This rich Mocha Cake is the perfect blend of bold coffee and velvety chocolate, creating an indulgent treat that’s ideal for coffee and chocolate lovers alike! Topped with a mocha buttercream and drizzled with dark chocolate ganache, this cake will impress at any occasion. Let’s dive into how to make this mouthwatering dessert.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- 3 tbsp high-quality cocoa powder
- 1 tsp kosher salt
- 1 tbsp baking soda
- 1 ½ tsp baking powder
- ½ cup sour cream
- ½ cup buttermilk
- 3 large eggs
- 1 ¼ cups hot, strong coffee
- ½ cup water
- ¾ cup vegetable oil
For the Mocha Buttercream:
- 1 lb unsalted butter
- 2 lb confectioners’ sugar
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tbsp vanilla extract
- 3 tbsp heavy cream
- ½ tsp salt
For the Ganache:
- ½ cup dark chocolate (chopped)
- ¼ cup heavy cream
For Assembly:
- ½ cup chocolate-covered espresso beans
Directions:
1️⃣ Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans. For extra precision, use cake strips for even baking.
- In the bowl of a stand mixer, sift together flour, sugar, cocoa powder, salt, baking soda, and baking powder. Whisk to combine.
- In a separate bowl, whisk together the sour cream, buttermilk, eggs, coffee, water, and vegetable oil until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing on medium speed for about 2 minutes until fully combined.
2️⃣ Bake the Cake:
- Divide the batter evenly between the three prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through for even baking.
- Let the cakes cool in their pans for 5 minutes, then transfer to wire racks to cool completely.
3️⃣ Make the Mocha Buttercream:
- In a bowl, sift the confectioners’ sugar, cocoa powder, espresso powder, and salt.
- In a stand mixer, whip the butter on medium-high speed for about 5 minutes until light and fluffy.
- Gradually add the sifted sugar mixture, beating on low speed.
- Add vanilla extract and heavy cream, continuing to beat until the buttercream reaches the desired consistency. Adjust the espresso flavor as needed.
4️⃣ Make the Ganache:
- Heat the heavy cream, then pour it over the chopped dark chocolate. Let it sit for a few minutes, then whisk until smooth. If needed, microwave for 10 seconds on half power and whisk again to ensure the chocolate is fully melted.
5️⃣ Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of mocha buttercream on top, followed by a swirl of ganache and a sprinkle of chopped espresso beans.
- Repeat the process with the second layer.
- Place the third layer on top and frost the entire cake with the remaining buttercream.
- Drizzle the top of the cake with ganache, using an offset spatula to smooth it over the surface.
- Pipe decorative dollops of buttercream around the edges, topping each with a chocolate-covered espresso bean for a finishing touch.
Tips:
- For perfectly flat cake layers, use cake strips during baking.
- If you’re out of sour cream, whole milk yogurt works as a great substitute.
- Add some cacao nibs between the layers or on top for a little extra crunch and texture.
Nutritional Information:
- Calories: 320
- Carbohydrates: 50g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 190mg
- Potassium: 133mg
- Sugar: 25g
Enjoy Your Mocha Cake! 🍰
This Mocha Cake is a luxurious blend of two beloved flavors—chocolate and coffee—topped with decadent buttercream and rich ganache. Perfect for birthdays, celebrations, or as a special treat just because!