Chocolate Mocha Cake Recipe

By Matt Simmons

If you are craving a rich dessert that beautifully combines coffee and chocolate, this chocolate mocha cake recipe might become your new favorite treat. The addition of coffee enhances the chocolate flavor without overwhelming the sweetness, creating a moist texture that appeals to both coffee enthusiasts and reluctant java fans. Whether you are baking it for a birthday, a weekend indulgence, or a holiday gathering, this cake offers a heavenly taste experience that is surprisingly simple to achieve.

Ingredients

Below are the core components you will need for a standard two-layer, 9-inch round cake (approximately 12 servings):

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder (preferably Dutch-processed)
1 tablespoon instant coffee powder dissolved in 1 cup of hot water
½ cup vegetable oil
1 cup buttermilk (or sour milk by mixing 1 tablespoon vinegar or lemon juice into 1 cup of milk)
2 eggs
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt

For the mocha frosting, gather:

½ cup (1 stick) unsalted butter, melted and slightly cooled
3 cups powdered sugar (or to taste)
⅔ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract
4 to 6 tablespoons brewed coffee (adjust for desired consistency and flavor)

Optional garnishes:

Melted chocolate drizzled on top
Chocolate-covered espresso beans
Vanilla ice cream for serving

Directions

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the vegetable oil, eggs, and buttermilk. Slowly pour in the hot coffee mixture, whisking continuously to avoid cooking the eggs.
Make a well in your dry ingredients and pour in the wet mixture. Beat on medium speed for about 2 minutes or until the batter is smooth and thin.
Divide the batter evenly between your prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare your frosting. Combine the melted butter and vanilla. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. Alternate adding the dry mixture and a few tablespoons of coffee into the butter mixture, mixing well until you reach a spreadable consistency.
Once your cakes have fully cooled, frost the first layer before placing the second layer on top. Spread frosting evenly over the top and sides.
If desired, finish by drizzling melted chocolate around the edges and topping with chocolate-covered espresso beans.

Tips & variations

Cupcake conversion: To make cupcakes, bake at 350°F for around 20 minutes. Check for doneness with a toothpick and adjust your time as needed.
Layer control: Use baking strips around your cake pans to minimize doming on top. This simple step helps create even layers.
Coffee intensity: Instant espresso powder offers a stronger flavor than regular coffee granules. Adjust the amount based on how bold you want the mocha notes to be.
Dairy substitutions: If you prefer non-dairy options, swap out buttermilk with a plant-based milk plus a tablespoon of vinegar for similar results.

Nutrition facts

Exact values vary based on ingredient brands and serving sizes. On average, each slice (in a 12-slice cake) can include:

Calories: Approximately 300-350
Total fat: Around 15-18 g
Sugars: Roughly 30-35 g

These estimates serve as a guideline. For accurate nutritional information, consider using a recipe calculator tailored to your specific ingredients and portion sizes.

Final thoughts

This chocolate mocha cake recipe is a perfect way to enjoy the classic combination of coffee and chocolate in a single slice. The complementary flavors shine through in every bite, and the moist crumb keeps you coming back for more. Whether you are whipping up a casual weeknight dessert or celebrating a special occasion, this cake’s approachable steps and rewarding taste make it a winning choice for any home baker.

Frequently asked questions (FAQs)

Can I leave out the coffee if I dislike its flavor?
The coffee mainly boosts the chocolate’s depth, so you will not notice a strong coffee taste. If you must skip it, replace with hot water and add a bit more cocoa for flavor.
How do I keep my cakes from doming?
Baking strips or a damp cloth around each cake pan can help regulate the pan’s temperature, resulting in flatter layers.
Can I store or freeze the cake?
Yes, refrigerate it in an airtight container for up to 5 days. For longer storage, wrap cake slices tightly and freeze for up to 3 months. Thaw them for a few hours before serving.
Can I make this recipe in a rectangular pan?
Absolutely. A 13×9 inch pan is common. You may need to bake it for 35 to 40 minutes. Check with a toothpick to avoid overbaking.