A Great Mocha Cake Recipe For You!
A rich and indulgent Mocha Cake is the perfect treat for coffee and chocolate lovers.
This cake combines the bold flavors of coffee and cocoa into a moist, tender crumb, making it an irresistible dessert.
To start, mix the dry and wet ingredients, then blend freshly brewed coffee into the batter for that signature mocha taste.
Let’s dive into the details and create this decadent cake!
How to Make Mocha Cake
Get ready to bake the perfect mocha cake step by step!
Ingredients
Here’s the ingredient list for 4, 6, and 8 servings, along with alternatives to suit your preferences.
| Ingredient | 4 Servings | 6 Servings | 8 Servings | Alternatives |
|---|---|---|---|---|
| All-purpose flour | 1 cup | 1.5 cups | 2 cups | Cake flour or whole wheat flour |
| Granulated sugar | 3/4 cup | 1 cup | 1.5 cups | Brown sugar |
| Unsweetened cocoa powder | 1/4 cup | 1/3 cup | 1/2 cup | Dutch-processed cocoa |
| Baking powder | 1 tsp | 1.5 tsp | 2 tsp | Baking soda (adjust quantity) |
| Baking soda | 1/2 tsp | 3/4 tsp | 1 tsp | Omit if using self-rising flour |
| Salt | 1/4 tsp | 1/2 tsp | 3/4 tsp | Sea salt |
| Unsalted butter (softened) | 1/4 cup | 1/3 cup | 1/2 cup | Coconut oil |
| Eggs | 2 large | 3 large | 4 large | Flaxseed meal (1 tbsp + 3 tbsp water per egg) |
| Freshly brewed coffee | 1/2 cup | 3/4 cup | 1 cup | Espresso or instant coffee (diluted) |
| Milk | 1/4 cup | 1/3 cup | 1/2 cup | Almond or oat milk |
| Vanilla extract | 1 tsp | 1.5 tsp | 2 tsp | Coffee extract |
| Powdered sugar (for frosting) | 1/2 cup | 3/4 cup | 1 cup | Granulated sugar (blended to powder) |
Cooking Instruments Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (x2)
- Spatula
- Cooling rack
Step-by-Step Instructions
Lets do the job.
1. Prepare the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients
In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and freshly brewed coffee.
3. Combine and Mix
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix gently until the batter is smooth.
4. Bake the Cake
Preheat your oven to 325°F to 350°F (165°C to 175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Frost
Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack. Once completely cool, frost with mocha or coffee-flavored frosting.
Tips for the Best Mocha Cake
- Use strong brewed coffee or espresso for a richer mocha flavor.
- Don’t overmix the batter to avoid a dense texture.
- Enhance the flavor by adding a teaspoon of instant coffee granules to the batter.
Serving Suggestions
Slice and serve this cake with a dollop of whipped cream or a drizzle of chocolate ganache. It’s a delightful treat alongside a hot cup of coffee or tea.
Storing the Cake
- At Room Temperature: Store in an airtight container for up to 2 days.
- In the Refrigerator: Keep refrigerated for up to 5 days.
- Freezing: Wrap each layer in plastic wrap and store in a freezer-safe bag for up to 2 months.
FAQ
What is the best frosting for Mocha Cake?
A coffee-flavored buttercream or chocolate ganache pairs wonderfully with mocha cake.
Can I make this cake without coffee?
Yes, substitute the coffee with hot water or milk, but the mocha flavor will be milder.
How do I make a vegan Mocha Cake?
Replace eggs with flax eggs, butter with coconut oil, and milk with a non-dairy alternative like almond or soy milk.
Bake this Mocha Cake and experience the perfect harmony of coffee and chocolate flavors! Share your delightful creation and let us know how it turned out.
