Of course! A Mocha Layer Cake is the ultimate dessert for coffee and chocolate lovers. It’s rich, decadent, and perfectly balanced with the sophisticated flavor of coffee.
This recipe yields a tall, impressive cake with moist chocolate layers, a coffee-infused buttercream, and a luxurious chocolate ganache drip.
Ultimate Mocha Layer Cake
Yields: One 8-inch, 3-layer cake
Prep time: 1 hour
Bake time: 25-30 minutes
Cooling/Chilling time: 2 hours
Ingredients
For the Chocolate Cake Layers:
· 2 cups (400g) granulated sugar
· 1 ¾ cups (220g) all-purpose flour
· ¾ cup (75g) unsweetened cocoa powder (natural, not Dutch-processed)
· 1 ½ tsp baking powder
· 1 ½ tsp baking soda
· 1 tsp salt
· 2 large eggs, at room temperature
· 1 cup (240ml) buttermilk, at room temperature
· ½ cup (120ml) vegetable or canola oil
· 2 tsp vanilla extract
· 1 cup (240ml) hot, strongly brewed coffee*
For the Mocha Swiss Meringue Buttercream:
· 5 large egg whites
· 1 ½ cups (300g) granulated sugar
· 1 ½ cups (340g) unsalted butter, softened but cool, cubed
· 2 tsp vanilla extract
· ¼ tsp salt
· 4 oz (115g) semi-sweet or bittersweet chocolate, melted and cooled
· 2 tbsp instant espresso powder dissolved in 1 tbsp hot water (cooled)
For the Chocolate Ganache Drip:
· 4 oz (115g) semi-sweet or dark chocolate, finely chopped
· 4 oz (120ml) heavy cream
· (Optional) 1 tsp instant espresso powder
For Decoration:
· Chocolate-covered coffee beans
· Cocoa powder for dusting
*Note: The hot coffee doesn’t make the cake taste like coffee; it deepens the chocolate flavor. You can use hot water, but coffee is highly recommended.
Instructions
- Make the Chocolate Cake Layers:
· Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
· In the bowl of a stand mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
· Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes until combined.
· Carefully and slowly pour in the hot coffee while the mixer is on low. The batter will be very thin – this is normal.
· Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
· Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. The cakes must be completely cool before frosting.
- Make the Mocha Swiss Meringue Buttercream:
· Create a Double Boiler: Combine egg whites and sugar in the clean, heatproof bowl of a stand mixer. Place over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
· Whisk constantly until the mixture reaches 160°F (71°C) and the sugar has completely dissolved (it should feel smooth between your fingers).
· Whip the Meringue: Attach the bowl to your stand mixer fitted with the whisk attachment. Whip on high speed until you have a thick, glossy meringue and the bowl is completely cool to the touch (this can take 10-15 minutes).
· Add the Butter: Switch to the paddle attachment. With the mixer on low, add the softened butter one cube at a time, waiting until each is incorporated before adding the next. The mixture may look curdled partway through – keep beating, and it will become smooth and creamy.
· Finish the Buttercream: Once all the butter is incorporated, add the vanilla and salt. Mix on medium until combined.
· Add Chocolate and Coffee: With the mixer on low, slowly pour in the cooled, melted chocolate and the dissolved espresso. Mix until fully combined and smooth.
- Make the Chocolate Ganache Drip:
· Place the finely chopped chocolate in a heatproof bowl. If using, stir the espresso powder into the heavy cream.
· Heat the cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate.
· Let it sit for 2-3 minutes, then whisk gently until smooth and glossy. Let it cool slightly until it’s thick enough to drip but still pourable (about 10-15 minutes).
- Assemble the Cake:
· Stack the Layers: Place one cake layer on your serving plate. Spread an even layer of buttercream on top. Repeat with the second and third layers.
· Crumb Coat: Apply a thin layer of buttercream over the entire cake to seal in the crumbs. Smooth it out and refrigerate for 20-30 minutes to set.
· Final Frosting: Apply a thick, even layer of the remaining buttercream to the chilled cake. Smooth the sides and top with a bench scraper or offset spatula.
· Create the Drip: Spoon the slightly cooled ganache around the top edge of the cake, allowing it to drip down the sides. Fill in the center of the top with the remaining ganache and smooth it out.
· Decorate: Use a piping bag to add remaining buttercream swirls on top and garnish with chocolate-covered coffee beans. Dust with cocoa powder if desired.
Tips for Success
· Room Temperature is Key: Cold ingredients can cause the buttercream to break. Ensure your eggs, buttermilk, and butter are at the correct temperature.
· Don’t Skip the Crumb Coat: This vital step ensures a clean, crumb-free final appearance.
· Cool the Cakes Completely: Frosting a warm cake is a recipe for disaster—it will melt and slide off.
· Ganache Consistency: Test the ganache drip on the side of a glass before committing to the cake. It should be fluid enough to drip but not so thin that it runs all the way down.
· Simplify the Frosting: If Swiss Meringue Buttercream feels too advanced, you can make a simple Mocha American Buttercream: Beat 2 cups (450g) of softened butter until creamy. Gradually add 7-8 cups (840-960g) of sifted powdered sugar, ½ cup of cocoa powder, 2 tsp vanilla, and 2 tbsp of dissolved instant espresso. Thin with 2-4 tbsp of heavy cream or milk to desired consistency.
Enjoy this stunning and deeply flavorful celebration cake