mocha cake

This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream. 

Mocha Cake

all-purpose flour

sugar

Dutch-processed cocoa powder (sifted)

tsp baking soda

tsp baking powder

salt

vegetable oil

buttermilk

coffee (hot)

eggs

vanilla

unsalted butter (room temperature, cubed)

Tbsp instant espresso powder (dissolved

chocolate

oz dark chocolate

oz heavy whipping cream

Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Chocolate Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a pot with 1-2&quot; of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**

Mocha Buttercream:

Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***

Ganache Drip:

Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.

Frost and smooth the sides. Chill for 20mins.

Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Assembly:

This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!

Mocha Brownie Ice Cream Cake

18.4 oz (or similar) box brownie mix

tbsp warm water

instant espresso

oz cream cheese, softened

milk

kahlua, optional

oz Cool Whip (or homemade whipped cream*)

oreos, crushed

hot fudge sauce (I used Hershey’s Hot Fudge Topping)

tsp espresso

heavy whipping cream

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it&#8217;s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it&#8217;s assembled and frozen. You want to make your cake layers in the same pan you&#8217;ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.

3. When brownies are done baking, allow to completely cool.

1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.

2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.

3. Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.

5. Add second brownie to the pan, on top of the ice cream.

6. Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.

8. Allow ice cream cake to freeze completely, 6-8 hours.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.

In a small bowl, dissolve espresso in warm water.

11. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.

12. Add espresso extract and powdered sugar and whip on high until thick and creamy.

*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.

this came out absolutely amazing!!!! i made this for my boyfriend’s birthday and he couldn’t stop smiling while he ate it. thanks so much!

This is probably the best cake recipe I ever made! We made it three times, the first time with homemade brownies which was delicious but too hard to cut when frozen, so we used homemade chocolate cake the next two times which was much easier to cut and still tasted fantastic! I will make this cake again and again!

Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.

Butter (for greasing the pan)

whole wheat pastry flour (plus 2 tablespoons)

unsweetened cocoa powder (plus 2 tablespoons,

espresso powder

baking soda

baking powder

low fat buttermilk

coconut oil

egg (at room temperature)

vanilla extract

hot coffee

reduced fat cream cheese (at room temperature)

unsalted butter (at room temperature)

coffee (at room temperature or cold)

cocoa powder

chocolate covered espresso beans (for decorating)

Butter

Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.

Whisk

Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.

Bake

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.

Beat

Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.

In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

This Mocha Poke Cake is rich, moist, chocolaty, and topped with a whipped coffee frosting.

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Top Tags

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The most viewed mocha cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine