Easy Homemade Mocha Cake

Ruth M. Moran

A moist chocolate cake infused with espresso, layered with smooth mocha buttercream, and topped with a silky chocolate ganache.

This Mocha Cake balances rich flavor and a soft texture, making it perfect for celebrations, afternoon treats, or special weekend baking projects.

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Prep Time 40

Cook Time 30

Total Time 1 10

Course Dessert

Cuisine American

Servings 10

Equipment

3 × 9-inch cake pans
Cake strips (optional, for even baking)
Stand mixer with whisk and paddle attachments
Parchment paper
Offset spatula
Microwave-safe bowl or double boiler (for ganache)

Ingredients

For the Cake:

½ cup 40 g unsweetened cocoa powder
1 cup 240 mL very hot coffee
3 cups 360 g all-purpose flour
2½ cups 500 g granulated sugar
2½ tsp baking soda
1½ tsp baking powder
1 tsp salt
1 cup 240 mL vegetable oil
1 cup 240 mL whole buttermilk, room temperature
3 large eggs room temperature
1 tbsp vanilla extract

For the Mocha Buttercream:

2 cups 450 g unsalted butter
2 lb 900 g confectioners’ sugar
1 tbsp cocoa powder
1 tbsp instant espresso powder
1 tbsp vanilla extract
3 tbsp heavy cream
½ tsp salt

For the Ganache:

½ cup 90 g chopped dark chocolate
¼ cup 60 mL heavy cream

For Assembly:

½ cup 95 g chocolate-covered espresso beans, chopped

Instructions

Prepare Your Cake Pans: Before you begin, preheat your oven to 350°F (175°C).
Grease three 9-inch round cake pans thoroughly with butter or non-stick spray, then line the bottoms with parchment paper for an easy release.
If you have cake strips, wrap them around the pans—this ensures the cakes bake evenly without doming.
Set the pans aside while you prepare the batter.
Make the Cocoa-Coffee Mixture: In a medium mixing bowl, sift ½ cup of unsweetened cocoa powder to remove lumps.
Pour in 1 cup of very hot coffee and whisk until smooth and fully incorporated.
Let this mixture rest for 10 minutes to cool slightly—it will serve as the liquid base for your cake and infuse it with a deep mocha flavor.
Combine the Dry Ingredients: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2½ cups of granulated sugar, 2½ teaspoons of baking soda, 1½ teaspoons of baking powder, and 1 teaspoon of salt.
Ensure all ingredients are evenly distributed. This creates a balanced structure for the cake and ensures the leavening agents activate properly during baking.
Mix the Wet Ingredients: Into the cooled cocoa-coffee mixture, add 1 cup of vegetable oil, 1 cup of room-temperature buttermilk, 3 large eggs, and 1 tablespoon of vanilla extract.
Whisk thoroughly until fully combined.
The result should be a smooth, velvety mocha liquid, free of lumps and ready to marry with the dry ingredients.
Combine Wet and Dry Mixtures: Gradually pour the wet mocha mixture into the bowl of dry ingredients.
Using a whisk or a rubber spatula, gently fold the ingredients together until no streaks of flour remain.
Be careful not to overmix; overmixing can create a dense cake.
Your batter should be slightly thick but pourable, with a rich chocolate-coffee aroma.
Divide the Batter Into Pans: Evenly distribute the batter among the three prepared cake pans.
Tap each pan lightly on the counter to release any trapped air bubbles. Smooth the tops with an offset spatula to create an even surface.
If using cake strips, the batter will now bake more evenly, reducing domed tops and cracks.
Bake the Cakes: Place the cake pans in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Check after 20 minutes—if your oven has uneven heat, rotate the pans to ensure even baking.
The cakes should feel springy to the touch and slightly pull away from the edges of the pans.
Cool the Cakes: Allow the cakes to cool completely in the pans for about 15 minutes.
Run a thin knife along the edges to loosen them, then invert each cake onto a wire rack. Carefully peel off the parchment paper.
Let the cakes cool fully before frosting, as frosting warm cakes can cause it to melt or slide.
Prepare the Mocha Buttercream: In a large bowl, sift together 2 pounds of confectioners’ sugar, 1 tablespoon cocoa powder, 1 tablespoon instant espresso powder, and ½ teaspoon salt.
In a stand mixer fitted with a paddle attachment, beat 2 cups of unsalted butter on medium speed for 5 minutes until pale and fluffy.
Gradually add the sugar mixture on low speed, then incorporate 1 tablespoon vanilla extract and 3 tablespoons heavy cream.
Beat for another 3–5 minutes until smooth, light, and spreadable.
Prepare the Ganache: Place ½ cup of chopped dark chocolate in a heatproof bowl. Heat ¼ cup of heavy cream in a microwave for 20–30 seconds until very hot but not boiling.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften the chocolate.
Whisk gently until smooth and glossy. If small chocolate pieces remain, microwave for 10 more seconds on half power and whisk again. Keep warm for later use.
Assemble the Cake Layers: Place the first cake layer on your serving plate or cake board.
Spread about 1 cup of mocha buttercream evenly over the top.
Drizzle a swirl of ganache on top of the buttercream and sprinkle a few chopped chocolate-covered espresso beans.
Repeat with the second layer, then top with the third cake layer.
Cover the entire cake with a thin crumb coat of buttercream and chill for 20 minutes to stabilize.
Apply Final Frosting: After chilling, frost the top and sides of the cake with the remaining buttercream.
Use a spatula to smooth the surfaces evenly. Ensure that the cake looks neat and ready for decoration.
Create Ganache Drip: Rewarm any remaining ganache for 15–20 seconds in the microwave until slightly runny.
If too thick, add 1–2 tablespoons of heavy cream to adjust consistency.
Pour or pipe the ganache around the edges of the cake, letting it drip naturally down the sides.
Drizzle the remaining ganache on top and smooth lightly with an offset spatula.
Decorate and Finish: For a finishing touch, pipe dollops of buttercream around the top edges using a large closed star tip.
Place a whole chocolate-covered espresso bean on each dollop.
Chill the cake until the ganache sets completely.
This will create a polished, café-style finish perfect for serving.
Serving Suggestion: Slice with a sharp knife for clean layers.
Serve slightly chilled or at room temperature with coffee or milk for a perfectly indulgent experience.
This cake stores well in the refrigerator for 3–4 days and can even be lightly warmed before serving for a softer texture.

Notes

Always weigh flour for accuracy to avoid a dry cake. If you don’t have a scale, spoon flour into a measuring cup and level with a knife.
Use room-temperature ingredients for smoother mixing and a more consistent batter.
Add a crumb coat before frosting to trap crumbs and stabilize the layers for a clean finish.
Adjust espresso powder in the buttercream to taste for a stronger or subtler coffee flavor.
Warm ganache slightly and add cream if needed to get the perfect drip consistency.
This recipe makes three 9-inch layers; scale accordingly if using different pan sizes.