Print

Chocolate Mocha Cake with Espresso Buttercream Recipe

Chocolate Mocha Cake with Espresso Buttercream Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

This rich and moist Chocolate Mocha Cake features layers of deep chocolate flavor enhanced by espresso, complemented perfectly by a creamy and fluffy espresso buttercream frosting. The cake layers are tender with a subtle coffee kick, making it a decadent dessert choice for coffee and chocolate lovers alike.

Ingredients

Scale

Chocolate Mocha Cake

  • 1 3/4 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 tsp salt
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 4 tsp espresso powder
  • 2 large eggs, room temperature
  • 1/2 cup avocado oil
  • 1 cup whole milk
  • 1 cup strong brewed coffee, hot

Espresso Buttercream

  • 1 1/2 tbsp espresso powder
  • 1 tbsp hot water
  • 1 1/2 cups unsalted butter, softened/room temperature (3 sticks)
  • 4 cups powdered sugar
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prep Pans and Oven: Trace the bases of two 9-inch round cake pans onto parchment paper and cut out circles. Lightly coat the pans with butter or nonstick spray, place the parchment circles inside, and then grease and flour both pans. Center an oven rack and preheat the oven to 350°F (175°C).
  2. Make the Cake: In a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, salt, baking powder, baking soda, and espresso powder on low speed. Add eggs, oil, and milk to the dry mixture and mix until combined. Beat on medium speed for 2 minutes. Reduce speed to low and mix in the hot brewed coffee until fully incorporated—the batter will be thin.
  3. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool in pans on a wire rack for 5 minutes, then remove cakes onto rack. Cover with a tea towel while cooling completely.
  4. Make Espresso Buttercream: Dissolve espresso powder in hot water and let cool slightly. In a large bowl, beat softened butter with a pinch of salt until smooth and creamy (2–3 minutes). Gradually add powdered sugar, one cup at a time, beating between additions. Mix in espresso mixture and vanilla extract, then beat for another 2–3 minutes until light and fluffy. Scrape sides as needed.
  5. Assemble the Cake: Level the cooled cakes and slice each horizontally to create four layers. Place the first layer on a cake board, spread about 1/2 cup of frosting evenly. Repeat with next two layers. Place final layer cut side down, crumb coat the whole cake, and chill for 20-30 minutes.
  6. Final Frosting: After chilling, apply a smooth final coat of frosting over cake sides and top. Decorate as desired with piped swirls, sprinkles, chocolate curls, cocoa nibs, or chocolate-covered espresso beans.
  7. Serve and Store: Refrigerate the uncovered cake for 30–60 minutes to set before slicing. Serve chilled or room temperature. Store leftovers tightly covered in the refrigerator up to 5 days.

Notes

  • This frosting recipe yields about 4 cups of espresso buttercream, enough to frost the four cake layers and for some decorative piping.
  • Use strong brewed coffee to enhance the mocha flavor in the cake layers.
  • Avocado oil keeps the cake moist and tender but can be substituted with a neutral oil like canola or vegetable oil.
  • You can prepare the cake layers a day ahead and assemble the next day for convenience.
  • Leftover frosting can be refrigerated and brought back to room temperature before using.

Nutrition

Keywords: Chocolate mocha cake, espresso buttercream, coffee cake, layered cake, chocolate cake recipe, mocha frosting, espresso cake, moist cake

Find it online: https://messykitchenmagic.com/chocolate-mocha-cake-with-espresso-buttercream-recipe/