Chocolate Mocha Layer Cake With a Coffee Kick

This homemade Mocha Layer Cake cake is a moist chocolate with a coffee kick! Made from coffee- infused cake frosted with espresso buttercream.

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.

• 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.
• 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.
• 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.
• 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.