Select Page

This Chocolate Mocha Cake Is The Ultimate Coffee Lover’s Dream

Time: 2 hours 30 minutes

Chocolate Cake:

  • 1 1/2 cups flour
  • 1 1/2 cups white sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 4 tbs espresso
  • 2 large eggs
  • 3 tsp vanilla

Buttercream

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 1/3 cups room temperature butter
  • 1.5 tsp vanilla
  • 1 tbsp instant espresso powder
  • 3 oz dark chocolate chopped, melted, and cooled

Chocolate Cake:

  • Preheat oven to 350F.
  • Spray three 6″ round baking pans
  • Place all dry ingredients into a bowl and stir to combine.
  • In a medium bowl whisk all wet ingredients.
  • Pour coffee in slowly to avoid cooking the eggs.
  • Slowly add the wet ingredient to the dry ones. Mix until combined.
  • Pour evenly into prepared pans.
  • Bake until a toothpick comes out clean. We recommend starting with 30 minutes.

Mocha Frosting:

  • Place egg whites and sugar into a bowl and whisk until combined.
  • Microwave mixture for 10  second increments and stir until mixture is no longer grainy.
  • After the mixture is cooled and no longer grainy whisk until you have a meringue.
  • Cut butter into cubes and add slowly. Mix until smooth. It’s best to use a stand mixer and a paddle.
  • Add vanilla, melted chocolate, and espresso powder. Whip until smooth.
  • Frost cake and refrigerate to set before serving.
0