This luxurious Chocolate Mocha Cake features soft and fluffy chocolate sponge layers, a luscious coffee buttercream frosting, and a rich chocolate ganache topping. Each bite delivers a decadent combination of deep chocolate and smooth coffee flavors, making it an ideal treat for any chocolate or coffee enthusiast. This cake is a stunning centerpiece for any dessert table, combining rich textures and flavors in every bite.
Why You’ll Love This
You’ll love this Chocolate Mocha Cake for its harmonious blend of flavors and textures. The moist and tender chocolate sponge perfectly complements the creamy coffee buttercream, while the glossy chocolate ganache adds a luxurious finish. The subtle hint of coffee enhances the chocolate, creating a balanced flavor profile that is both comforting and indulgent. This cake is not only delicious but also visually impressive, making it a standout dessert for any occasion.
Perfect Occasion
This cake is ideal for celebrations like birthdays, anniversaries, and holiday gatherings. It’s an excellent choice for family get-togethers, dinner parties, or as a special weekend treat. The
rich flavors and elegant presentation make it suitable for both casual and formal events. Whether you’re hosting a large party or enjoying a quiet evening at home, this cake will elevate any occasion with its delicious taste and stunning appearance.
Decoration Tips
For a professional finish, garnish the cake with chocolate shavings, coffee beans, or a light dusting of cocoa powder. You can also pipe additional buttercream around the edges or top of the cake for an extra decorative touch. If you’re aiming for a festive look, drizzle some melted white chocolate over the top before adding the walnuts. For a rustic presentation, garnish with fresh berries or a sprinkle of powdered sugar.
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) granulated sugar (castor sugar or cane sugar)
- 60g (1/4 cup) light brown sugar
- 85ml (1/3 cup) oil (vegetable, sunflower, or 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 (optional)
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake tins with oil and line them with baking paper. In a bowl, combine room temperature milk, vinegar, and yogurt. Let it sit for 5 minutes. Add granulated sugar, brown sugar, oil, and vanilla extract, and mix until the sugar is almost dissolved. Add the dry ingredients (cocoa powder, baking powder, baking soda, flour, salt, and instant coffee granules if using) to the wet ingredients. Mix gently until a smooth cake batter forms. Divide the cake batter equally between the prepared cake tins. Bake at 350°F (175°C) for 25-30 minutes, or until firm to the touch. Let the cakes cool completely on a wire rack before assembling.
Coffee Buttercream Frosting:
- 300g (1 cup + 1/3 cup) butter (vegan butter sticks if preferred)
- 240g (2 cups) powdered sugar
- 120ml (1/2 cup) whipping cream (non-dairy unsweetened cream if preferred)
- 2 tablespoons instant coffee (mixed with whipping cream)
In a mixing bowl, add the chopped butter. Use a paddle attachment of a stand mixer or an electric whisk to whip the butter on medium speed until light and fluffy. Gradually add powdered sugar in two parts, beating the buttercream on low to medium speed until smooth. In a small bowl, combine whipping cream and instant coffee, stirring until a smooth paste forms. Pour the paste into the butter mixture and mix for 2-3 minutes until the buttercream is smooth and fluffy. Use a spatula to remove any excess air pockets.
Chocolate Ganache Topping:
- 55g (1/3 cup) dark chocolate chunks
- 60ml (1/4 cup) whipping cream
Combine the chocolate chunks and whipping cream in a small pot. Heat gently until fully melted, combined, and glossy. Let it cool to a thicker consistency at room temperature.
Cake Assembly:
Place one of the cooled chocolate cakes on a plate. Add 5 scoops of frosting between the cake layers, then spread an even layer of frosting all over the cake in two coats. Chill the cake for 30 minutes. Pour the cooled chocolate ganache over the chilled cake, spreading it evenly with a spoon. Store the cake in an airtight container to keep it moist for up to a week.
Enjoy!
