mocha chocolate cake
My entire family and my neighbors look forward to having a piece of cake when I make this. It is one of the most moist cakes that I have ever made. If you like chocolate, you will enjoy this!
Blue Ribbon Recipe
Rich and decadent, this mocha chocolate cake is perfect for a chocolate lover. Coffee added to the cake enhances the chocolate flavor of the tender and moist cake. Each bite will melt in your mouth. Rich in flavor, the frosting is not your average frosting. It's the silkiest frosting you'll ever have. A wonderful complement to the cake. A delicious homemade cake for any occasion.
prep time
1 Hr 15 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- - butter, for greasing pans
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 - extra-large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed coffee
- FROSTING
- 6 ounces good semi-sweet chocolate
- 1/2 pound unsalted butter, room temperature
- 1 - extra-large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
- 2 teaspoons very hot tap water
How To Make mocha chocolate cake
Test Kitchen Tips
If you're careful with the frosting, you'll have enough to frost a two-layer cake. Egg yolk in frosting is an old-fashioned ingredient. The yolk does add creaminess, but could easily be left out or replaced with pasteurized egg beaters.
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Step 1Preheat the oven to 350 degrees F. Butter or line with parchment paper 2 (8-inch) round cake pans. -
Step 2Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
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Step 3In another bowl, combine the buttermilk, oil, eggs, and vanilla.
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Step 4With the mixer on low speed, slowly add the wet ingredients to the dry.
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Step 5With the mixer still on low, add the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula. Make sure the batter on the bottom and sides is thoroughly mixed.
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Step 6Pour the batter into the prepared pans.
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Step 7Bake for 35 to 40 minutes until a cake tester comes out clean.
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Step 8Cool in the pans for 30 minutes. Then turn them out onto a cooling rack and cool completely.
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Step 9For the frosting, place the chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
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Step 10Dissolve the coffee powder in 2 teaspoons of the hottest tap water and set aside to cool.
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Step 11Using an electric mixer, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
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Step 12Add the egg yolk and vanilla and continue beating for 3 minutes.
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Step 13Turn the mixer to low, and gradually add the confectioners' sugar. Then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
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Step 14On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip!
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Step 15Place 1 layer, flat side up, on a flat plate or cake pedestal. Immediately spread frosting on the cooled cake. Starting with the top of the layer, cover with frosting.
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Step 16Place the second layer on top of that one, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 845 kcal, carbohydrates: 108 g, cholesterol: 153 mg, fat: 53 g, fiber: 5 g, protein: 9 g, saturated fat: 26 g, sodium: 760 mg, sugar: 60 g, unsaturated fat: 26 g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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