Fudgy Mocha Cake
Soft, rich chocolate cake is layered with fluffy mocha buttercream to combine the decadent flavors of chocolate + coffee in this epic mocha cake. It's perfect for any special occasion! Plus I've included all my tips to make bakery-worthy buttercream.
Ingredients
Chocolate Cake
- 1¾ cups all purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla sugar (see note below)
- ½ cup vegetable oil
- ¾ cup plain Greek yogurt
- ¾ cup strong, freshly brewed hot black coffee
Mocha Buttercream
- 1½ cups unsalted butter, softened to room temperature (3 sticks)
- 2½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon espresso powder
- ½ teaspoon salt
- ¼ cup milk, at room temperature (you may not need all of it)
Instructions
Make the Cake
- Preheat the oven to 350°F. Grease two 8-inch round cake pans.
- In a large mixing bowl, whisk together the all purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
- In another large mixing bowl, whisk together the two eggs, vanilla sugar, vegetable oil, and Greek yogurt.
- Add the wet ingredients into the dry ingredients and mix it with a large spoon or spatula until there is no dry mixture visible. (It’ll be very thick and chunky at this point.)
- Add the hot coffee (or substitute boiling water) and whisk to combine. (It’ll be thick at first, but it’ll become smooth and thinner after a little mixing.)
- Divide the chocolate cake batter between the two greased cake pans. Bake for 30 to 40 minutes, until a toothpick comes out clean from the center of the cakes.
- Let the cakes cool for 15 minutes, then remove it from the cake pan. Allow them to cool to room temperature for at least one hour on a cooling rack.
Make the Mocha Buttercream
- In a stand mixer with a paddle attachment or in a mixing bowl with an electric hand mixer, beat the softened butter until it is pale, soft, and fluffy, after about 5 whole minutes.
- Sift in about half the powdered sugar with a large fine mesh sieve. Start mixing on low speed, then increase the speed to medium until it is fluffy and creamy. Sift in the remaining powdered sugar and mix again on low speed until it's incorporated. Increase the speed and mix on medium for a few minutes, until it’s really fluffy and creamy.
- Sift in the cocoa powder, espresso powder, and salt. Mix on low speed until the cocoa powder is incorporated, then increase the speed to medium until it’s fluffy. Scrape the sides and bottom of the bowl to ensure everything is evenly mixed.
- Mix in one tablespoon of milk at a time until the buttercream is a soft, spreadable consistency. Cover the mixing bowl tightly with plastic wrap and set aside.
Assemble the Cake
- Use a serrated knife to trim off the tops so they are level. Trim the caramelized edges off your cake, if desired.
- Place the first cake layer on your plate or cake stand. Spread a few large dollops of your mocha buttercream over the cake in an even layer.
- Place the second cake layer on top and spread more mocha buttercream on top of the cake.
- Spread a thin layer of the buttercream on the sides of the cake. This is called the “crumb coat” which will help lock all the crumbs in place. Refrigerate the cake for 30 minutes, so the buttercream can become firm. (Keep your mixing bowl of buttercream covered with plastic wrap while your cake is in the fridge.)
- Remove the cake from the fridge and spread the remaining buttercream on the sides of the cake in an even layer. Use a cake scraper to get the sides and top of the cake flat and evenly coated with buttercream. Optional: Sprinkle shredded chocolate or finely chopped chocolate on the cake.
- Refrigerate the cake for at least 20 minutes, so the buttercream can set and firm up. Then slice, serve, and enjoy!
Notes
- Vanilla Sugar: This common ingredient in German desserts (called Vanillezucker) can usually be found online or in specialty stores. But if you can’t find it, substitute 1 tablespoon of vanilla extract.
- Cocoa Powder: I recommend using unsweetened Dutch process cocoa powder, which creates a darker color and richer flavor in the cake and frosting.
- Espresso Powder: You can use instant coffee powder in a pinch, but it won't add as rich of a coffee flavor, since it's less concentrated.
- Salt: Use fine sea salt or non-iodized table salt for the best flavor and texture; don't use kosher salt.
- Butter: Use a high-fat European butter for a richer flavor - I like using Kerrygold.
- Trust the Process: The cake batter is super fudgy and thick before adding the coffee. Then right after you add the coffee, it takes a little gentle mixing with a silicone spatula to get it to a smooth, silky consistency. It’ll be lumpy and weird at first, but you’ll get there after a minute!
- Buttercream: Keep your buttercream covered tightly with plastic wrap while it’s sitting out, to avoid it from drying and becoming crispy around the edges. If your buttercream is too stiff, mix in another tablespoon of milk at a time. If it's too wet or soft, sift in a little more powdered sugar.
- Decorating: To get really smooth edges on the top and sides of your cake, I recommend using a cake scraper. Worst case, just stick chocolate shavings on it, and no one will be able to tell if your frosting isn't perfectly smooth!
- Storing: Store individual slices in airtight containers or wrap your cake tightly in plastic wrap and refrigerate for up to 3 days.
Nutrition
Serving: 1 sliceCalories: 451kcalCarbohydrates: 55gProtein: 4gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 296mgPotassium: 145mgFiber: 2gSugar: 41gVitamin A: 568IUCalcium: 48mgIron: 2mg
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