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Irresistible Mocha Cake

Mocha cake is irresistibly delicious, with rich chocolate and coffee flavors. Make this frosted cake recipe for a special holiday dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 401 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup sugar
  • 1/2 cup water
  • 2 tbsp espresso powder
  • 4 oz chocolate chips
  • 3 egg yolks room temperature
  • 2 tsp vanilla extract
  • 1/3 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/3 cup unsweetened cocoa powder Dutch process or regular
  • 1/4 tsp baking powder
  • 5 egg whites room temperature
Frosting
  • 1/2 cup butter softened
  • 1 1/2 cups powdered sugar
  • 3 tbsp unsweetened cocoa powder Dutch process or regular
  • 1 tbsp milk any variety
Garnish
  • shaved chocolate (as pictured)
  • 1 1/2 cups fresh mixed berries
  • Whipped Cream (optional)

Instructions

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  1. Preheat oven to 350˚F.
  2. Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside.
  3. In a small saucepan over medium-high heat, whisk together sugar, water, and espresso coffee crystals and bring to a boil. Remove pan from heat and whisk in the chocolate chips until melted and smooth. Set aside to cool slightly.
  4. To a small bowl, add egg yolks and vanilla extract and whisk to combine. Temper the eggs (See Note 1) by whisking the yolks into the chocolate mixture in small increments until thoroughly blended. Set aside.
  5. To a medium bowl, add flour, cocoa powder, cinnamon and baking powder and whisk to combine. Slowly whisk in the egg yolk and chocolate mixture until smooth.
  6. To large mixing bowl or bowl of stand mixer, add egg whites. Use electric hand mixer or stand mixer on high to beat egg whites until stiff peaks form. With a spatula, gently fold the chocolate mixture into the egg whites, folding over to incorporate until all are combined and the mixture is light. Do not over mix!
  7. Spread cake batter into prepared 9-inch springform pan.
  8. Bake for 30 minutes or until the top springs back to the touch. Leave cake in pan and place onto wire rack to cool completely before frosting.
Frosting
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  1. While cake is cooling, beat together the softened butter, powdered sugar, cocoa and milk in mixing bowl to form a thick, smooth frosting. Alternatively, use a stand mixer fitted with the paddle attachment.If the frosting is too thick for your liking, incorporate 1 tsp. of milk at a time until you reach your desired consistency.
  2. When the cake has cooled, remove from springform pan, transfer to a cake plate and spread frosting evenly over the top of the cake, making sure not to drag crumbs. Top with berries or shaved chocolate if desired (as pictured).

Notes

  • To prevent the eggs from cooking, temper them with the chocolate mixture. Add a couple of tablespoons of the hot melted chocolate and whisk it slowly into the egg yolks. Keep adding in small increments, until the egg yolks are no longer cold. Once about half of the chocolate mixture is combined with the yolks, you can combine them without any issues.

Nutrition Information

Calories 401kcal (20%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 106mg (35%) Sodium 149mg (6%) Potassium 164mg (5%) Fiber 2g (8%) Sugar 50g (100%) Vitamin A 487IU (10%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 401

% Daily Value*

Calories 401kcal 20%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Sodium 149mg 6%
Potassium 164mg 3%
Fiber 2g 8%
Sugar 50g 100%
Vitamin A 487IU 10%
Vitamin C 1mg 1%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.