Heavenly Mocha Cake with Rich Buttercream & Chocolate Flavor

Are you in the mood for a rich and decadent dessert that is sure to satisfy your cravings? Look no further than this Mocha Buttercream Chocolate Espresso Cake Recipe. With its layers of moist and fluffy chocolate espresso cake, decadent bittersweet chocolate filling, and creamy mocha buttercream frosting, this cake is an indulgent treat that will have your taste buds dancing with joy.

But don’t let its complexity fool you: this recipe is simple to follow and can be made in the comfort of your own home. And trust me, the effort is well worth it once you take that first bite of heavenly goodness.

Whether you are planning a special occasion or just want to treat yourself, this chocolate espresso cake recipe is the perfect choice for all chocolate lovers out there. So tie on your apron and let’s get baking!

Why You’ll Love This Recipe

If you’re a coffee and chocolate lover, then get ready to be blown away by this mocha buttercream chocolate espresso cake recipe. This cake packs a punch with three layers of rich, moist and fluffy chocolate cake infused with the deep flavors of instant espresso powder and coffee granules. The icing on the cake is the silky smooth mocha buttercream that’s slathered generously between each layer and topped off with a decadent chocolate drizzle.

But why will you love this recipe so much? For starters, it’s the perfect dessert for any special occasion or just because you want to indulge in some pure decadence. The combination of bittersweet chocolate, espresso powder, and coffee granules makes for an irresistible flavor profile that’s sure to satisfy your cravings.

Moreover, this recipe is incredibly versatile despite its complexity. You can easily adjust it to your dietary preferences by using substitutes like plant-based milk, gluten-free flour or less sugar. You can also play around with the type of chocolate used to give your cake a distinct taste – from rich dark chocolate to creamy white chocolate chips.

Lastly, forget about those dry and crumbly cakes you’ve been served before. This recipe yields a moist, soft and fluffy texture in every bite thanks to the use of buttermilk and eggs which make it light and airy.

In conclusion, if you’re looking for a show-stopping dessert that looks as good as it tastes, this mocha buttercream chocolate espresso cake recipe is what you’ve been searching for. It combines rich flavors, luxurious textures and adaptability all in one package – what’s not to love? So go ahead, grab your apron and get ready to whip up something incredible!

Ingredient List

Here are the ingredients you will need:
For the Chocolate Espresso Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup hot water
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 tablespoon instant coffee granules
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 2 sticks (1 cup) unsalted butter or margarine, at room temperature, plus more for the pans
• 2 cups light brown sugar

For the Mocha Buttercream Frosting:

• 3 cups powdered sugar
• 1 cup unsalted butter or margarine, at room temperature
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons instant espresso powder
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons milk

For Decorating:

• Bittersweet chocolate shavings (optional)

The Recipe How-To

Now that we have all the ingredients, it’s time to make our Mocha Buttercream Chocolate Espresso Cake. This recipe is a bit advanced, but don’t worry – I’ll break it down for you step-by-step.

Making the Chocolate Mocha Cake
Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of salt, 6 tablespoons of unsweetened cocoa powder, and 1 tablespoon of instant espresso powder until well combined. Set it aside.

Step 3: Cream Butter and Sugars

In the bowl of an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature until light and fluffy. Add in 1 ½ cups of granulated sugar and ¾ cup of light brown sugar and beat again until well combined.

Step 4: Add Espresso Mixture, Eggs and Vanilla

In a small mixing bowl, mix together 1 cup hot water with 2 tablespoons of instant espresso powder until dissolved completely. Then add in 1 tablespoon of vanilla extract. Mix everything together until fully combined. Crack in four eggs into the creamed butter mixture, one at a time, making sure each egg is fully incorporated before adding another. Next, add in the espresso mixture to the mixer bowl.

Step 5: Mix Dry and Wet Ingredients Together

Add the flour mixture into your electric mixer bowl slowly, scraping down the sides as needed until well combined.

Step 6: Bake

Spray two round cake pans with non-stick spray or butter generously then dust with flour keeping any extra from sticking. Evenly divide batter into pans, then bake in preheated oven for approximately 35 minutes or until toothpick inserted into center comes out clean.

Making the Mocha Buttercream Frosting

While your chocolate cake is baking, we can start preparing our mocha buttercream frosting!

Step 7: Beat Butter

Beat 3 cups unsalted butter at room temperature using an electric mixer on high speed for about five minutes or until smooth and creamy.

Step 8: Incorporate Powdered Sugar and Cocoa Powder

Reduce speed to low then gradually mix in 6 cups powdered sugar, make sure each addition is mixed well before adding more. After mixed well add in ¾ cups unsweetened cocoa powder then mix again.

Step 9: Make Coffee Mixture

In another mixing bowl add in two teaspoons espresso coffee and hot water dissolved completely

Step 10: Add Coffee Mixture to Buttercream mixture

Gradually pour coffee mixture into electric mixer bowl while continuing to beat on medium-high speed until smooth.

Step 11: Taste & Serve!

Once both cake layers are

Substitutions and Variations

Listen up, folks! You’re in for a treat because I’m about to share some divine substitutions and variations for this heavenly Mocha Buttercream Chocolate Espresso Cake Recipe. Get ready to take your taste buds on a wild ride!

Let’s start with the frosting. Sure, the mocha buttercream frosting is the star of our show, but if you want to switch things up, chocolate ganache would also work splendidly. Just melt together some bittersweet chocolate and heavy cream and let it cool to your desired consistency.

Now, for the cake, you can use cocoa powder instead of bittersweet or semi-sweet chocolate. Simply replace one ounce of chocolate with three tablespoons of cocoa powder. This substitution will make your cake lighter and airier.

Want to give your cake a caramel twist? Add a teaspoon of salted caramel extract to the batter. It will add a whole new layer of flavor that you didn’t even know was possible.

For those looking for a caffeine fix, I suggest adding an extra teaspoon of instant espresso powder or instant coffee granules to both the frosting and the cake mixture. The added caffeine will give you the energy you need to tackle any obstacle in your way!

And last but not least, if you’re feeling adventurous and want to elevate this recipe even further, try making it into cupcakes! Just spoon the batter into lined muffin tins and bake for 18-20 minutes at 350°F. Top them off with some espresso buttercream frosting and voila! You’ve got yourself some mouth-watering Mocha Cupcakes Espresso Buttercream.

Whatever variation or substitution you choose, this Mocha Buttercream Chocolate Espresso Cake recipe is bound to become a household favorite. So let your creativity run wild and treat yourself (and others) to something sweet and satisfying.

Serving and Pairing

As a barista, I have experienced the pleasure that comes with pairing coffee and dessert. I can assure you that this Mocha Buttercream Chocolate Espresso Cake Recipe is perfect for any coffee lover’s palate. The rich flavor of the cake perfectly complements a cup of hot brewed coffee or espresso. Serving this cake along with a latte or cappuccino is an ideal way to experience the magic of coffee and chocolate.

You can also consider serving this cake with a slightly chilled shot of espresso or an Americano. When the espresso’s bright acidity meets the deep, rich flavors of the chocolate cake, it creates an exceptional taste experience. Alternatively, you can serve this decadent cake with a glass of port, which offers a fruity yet full-bodied flavor profile.

Mocha Buttercream Chocolate Espresso Cake Recipe pairs excellently with vanilla ice cream too, and it can also be served with whipped cream that is infused with espresso to make it more flavorful. The sweet buttercream frosting adds a sweet contrast to this bitter-sweet mocha cake. For those who enjoy savory dishes, crispy bacon or smoked salmon would provide excellent accompaniments to balance the sweetness of the cake as well.

This Mocha Buttercream Chocolate Espresso Cake Recipe elevates any occasion and creates a memorable dessert experience. Pair this chocolate espresso cake with your favorite coffee beverage and make yourself ready to indulge in its delightful flavors. Your guests will be delighted by the incredible flavors, aromas, and textures in each bite!

Make-Ahead, Storing and Reheating

Listen, my cake-loving friends. I know how important it is to keep your cakes fresh and delicious, no matter if it’s right out of the oven or a few days later. So I’m going to share some tips on how to make this Mocha Buttercream Chocolate Espresso Cake Recipe ahead of time, store it properly, and even reheat it.

First off, this cake can be baked up to 1 day ahead of when you plan to serve it. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature. Do not refrigerate the cake or it will dry out.

Now, let’s talk frosting. The mocha buttercream frosting can also be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. When ready to use, let it sit at room temperature for about 30 minutes before spreading onto the cake.

But what if you have leftover cake? No problem! This Mocha Buttercream Chocolate Espresso Cake Recipe can be stored in the refrigerator for up to 5 days. To keep it from drying out, cover the exposed cut edges with plastic wrap or foil.

Now, when it comes to reheating this cake, there are a few options depending on your preference. If you want a slice of warm cake, I suggest using the microwave method. Simply place a slice on a microwave-safe plate and heat for about 15-20 seconds (avoid overheating or the frosting may melt).

For those who prefer their cake with a crispy crust and soft interior, use the oven method. Preheat your oven to 350°F (175°C) and place slices of cake on a baking sheet lined with parchment paper. Heat for about 10 minutes or until warmed through.

With these helpful tips, you can enjoy this decadent Mocha Buttercream Chocolate Espresso Cake Recipe anytime you want – whether freshly baked or reheated – and savor every rich bite.

Tips for Perfect Results

When it comes to making a Mocha Buttercream Chocolate Espresso Cake, there are some things to keep in mind for perfect results. Here are some helpful tips:

1. Use quality ingredients: Be sure to use high-quality cocoa powder, espresso powder, and bittersweet chocolate to get the best flavor. Choose unsalted butter that is fresh and at room temperature.

2. Sift the dry ingredients: Sifting the flour, baking soda, and salt together will ensure a light and fluffy cake texture.

3. Use room temperature ingredients: To avoid lumps and make a smooth batter, use eggs and buttermilk at room temperature.

4. Be patient with the frosting: The Mocha Buttercream frosting tastes even better after it has sat for a few hours or even overnight in the refrigerator.

5. Incorporate Espresso Powder or Instant Coffee into wet ingredients: Combining instant espresso powder or instant coffee granules into the wet ingredients will help enhance the chocolate-espresso flavor.

6. Use slightly cooled espresso: When melting the chocolate chips, using slightly cooled espresso will prevent burning or toughening of the chocolate.

7. Avoid overmixing: Overmixing can cause the cake to become dense and tough, so mix just until everything is well blended.

8. Allow enough time for cooling: Ensure that your cake has completely cooled before frosting. It’s essential because if you add frosting too soon, then it could slide off or melt ‘like a snowflake in July.’

By following these tips, you’ll achieve fantastic results with this Mocha Buttercream Chocolate Espresso Cake recipe!

Bottom Line

Looking for a showstopper dessert that will have everyone buzzing? Look no further than this Mocha Buttercream Chocolate Espresso Cake Recipe. With its decadent chocolate layers, creamy mocha buttercream frosting, and bold espresso flavor, it’s a dessert that is sure to impress.

But what truly sets this cake apart is the attention to detail in the ingredients and preparation. From the use of high-quality bittersweet chocolate and instant espresso powder to the careful mixing and baking of each layer, every step is designed to create a rich, complex flavor profile that will have your taste buds singing.

So whether you’re serving it up for a special occasion or just craving a little something sweet, give this recipe a try. And don’t be surprised if it quickly becomes your go-to dessert for all occasions – because once you taste the magic of chocolate, espresso, and buttercream combined, there’s no going back.

[custom-related-posts title=”Recommended Recipes Just For You” none_text=”None found” order_by=”date” order=”ASC”]