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Chocolate Mocha Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 pieces
Calories 550
A rich and moist chocolate mocha cake with a hint of espresso, perfect for special occasions or indulgent treats.

Ingredients

Dry ingredients

  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 3 large eggs (at room temperature)
  • 1 tablespoon pure vanilla extract
  • 0.5 cup sour cream (at room temperature)
  • 2 cups all-purpose flour (sifted)
  • 0.5 cup cocoa powder (sifted)
  • 1 tablespoon instant espresso powder (optional)
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 cup hot brewed coffee
  • 3 tablespoons heavy whipping cream (divided)
  • 2.5 tablespoons instant espresso powder (divided)

Frosting and filling

  • 2 cups unsalted butter (cold)
  • 8 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 0.25 teaspoon salt
  • 4-6 ounces dark chocolate (chopped, optional)

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  • Mix dry ingredients: sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk eggs, sour cream, vanilla, coffee, and oil. Combine with dry ingredients.
  • Divide batter between pans and bake for 30-35 minutes. Cool completely.
  • Prepare frosting: beat butter, powdered sugar, vanilla, salt, and espresso. Add chopped chocolate if desired.
  • Assemble cake: layer frosting between cakes, then frost the top and sides. Serve and enjoy.

Notes

For best flavor, use high-quality cocoa and chocolate.
Calories: 550kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, mocha