Mocha Cake

Why You’ll Love This Recipe

If you’re a fan of chocolate and coffee, this cake brings the best of both worlds. The coffee enhances the chocolate flavor, making it deeper and more intense, while also adding a subtle bitterness that balances the sweetness. It’s elegant enough for special occasions yet simple enough to bake on a weekend. Paired with mocha frosting, whipped cream, or ganache, this cake is always a showstopper.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil or melted butter

• Strong brewed coffee (cooled)

• Milk or buttermilk

• Vanilla extract

• Mocha frosting or chocolate buttercream for topping

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate large bowl, beat eggs, sugar, and oil until fluffy. Stir in vanilla.

4. Add the dry ingredients alternately with the brewed coffee and milk, mixing until just combined.

5. Pour batter evenly into the prepared pans.

6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cakes cool completely before frosting with mocha frosting or your favorite chocolate icing.

Servings and timing

This recipe makes 12–16 servings.
Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: 45–50 minutes

Variations

• Add chocolate chips to the batter for extra richness.

• Frost with whipped cream for a lighter version.

• Use espresso instead of coffee for a stronger flavor.

• Make it a layered cake with mocha buttercream between each layer.

• Sprinkle cocoa powder or drizzle chocolate ganache on top for a fancy finish.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap slices tightly in plastic wrap to keep them moist. For longer storage, freeze unfrosted cake layers for up to 2 months; thaw overnight in the refrigerator before frosting. To reheat, microwave individual slices for 10–15 seconds for a warm, just-baked feel.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1–2 teaspoons of instant coffee in hot water to replace brewed coffee.

Can I make this cake without coffee?

Yes, but the flavor won’t be as deep. You can use hot water instead.

What frosting goes best with mocha cake?

Mocha buttercream, chocolate ganache, or even cream cheese frosting works beautifully.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend designed for baking.

Can I bake this as cupcakes?

Absolutely—divide the batter into a lined muffin tin and bake for 18–20 minutes.

Does the coffee make the cake taste bitter?

No, it enhances the chocolate flavor without overpowering it.

Can I use decaf coffee?

Yes, decaf works just as well if you want to avoid caffeine.

Can I make the cake ahead of time?

Yes, bake the cake a day in advance and frost it just before serving.

How do I make the cake extra moist?

Use buttermilk instead of regular milk and avoid overbaking.

Can I layer this cake with different fillings?

Yes, fillings like chocolate mousse, whipped cream, or Nutella pair wonderfully with mocha flavors.

Conclusion

Mocha Cake is a rich, moist, and flavorful dessert that celebrates the perfect pairing of chocolate and coffee. Whether served as a layered cake, simple sheet cake, or even cupcakes, it’s versatile, indulgent, and sure to impress. With its deep mocha flavor and endless customization options, this cake is a must-bake for any coffee and chocolate lover.

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