Mocha Cake Moist Decadent Wellplated Com

Mocha is coffee and chocolate living in perfect harmony. Both flavors are able to coexist while somehow making the other taste even better. The cake itself is majestically moist and decadent. I can best describe it as a melt-in-your-mouth brownie sponge cake. It’s my vision of the perfect chocolate cake with a grown-up hit of espresso. Whether you need an impressive cake for a special occasion (this cake makes a fabulous birthday, anniversary, or Valentine’s Day cake) or are simply in the mood for a mouth-watering chocolate-smothered cake, this is the recipe for you! While I’ll never turn down a slice of Chocolate Beet Cake, Gluten Free Carrot Cake, Lemon Cake with Lemon Cream Cheese Frosting, or Strawberry Cake, this mocha cake is the one I want sitting in front of me at my next birthday party…or heck, in front of me tonight for dessert. After you try it, I’ll bet you’ll feel the same way too.

How to Make Mocha Cake

Mocha cake is made of classic chocolate cake ingredients that are elevated by flavor superstars like espresso powder, brewed coffee, and a decadent chocolate coffee frosting.

The Ingredients

Flour. A blend of all-purpose and whole wheat pastry flour keeps the cake light and fluffy. The whole wheat pastry flour also adds vitamins. You can’t taste it, so why not?!Sugar. Helps yield a sweet, moist mocha cake recipe. Cocoa Powder. Adds wonderfully rich chocolate flavor to the cake and beautiful chocolaty color. Espresso Powder. For a deeper chocolate flavor.Buttermilk. Creates a tangy, tender cake crumb.Vanilla. Vanilla and chocolate were meant to be together. Coffee. Making this into a coffee mocha cake amplifies the chocolate. Frosting. Lightly tangy, richly chocolaty, coffee-spiked, and absolutely delicious.

Chocolate Covered Espresso Beans. The final touch is an optional sprinkle of dark chocolate-covered espresso beans. The beans provide the mocha cake’s most pronounced coffee flavor, so if you aren’t a die-hard coffee lover, feel free to omit them or use chopped regular dark chocolate instead.

The Directions

Storage Tips

To Store. Refrigerate cake in an airtight storage container for up to 5 days.To Freeze. Wrap cake tightly with plastic wrap, then freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

Cake Pan. A round cake pan or bundt pan will work for this recipe. Stand Mixer. Makes it easier to prepare batter for a cake like this one. Measuring Spoons. An easy-to-use set of measuring spoons is critical in a recipe like this one.

To Make a Two-Layer Cake. If you’d like to bake a full sized, two-layer cake, double the batter and bake in two 8-inch cake pans.To Use a Larger Bundt Pan. For a 10-cup bundt pan, double the batter. You likely will need to adjust the baking time as well.