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Dark Chocolate Cake with Mocha Frosting Recipe

Dark Chocolate Cake with Mocha Frosting Recipe
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★★★★★

5 from 7 reviews

This decadent Dark Chocolate Cake with Mocha Frosting combines rich cocoa flavors with a hint of coffee for a moist, tender cake layered with smooth, creamy mocha frosting. Perfect for chocolate lovers seeking a sophisticated dessert with a coffee twist.

Ingredients

Scale

For the Cake:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened dark cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk or buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot strong brewed coffee, freshly made

For the Mocha Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 2 and 1/2 cups (300g) powdered sugar
  • 3/4 cup (65g) unsweetened dark cocoa powder
  • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water or strong espresso
  • 1/4 cup (60ml) heavy cream or milk
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened dark cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and a smooth batter.
  3. Add Wet Ingredients: Add the eggs, whole milk (or buttermilk), vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
  4. Incorporate Coffee: Stir in the hot strong brewed coffee carefully. The batter will be thin, which is expected and ensures a moist cake.
  5. Divide Batter: Evenly pour the batter into the two prepared cake pans, smoothing the tops with a spatula.
  6. Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
  7. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting.
  8. Prepare Mocha Frosting: Beat the softened unsalted butter in a bowl until creamy, about 2 minutes. Gradually add the cocoa powder, powdered sugar, and a pinch of salt, mixing slowly at first then increasing speed for a fluffy texture.
  9. Add Coffee and Cream: Stir in the dissolved instant coffee, vanilla extract, and heavy cream (or milk). Beat until the frosting is smooth and fluffy, around 2 to 3 minutes. Add more cream if a smoother consistency is desired.
  10. Assemble the Cake: Level the cooled cakes if needed to create flat tops. Place one cake layer on your serving plate and spread a generous layer of mocha frosting on top.
  11. Finish Frosting: Place the second cake layer over the first and frost the top and sides evenly. Optional decorations include chocolate shavings, coffee beans, or a light dusting of cocoa powder for an elegant finish.

Notes

  • Use freshly brewed hot coffee for the best flavor infusion in the cake.
  • If you prefer, substitute buttermilk for whole milk for a slightly tangier and tender crumb.
  • The batter will be thin; this is normal and ensures moistness.
  • Adjust the amount of heavy cream in the frosting to reach your desired consistency.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Store the finished cake covered in the refrigerator for up to 3 days.
  • Let the cake come to room temperature before serving for optimal flavor and texture.

Nutrition

Keywords: dark chocolate cake, mocha frosting, chocolate coffee cake, rich chocolate dessert, moist chocolate cake, mocha cake recipe

Find it online: https://maicook.com/dark-chocolate-cake-with-mocha-frosting-recipe/