Mocha Layer Cake with Chocolate

Here’s a rich and elegant recipe for a Mocha Layer Cake with Chocolate — perfect for coffee and chocolate lovers. This cake features soft, moist layers infused with espresso, sandwiched with creamy mocha frosting, and optionally finished with a silky chocolate ganache.

🎂 Mocha Layer Cake with Chocolate

🕒 Prep Time: 30 min | Cook Time: 30–35 min | Assembly: 20 min

Yield: One 2- or 3-layer 8-inch cake (serves ~12)

🍴 Ingredients:

🧁 For the Cake Layers:

• 2 cups (250g) all-purpose flour

• ¾ cup (65g) unsweetened cocoa powder (Dutch or natural)

• 2 tsp baking powder

• 1½ tsp baking soda

• ½ tsp salt

• 1 cup (200g) granulated sugar

• 1 cup (200g) brown sugar, packed

• ¾ cup (180ml) neutral oil (canola or vegetable)

• 3 large eggs

• 1 cup (240ml) strong brewed coffee or espresso, cooled

• 1 cup (240ml) buttermilk or sour cream

• 2 tsp vanilla extract

☕ For the Mocha Frosting:

• 1 cup (226g) unsalted butter, softened

• 3 cups (360g) powdered sugar

• ½ cup (45g) unsweetened cocoa powder

• 2 tbsp instant espresso powder (or 1½ tbsp strong coffee)

• 2–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

🍫 Optional Chocolate Ganache (for drip or glaze):

• ½ cup (120ml) heavy cream

• 4 oz (115g) semi-sweet chocolate, chopped

🥣 Instructions:

✅ Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch cake pans with parchment paper.

2. Mix Dry Ingredients:
   In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:
   In another bowl, whisk together sugars, oil, eggs, coffee, buttermilk (or sour cream), and vanilla until smooth.

4. Combine:
   Gradually add dry ingredients to the wet, mixing until just combined. Batter will be pourable.

5. Bake:
   Divide evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

✅ Make the Mocha Frosting:

1. Cream Butter:
   In a stand mixer or with a hand mixer, beat butter until light and fluffy (3–5 minutes).

2. Add Dry Ingredients:
   Gradually mix in powdered sugar, cocoa powder, espresso powder, and salt.

3. Add Cream & Vanilla:
   Mix in vanilla and enough cream to reach a smooth, spreadable consistency. Beat until fluffy and mocha-scented.

✅ Optional Ganache (for topping):

1. Heat Cream:
   In a small saucepan, heat cream until just simmering (don’t boil). Pour over chopped chocolate in a bowl.

2. Let Sit & Stir:
   Let sit 2–3 minutes, then stir until smooth and glossy. Let cool slightly before using as a drip or glaze.

🎂 Assemble the Cake:

1. Level cake layers if needed. Place one layer on a serving plate or cake stand.

2. Frost between layers with mocha frosting.

3. Frost the top and sides, smoothing with a spatula or leaving it rustic.

4. (Optional) Drizzle ganache over the top and let it drip down the sides. Chill to set if needed.

5. Decorate with chocolate curls, espresso beans, or dust with cocoa powder.

🔄 Tips & Variations:

• Make ahead: Cake layers can be baked and frozen. Frosting can be made a day ahead and refrigerated.

• More coffee flavor: Add 1–2 tsp espresso powder to the cake batter for extra intensity.

• Sheet cake option: Bake in a 9×13″ pan for ~35–40 minutes.

Would you like this converted into cupcakes or a gluten-free version?