A Mocha Cake
Do you like mocha coffee? Then you will love this cake too!
Instructions how to make this cake
1. Preheat oven to 350F. 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 a large bowl and whisk to combine.
2. Add the sour cream, water, veggie oil, buttermilk, and eggs into a large bowl and whisk together. Add the hot or warm strong coffee to the mixture and whisk together.
3. Add the wet ingredients to the dry ingredients. Whisk to combine then mix for one-two minutes.
4. 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.
5. 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.
6. 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.
7. Pipe buttercream on the first layer, add a swirl of the ganache then a sprinkle of chopped espresso beans.
8. Add the second layer on and repeat the process.
9. Add third layer on and cover cake with buttercream.
10. Smooth the side with a bench scraper and the top with an offset spatula.
11. Drizzle ganache on top of cake, smooth the top with an offset spatula. You can add a few drips to the side if you’d like.
12. Pipe dollops of buttercream on the edge using a large closed star tip. Top each dollop with a chocolate covered espresso bean.
A few extra tips
- You can substitute sour cream for the whole milk yogurt if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you’d like a bit of extra crunch then add some cacao nibs! Pure chocolate, no sweetness and full of antioxidants.
- 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!
Author of video content: Preppy Kitchen