Dark Chocolate Cake with Mocha Frosting Recipe

If you adore indulgent desserts that combine rich flavors with a hint of sophistication, then you are going to fall head over heels for this Dark Chocolate Cake with Mocha Frosting. This cake is a celebration of deep chocolate intensity balanced beautifully with an irresistible coffee-infused frosting, creating a luscious experience that delights every bite. Whether you’re hosting a special occasion or just craving a decadent treat, this recipe promises moist layers, smooth frosting, and a combination that feels both comforting and elegant.

Ingredients You’ll Need

Gathering simple, timeless ingredients is the first step toward creating this unforgettable dessert. Each component plays an essential role in crafting the cake’s texture, flavor, and even its gorgeous color, proving that a few quality staples can come together in extraordinary ways.

• All-purpose flour (1 and 3/4 cups or 220g): The foundation for a fluffy, tender crumb in the cake layers.
• Unsweetened dark cocoa powder (3/4 cup + 3/4 cup for frosting or 65g each): Adds a bold chocolate punch and a rich, dark hue throughout.
• Granulated sugar (2 cups or 400g): Sweetens evenly while helping to keep the cake moist.
• Baking powder and baking soda (1 and 1/2 tsp each): These leavening agents ensure the cake rises perfectly with a light, airy texture.
• Salt (1 tsp, plus a pinch for frosting): Balances sweetness and enhances all the flavors.
• Large eggs (2): Bind the ingredients together and contribute to the cake’s structure.
• Whole milk or buttermilk (1 cup or 240ml): Adds moisture and tenderness for a melt-in-your-mouth feel.
• Vegetable oil (1/2 cup or 120ml): Keeps the cake exceptionally moist and soft.
• Vanilla extract (2 tsp total): Brings warmth and depth to both the cake and frosting.
• Hot strong brewed coffee (1 cup or 240ml): Intensifies the chocolate flavor and introduces subtle mocha notes.
• Unsalted butter (1 cup or 230g for frosting): Creates a smooth, creamy base for the luscious mocha frosting.
• Powdered sugar (2 and 1/2 cups or 300g): Provides sweet, silky texture to the frosting without grittiness.
• Instant coffee granules dissolved in hot water (2 tbsp): Boosts the mocha flavor in the frosting gorgeously.
• Heavy cream or milk (1/4 cup or 60ml): Ensures the frosting is light and spreadable.

How to Make Dark Chocolate Cake with Mocha Frosting

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepping two 9-inch round cake pans. Greasing and flouring them or lining with parchment paper will make sure your cake layers come out clean and perfect.

Next, sift together the all-purpose flour, dark cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. This mix of dry ingredients builds the cake’s structure and infuses that rich chocolatey base. Then add your eggs, milk, vegetable oil, and vanilla extract. Beat this mixture on medium speed for about two minutes, creating a smooth batter that starts developing the cake’s body.

Finally, stir in the hot strong brewed coffee with care. The batter will be thin, but don’t worry—that espresso kick enhances the chocolate, making each bite deeply flavorful.

Step 2: Bake the Cake Layers

Divide the thin batter evenly between your prepared pans, making sure each one has the same amount for level layers. Place them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely; this step preserves their delicate crumb and prevents sogginess.

Step 3: Whip Up the Mocha Frosting

While the cakes cool, it’s time to make the frosting that truly sets this dessert apart. Beat your softened unsalted butter until creamy and pale, about two minutes. Gradually add cocoa powder, powdered sugar, and a pinch of salt—start mixing slowly to avoid a sugar cloud, then crank up the speed.

Mix the dissolved instant coffee, vanilla extract, and heavy cream into the butter mixture. Beat until the frosting is smooth, fluffy, and spreadable—usually around two to three minutes. If the frosting feels too thick, add a little extra cream until it reaches the perfect consistency.

Step 4: Assemble Your Dark Chocolate Cake with Mocha Frosting

Once the cake layers are completely cooled, level them by trimming any domed tops for an even stack. Place one layer on your serving plate, spread a generous amount of mocha frosting across the top, and then carefully position the second cake layer on top. Cover the entire cake with the remaining frosting, smoothing the sides and top for a polished look. Optional decorations like chocolate shavings or coffee beans add a charming finishing touch.

How to Serve Dark Chocolate Cake with Mocha Frosting

Garnishes

A sprinkle of dark chocolate shavings, a few glossy coffee beans, or a light dusting of cocoa powder can elevate the presentation instantly. These simple garnishes not only bring beauty but also deepen the flavor profile, hinting at the deliciousness inside.

Side Dishes

This cake shines best as the star of the show, but pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream enhances the enjoyment beautifully. A freshly brewed cup of coffee or espresso also makes for a perfect accompaniment, perfectly echoing the mocha flavors.

Creative Ways to Present

Consider serving your Dark Chocolate Cake with Mocha Frosting on a rustic wooden board for a cozy touch or on elegant cake stands to impress guests. For celebrations, top with edible gold leaf or fresh berries to add an extra pop of color and festivity. Layer individual slices in clear glasses with a drizzle of chocolate syrup for a playful twist on presentation.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly with plastic wrap and store it in the refrigerator. This method keeps the mocha frosting fresh and the cake moist for up to 4 days, perfect for savoring a slice or two without losing that fresh-baked quality.

Freezing

You can freeze the cake layers before frosting by wrapping them well in plastic wrap and aluminum foil. Frozen cake layers last up to 3 months and can be thawed overnight in the refrigerator. For best results, frost the cake after thawing to maintain the frosting’s creamy texture.

Reheating

Since this is a moist cake best enjoyed cool or at room temperature, reheating is not typically necessary. However, if preferred, warm a slice gently in the microwave for 10 to 15 seconds to bring out those chocolate aromas without melting the mocha frosting.

FAQs

Can I use regular coffee instead of espresso for the mocha frosting?

Absolutely! Strong brewed coffee works perfectly as a substitute for espresso in the frosting. Just make sure it’s brewed strong enough to impart that rich mocha flavor without adding too much liquid.

Is it okay if the cake batter is thin after adding coffee?

Yes, the batter will be thinner than usual because of the hot coffee. This is normal and helps keep the cake moist while intensifying the chocolate flavor, so there’s no need to worry.

Can I make this cake gluten-free?

With some ingredient swaps, yes! Substitute the all-purpose flour with a gluten-free flour blend formulated for baking. Keep in mind texture might vary slightly, but the overall deliciousness of the Dark Chocolate Cake with Mocha Frosting will remain.

How do I know when the cake is done baking?

The best test is to insert a toothpick into the center of the cake layers. If it comes out clean or with a few moist crumbs, the cake is perfectly baked. Avoid opening the oven too early to keep layers from sinking.

Can I use butter instead of vegetable oil in the cake?

You can substitute melted butter for vegetable oil, but the texture might become a little denser. Vegetable oil keeps the cake wonderfully moist and tender, so it’s recommended for the best outcome.

Final Thoughts

This Dark Chocolate Cake with Mocha Frosting is truly a labor of love that rewards you with every heavenly bite. It’s rich but balanced, chocolatey but nuanced with coffee, and wonderfully moist with a frosting that melts in your mouth. Whether you’re baking for loved ones or a special event, this cake is sure to become a favorite that you’ll cherish making and sharing again and again.

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