Chocolate Cake with Mocha Buttercream Frosting
I still remember the first time I baked a chocolate cake. It was a rainy afternoon, and the smell of melting chocolate wafted through the air, dancing around the warmth of my family kitchen. Confined to indoors, my excitement grew as I whisked the ingredients together, imagining the deliciousness that would come from the oven. This Chocolate Cake with Mocha Buttercream Frosting became a family favorite, one that has brought countless smiles and sweet moment shared over a simple dessert. To this day, there’s a magic in that rich chocolate flavor paired with a hint of coffee that just feels like home to me.
What Makes This Recipe Special
This chocolate cake is not just any chocolate cake; it’s the ultimate indulgence that manages to combine rich flavors and a simple recipe for an unforgettable dessert. It’s quick to whip up, making it perfect for both beginner bakers and seasoned pros alike. The mocha buttercream adds a unique twist, transforming this cake into a celebration for the senses. This recipe is essential for family gatherings, birthdays, or simply when you want to treat yourself after a long day. Readers love its decadence without the fuss of intricate baking techniques, making it a must-try for anyone who adores chocolate.
Ingredients You’ll Need
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed for deeper flavor)
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or buttermilk for a richer taste)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Mocha Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3½ cups powdered sugar
- ½ cup cocoa powder (unsweetened)
- 2 tablespoons strong brewed coffee (cooled)
- 1 teaspoon pure vanilla extract
- A pinch of salt
How to make Chocolate Cake with Mocha Buttercream Frosting
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat with an electric mixer on medium speed for about 2 minutes until well blended.
- Incorporate Boiling Water: Carefully add the boiling water to the batter. It will be thin, but that’s the goal for a moist cake! Mix well.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Mocha Buttercream Frosting: In a large bowl, use an electric mixer to beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until combined.
- Add Coffee and Vanilla: Stir in the cooled brewed coffee and vanilla extract. Beat for an additional 2 to 3 minutes until silky and smooth. If the frosting is too thick, add a teaspoon of milk; if it’s too thin, add more powdered sugar.
- Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of mocha buttercream on top, then place the second layer on top and frost the top and sides of the cake until covered.
- Serve and Enjoy: Slice the cake, serve it to eager guests, or indulge in a piece yourself!
Tips & Recipe Variations
- Use high-quality chocolate for the cake and frosting to enhance the flavor.
- For a more intense mocha flavor, add an additional tablespoon of coffee to the frosting.
- If you’re looking for a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Best Ways to Serve
This delectable cake shines on its own but can be accompanied by:
- A scoop of vanilla ice cream for contrast.
- Fresh berries like raspberries or strawberries for a tart complement.
- Serve with a steaming cup of coffee or a dollop of whipped cream for that café-inspired feel.
For presentation, dust with a bit of extra cocoa powder or drizzle with chocolate syrup before serving.
Common Questions
Can I make this recipe ahead of time?
Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap, storing them at room temperature until you’re ready to frost.
Can I freeze the leftovers?
Absolutely! Wrap slices tightly in plastic wrap and store in an airtight container or freezer bag for up to three months.
What can I use instead of eggs?
You can substitute each egg with ¼ cup of unsweetened applesauce or a mashed banana for a vegan option.
How do I prevent the cake from drying out?
Make sure to not overbake and utilize the boiling water in the batter to keep it moist.
Can I make this dairy-free?
Yes, using plant-based milk and dairy-free butter can make this cake suitable for dairy-free diets.
Baking this Chocolate Cake with Mocha Buttercream Frosting is more than simply following a recipe; it’s about creating sweet memories. This cake has a cozy place in my heart and my kitchen, and I’m thrilled to share it with you. I encourage you to try it out, dive into the rich flavors, and make your own memories. Please feel free to share your results or ask any questions; I’d love to hear from you!
“This cake was a hit at our family gathering! The mocha frosting is a game changer perfectly rich without being overly sweet. Definitely a new favorite in our home!”
Chocolate Cake with Mocha Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat with an electric mixer on medium speed for about 2 minutes until well blended.
- Carefully add the boiling water to the batter. It will be thin, but that’s the goal for a moist cake! Mix well.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a large bowl, use an electric mixer to beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing until combined.
- Stir in the cooled brewed coffee and vanilla extract. Beat for an additional 2 to 3 minutes until silky and smooth.
- If the frosting is too thick, add a teaspoon of milk; if it’s too thin, add more powdered sugar.
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of mocha buttercream on top, then place the second layer on top and frost the top and sides of the cake until covered.
- Slice the cake, serve it to eager guests, or indulge in a piece yourself!
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