This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha Swiss meringue buttercream.
This cake right here? It’s amazing. I mean, it knocked the Momofuku Birthday Cake right out of the #1 spot, and that was a damn good cake.
This Chocolate Mocha Cake is seriously. SO. GOOD.
Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy chocolate ganache. Does it get any better? I don’t think so.
If you’ve been following Liv for Cake for a while, you know this is one of my oldest (and one of my favourite) recipes. If you haven’t tried it, you NEED to. You will not regret it.
The frosting is my favourite thing ever — you’ll be eating that with a spoon and thanking me later.
How to make this Mocha Cake
For the cake layers, I used my very favourite Chocolate Cake recipe modified slightly for the 6″ pans and I used hot coffee instead of hot water in the cake batter. You can’t really taste the coffee, maybe only slightly, but it does help the chocolate flavour stand out.
I like to use Dutch-process cocoa powder as it’s richer in flavour, but any regular cocoa powder will work just fine.
Mocha Buttercream
THIS, people, is honestly the best thing you’ll ever eat. Silky Swiss meringue buttercream with espresso and chocolate. It is pure heaven!
The recipe calls for instant espresso powder (not granules). This is a very fine powder and should dissolve perfectly into the buttercream.
Some people were having the issue of flecks of espresso powder in their buttercream because it didn’t dissolve fully. This may be due to the brand of espresso powder used. This is the brand I use and it works really well. However, I’ve updated the recipe to include dissolving the espresso powder first in 1 tsp of hot water. It’s optional though.
Can I use Regular Espresso Or regular Coffee?
No, you must use instant coffee that dissolves completely in water.
You could use regular instant coffee vs instant espresso powder, but you’d want to make it quite strong to match the flavour. I haven’t experimented with this myself, but it would really be totally fine. You can add more or less to your liking.
How to do a Drip Cake
I kept the cake decorating simple, as I wanted to do the drippy ganache technique. It’s surprisingly easy (I swear!), the key thing is to get your ganache to the right consistency which may require some trial and error.
Step #1 is to frost the cake evenly and smooth the sides and top. This is probably the most time intensive part if you want to get it perfect (which, obviously, I do).
I used a small offset spatula to roughly frost the cake and then a bench scraper to smooth everything out. This is the part that took the most time.
I had to patch some areas here and there, so it took a while to get it perfect. It really helps if you have a turntable to do this on, so that you can spin it while holding the bench scraper at an angle.
You don’t have to shell out a lot of money on a turntable, but I do not recommend getting a plastic one. They’re not super stable and don’t spin smoothly.
To get those smooth sides, you need a smooth spin! I use a lazy susan from Ikea that works great.
Once I got the top and sides mostly perfect, I popped the whole thing in the fridge and made the ganache.
Once the ganache cooled and thickened slightly, I took out the cold cake and used a teaspoon to drop dollops of ganache along the edges and let it drop down the sides.
I added more/less on certain areas to vary the drips a bit. You can also just pour a bunch of ganache on the top and use your offset spatula to nudge it over the sides, but I wanted a bit more control over the drips, and my research said that the spoon technique was a good approach.
I was worried that the ganache would harden quickly on the cold cake, but I had plenty of time to work with it. Once the drips were good, I poured a bit of ganache on the top to fill that in, and smoothed it with a small offset spatula.
This Swiss meringue buttercream gets very firm in the fridge (like butter does), so you’ll want to leave the cake out for a couple hours before serving so that it can soften up.
When I took photos and cut the cake, it was still hard, so you can see that it’s not totally silky smooth between the layers.
This Chocolate Mocha Cake is insanely good. Like, ridiculous. It is my all-time favourite cake!
I mean, just LOOK at that piece! The cake is dense, moist, and ultra chocolatey. The buttercream is silky, smooth, and has the BEST mocha flavour ever.
You will not be disappointed with this cake. I promise!
More Coffee Flavoured Cake recipes
- White Chocolate Mocha Cake
- Kahlua Cake With Mocha Buttercream
- Vanilla Latte Cake
- Gingerbread Latte Cake
- Eggnog Latte Cake
- Pumpkin Spice Latte Cake
Notes & tips for this Chocolate Mocha Cake
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- You can use regular cocoa powder if you don’t have Dutch-process.
- For the frosting, the coffee you use must be instant. See post for more details.
- For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 10 secs and stir it until it’s the right consistency.
- The drip technique works best on a chilled cake so that the drips set quickly.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Mocha Cake
Ingredients
Chocolate Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup strong brewed coffee hot
- 2 large eggs
- 2 tsp vanilla
Mocha Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature, cubed
- 1 tsp vanilla
- 1 Tbsp instant espresso powder dissolved in 1 tsp hot water, cooled
- 3 oz dark chocolate chopped, melted, and cooled
Ganache Drip:
- 3 oz dark chocolate
- 3 oz heavy whipping cream
Instructions
Chocolate Cake:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
Mocha Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
- Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
- Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
Ganache Drip:
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Frost and smooth the sides. Chill for 20mins.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
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Notes
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You can make the ganache in advance and let it set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 5-10 secs and stir it until it's the right consistency.
Originally published Aug 23, 2015
Arwa says
Your picture explanation is amazing very exact and precise you’re doing an amazing job
Olivia says
Thank you Arwa!
Rachel says
Hi please.could you tell.me. what to increase the recipe amounts by if I am using an 8inch pan and also.9inch ones , thanks very much. Also in the UK we usually use caster sugar, rather than granulated or is this the same? Granulated here is courser sugar compared to.finer vround caster?
Thanks
Olivia says
Hi Rachel! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
You can use caster sugar instead if you like. It’s not the same as granulated but should be fine.
Elizabeth says
I was considering combining this recipe and your white chocolate mocha cake recipe; essentially doing one layer of white chocolate mocha (the middle layer) and the rest of the recipe as follows above and adding chopped espresso beans between the layers. Wondering your thoughts?
Olivia says
Hi Elizabeth! I think that sounds delicious and will look stunning!
Adi says
If I was to use a deep round tin, would the baking strip have to cover the whole outside of the tin? Or just section of the tin?
Olivia says
Hi Adi! I just put the baking strips along the bottom where the cake batter is.
Becky says
Hi, I’ve made this cake before and it is divine. Is there any reason I couldn’t slice the layers in half and make six thin layers for this cake? Do you think I would need to make more frosting??
Olivia says
Hi Becky! I’m so happy you like it 🙂 You could totally make it into 6 layers instead. I’ve done that before here: https://livforcake.com/nutella-cake/ I would double the frosting recipe to make sure you have enough or use the one with the Nutella cake as a guide.
Nat says
Hi May I know the measurement for 3/4 hot coffee?
Thanks
Olivia says
Hi Nat! It’s 3/4 cup or 177ml.
Bill says
Amazing. I’m a professional novice baker and the tips and suggestions were brilliant. My version didn’t look as beautiful as yours but I can’t imagine anything tasting better. Thanks!
Olivia says
Hi Bill! Thanks so much, I’m so happy you tried and loved this one!
Sophie says
Hi there! Is it possible to use real espresso in the buttercream and no chocolate? I want the standout flavour to be coffee in the buttercream but not sure if this would work. Thank you!
Olivia says
Hi Sophie! You can leave the chocolate out for sure. You can use espresso but not too much as the liquid will affect the texture of the buttercream. That’s why I recommend the instant espresso powder instead. Be sure the espresso is completely cooled and add it 1 Tbsp at a time for up to 3-4 Tbps. Whip well between each.
Sophie says
Thank you so much ☺️ Love your recipes!
Olivia says
Thank you Sophie!
Zai Flores says
Hi! Inwant to make this on an 8” round pan. Should I change the portion to 16?
Olivia says
Hi Zai! How many 8″ pans would you like to use? For three 8″ pans change the Servings to 18. The layers will be a bit thinner though.
Zai says
Yes! 3 8” pans. I was planning to
Make thick layers like the one on the picture here. If I made it 24 and divided it into 3 8” pans would that be too much? 😅
Olivia says
I think 24 might be too much, but you can always make cupcakes with the extra batter. Or try something like 20 instead.
Zai says
Okay. I’m gonna go with 20. I don’t wanna make too much. 😅
Btw. I’ve used this recipe a lot of times already and it is always a hit! Thanks for sharing. It is my go to ever since! 😊
Olivia says
So happy you like it! Be sure not to fill the pans more than half full. The batter is thin and rises a lot.
Zai Flores says
By the way. I only have one problem. Every time the cake turns out not as thick as I it should be. I think almost 1.5 inches. I don’t know why. 😩
Olivia says
The cakes will be thinner in 8″ pans. 1.5″ sounds about right!
Zai Flores says
I was actually baking it in 6” pans before and it’s still 1.5” tall. When I’ve read somewhere you said the recipe makes 2” tall cakes sponges in 6” pans. I’ve made it thrice and same outcome. I don’t know what I’m doing wrong. 😭The dome rises probably 2” but the sides stays 1.5”.
Olivia says
Ah, I think that might be the issue. Mine bake evenly flat without a dome because I use baking strips around the pans: https://livforcake.com/flat-top-cakes/ It really helps! But also make sure your baking powder/soda are fresh. And if you’re at high elevation that could affect the rise as well.
Zai Flores says
I live in Finland. I don’t know how to know if I’m in a high elevation or not. 😅
That’s the thing. I’ve searced in every bake shops here and don’t carry baking strips. They don’t even have any idea what it is. I am going to make this again today and going to make a DIY baking strips with an old towel let’s see if there’s going to be a difference.
Olivia says
Homemade ones should work great! Be sure they are nice and wet though so they don’t burn. More details here: https://livforcake.com/flat-top-cakes/
Zai Flores says
Okay. Update! I’m so happy. It baked evenly. One time it domed but just a little bit. It made such a huge difference. I should’ve done that sooner! Anyway. Thanks!!
Hilary says
Could this cake be frozen once finished? Thank you
Olivia says
Hi Hilary! Yes, for sure. It freezes great.
Ariana says
Hi so I am gonna make this cake on Thursday and it looks amazing ! But I was just wondering if its a hundred percent necessary to use buttermilk ? Can I just use normal milk ?
Olivia says
Hi Ariana! Yes, for this recipe you need the buttermilk. If you don’t have any though you can easily make it at home. Add 1 Tbsp of lemon juice or vinegar to 3/4 cup milk and let it sit for 10mins.
Margie C. says
Can i use semi sweet chocolate chips for the chocolate to use in the ganache? I did go to the link in the recipes and i think that is what you used. Thank you.
Olivia says
Hi Margie! Yes that should work fine. It’s best if the chocolate is high quality but just for the drip it should be ok.
Anne says
Hi, I want to try this cake in the future! I’m a newbie and I want to ask if you form a meringue first before warming the bowl? (For the Mocha Buttercream)
I hope you don’t mind but I also want to ask what is buttermilk? It seems that we don’t have a product like that here. Is there any alternative for it?
Olivia says
Hi Anne! I warm the whites/sugar before forming a meringiue. Here is a detailed tutorial: https://livforcake.com/swiss-meringue-buttercream-recipe/
You can make your own buttermilk at home by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 10mins.
I hope that helps!
Anne says
Wow, thank you for your response! It definitely helps! One more question about the buttermilk though, after letting the said mixture sit, shall I beat or mix or blend it?
(I highly appreciate your effort to reply to our questions here. It makes me feel more comfy to check and try your recipes!)
Olivia says
Hi Anne! No problem at all, I am happy to help! You don’t have to do anything to the buttermilk but you can stir it if you like 🙂
Ashli says
I’ve been using your cake recipe’s to make them gluten free substituting the regular cake flour for Wal-mart’s gluten free baking flour and it’s amazing! There is not one recipe of yours that I’ve tried that hasn’t turned out beautifully. Well, except for the disastrous swiss buttercream that I tried to make when the temperature wasn’t right haha
Olivia says
Hi Ashli! Thanks so much for your GF tips! I’m so happy you like my recipes 🙂 I hope you’ve made many a successful SMBC since! 🙂
Kalyani Karre says
Hi Olivia !
Is it ok to make this cake in 7 x 4 inch cake tin I hope it will not overflow
Can I use simple syrup to moist the cake layers
Thank you
Olivia says
Hi Kalyani! You can use simple syrup no problem. Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
You can give it a try but make sure not to fill the tin more than half full as the batter rises a lot.
Yasmin says
Looks great:)
If I want to make this as cupcakes, and just put the frosting on top, should I make less frosting?
Will the cupcakes still be moist even if the cream is only at the top?
Also, about how many cupcakes do you think it will make?
Thanks very much,
Yasmin.
Olivia says
Hi Yasmin! The recipe should make 18-24 cupcakes depending on size. I would still make the full batch of buttercream. They should stay moist!
Yasmin says
Thanks!
Hina says
This is my go to recipe for chcolate cake. Love it. I am wanting to scale it to 2 layer 6 inches…i understand all ingredients would be 2/3rd however what do i do about the egg? Given its 2 eggs?
Olivia says
Hi Hina! That gets a little tricky. It works out to be 1 1/3 egg. I would use one whole egg and one yolk. It should be fine 🙂
S.C. says
Can I use cake flour for this recipe
Olivia says
Hi S.C.! Normally I would say yes, but I haven’t tried this one with cake flour. The batter is very thin and liquidy. For best results use all-purpose, but if you try it with cake flour let me know!
Ashley says
Hi there, I wanted to make a cake and I was wondering why there is no sour cream in the recipe? I feel like that makes cakes moist and super delicate in the past cakes I have made. Could I add it? Thank you!
Olivia says
Hi Ashley! This cake is very moist already. I would not add sour cream as it will change the consistency of it.