Classic Mocha Cake #3 Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, then line the bottoms with parchment rounds for easy removal.

In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt. Stir to combine.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), combine the granulated sugar, vegetable oil, and eggs. Beat on medium speed about 2 minutes until well combined and slightly thickened.

Add the vanilla extract and buttermilk to the egg-sugar mixture and mix until combined.

With the mixer on low speed, add the dry ingredients in two additions, alternating with the hot espresso (begin and end with dry ingredients). Mix just until smooth and no streaks remain. The batter will be thin because of the hot coffee—this is expected and creates a moist cake.

Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Tap pans gently on the counter to remove large air bubbles.

Bake on the center rack for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pans halfway through baking for even browning.

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

While the cakes bake or cool, prepare the mocha syrup. In a small saucepan over medium heat, combine 1/2 cup strong brewed coffee and 1/4 cup granulated sugar. Stir until the sugar dissolves and the mixture just comes to a gentle simmer.

Remove from heat and stir in the finely chopped dark chocolate or 1 tablespoon cocoa powder until smooth. Allow syrup to cool slightly.

Once cakes are cooled, brush about half of this syrup over each cake layer (or use as needed) to infuse them with coffee flavor. Let the syrup soak in before continuing to frost (a few minutes).

Bloom the espresso: in a small cup, dissolve the instant espresso powder in 2 tablespoons hot water. Set aside to cool to room temperature.

In a large mixing bowl (or stand mixer with paddle), beat the softened unsalted butter on medium speed until creamy and pale, about 2–3 minutes.

Sift together the powdered sugar and cocoa powder to avoid lumps. With the mixer on low, add the sugar-cocoa mixture to the butter in three additions, scraping down the bowl between additions.

Add the dissolved espresso, vanilla extract, and 2 tablespoons of heavy cream. Beat on medium-high speed for 2–3 minutes until the buttercream is light and fluffy. If the frosting seems too stiff, add the remaining tablespoon of cream, 1 teaspoon at a time, until desired spreadable consistency is reached.

Taste and add 1/4 teaspoon sea salt if needed to balance sweetness. Adjust coffee intensity with an extra 1/2 teaspoon dissolved espresso (optional).

Level the cooled cake layers with a serrated knife or cake leveler if they have domed tops. Place the first layer on a cake board or serving plate.

Spread about 1 to 1 1/4 cups of the chocolate coffee buttercream over the first layer, creating an even layer about 1/2-inch thick. If desired, brush a little additional mocha syrup on the layer before frosting for extra moisture.

Place the second cake layer on top, pressing gently to adhere. Use the remaining buttercream to frost the top and sides of the cake. Smooth with an offset spatula or create swirls/textures as desired.

If you used the optional chocolate shavings, press them onto the sides or scatter on top. Decorate with espresso beans as accent pieces. Chill the cake 30 minutes to set the crumb coat and then bring to room temperature before serving for the best texture.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Store leftover cake tightly covered in the refrigerator for up to 4 days; bring to room temperature before serving.