I love chocolate and I love coffee so you can imagine that a mocha cake would be right up my alley so to speak. If you want to temper the flavor profile of this cake and mellow things out a bit you could use an Italian buttercream flavored with a bit of vanilla and/or a teaspoon or two of espresso powder. If you’re wondering, yes, these would make delicious cupcakes! Just adjust the baking time and decorate however you’d like!
A rich and moist cake flavored with chocolate and coffee.
- 3 cups all-purpose flour
- 2 ⅔ cups granulated sugar
- 3 tbsp cocoa powder nice quality
- 1 tsp salt
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- ½ cup sour cream
- 1 cup buttermilk
- 3 eggs large
- 1 1/4 cups coffee hot, strong
- 1/2 cup water
- ¾ cup veggie oil
- 1 lb butter
- 2 lb confectioners sugar
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tbsp vanilla
- 3 tbsp heavy cream
- 1/2 tsp salt
- 1/2 cup dark chocolate chopped
- 1/4 cup heavy cream
- 1/2 cup chocolate covered espresso beans
Preheat oven to 375F.
Butter and flour three 9-inch cake pans. I highly recommend using cake strips for a more even bake.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients the dry ingredients.
Whisk to combine then mix on level 2 for two minutes.
Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
Sift the confectioners’ sugar and cocoa and espresso powders into a bowl.
Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
Beat in the sugar mixture slowly.
Add vanilla and drizzle in the cream while beating until desired consistency is reached.
Warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together. If there’s a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again.
Pipe buttercream on the first layer, add a swirl of the ganache then a sprinkle of chopped espresso beans.
Add the second layer on and repeat the process.
Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
Drizzle ganache on top of cake, smooth the top and allow to set.
Pipe dollops of buttercream on the edge using a large closed star tip.
Top each dollop with a chocolate covered espresso bean.