Mocha Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside.

Bloom espresso

In a small heatproof bowl combine the hot brewed coffee and 2 tsp instant espresso powder. Stir until dissolved; set aside and keep warm.

Dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, 3/4 cup unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and uniform.

Wet ingredients

In a separate medium bowl whisk the eggs, buttermilk, vegetable oil and vanilla extract until smooth.

Combine

Add the wet mixture to the dry ingredients and stir with a spatula or whisk until mostly combined. Slowly pour the warm coffee–espresso mixture into the batter while stirring; mix until smooth and uniform. Scrape down the bowl so there are no dry pockets.

Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even color.

Cool

Allow the cakes to cool in their pans for 10–15 minutes. Run a knife around the edges, invert onto a wire rack, remove parchment, and let cool completely (about 1–1.5 hours) before frosting.

Bloom espresso

Dissolve 1.5 tsp instant espresso powder in 1 tablespoon of very hot water (or 1 tbsp heavy cream) and let cool slightly.

Beat butter

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed for about 2 minutes until pale and creamy.

Add dry cocoa

Sift in the 1/2 cup unsweetened cocoa powder to the butter and beat briefly to incorporate.

Add sugar gradually

With the mixer on low, add the powdered sugar 1 cup at a time, scraping the bowl between additions. Once all sugar is added, increase speed to medium and beat until combined.

Add liquids and finish

Add the dissolved espresso, 3 tablespoons heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt. Beat on medium-high for 2–3 minutes until the buttercream is light, fluffy, and spreadable. If too thick, add 1 tsp more cream; if too thin, add 1–2 tbsp powdered sugar.

Level the cooled cake layers with a serrated knife if domed. Place one layer on a serving plate or cake board, spread about one-third of the buttercream evenly over it. Top with the second layer and apply a thin crumb coat of buttercream over the entire cake. Chill for 20 minutes to set the crumb coat.

Apply the remaining buttercream in a final thicker layer, smoothing the top and sides with an offset spatula. If desired, pipe decorative borders or rosettes with remaining frosting.

Sprinkle shaved chocolate or chocolate curls over the top and place espresso beans decoratively. Chill the finished cake for 15–30 minutes to let the buttercream set before slicing. Bring to room temperature about 20 minutes before serving for best texture.