Decadent 3-Layer Chocolate Mocha Cake
When it comes to creating a cake that impresses both in flavor and presentation, this 3-layer chocolate mocha cake with mocha buttercream frosting is my go-to recipe. I’ve made this cake for various occasions, and it never fails to wow the crowd. The deep chocolate flavor, enhanced by the coffee, creates a rich, moist cake that’s perfectly complemented by the smooth and creamy mocha buttercream frosting. Here’s how I make this indulgent treat, along with some tips I’ve learned along the way.
Did You Know?
Personal Insight: I’ve always been a fan of the mocha flavor combination, so when I learned that the term "mocha" originally referred to a type of coffee from the Yemeni port city of Mocha, known for its natural chocolatey flavor, it made perfect sense why coffee and chocolate are a match made in heaven. Combining these two flavors in baking not only intensifies the chocolate but also adds a rich complexity that makes desserts like this cake truly irresistible.
Yield: 12-14 servings
Ingredients:
Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk (or non-dairy milk like almond or oat)
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Mocha Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/4 cup strong brewed coffee, cooled
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons heavy cream (as needed for consistency)
Instructions:
Prepare the Cake:
Personal Tip: One thing I’ve learned is that using room temperature ingredients helps everything mix more smoothly, resulting in a better texture for the cake. I always make sure my eggs, milk, and butter are at room temperature before I start.
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, coffee, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin, but this ensures a moist cake.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Mocha Buttercream Frosting:
Personal Tip: For the best results, I always use freshly brewed coffee that has been cooled. It really enhances the chocolate flavor in the frosting, making it irresistibly rich.
- In a large bowl, beat the softened butter on medium speed until creamy and smooth.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until fully incorporated.
- Add the cooled coffee, vanilla extract, and salt, beating until the frosting is light and fluffy.
- If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assemble the Cake:
Personal Tip: To make sure my cake looks professional, I always level the tops of each layer with a serrated knife before assembling. This ensures that each layer sits evenly and the cake looks more polished.
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of mocha buttercream frosting over the top.
- Add the second cake layer and repeat the frosting process.
- Place the third cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
Serve:
- Slice and serve the cake at room temperature. Store any leftovers in an airtight container in the refrigerator.
Nutritional Information (Per Serving): 12 Servings
Calories, 560 | Protein, 5g | Carbohydrates, 72g | Fiber, 4g | Net Carbohydrates, 68g | Fat, 30g | Saturated Fat, 18g | Cholesterol, 75mg | Sodium, 360mg | Sugars, 55g | Glycemic Index, Medium
Nutritional Information (Per Serving): 14 Servings
Calories, 480 | Protein, 4.3g | Carbohydrates, 61.7g | Fiber, 3.4g | Net Carbohydrates, 58.3g | Fat, 25.7g | Saturated Fat, 15.4g | Cholesterol, 64.3mg | Sodium, 308.6mg | Sugars, 47g | Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
1. Use High-Quality Cocoa: Opt for high-quality unsweetened cocoa powder for a richer, more intense chocolate flavor in your cake and frosting.
2. Freshly Brewed Coffee: For the best mocha flavor, use freshly brewed coffee that has been cooled. The coffee enhances the chocolate, giving the cake a deeper flavor.
3. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before baking. This helps the ingredients mix more evenly and results in a smoother batter.
4. Level Your Cake Layers: For a professional look, use a serrated knife to level the tops of your cake layers before assembling. This ensures a stable, even cake.
5. Frosting Consistency: If your frosting is too thick, add heavy cream gradually to reach the desired consistency. If it’s too thin, add more powdered sugar, a little at a time.
6. Chilling the Cake: If the cake layers are too soft to frost, chill them in the refrigerator for 30 minutes to make handling easier.
7. Decorating Ideas: Decorate the top of the cake with chocolate shavings, coffee beans, or a dusting of cocoa powder for an elegant finish.
8. Storage: Store the cake in an airtight container in the refrigerator. Let it sit at room temperature for 20-30 minutes before serving to soften the frosting.
9. Freezing Cake Layers: You can bake the cake layers in advance and freeze them, tightly wrapped in plastic wrap, for up to 2 months. Thaw in the refrigerator before frosting.
10. Cost-Saving Tips: Use store-brand ingredients where possible, and buy cocoa powder and powdered sugar in bulk to save money.
Let's Learn About Cocoa Powder
Cocoa powder is an essential ingredient for baking and cooking, offering rich flavor and versatility. There are two main types: natural cocoa powder and Dutch-processed cocoa.
Natural cocoa powder is lighter in color, slightly acidic, and has a strong, bitter flavor. It is commonly used in recipes that include baking soda to balance its acidity. Dutch-processed cocoa, on the other hand, is treated with an alkali to neutralize its acidity, resulting in a smoother, milder flavor and darker color. This type is often paired with baking powder in recipes.
Cocoa is grown in tropical regions, primarily in West Africa, Central America, and parts of South America. Organic cocoa powders are available, grown without the use of synthetic pesticides. When buying, look for powders labeled "organic" or "fair trade" to ensure ethical and sustainable farming practices.
For baking, it's important to use the right type based on the recipe’s leavening agent, as the acidity affects the rising process.