This homemade Mocha Layer Cake cake is a moist chocolate with a coffee kick! Made from coffee- infused cake frosted with espresso buttercream.
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How to Decorate a Chocolate Mocha Cake
Once this mocha cake is frosted, I like to chop up dark chocolate, or use shaved chocolate, and press it into the frosting as a garnish. Afterward, I’ll use a piping bag filled with any leftover frosting to pipe rosettes over the cake, followed by a sprinkle of more chocolate as you see in the photos.
Assemble the cake:
Notes
- You can take the cake out of the refrigerator 30 minutes before it will be served so the espresso cream cheese frosting softens a bit
- The cake will last for a few days in the refrigerator (if there`s any left, that is!). Cover the cut sides with plastic wrap to keep them moist.
Ingredients
Serves: –+
- Self-rising flour 2 Cups
- Baking Powder ¼ Tsp
- Unsweetened cocoa 4 Tbsp
- Superfine sugar 7 Tbsp
- Eggs 2 Pc
- Light corn syrup 2 Tbsp
- Sunflower oil ⅔ Cup
- Milk ⅔ Cup
- Instant Coffee 1 Tbsp
- Boiling Water 1 Tbsp
- Heavy cream 1 1/4 Cups
- Sugar 2 Tbsp
- Dark Chocolate to make curls 1 3/4 Ounces
- Chocolate caraque
Per serving
Calories: 1,138 kcal
Proteins: 6 g
Fats: 56 g
Carbohydrates: 153 g
Method
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Sift the flour, baking powder, and cocoa int a large bowl, then stir in the sugar. Make a well in the center and stir in the eggs, syrup. corn oil, and milk. Beat with a wooden spoon gradually mixing in the dry ingredients to make a smooth batter. Divide the mixture between 3 lightly greased 3 x 7-inch/18-cm cake pans.
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Bake in a preheated oven, 350°F/180°C. for 35-45 minutes, or until springy to the touch. Let stand in the pans for 5 minutes, then turn out and let cool completely on a wire rack.
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To make the filling, dissolve the instant coffee in the boiling water and place in a large bowl with the cream and confectioners’ sugar. Whip until the cream is just holding its shape, then use half the cream to sandwich the 3 cakes together. Spread the remaining cream over the top and sides of the cake. Press the grated chocolate into the cream round the edge of the cake.
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Transfer the cake to a serving plate. Lay the chocolate caraque over the top of the cake. Cut a few thin strips of f parchment paper and place on top of the chocolate caraque. Dust lightly with confectioners’ sugar, then carefully remove the paper.
