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The Ultimate Chocolate Mocha Cake

I have been baking this very chocolate cake recipe for years, because it's always perfect. Yes, there's coffee mixed into the batter. Even if you say you hate coffee-- have no fear! You can't taste coffee, I promise. The coffee enhances the flavor of the chocolate. The cake batter also has buttermilk and a little oil, that ensures you will have a tender and uber moist cake. As for the frosting, I modified my "Whipped Vanilla Frosting" by adding some espresso powder. The combination of mocha buttercream and the rich chocolate cake was insanely good. Any leftover slices (if there are any) freezes beautifully. When we get a craving for cake, a slice will thaw in about 30 minutes. What a treat!
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the cake:

  • 1 ¾ cup all-purpose flour I use King Arthur Flour unbleached flour
  • 2 cups sugar
  • ¾ cups unsweetened cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup black coffee cooled (I used a dark roast coffee. You can’t taste the coffee, as it only enhances the flavor of the chocolate
  • 1 cup buttermilk or 1 Tbsp lemon juice with milk to equal 1 cup; or 1 Tbsp vinegar with milk to equal 1 cup
  • 1/2 cup vegetable oil or canola oil
  • 1 tsp vanilla extract

For the whipped buttercream frosting

  • 1 cup butter softened 2 sticks or 226g
  • 2 teaspoons Pure Vanilla Extract
  • 32 oz confectioners sugar sifted; very important!
  • 2 tablespoons whole milk add more in small amounts, to increase to a creamy consistency
  • 1 pinch salt
  • 2 tsp espresso powder

Instructions

For the cake:

  • Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour.
    NOTE: I used a 9x13 cake pan for this recipe.
  • Preheat the oven to 350F.
  • Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
  • Add eggs, coffee, buttermilk, oil, & vanilla.
  • Beat at medium speed for 2 minutes. (Batter will be thin.)
  • Divide evenly into sheet cake pan (this cake also works in 9" cake pans or cupcakes).
  • Bake for 20 minutes (for cupcake for 27 minutes ) at 350°F or until toothpick comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Cool completely and frost.

For the frosting:

  • Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  • Add vanilla extract. Taste and adjust for more extract, depending on what you like.
  • With the mixer on low, slowly add in confectioners sugar , espresso powder, milk, and salt; frequently scrape sides and bottom of the bowl.
  • Once incorporated, whip frosting for at least 3 minutes on medium high to high– up to 7 minutes)
  • If frosting is too thick to spread, gradually beat in additional milk.
  • Store in refrigerator up to 2 weeks. Rewhip before using.