Dark Chocolate Mocha Cake Recipe

Name: Dark Chocolate Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Dark Brown Sugar (packed); 1-3/4 cup Cake Or Pastry Flour; 3/4 cups Good Quality Dutch Process Cocoa; 1-1/2 teaspoon Baking Powder; 1-1/2 teaspoon Baking Soda; 1 teaspoon Sea Salt; 2 whole Eggs; 1 cup Buttermilk; 1/2 cups Unsalted Butter, melted; 2 teaspoons Vanilla; 1 cup Hot, Strong Coffee (or 1 Tbsp Instant Coffee Or Espresso Powder Mixed In 1 Cup Hot Water); _____; FOR THE GANACHE:; 1/2 cups Dark Chocolate (70% Cocoa Solids); 1/2 cups Butter; _____; FOR THE FROSTING:; 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Heavy Cream; 1/4 cups Sugar; 1 teaspoon Vanilla; 1/2 cups Good Quality Dutch Process Cocoa; 1 Tablespoon Very Finely Ground Coffee Beans Or Instant Coffee Powder

Servings: persons

FOR THE CAKE:
2 cups Dark Brown Sugar (packed)
1-3/4 cup Cake Or Pastry Flour
3/4 cups Good Quality Dutch Process Cocoa
1-1/2 teaspoon Baking Powder
1-1/2 teaspoon Baking Soda
1 teaspoon Sea Salt
2 whole Eggs
1 cup Buttermilk
1/2 cups Unsalted Butter, melted
2 teaspoons Vanilla
1 cup Hot, Strong Coffee (or 1 Tbsp Instant Coffee Or Espresso Powder Mixed In 1 Cup Hot Water)
_____
FOR THE GANACHE:
1/2 cups Dark Chocolate (70% Cocoa Solids)
1/2 cups Butter
_____
FOR THE FROSTING:
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Heavy Cream
1/4 cups Sugar
1 teaspoon Vanilla
1/2 cups Good Quality Dutch Process Cocoa
1 Tablespoon Very Finely Ground Coffee Beans Or Instant Coffee Powder

1
["For the cake:", "1. Preheat oven to 350u00b0F. Arrange racks in middle of oven. Grease 2 9"" round pans and line bottoms with parchment paper (which makes removal of this ultra-moist cake easier).", "2. Stir dry ingredients together.", "3. Add eggs, buttermilk, melted butter and vanilla to dry mix. Mix for 2 minutes with a whisk.", "4. Pour in hot coffee and mix thoroughly.", "5. Pour into pans and bake for 35-40 minutes.", "6. Remove from oven and cool in pans for 20 minutes or more before turning onto wire rack to completely cool.", "For the Ganache:", "1. Melt 1/2 cup dark chocolate and 1/2 cup butter in microwave at 30 second intervals. Stir between, and do not overheat!", "2. Arrange first layer of (cooled) cake on cake plate. Pour half of chocolate mixture over first layer. Place second layer of cake on top of first. Pour remaining chocolate mixture over second layer.", "3. Set cake in fridge or freezer to harden.", "For the Frosting:", "1. In bowl of electric stand mixer, pour cream, sugar and vanilla.", "2. Beat on medium high until soft peaks begin to form.", "3. Add cocoa and coffee and whip until stiff.", "4. Frost cooled cake completely on all sides. You may want to begin with a crumb coat, but it doesn't matter too much as the frosting is already speckled with coffee."]

2117

kcal

Calories

153

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Dark Brown Sugar (packed), 1-3/4 cup Cake Or Pastry Flour, 3/4 cups Good Quality Dutch Process Cocoa, and more.

Yes, Dark Chocolate Mocha Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Mocha Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions