This Chocolate Mocha Cake is the perfect fusion of rich chocolate and bold coffee flavors. With soft, fluffy chocolate sponge layers and a creamy, coffee-infused buttercream frosting, this cake is a dream for both chocolate and coffee lovers. Topped with a smooth dark chocolate ganache, each bite offers a balance of sweet, bitter, and creamy flavors, making it an irresistible treat for any special occasion.
Why You’ll Love This Recipe
You’ll love this cake for its moist chocolate layers and the rich, silky coffee buttercream that brings a delightful hint of espresso to every bite. The addition of chocolate ganache makes the cake even more indulgent, providing a beautiful glossy finish. This cake is not only delicious but also versatile—you can make it with any type of milk or yogurt to suit your dietary needs. It’s perfect for birthdays, celebrations, or whenever you want to treat yourself to a homemade coffee-chocolate delight.
Perfect Occasion
This Chocolate Mocha Cake is ideal for any celebration, from birthdays and anniversaries to coffee-themed parties. The cake’s deep chocolate flavor and coffee-infused buttercream make it a sophisticated dessert that’s sure to impress. It’s also perfect for dinner parties or as a weekend baking project when you want something both elegant and indulgent.
Decoration Tips
To elevate the look of your cake, drizzle the cooled chocolate ganache down the sides of the cake for a drip effect. You can also sprinkle some cocoa powder, coffee beans, or chocolate shavings over the top for a touch of elegance. If you want to make it even more impressive, pipe extra buttercream along the edges of the cake using a star tip for a beautiful border. For a festive touch, consider topping the cake with edible gold flakes or metallic sprinkles.
Chocolate Sponge Cake:
- 300ml (1 cup + 1/4 cup) milk (almond milk or any milk of your choice)
- 1 tablespoon white vinegar
- 90g (1/3 cup) plain unsweetened yogurt (almond milk yogurt or any yogurt of your choice)
- 150g (3/4 cup) sugar (caster/cane)
- 60g (1/4 cup) light brown sugar
- 85ml (1/3 cup) oil (vegetable/sunflower/grapeseed)
- 2 teaspoons vanilla extract
- 33g (1/4 cup + 1 tablespoon) cocoa powder
- 1/2 + 1/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 210g (1 cup + 3/4 cup) all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons instant coffee granules
Method:
- Preheat your oven to 350°F (180°C). Grease two 8-inch round cake tins with oil and line them with baking paper.
- In a bowl, combine milk, vinegar, and yogurt. Let it sit for 5 minutes until it curdles.
- Add both sugars, oil, and vanilla extract to the milk mixture. Whisk until the sugar dissolves.
- In a separate bowl, whisk together cocoa powder, baking powder, baking soda, flour, and salt. Gradually add the dry ingredients to the liquid mixture, stirring until a smooth cake batter forms.
- Divide the batter evenly between the two prepared cake tins.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on a wire rack before assembling.
Coffee Buttercream Frosting:
- 300g (1 cup + 1/3 cup) butter (vegan butter sticks or regular butter)
- 240g (2 cups) powdered sugar
- 120ml (1/2 cup) whipping cream (non-dairy unsweetened cream or any whipping cream)
- 2 tablespoons instant coffee (mixed with the whipping cream)
Method:
- Whip the butter in a mixing bowl on medium speed until light and fluffy.
- Add powdered sugar in two parts, mixing on low to medium speed until smooth and well incorporated.
- Stir the instant coffee into the whipping cream to form a smooth paste.
- Add the coffee-cream mixture to the butter and sugar, mixing until the buttercream is smooth and creamy.
- Use this buttercream to layer the cake and frost the outside.
Chocolate Ganache Topping:
- 55g (1/3 cup) dark chocolate chunks
- 60ml (1/4 cup) whipping cream
Method:
- In a small pot, combine the dark chocolate chunks and whipping cream. Heat on low, stirring until fully melted and smooth.
- Allow the ganache to cool slightly until it thickens to your desired consistency.
- Pour the ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
Enjoy your delicious Chocolate Mocha Cake, perfect for coffee and chocolate lovers alike!