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Decadent Mocha Cake with Espresso Buttercream and Chocolate Ganache Recipe

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4.3 from 10 reviews

This decadent Mocha Cake recipe features moist cocoa-infused layers made with hot coffee and buttermilk, layered with a rich mocha buttercream and finished with a luscious chocolate espresso ganache drip. Ideal for coffee lovers, this impressive dessert combines the flavors of chocolate and espresso for a sophisticated and indulgent treat perfect for celebrations or special occasions.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

For the Cake Layers

  • ½ cup unsweetened cocoa powder (40g)
  • 1 cup very hot coffee (240mL)
  • 3 cups all-purpose flour (360g)
  • 2½ cups granulated sugar (500g)
  • 2½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil (240mL)
  • 1 cup whole buttermilk, room temperature (240mL)
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla bean paste

For the Mocha Buttercream

  • 2 cups unsalted butter (450g), softened
  • 2 pounds confectioners’ sugar (900g)
  • 1 tablespoon cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 tablespoon vanilla bean paste
  • 3 tablespoons heavy cream
  • ½ teaspoon salt

For the Ganache

  • ½ cup dark chocolate, chopped (90g)
  • ¼ cup heavy cream (60mL)
  • ½ cup chocolate-covered espresso beans, chopped (95g)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter three 9-inch round cake pans, line the bottoms with parchment paper, and if available, wrap cake strips around the pans for even baking.
  2. Make Cocoa-Coffee Mixture: Sift the cocoa powder into a medium bowl. Whisk in the hot coffee until the cocoa is fully dissolved. Allow this mixture to cool for about 10 minutes.
  3. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until well blended.
  4. Mix Wet Ingredients: To the cooled cocoa-coffee mixture, add the vegetable oil, buttermilk, eggs, and vanilla bean paste. Whisk everything together until fully incorporated.
  5. Make Cake Batter: Pour the wet mocha mixture into the dry flour mixture. Whisk until the batter is smooth and evenly combined. Divide the batter evenly among the prepared cake pans.
  6. Bake the Cake Layers: Bake for about 30 minutes or until a springy touch and slight pull away from the pan edges are noticed. Rotate the pans after 20 minutes if baking on different racks. Let cool completely in the pans before removing them to wire racks. Carefully loosen edges and invert cakes to remove parchment paper.
  7. Prepare Mocha Buttercream: Sift together confectioners’ sugar, salt, cocoa powder, and instant espresso powder in a large bowl. Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 5 minutes until creamy.
  8. Incorporate Sugar Mixture: Gradually add the sugar mixture to the butter while mixing on low speed. Add vanilla bean paste and drizzle in heavy cream while continuing to beat. Mix until the frosting reaches a fluffy, spreadable consistency.
  9. Make Ganache: Heat the heavy cream in the microwave for 20-30 seconds until very hot but not boiling. Pour the cream over the chopped dark chocolate and let sit for a few minutes, then whisk until smooth. Reheat briefly if needed to remove lumps and keep warm if your kitchen is cool.
  10. Assemble the Cake: Spread about 1 cup of buttercream on the first cake layer. Add a swirl of ganache on top, followed by a sprinkle of chopped chocolate-covered espresso beans. Repeat this layering for the second cake layer. Place the final cake layer on top and cover the entire cake with the remaining buttercream. Chill for 20 minutes.
  11. Create Ganache Drip: Warm the remaining ganache slightly in the microwave until runny for dripping. If necessary, stir in a tablespoon or two of cream to adjust consistency. Use a piping bag to drip ganache down the sides and drizzle over the top. Smooth evenly with an offset spatula. Chill until set.
  12. Decorate: Pipe large closed star tip buttercream dollops around the cake’s edge. Top each dollop with a whole chocolate-covered espresso bean for garnish.

Notes

  • For even baking, cake strips help prevent domed tops.
  • Use room temperature eggs and buttermilk for better batter consistency.
  • If a stronger espresso flavor is desired, increase the instant espresso powder in the buttercream.
  • Keep ganache warm and fluid for easy pouring and dripping.
  • Chocolate-covered espresso beans add a crunchy texture and a nice coffee flavor accent.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/decadent-mocha-cake-with-espresso-buttercream-and-chocolate-ganache-recipe/