake
Carrot Cake with Cardamom Spice, Ginger Frosting, and Caramel Drizzle
Spun Sugar Nest Easter Egg Cake
Cake with eggnog and spiced rum
Almond Strawberry Cake
DeLallo is the sponsor of this article. All of my views are entirely my own. Thank you for helping to make Broma possible by supporting the businesses that make it possible!
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