Discover the Delight of Mocha Cheesecake Cake
Why This Recipe Stands Out
This Mocha Cheesecake Cake is a dream come true for coffee lovers and dessert enthusiasts alike. It blends creamy cheesecake with rich mocha flavors in a way that’s simply irresistible. The combination of textures—rich and creamy from the cheesecake, soft and fluffy from the cake—creates a delightful treat for any occasion. Whether it’s a birthday, gathering, or just a sweet tooth craving, this cake is sure to impress.
Whipping Up Your Mocha Cheesecake Cake
Making this Mocha Cheesecake Cake is easier than you might think, and the end result is totally worth it! Follow these steps to create your own version of this delicious layered treat.
Ingredients:
- 450 g cream cheese (softened)
- 135 g granulated sugar (2/3 cup)
- 2 large eggs
- 80 ml sour cream (1/3 cup)
- 1 teaspoon vanilla
- 2 tablespoons instant coffee dissolved in 2 tablespoons hot water
- 220 g flour (1 + 3/4 cup)
- 65 g cocoa powder (3/4 cup)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda (consider 2 teaspoons for best results)
- 1 teaspoon salt
- 400 g granulated sugar (2 cups)
- 240 ml buttermilk (at room temperature)
- 120 ml vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 240 ml hot coffee
- 230 g butter (softened)
- 500 g powdered sugar (4 cups)
- 50 g cocoa powder (1/2 cup)
- 2 tablespoons instant coffee dissolved in 2 tablespoons hot water
- 80 ml cream (1/3 cup)
- 1 teaspoon vanilla
- Chocolate shavings/curls
- Coffee beans or chocolate-covered espresso beans
Directions:
Cheesecake Layer: Preheat your oven to 325°F (163°C). Grease a 23 cm springform pan and line the bottom with parchment paper. In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by sour cream, vanilla, and the melted coffee. Mix well and pour into the prepared pan. Bake for 45–50 minutes. Once done, let it cool, then refrigerate for at least 4 hours or overnight.
Mocha Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) cake pans. In a large bowl, mix flour, cocoa, baking powder, baking soda, salt, and sugar. Add buttermilk, oil, eggs, and vanilla, and beat until everything is well combined. Gradually add the hot coffee to thin out the batter. Divide the batter between the two pans. Bake for 30–35 minutes, then cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Mocha Frosting: Beat the butter until it’s creamy. Gradually add in powdered sugar, cocoa, coffee, and cream. Beat on medium-high speed for about 2–3 minutes until smooth and fluffy.
Assembling the Cake: Start by placing one mocha cake layer on a serving plate and spread a thin layer of frosting on top. Carefully remove the cheesecake from the springform pan and place it on the cake layer. Spread another thin layer of frosting over the cheesecake. Top with the final mocha cake layer and cover the entire cake with the mocha frosting. Add chocolate curls and coffee beans for a beautiful finish. Chill for at least 1 hour before slicing and serving.
Serving Up Your Mocha Cheesecake Cake
This cake is perfect to slice and share at family gatherings, birthday parties, or even a cozy coffee break at home. Serve it plain or add a dollop of whipped cream on the side for an extra treat.
Storing Your Mocha Cheesecake Cake
If you have any leftovers, this cake stores well. Keep it in the refrigerator, wrapped or in an airtight container, for up to 4 days. You can also freeze it for extended storage, just make sure to wrap it tightly!
Handy Tips for a Perfect Mocha Cheesecake Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Don’t skip the chilling step for the cheesecake—it helps it set beautifully.
- For a stronger coffee flavor, you can increase the amount of instant coffee in the frosting.
Variations to Try
Feel free to experiment with different flavors by adding a layer of fruit preserves or using different flavored extracts in the cheesecake layer. You can also use different chocolates, such as dark or white chocolate, in the frosting.
Nutritional Information
Nutritional information isn’t always available, but generally, a slice of this cake is rich in calories due to its ingredients. It’s a decadent dessert best enjoyed in moderation!
Sweet Ideas for Family Enjoyment
Slice the cake into generous pieces for family gatherings. Pair them with a fresh cup of coffee or tea for a delightful afternoon treat that everyone will love.
Perfect Pairings: What to Enjoy With This Cake
This Mocha Cheesecake Cake pairs wonderfully with a hot cup of brewed coffee, a creamy latte, or even an herbal tea for a refreshing contrast.
Frequently Asked Questions
1. Can I use regular cream instead of sour cream in the cheesecake layer?
Yes, you can use regular cream, but sour cream adds a nice tang that balances the sweetness.
2. How do I know when the cheesecake layer is done baking?
It should be set around the edges but still slightly jiggles in the center.
3. Can I make this cake ahead of time?
Absolutely! You can make the cheesecake layer and cake layers a day ahead and assemble it the day you plan to serve.
Mocha Cheesecake Cake
Ingredients
Cheesecake Layer
- 450 g cream cheese (softened) Use full-fat cream cheese for best results.
- 135 g granulated sugar This is for the cheesecake layer.
- 2 large eggs At room temperature.
- 80 ml sour cream At room temperature.
- 1 teaspoon vanilla Pure vanilla extract is recommended.
- 2 tablespoons instant coffee dissolved in water Dissolve 2 tablespoons in 2 tablespoons hot water.
Mocha Cake Layers
- 220 g flour All-purpose flour.
- 65 g cocoa powder Unsweetened cocoa powder.
- 1.5 teaspoons baking powder Make sure it is fresh.
- 1 teaspoon baking soda Consider 2 teaspoons for best results.
- 1 teaspoon salt A pinch to enhance flavor.
- 400 g granulated sugar This is for the cake layers.
- 240 ml buttermilk At room temperature.
- 120 ml vegetable oil Can substitute with canola oil.
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract For flavor.
- 240 ml hot coffee Freshly brewed.
Mocha Frosting
- 230 g butter (softened) Use unsalted butter.
- 500 g powdered sugar Sift before measuring.
- 50 g cocoa powder Unsweetened cocoa powder.
- 2 tablespoons instant coffee dissolved in water Dissolve in 2 tablespoons hot water.
- 80 ml cream Heavy cream preferred.
- 1 teaspoon vanilla For flavor.
Garnish
- Chocolate shavings/curls For decoration.
- Coffee beans or chocolate-covered espresso beans Optional for garnish.
Instructions
Cheesecake Layer
- Preheat your oven to 325°F (163°C). Grease a 23 cm springform pan and line the bottom with parchment paper.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, followed by sour cream, vanilla, and the melted coffee.
- Mix well and pour into the prepared pan.
- Bake for 45–50 minutes. Once done, let it cool, then refrigerate for at least 4 hours or overnight.
Mocha Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) cake pans.
- In a large bowl, mix flour, cocoa, baking powder, baking soda, salt, and sugar.
- Add buttermilk, oil, eggs, and vanilla, and beat until everything is well combined.
- Gradually add the hot coffee to thin out the batter.
- Divide the batter between the two pans. Bake for 30–35 minutes, then cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Mocha Frosting
- Beat the butter until it’s creamy.
- Gradually add in powdered sugar, cocoa, coffee, and cream.
- Beat on medium-high speed for about 2–3 minutes until smooth and fluffy.
Assembling the Cake
- Start by placing one mocha cake layer on a serving plate and spread a thin layer of frosting on top.
- Carefully remove the cheesecake from the springform pan and place it on the cake layer.
- Spread another thin layer of frosting over the cheesecake.
- Top with the final mocha cake layer and cover the entire cake with the mocha frosting.
- Add chocolate curls and coffee beans for a beautiful finish.
- Chill for at least 1 hour before slicing and serving.
