Chocolate Mocha Cake Recipe

the ultimate mocha cake with fluffy mocha frosting
Recipe Comments Save

This post may contain affiliate links. Please read my

disclosure policy.

Imagine layers of rich chocolatey cake, iced with fluffy mocha frosting. This mocha cake recipe is a classic combination of chocolate and espresso. You’ll come back to the cake recipe again and again.

The best mocha cake

You might be asking what mocha cake is. A mocha cake is a rich and moist cake flavored with chocolate and coffee. The coffee enhances the chocolate flavor.

Fantastically rich and moist– this mocha cake is a sure win for any birthday celebration. This is soon to be your favorite chocolate cake recipe.

WHAT YOU ARE GOING TO LOVE ABOUT THIS RECIPE

  • Easy Ingredients: It only requires a few easy-to-find ingredients and has minimal instructions.
  • Fool-proof: This one-bowl cake recipe doesn’t require any fancy techniques.
  • Always Delicious: For all the chocolate and coffee lovers in your life.
  • Fluffy Mocha Frosting: The mocha cake frosting is so ridiculously fluffy. You’ll love that it’s not too sweet! It complements the rich dark chocolate cake perfectly. 
rich chocolate mocha cake recipe sliced and served with vanilla ice cream

What You’ll Need

For the mocha cake, you’ll need all the essential ingredients needed for making a chocolate cake, plus strong brewed coffee. Luckily, most of these ingredients are pantry staples you probably already have.

The mocha frosting is a light, fluffy, whipped frosting.

  • heavy cream
  •  vanilla extract
  • cocoa powder
  • powdered sugar
  • optional: Instant espresso powder for extra coffee flavor
moist chocolate cake with fluffy mocha frosting on a plate

HOW TO MAKE A MOCHA CAKE

  1. Preheat the oven to 350℉.
  2. Grease and flour 2 round cake pans. 
  3. Combine all the cake ingredients (except the coffee) to a large bowl. Mix until everything is combined. This cake is easy to make by mixing by hand. But you can always use your stand mixer fitted with a paddle attachment.
  4. Add strong hot coffee. Then mix everything one more time. 
  5. Distribute the cake batter evenly into the prepared cake pans. Gove them a little shake and maybe even a tap to work any air bubbles out of the cake.
  6. Bake the cake for 22 to 30 minutes. If you have a probe thermometer, the internal temperature of the cake should be about 205℉. 
  7. Remove the cake from the oven and let them cool in the cake pan on a wire rack for at least 2 hours before frosting.
  8. Garnish the frosted mocha cake with shaved chocolate and chocolate-covered espresso beans for a fancy touch.

WHIPPED MOCHA CAKE FROSTING

  1. Make sure the heavy whipping cream is extra cold.
  2. Add the ingredients to the mixing bowl of your stand mixer fitted with the whisk attachment. Of course, you can use a hand mixer instead.
  3. Beat the heavy cream until the frosting is fluffy and has stiff peaks.
  4. Frost the cake layers with the mocha frosting.

VARIATIONS

  • 9 x 13-inch cake pan: The baking time may increase to 30 to 35 minutes for a 9 x 13-inch pan. I find it most accurate to use a probe thermometer to make sure the case is done without a doubt. 
  • Many readers love to frost this cake with chocolate mocha buttercream. [see recipe card]
mocha cake on a stand

MORE CAKE RECIPES TO TRY

the ultimate mocha cake with fluffy mocha frosting

Chocolate Mocha Cake Recipe

Follow this easy mocha cake recipe for an irresistible layer cake topped with a fluffy chocolate frosting. Perfect for special occasions or just because.
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course Dessert, Easy
Cuisine baked goods, Cake, Cupcakes, Family Recipes
Servings 12
Calories 488 kcal

Equipment

Ingredients
 

Chocolate Mocha Cake

Chocolate Icing

Instructions
 

Chocolate Mocha Cake

  • Preheat the oven to 350℉.
  • Grease and flour 2 round cake pans. Set aside and make the batter.
  • Add all of the cake ingredients (except the coffee) to a large bowl. Mix until everything is combined. This cake is easy to make by mixing by hand. But you can always use your stand mixer fitted with a paddle attachment.
    2 cups granulated sugar, 2 cups all purpose flour, ¾ cup cocoa powder, 2 eggs, ¾ cup vegetable oil, ¾ cup milk, 2 tsp baking soda, 1 tsp baking powder, ½ tsp sea salt, ½ tsp vanilla extract
  • Add the boiling coffee. Then mix everything one more time. 
    1 cup strong brewed coffee
  • Distribute the cake batter evenly into the prepared cake pans. Give them a little shake and maybe even a tap to work any air bubbles out fo the cake.
  • Bake the cake for 22 to 30 minutes. If you have a probe thermometer the internal temperature of the cake should be about 205℉. 
  • Remove the cake from the oven and let them cool in the cake pan on a wire rack for at least 2 hours before frosting.
  • Optional: Garnish the frosted mocha cake with shaved chocolate and chocolate-covered espresso beans for an extra fancy touch.

Whipped Chocolate Icing

  • Add all of the ingredients to a large bowl.
    1 cup whipping cream, 2 tsp vanilla extract, 4 tbsp cocoa powder, 1 ½ cup powdered sugar
  • Beat until there are stiff peaks and the icing is a spreadable consistency.
  • Frost the cake.

Laura’s Tips + Notes

Refrigerate or keep cool until ready to serve. This is NOT the cake to transport on a hot day! We recommend using cream cheese icing instead if you want to take it to a potluck.
There are two on the site: Banana Cake and Cinnamon Rolls.
Mocha Butter Cream Frosting (optional)
adapted from: Preppy Kitchen’s Mocha Butter Cream Recipe

For the Buttercream:

  •   unsalted
  •   
  •   
  • tablespoon instant
  • tablespoon 
  • tablespoons 
  •   fine sea
Instructions
  • Sift the confectioners’ sugar, salt, cocoa, and espresso powder into a bowl.
  • Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
  • Beat in the sugar mixture slowly.
  • Add the vanilla and drizzle in the cream while beating until desired consistency is reached.

YOUR OWN NOTES

Sign In to add your own private notes

Nutrition

Serving: 1 sliceCalories: 488kcalCarbohydrates: 69gProtein: 5gFat: 23gSaturated Fat: 16gCholesterol: 55mgSodium: 334mgFiber: 2gSugar: 49gCalcium: 65mgIron: 2.1mg
Keyword cake, chocolate, family recipe, Kit
DID YOU MAKE THIS RECIPE?Share your photos!!! Snap a 📸 and tag @foodologygeek and don’t forget to hashtag #foodologygeek!

 

Similar Posts

15 Comments

  1. I greased and floured my pans and the cake was stuck on the bottom. It would not come out. Had to tear it up to get it out of pan. 😕

    1. I’m sorry to hear this, Marilyn. Can you share what brand of pans you are using? It is possible that if the cake has cooled in the pan for too long it may stick.

  2. 5 stars
    One of my favorite !
    I do love the whipped cream and how it’s so light and complimentary to the cake. Thanks for sharing !

  3. 5 stars
    Just made this cake today and it was DELICIOUS!! Love the whipped frosting as I’m not a buttercream frosting fan.

    1. 5 stars
      Thank you. so much, Rachel, for the awesome review. I really love this light and fluffy frosting as well. I am so happy to hear that you loved this cake. 💜

  4. 5 stars
    I ended up making this today for my husband’s birthday, (he hates coffee, but loves mocha, go figure!) and it was a hige success! This was a very easy cake to make and turned out perfect!

        1. Yes, you can use instant coffee for this. Depending on the brand of instant coffee, measurements may vary. You can use instant coffee or instant espresso. Just follow the measurements specific to your favorite brand and then maybe add just a a little extra so the coffee is strong. I hope that helps. 💜

Leave a Reply

Your email address will not be published. Required fields are marked *

Review this recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.