Chocolate Mocha Layer Cake
A delightful rich chocolate and coffee-flavored layer cake perfect for special occasions or a weekend baking adventure.
Ingredients
Cake Ingredients
- 1.75 cups 1 + 3/4 cups flour All-purpose flour
- 0.75 cups 3/4 cup unsweetened cocoa powder For rich chocolate flavor
- 1.5 teaspoons 1 + 1/2 teaspoons baking powder For leavening
- 1.5 teaspoons 1 + 1/2 teaspoons baking soda For leavening
- 0.5 teaspoons 1/2 teaspoon salt Balances sweetness
- 2 cups 2 cups granulated sugar For sweetness
- 2 large 2 large eggs Room temperature
- 1 cup 1 cup buttermilk Room temperature
- 0.5 cups 1/2 cup vegetable oil For moisture
- 2 teaspoons 2 teaspoons vanilla extract For flavor
- 1 cup 1 cup hot brewed coffee Enhances chocolate flavor
Mocha Cream Filling
- 1.5 cups 1 + 1/2 cups cold cream Heavy whipping cream
- 1 cup 1 cup mascarpone or cream cheese For creaminess
- 0.75 cups 3/4 cup powdered sugar For sweetness
- 2 tablespoons 2 tablespoons granulated coffee Use dissolved in hot water
- 1 teaspoon 1 teaspoon vanilla For added flavor
Chocolate Ganache
- 1 cup 1 cup cream For ganache
- 200 g 200 g dark chocolate Finely chopped
- 1 tablespoon 1 tablespoon butter For shine
Garnish
- to taste Mini chocolate cookies / Oreos / sandwich cookies For decoration
- to taste White chocolate balls / mushroom chocolates Optional garnish
- to taste Chocolate shavings or chocolate sprinkles Optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, buttermilk, vegetable oil, and vanilla until smooth and creamy.
- Combine the wet and dry ingredients, then slowly add the hot coffee until the batter becomes a bit runny.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes. Once baked, cool and slice each cake in half to create four separate layers.
Mocha Cream Preparation
- Whip the cold cream until it thickens, then add the mascarpone and continue whipping.
- Mix in powdered sugar, melted coffee, and vanilla until the cream is fluffy and light.
Chocolate Ganache Preparation
- Heat the cream in a saucepan just until it’s about to boil.
- Pour the hot cream over the chopped chocolate and stir until it’s completely melted.
- Add the butter and stir until the mixture is shiny and smooth.
Assembly
- Place one cake layer on a plate. Spread a generous amount of mocha cream on top, then repeat this process with the remaining layers.
- Cover the entire cake with the remaining cream and pour the chocolate ganache over it.
- Get creative with garnishing! Use cookies, chocolate chips, or sprinkles to decorate the cake.
- Refrigerate for at least 1 hour before serving to ensure it sets nicely.
Notes
Store the cake wrapped in plastic wrap or in an airtight container. It will keep in the refrigerator for up to 4 days. Freeze individual layers wrapped tightly for up to 3 months.