Classic Mocha Cake #3 Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment). Bring the hot brewed strong coffee to a simmer if not already hot.

In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 2 tsp instant espresso powder, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt until evenly combined.

In a separate bowl or large measuring cup, whisk the wet ingredients: 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.

Add the wet mixture to the dry ingredients and stir with a spatula or low-speed mixer just until mostly combined. The batter will be thick.

Slowly pour in 1/2 cup hot brewed strong coffee while gently mixing until the batter is smooth and pourable. Scrape the bowl to incorporate all dry streaks; do not overmix.

Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans gently on the counter to remove air bubbles.

Bake in the preheated oven for 25–30 minutes, rotating halfway through, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Remove cakes from oven and let them cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment (if used), and let cool completely before frosting.

While cakes bake or cool, make the syrup: combine 1/4 cup water and 2 tbsp granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture just comes to a simmer. Remove from heat and whisk in 1 tbsp instant espresso (or strong brewed coffee). Let cool slightly.

Brush the syrup over the cooled cake layers to add moisture and deepen the coffee flavor. Use all the syrup (approx. 3–4 tbsp per layer) or as desired.

Place 10 oz chopped semisweet chocolate (or chips) in a heatproof bowl. If using, stir 1/2 tsp espresso powder into the chocolate so it can bloom with the heat.

Heat 3/4 cup heavy cream and 1/4 tsp salt in a small saucepan until it just begins to simmer (bubbles around the edge). Do not boil.

Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes to soften the chocolate. Then gently whisk from the center outward until glossy and smooth. Add 2 tbsp unsalted butter and whisk until incorporated and the ganache is silky.

Let the ganache cool and thicken at room temperature for 20–30 minutes, stirring occasionally, until it reaches a spreadable consistency. If it sets too firm, warm gently over a double boiler or microwave in short 5–10 second bursts, stirring between, until spreadable.

If the cake layers are domed on top, trim a thin layer off the top to create flat surfaces so layers sit evenly.

Place one cake layer on your serving plate or a cake board. If using, brush the layer with a few tablespoons of coffee syrup (reserve remaining syrup).

Spoon or spread about one-third of the ganache over the first layer and smooth evenly to the edges.

Place the second cake layer on top. Lightly press to adhere. Brush with more syrup if desired.

Use the remaining ganache to frost the top and sides of the cake. For a smooth finish, apply a crumb coat (thin first layer), chill 10–15 minutes until set, then apply the final layer of ganache and smooth with an offset spatula.

Dust the top lightly with 1 tsp unsweetened cocoa powder and scatter 2 tbsp chocolate shavings or curls as garnish.

Chill the cake briefly (15–30 minutes) to set the ganache before slicing. Bring to room temperature 20 minutes before serving for best texture.