Description
This rich and moist Mocha Cake combines deep chocolate flavors with a luscious coffee buttercream frosting. Enhanced by a simple syrup soaked in amaretto, this cake is perfect for coffee and chocolate lovers looking for an elegant yet approachable dessert.
Ingredients
Chocolate Cake
- 2 cups cake flour
- ¾ cup Dutch processed cocoa powder
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup oil (canola oil recommended)
- ½ cup sour cream
- ½ cup milk
- 2 teaspoons instant espresso
- 1 cup warm water
- 2 teaspoons vanilla extract
Simple Syrup
- 2 tablespoons granulated sugar
- 4 tablespoons amaretto (or water)
Coffee Buttercream Frosting
- 1½ cups unsalted butter
- 3 cups powdered sugar (confectioner’s sugar), sifted
- 1½ teaspoons vanilla extract
- 1 tablespoon instant espresso
- 1 teaspoon warm water
Instructions
- Preheat and Prepare: Preheat the oven to 338°F (170°C). Grease and line the bottoms of two 8-inch cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, sift together cake flour, Dutch processed cocoa powder, fine sea salt, baking soda, and baking powder. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, light brown sugar, oil, sour cream, milk, instant espresso, warm water, and vanilla extract until smooth and combined.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined to avoid overmixing, which ensures a tender cake crumb.
- Bake the Cake: Pour the batter evenly into the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
- Prepare Simple Syrup: In a small bowl, stir together granulated sugar and amaretto (or water) until the sugar dissolves completely. This syrup will keep the cakes moist and add flavor.
- Make Coffee Buttercream: Combine instant espresso and warm water in a small bowl and set aside to dissolve. In a large bowl, beat unsalted butter with an electric mixer until light and fluffy. Gradually add sifted powdered sugar and continue beating. Add vanilla extract and the espresso mixture, beating until the frosting is smooth and fully combined.
- Assemble the Cake: Slice off the domed tops of the cakes to create flat layers. Using a pastry brush, soak the cakes evenly with the simple syrup. Place one cake layer onto a turntable or serving plate, spread an even layer of coffee buttercream on top, then stack the second cake layer.
- Crumb Coat and Chill: Apply a thin layer of frosting all over the assembled cake as a crumb coat. Refrigerate the cake uncovered for about one hour to set the frosting.
- Final Frost and Decorate: After chilling, apply the remaining coffee buttercream frosting evenly over the cake. Decorate the top of the cake with chocolate covered coffee beans for an elegant finishing touch.
Notes
- Using Dutch processed cocoa powder gives a smoother and less acidic chocolate flavor.
- The instant espresso powder enhances the mocha flavor but does not add bitterness.
- Amaretto in the simple syrup is optional; water can be substituted for a non-alcoholic version.
- Allow cakes to cool fully before assembling to prevent frosting from melting.
- For best results, refrigerate the cake after crumb coating to get a clean, smooth final frosting finish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
