Chocolate Mocha Cake: Layers of decadent chocolate and coffee bliss

This Chocolate Mocha Cake is the perfect fusion of rich chocolate and bold coffee flavors. With its moist, fluffy chocolate sponge layers and creamy coffee-infused buttercream frosting, this cake is a chocolate and coffee lover’s dream. replaces the word nice with emptypped with a creamy 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 rich, silky coffee buttercream that adds a delicious espresso kick to every bite. The addition of chocolate ganache makes the cake even more indulgent, providing a beautiful, glossy finish. Not only is this cake delicious, it’s also versatile: you can make it with any type of milk or yogurt depending on your dietary needs. It’s perfect for birthdays, holidays, or anytime you want to treat yourself to a homemade coffee-chocolate treat.

Perfect opportunity
This chocolate mocha cake is perfect for any celebration, from birthdays to coffee-themed parties. The cake’s intense 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.

Decorating Tips
replaces the word nice with empty enhance the look of your cake, pour the cooled chocolate ganache down the sides of the cake for a dripping effect. You can also sprinkle cocoa powder, coffee beans, or chocolate shavings on top for an elegant touch. If you want to make it even more impressive, pipe additional buttercream around the edges of the cake using a star tip for a beautiful border. For a festive touch, consider garnishing the cake with edible gold glitter or metallic sequins.

Chocolate sponge cake:

• 300 ml (1 cup + 1/4 cup) of milk (almond milk or any other milk of your choice)
• 1 tablespoon of white vinegar
• 90 g (1/3 cup) unsweetened plain yogurt (almond milk yogurt or any other yogurt of your choice)
• 150 g (3/4 cup) sugar (powdered/cane)
• 60 g (1/4 cup) light brown sugar
• 85 ml (1/3 cup) oil (vegetable/sunflower/grapeseed)
• 2 teaspoons vanilla extract
• 33 g (1/4 cup + 1 tablespoon) cocoa powder
• 1/2 + 1/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 210 g (1 cup + 3/4 cup) all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons instant coffee beans

Method:

1. Preheat your oven to 180°C (350°F). Grease two 20cm (8in) round cake tins with oil and line them with baking paper.
2. In a bowl, mix the milk, vinegar and yogurt. Let sit for 5 minutes until the mixture curdles.
3. Add both sugars, oil and vanilla extract to the milk mixture. Whisk until the sugar dissolves.
4. In a separate bowl, whisk together the cocoa powder, baking powder, baking soda, flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a smooth cake batter forms.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely on a wire rack before assembling.

Coffee Buttercream Frosting:

• 300 g (1 cup + 1/3 cup) butter (vegan butter sticks or regular butter)
• 240 g (2 cups) caster sugar
• 120 ml (1/2 cup) whipping cream (unsweetened non-dairy cream or any whipping cream)
• 2 tablespoons instant coffee (mixed with whipped cream)

Method:

1. Beat butter in a bowl on medium speed until light and fluffy.
2. Add the icing sugar in two batches, mixing on low to medium speed until the mixture is smooth and well incorporated.
3. Stir the instant coffee into the whipped cream to form a smooth batter.
4. Add the coffee-cream mixture to the butter and sugar, mixing until the buttercream is smooth and creamy.
5. Use this buttercream to layer the cake and frost the outside.

Chocolate Ganache Filling:

• 55 g (1/3 cup) dark chocolate pieces
• 60 ml (1/4 cup) whipping cream

Method:

1. In a small saucepan, combine dark chocolate chunks and whipping cream. Heat over low heat, stirring until completely melted and smooth.
2. Allow the ganache to cool slightly until it thickens to your desired consistency.
3. Pour the ganache over the top of the cake, letting it drip down the sides for a nice finish.

Enjoy your delicious chocolate mocha cake, perfect for coffee and chocolate lovers!