Mocha Cake
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Mocha Cake
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Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.
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Ingredients
For the Cake:
- butter for greasing the pan
- ½ cup all-purpose flour
- ¼ cup whole wheat pastry flour plus 2 tablespoons
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder plus 2 tablespoons, plus extra for the pan
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup low fat buttermilk
- ¼ cup coconut oil melted and cooloed
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup freshly brewed hot coffee
For the Frosting:
- 4 ounces reduced fat cream cheese at room temperature
- 3 tablespoons unsalted butter at room temperature
- 1 tablespoon brewed coffee at room temperature or cold
- 1 teaspoon espresso powder
- ½ teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- Chopped chocolate covered espresso beans for decorating
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Instructions
- 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.
- 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.
- 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.
- 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!
Notes
- TO STORE: Refrigerate cake in an airtight storage container for up to 5 days.
- TO FREEZE: Wrap cake tightly with plastic wrap, then freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition Information
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Serving
1slice (of 10)
Calories
304kcal
(15%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
32mg
(11%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
197IU
(4%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices (1 8-inch round cake)
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 304kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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