Chocolate Mocha Cake
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.