This is the ultimate dessert for coffee and chocolate lovers. This Decadent Mocha Cake combines three layers of rich, fudgy chocolate sponge with a smooth, coffee-infused American buttercream. The secret to the deep chocolate flavor lies in “blooming” the cocoa powder with hot coffee, which intensifies the taste and ensures a dark, luxurious crumb.
Finished with a chocolate ganache drip and crunchy espresso beans, this cake is pillowy soft, moist, and perfect for celebrations.
Ingredients
For the Cake Batter
- Cocoa Powder: ½ cup (40g) – Dutch-processed is recommended for a darker, fudgier result.
- Hot Coffee: 1 cup – Used to bloom the cocoa.
- All-Purpose Flour: 3 cups (360g)
- Granulated Sugar: 2 ½ cups (500g)
- Baking Soda: 2 ½ tsp
- Baking Powder: 1 ½ tsp
- Salt: 1 tsp
- Vegetable Oil: 1 cup
- Buttermilk: 1 cup
- Eggs: 3 large (room temperature)
- Vanilla Extract: 1 tbsp
For the Mocha Buttercream
- Unsalted Butter: 2 cups (4 sticks), room temperature
- Powdered Sugar: 7 ½ cups (approx. 900g)
- Cocoa Powder: 1 tbsp
- Instant Espresso Powder: 1 tbsp
- Heavy Cream: 3 tbsp
- Vanilla Extract: 1 tbsp
- Salt: ½ tsp
For the Ganache & Assembly
- Dark Chocolate: ½ cup (90g), chopped or chips
- Heavy Cream: ¼ cup
- Chocolate Covered Espresso Beans: Chopped (for filling) and whole (for garnish)
Instructions
1. Prepare the Cake Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Prepare three 9-inch cake pans with baking spray (or butter and flour) and place a parchment paper round in the bottom of each to ensure a clean release.
- Bloom the Cocoa: In a large bowl, sift the cocoa powder to remove lumps. Pour in 1 cup of hot coffee and whisk until completely smooth. Set this mixture aside to cool for 10 minutes. This step “blooms” the cocoa, activating a more intense chocolate flavor.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: Once the coffee mixture has cooled, whisk in the vegetable oil, buttermilk, eggs, and vanilla extract until fully combined.
- Combine: Pour the wet ingredients into the dry ingredients. Whisk until fully combined, but be careful not to overmix, as this can activate the gluten and result in a gummy, dense cake.
2. Bake the Layers
- Distribute Batter: Divide the batter equally among the three prepared pans.
- Use Cake Strips (Recommended): For flat, fluffy layers, wrap wet fabric cake strips around the outside of the pans before baking. This insulates the edges, preventing the cake from doming or developing hard edges.
- Bake: Bake at 350°F for approximately 30 minutes. If using different racks, rotate the pans halfway through (around the 20-minute mark). The cakes are done when the centers are set. Let the layers cool completely before frosting.
3. Make the Mocha Buttercream
- Sift Dry Flavorings: Sift the powdered sugar, 1 tablespoon of cocoa powder, and 1 tablespoon of instant espresso powder together into a bowl to remove any lumps.
- Cream the Butter: In a mixer fitted with a paddle attachment, beat the room-temperature butter on medium speed for 5 minutes. The butter should become light, fluffy, and very pale in color.
- Incorporate Sugar: Reduce the mixer speed to low and add the sugar mixture one cup at a time, scraping down the bowl periodically.
- Add Liquids: Add the salt, heavy cream, and vanilla extract. Increase the speed and whip until the frosting is smooth and creamy.
4. Make the Chocolate Ganache
- Heat Cream: Place the chopped dark chocolate in a small bowl. Microwave ¼ cup of heavy cream for 20 to 30 seconds until steamy.
- Combine: Pour the hot cream over the chocolate. Let it sit for a few minutes to soften the chocolate, then whisk until smooth and glossy. If the chocolate hasn’t fully melted, microwave for another 20 seconds at half power and stir again.
5. Assembly and Decoration
- Layer the Cake: Place the first cake layer on your stand or turntable. Spread about one cup of frosting evenly over the top. Drizzle a small amount (approx. 1 tablespoon) of the chocolate ganache over the frosting and smooth it out lightly. Sprinkle chopped chocolate-covered espresso beans over the layer for texture.
- Repeat: Add the second cake layer and repeat the process (frosting, ganache drizzle, chopped beans).
- Crumb Coat: Place the final cake layer on top. Apply a thin layer of frosting all over the top and sides of the cake to trap any crumbs (a crumb coat). Chill the cake in the fridge for 10 to 20 minutes to set.
- Final Frosting: Apply the remaining frosting to the sides and top of the cake, smoothing it out with an offset spatula.
- Drip and Garnish: If the remaining ganache has set, warm it slightly until pourable. Using a spoon or piping bag, create drips around the edges of the cake and fill in the center top. Chill briefly to set the drips.
- Finish: Pipe dollops of buttercream around the top edge and place a whole chocolate-covered espresso bean on each dollop.
Optional Tips based on the Video
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps create a smooth batter and an emulsified, fluffy buttercream.
- Dutch Processed Cocoa: Using Dutch-processed cocoa powder provides a darker color and a fudgier texture compared to natural cocoa.
- Don’t Skimp on Sugar: While you can reduce sugar in some recipes, in this cake, the sugar is essential for texture. Reducing it too much can make the cake “bready” rather than soft.
- Using a Scale: For the most accurate texture and crumb, use a kitchen scale to measure your flour and sugar rather than cups.
