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Chocolate cake just gets even better when paired with a rich mocha buttercream frosting that offers a double hit of chocolate and a hint of coffee. This recipe is my go-to for special celebrations and always wows coffee lovers and chocoholics alike with its deep flavors and creamy finish.
I remember baking this on a rainy Sunday afternoon while the house filled with mouthwatering aromas and my family could not wait for the first slice. Ever since then it has become our top-requested treat for gatherings and potlucks.
Ingredients
- Granulated sugar: brings classic fluffy sweetness look for even fine crystals
- Light brown sugar: adds extra moisture and a gentle molasses hint
- All purpose flour: is the structural backbone select unbleached for best crumb
- Dutch process cocoa powder: deepens flavor and color opt for a high quality Dutch style for intense richness
- Baking soda: lifts and softens check the date to ensure freshness
- Salt: intensifies flavors and balances sweetness use fine sea salt
- Large eggs: bind and create structure fresh eggs at room temperature work best
- Full fat sour cream: keeps the cake moist and tender use a thick style
- Whole milk: helps blend everything together whole milk creates the richest crumb
- Vegetable oil: guarantees a soft bite go for a neutral flavor oil
- Vanilla extract: adds aroma try to use real vanilla not imitation
- Hot water: allows the cocoa to bloom use freshly boiled water
- Instant espresso powder: amplifies chocolate flavor and gives mocha depth choose a trusted brand for best result
- Unsalted butter: forms the creamy base for frosting make sure it is truly at room temperature
- Confectioners sugar: sweetens and fluffs the frosting sift for a silky finish
- Milk: loosens and lightens frosting whole milk makes the creamiest result
- White chocolate: brings in luscious smoothness high quality white chocolate is key
- Chocolate shavings: add a finishing touch use a block chocolate you like to eat
Step-by-Step Instructions
- Prepare the Pan:
- Line a 9 by 13 inch pan with parchment paper and give it a good coating of nonstick spray on all sides and bottom so the cake releases easily after baking
- Combine Dry Ingredients:
- In a large mixing bowl add granulated sugar light brown sugar flour cocoa powder baking soda and salt using a mixer on low or your hands mix until every ingredient is blended and no clumps remain
- Blend Wet Ingredients:
- In a separate bowl whisk together eggs sour cream milk oil and vanilla extract until you have a perfectly smooth and unified mixture
- Mix Wet and Dry:
- Pour the wet ingredients into the dry ingredient bowl and stir together gently only until there are no dry streaks the batter will be thick so avoid over mixing which can make the cake dense
- Activate the Cocoa:
- In a measuring cup stir the instant espresso powder into boiling hot water this helps bloom the cocoa for a richer flavor then pour into the cake batter and let the whole mixture sit for a minute before whisking just enough to combine your batter will now be thin and glossy
- Bake the Cake:
- Pour the batter into your prepared pan and smooth the top bake at three hundred fifty degrees for about thirty five minutes or until a toothpick inserted in the center comes out with just a few moist crumbs
- Cool the Cake:
- Allow the cake to cool for ten minutes in the pan then gently invert onto a rack to cool fully before flipping back upright and frosting
- Make the Frosting:
- Beat softened butter in a mixer until creamy add sifted confectioners sugar on low speed ensuring everything is smooth add salt and milk beat to incorporate mix espresso powder into melted white chocolate then blend into the frosting keeping it smooth and fluffy
- Frost the Cake:
- Spread the mocha buttercream generously over the cooled cake sprinkle chocolate shavings for an extra touch let the frosting set for twenty minutes before slicing and serving
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The first time I made this cake I almost skipped the espresso powder but now I know it is what brings all the flavors together and gives the cake that bakery shop wow factor every time
Storage Tips
Keep leftover cake covered at room temperature for up to two days for best texture. For longer storage place in an airtight container and refrigerate for up to a week though the frosting will firm up in the fridge. If making ahead freeze individual slices tightly wrapped and thaw at room temperature.
Ingredient Substitutions
If you do not have Dutch process cocoa use natural cocoa but the cake will have a lighter flavor. Greek yogurt can stand in for sour cream in a pinch. Regular instant coffee can replace espresso powder but the mocha punch will be gentler. For a dairy free version try a plant based butter and coconut milk in the frosting.
Serving Suggestions
Serve slices with hot brewed coffee or a glass of cold milk to highlight the mocha flavors. Dress up each piece with fresh berries or a dollop of whipped cream for extra flair. If feeling creative layer the cake with frosting for a tall birthday cake look.
Cultural Context
Chocolate cake is loved worldwide and combines the deep history of cacao with the European tradition of velvety buttercreams. Adding espresso is a nod to classic Italian desserts like tiramisu where coffee and chocolate form an unbeatable pair.
Recipe Questions & Answers
- → How does espresso powder enhance the cake?
Espresso powder boosts the chocolate flavor, creating a deeper and more complex taste. It adds background coffee notes without overpowering the cake.
- → Can I use regular cocoa powder instead of Dutch-process?
While Dutch-process cocoa offers a smoother, richer flavor and darker color, regular cocoa can be used but may slightly alter the taste and texture.
- → What’s the role of sour cream in the cake?
Sour cream adds moisture and tenderness, ensuring the cake crumb stays soft and rich without being heavy.
- → How is the mocha buttercream made so creamy?
The buttercream achieves its texture from well-beaten butter, melted white chocolate, milk, and careful blending, resulting in a smooth, luscious finish.
- → What’s the best way to store the cake after frosting?
Keep it covered at room temperature for up to two days, or refrigerate if desired. Allow to return to room temperature before serving for best texture.