Mocha Cheesecake Cake
Indulge in this delightful Mocha Cheesecake Cake that combines creamy cheesecake with rich mocha flavors, perfect for any occasion.
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.
Notes
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.