Simply the fudgiest, moistest Mocha Cake EVER. Rich and delicious with the perfect hint of espresso.
What is this, cake week?! I’m loving it!
Years ago, my mom discovered the best chocolate cake recipe anyone in our family ever had, and for years we’d make it just because. No birthdays necessary.
It was the kind of cake you looked forward to all day. Rebe and I would come home from school and instead of having a “normal” snack, we’d eat chocolate cake straight from the cake plate. How we were thin children, I’ll never know.
We’d take chocolate cake on picnics, eating far less dinner than we wanted so we could save plenty of room for the deliciousness that was to come. There’s even a photo of Rebe, our cousin Christina, and me on vacation, chocolate cake slathered all over our mouths, looking happy as clams.
The best chocolate cakes have cake that is almost better than the frosting; where the cake is so moist that you can practically eat it sans frosting.
Of course you should eat it with frosting, because frosting is epic.
To make the most flavorful mocha cake possible, I used two types of coffee flavorings: brewed coffee, and DeLallo’s Instant Espresso Powder. The brewed coffee provides a great acidity, while the espresso powder heightens the intensity of the mocha flavor.
The frosting is a velvety buttercream. I didn’t want to make it too hard, as the moist cake deserves an equally soft frosting. It makes it so every bite in your mouth instantly melts. Seriously.
PS- get 10% off your order on DeLallo.com when you use ‘BROMA10’ at checkout!
- 1¾ cups sugar
- 1 cup cocoa powder
- 1¾ cups flour
- 1½ teaspoons DeLallo Instant Espresso Powder
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup oil
- 3 medium eggs
- ½ cup buttermilk
- 1 cup brewed coffee
- 1 cup salted butter, room temperature
- ¾ cups cocoa powder
- 3½ cups powdered sugar
- 2 teaspoons DeLallo Instant Espresso Powder
- 6 tablespoons brewed coffee
- ½ cup dark chocolate, chopped
- ½ cup heavy cream
- Preheat oven to 350°F. If you'd like to do a 4 layer cake, grease and line 4 6-inch cake pans with parchment paper. If you'd prefer a 2 layer cake, grease and line 2 8-inch cake pans with parchment paper.
- In a large bowl, whisk together sugar, cocoa powder, flour, espresso powder, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
- Pour batter into prepared pans and bake for 25 mins (the time should be the same for both cake pan sizes), or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- To make the frosting, place butter in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream the butter on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, espresso powder, and brewed coffee. Beat until combined.
- Frost cake by placing first cake layer onto a cake stand and topping with a healthy dose of frosting. Spread evenly, then repeat with two additional layers. On the top layer, use a little less frosting. Then, use the remaining frosting to create a thin layer on the sides of the cake, using a blunt knife to spread evenly. Place into fridge or freezer while you make the ganache.
- To make the ganache, heat the cream over a double boiler on low heat. Once the cream is scalding (near boiling but not boiling), remove from heat and stir in chocolate. Drizzle ganache over the cake's edges, then over the entire top, again using a blunt knife to smooth things over evenly.
This post is sponsored by DeLallo. All opinions are 100% my own. Thank you for supporting the companies that make Broma possible!