This Mocha Chocolate 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 Mocha Chocolate 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.
I kept the cake decorating simple, as I wanted to try the drippy ganache technique that I’ve seen on a lot of cakes recently. I was super nervous about it, but it was surprisingly easy, I swear!
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 overnight and made the ganache the next day.
I made WAY too much ganache. I had no idea how much I would need, so I overdid it. I ended up having 1 1/4 cups and only used 1/4 cup total. Once the ganache was made and cooled, 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 buttercream gets rock hard in the fridge, so you’ll want to leave the cake out for a couple hours before serving so that it can soften up. When I took the pics and cut the cake, it was still hard, so you can see that it’s not totally silky smooth between the layers.
This Mocha Chocolate Cake is insanely good. Like, ridiculous. 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!
Notes & tips for this Mocha Chocolate Cake:
- Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won’t stiffen.
- The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
- 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.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Mocha Chocolate Cake
This Mocha Chocolate Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.
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
- 3 oz dark chocolate chopped, melted, and cooled
Ganache:
- 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 hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 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.
- Slowly add cubed butter and mix until smooth.
- Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
- Frost cake and refrigerate before adding ganache.
Ganache:
- 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 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.***
NOTES
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
In a word…YUM! This is sooo good! Thanks so much for the recipe! Made it for my daughters birthday and she loved it!
Yay! So glad you guys liked it 🙂
This is a wonderful cake. This is my second time making this and each time my co workers rave about it. Thanks for a wonderful recipe.
Thanks so much Irene! This is still one of my faves to this day 🙂
Amazing idea of combination, can’t wait to try it. Thanks for sharing.
Hello!
I love the look of this cake and want to make it for my husband’s birthday however I need some inputs from anyone here…
My husband is a diabetic and I would need to adjust this recipe. Did anyone try this before? If yes – how did it come out? Any suggestions??
Thank you,
Juliana
Olivia, this is a great recipe. I made it last year in a double recipe. We loved it but was too rich for a single slice of cake.i am making it again this year, but i am going to make this as cupcakes. My question is have you any idea how many cupcakes this cake recipe will make?
Hi Michelle! I’ve never made this into cupcake myself, but I’d guess about 18 or so? Keep in mind the cupcakes will rise a lot, so don’t fill the liners more than 1/2 or 2/3 full. Let me know how they turn out!
I bake the mocha chocolate cake 2 weeks ago for girls night out. It was amazing. taste good and cake was very moist. i only reduce sugar but i always do in any of my baking
Hi Joanne! So happy to hear that you liked it! 🙂
Hi, Olivia!
I saw, in your tips, that you like to use the Evenbake strips to help get flatter cake layers. I searched, but can’t find any for 6″ pans. Will the 8-9″ size work on 6″ pans as well?
(This cake looks fab btw! I’ll be making it for my Honey’s 37th in a couple weeks.)
Hi Fia! The Regency ones I link to are a bit too big for 6″ cake pans (I’ve tried), but you could try the Wilton ones since they might be more adjustable! http://amzn.to/2y3n5HR I hope you like the cake!
Hi Olivia,
I just started to learn baking last month and started to search for cake recipes online and finally found your recipes and thought would give them a try.I did and indeed all of it turned out great and delicious.I could not believe myself ( blueberry cheesecake cookie cups,mocha chocolate and Strawberry chocolate ,I want to share the pics with you but i dont know how) I received great compliments primarily from my husband (who just turned out to be a cake lover),family and friends here in Edmonton.I think this month I baked your
mocha chocolate cake 3 times for the demand was high hehe🤗 I want to try the ferrero rocher cake this Christmas.Thank you for sharing with us these elegant and wonderful recipes.All the best for you.
Wow! I am so happy to hear that you have tried so many of my recipes (and that you love them 🙂 ) I would love to see your pictures! You can email me at livforcakeblog[at]gmail[dot]com. Also, I am from Edmonton! I grew up on the NE side near Londonderry Mall 🙂
Hi Olivia,
I sent the pics to your email.I baked the mocha chocolate in 2 8 inch pan and made 4 layers😂 Wow! We live just 10-15 mins from londonderry mall🤗 By the castlesdowns area (Newcastle)…Thank you again🤗Tomorrow i will try to bake your oreo cake recipe for my 5 yr old son🤗 and I am sure he would love it.
All the best for you…
I had friends that lived in Castledowns! I don’t get back to Edmonton very often, but I loved growing up there in the 80s :). I hope your son loves the Oreo cake!! It’s a good one 🙂 xo
Hi Olivia! Do you sift your cocoa powder before measuring? I’ve been converting to grams and measuring ingredients using a scale. Nice cocoa powder can be so expensive so I want to make sure I’m not using too much. Any tips would be much appreciated!
Hi Amelia! I measure first and sift after 🙂
Hi Olivia this is the first time I’m writing to u.. I tried 3 of ur cakes this is my favourite family love tiramisu cake too… and I really don’t no how u come up with such awesome recipes… I love the mocha butter cream how long can we keep it? I mean cake in room temperature? And how long in refrigerator? If I make extra butter cream can I freeze it? Thanks in advance
Hi Romina! Thank you so much, I’m so glad you like my cakes! The cake should keep at room temperature for a couple hours and in the refrigerator for a couple of days. The longer it is in the fridge the more it will dry out. You can freeze the buttercream for sure. Just be sure to bring it to room temperature and rewhip it before using.
Hi,
I would like to make this for a charity event at work, but I only have 8 inch cake tins. would I need to increase the proportions and cooking times (if so, by how much) or would the current recipe be good to make 2 layers (in which case I would double it up and make 4)?
Hi Becca! The recipe as is will work for two 8″ cake tins.
I made this cake yesterday and it was amazing. I loved how it wasn’t too sweet at all. It was the right amount of chocolate to coffee. This is the third cake recipe that I have made from your blog and they never seem to disappoint!
Side note: I made 3 8″ cakes by doubling the cake recipe. I did not double the frosting though I made 1 1/2 of the buttercream recipe and it was plenty with extra.
Hi Anna! So glad to hear you liked this one (and others!! :)). Good tip on the doubling and frosting amounts.
This cake sucks. I made it twice and it hardly rose each time. All fresh ingredients. I’ll stick to my standard choco cake recipe and trusted recipes. Never had a cake fail before, what a waste.
I’ve made this recipe countless times and never had a problem (as have other people). The batter is very thin and rises a lot, if yours didn’t then something must have been off with the measurements or the ingredients.
Came across this recipe when doing a search for mocha cake. It was incredible! First time I’ve made swiss meringue buttercream but I’l definitely use that method again as it is super delicious. I served this at a dinner party and everyone loved it. I’m not a big chocolate cake fan (nor is my mother) but we both loved it.
Thank you for a great blog post 🙂
Swiss meringue buttercreams are my fave! I’m so glad you liked it too :). Thanks for the feedback, Estelle! 🙂
I’ m sorry again for asking. I am just wondering at what height of the pan should I stop pouring the batter?
Hi Alex, this cake batter is very thin and rises a lot. Don’t fill the pans more than halfway. This recipe works for three 6″ round pans or two 8″ round pans that are 2″ tall.
I’m so sorry for having a lot of questions. I would also like to ask what kind of vegetable oil should I use? If there is no vegetable oil what substitute is suitable for it? I’m sorry again. I love the looks of your cake and I’m sure that it will taste as great as it looks!
Hi Alex! No worries, you can use vegetable oil, or canola oil, or grapeseed oil. Nothing with too strong a flavour like olive oil though.
Hi! I would like to ask the one that you wrote the 25mins. Rotate the pan what do you mean? Do you mean within the half of 25 mins. Turn the pan or after 25 mins.?
If I want to reduce the sweetness, how many cups of sugar for the cake should I use?
The cake isn’t crazy sweet as it is with the buttermilk and coffee. You can try reducing the sugar by 1/4 cup.
Hi Alex! I bake the cakes for 20-25mins, then turn them in the oven and swap the sides they are on (helps promote even baking). Then I continue to bake until they are done, an extra 10-15mins.
Hi!! I was wondering if I did this recipe in three 9″ cake pans, what should the baking time and temperature be?
Assuming I would need to double the recipe and spread evenly in all three pans? 🙂
I appreciate it in advance!
Hi Mckenzie! Ideally you would double the recipe and use three 8″ pans. It will still work in 9″, but your layers will be a bit thinner. As such, you’ll want to reduce the baking time a bit! I would start checking them at 25mins to see how they’re doing.
Hi,
This cake and buttercream recipe can I cover the cake with fondant?
Thank you
Hi Adie! Yes, you can cover it with fondant. I just recommend chilling the cake first so that the frosting is firm.
I was wondering if I could half the recipe for cupcakes and it would still work cuz I really want to try it today, p.s it looks really good ❤
Hi Hiba! That should work fine. Let me know how it turns out!
Do you think I might be able to convert this into a red velvet cake batter?
It already has more than half the allotted ingredients for a red velvet cake.
I was considering attempting to make it into a red velvet.
– Cutting out the coffee, adding 1/2 cup salted butter melted & slightly cooled.
– Putting in less Dutch cocoa powder, maybe say 1/3 cup or possibly 2/3 cup.
– Eliminating the salt, all together given you would use salted butter.
I don’t wish to come across as rude or insensitive by making that suggestion, I enjoy baking and exploring in the kitchen as a home baker/cooker. Your 6″ cake recipes are adorable and crafted. I’ve saved several to my board.
Do you have a 6″ red velvet recipe and I just missed it somehow?
Hi Emmi! Not rude at all. I actually have a 6″ red velvet recipe you can check out here 🙂
https://livforcake.com/game-of-thrones-dragonscale-cake/
Hi i can’t find heavy cream here for the panache. Can I replace it with a low fat cream day around 25% milk fat?I’m still lost about how I can add the coffee pwd to the buttercream.v have instant coffee pwd here.how much water shld i mix it with before addin to the buttercream mixture
Hi Divya! That cream should be fine. If your coffee powder is very fine, then you don’t need to dissolve it with water (I didn’t dissolve mine). Otherwise dissolve it in 2tsp hot water and wait for it to cool completely before adding to the buttercream.
Made this cake for my husband for Fathers Day. It is turning out amazing!! Thank you so much. This was my first time making Italian Mocha buttercream it turned out GREAT. Can’t wait to have a lice
Hi Debbie! Yay! So happy to hear it was a hit 🙂 I LOVE this mocha buttercream. It’s my fave <3
I made the frosting and the ganache and used it on a chocolate fudge cake. My MIL said it was the best cake she has ever had! The frosting was fantastic and the directions were easy to follow. BTW…I made a four layer cake with two 8″ round cakes and decided to make and additional 1/2 recipe of the frosting, which was the perfect amount.
Thank you for sharing!
Hi Jodi! Thanks for the tips regarding increasing the recipe. I’m so glad it worked out and that you guys liked it! I eat that frosting with a spoon 😀
Hi
I made your Mocha Chocolate Cake yesterday. It was the best cake ever. It is my husband’s new favorite. Your directions were spot on! Thank you!
Hi Anna! I love this cake and am so glad your guys loved it too! 🙂
Definitely making this cake for my dad for his birthday this weekend 🙂. He’s a coffee lover! I was undecided between the Baileys cake or Mocha cake but chocolate and coffee has never sound better! I subscribed to your blog btw. I love it! Whenever I need inspo I come to your page 😘. Thank goodness for Pinterest for helping me find you! 🙌🏽
Hi Ana! You are so sweet, thank you!! It’s a tough call between the two cakes, but I’d have to say this one is my favorite 🙂
Hi Olivia,
I just started to make this cake today for a friend’s birthday this Saturday. I used some of the leftover cake batter for a cupcake and it was DELICIOUS!!!! I’m planning on covering the layers and freezing them until I am ready to assemble. I’m about to make the buttercream and had one question. I know you said it will last in the refrigerator for a few days in an earlier comment but specifically should I put it in the fridge or freezer? Sorry for the silly questions- just want to get it perfect!
P.S.- I love your blog, I made your brownie cookies and Bailey’s cookie cups and they are always a hit!
Hi Nidhi! Thank you! I’m so glad you like my recipes :). To answer your question, do you intend to refrigerate/freeze the buttercream on it’s own or the decorated cake? If just the buttercream on it’s own, it should do fine in the refrigerator for a few days. Just be sure to bring it to room temperature again and rewhip it before using (if needed). There’s a chance it might separate and end up soupy — that just means it was too cold still when you re-whipped it. This happened to me once and I grabbed a hair dryer and warmed up the side of the bowl a bit and kept whipping. It came back together perfectly! Let me know how it turns out 🙂
Hi Liv,
I wanted to let you know the cake and buttercream was delicious and such a hit !! Thank you so much for getting back to me! This will definitely be my go-to chocolate cake recipe!
So glad to hear that!! I think I need to make this cake again soon 🙂
Wow! This cake was PHENOMENAL. From the husband, “this is the best cake you’ve ever made.” (I bake a lot!) And my dad, who doesn’t like chocolate, said “it was REALLY GOOD.” The frosting is amazing, the cakes baked up beautifully. I was able to put just over 300 grams of batter per 6″ in pan and had enough left over for a mini bundt (as I wasn’t at the party!). Truly amazing. I will use this recipe for cupcakes, too. Thanks for another stellar recipe. I cannot always trust online recipes, but you never disappoint. Going to use your Momofuku Birthday Cake recipe as a base for rainbow-topped cupcakes this week!
Thank you so much for the sweet comment! You totally made my Monday 🙂 I am so glad you liked this recipe as it’s one of my faves! I totally eat that frosting with a spoon :).
Hi Shelley! I would love to make your cake except I have two 8″ round cake pans. Can I make it with these and will the cooking time vary? I LOVE chocolate and mocha!!!
Hi Jean! I think you meant “Olivia”? 🙂 You can make this recipe as is in two 8″ cake rounds. The cooking time may vary slightly but not crazy +/- 5 mins or so I’d imagine. I hope you like it!
Hi Olivia! I apologise! I was talking to Shelley and instead of writing Olivia I wrote my friend’s name.. I am going to make this for my mom’s birthday! Thank you so much!
Haha no worries!! Let me know how it goes. I love this cake!
I made this today and OH MY GOODNESS it is amazing!!! Thank you for this fantastic recipe! I can’t wait to try more of your delicious looking recipes.
Hi Shelley! So happy that you liked this one!! 😀
Hi Olivia, I’m excited about baking this cake. Making a practice cake a couple weeks ahead before baking this cake for a dinner party for 40 people. You told one reader that cake could be doubled for 3 -8 inch pans which is what I’m planning on doing. My big question is: I live in Denver at 5,200 feet altitude. What main adjustments do I need to do to this recipe because I want it to turn out! Help. Thanks Debbie
Hi Debbie! That is a good question… I’ve never baked in high altitude (that I know of), but I was able to find this link which has some tips. I hope it helps!!
http://dish.allrecipes.com/high-altitude-cake-baking/
I gave it a shot. My frosting skills suck, but it doesn’t matter when this cake is the best thing I’ve ever made.
http://imgur.com/a/I0rsw
Hi Ethan! That looks pretty awesome to me (and thanks for sharing a pic!!). I am so glad that you made it and liked it! This is one of my faves 🙂
hi, the cake looks amazing! can you please tell me how tall does the cake turn out to be? i want to try it out this weekend!
Hi Trishna! The cake ends up being about 6-7″ tall.
Just made this and it’s absolutely fantastic and sooo yummy… Did the 2- 8 inch pans with just regular recipe for a bit shorter and they worked fine, would suggest mixing the espresso powder with the vanilla extract actually and then a very small drop or two of boiling water to dissolve it better, that way there is no dilution. Also just to up the coffee I mixed in a bit of instant coffee powder (or espresso powder) into the ganache (as in before you pour the hot cream just putting it with the chocolate)
Thanks for the tips Edward! I’m glad it turned out for you 🙂
No explanation of when to using buttercream in between layers? How long to cool cakes?
Hi Madge, cool the cakes completely before frosting.
I do t know what went wrong followed the recipe, it turned out about 2 cm high..there was’t a big amount of mixture for each pan..right size cake tin…..not a happy baker
Hi Pamela! I’m sorry you had trouble with this one. The batter is thin and only fills the pans about halfway (if that), but it rises a lot. It sounds to me like maybe your baking soda and/or baking powder was expired?
hi Olivia, hope you are doing great! can I substitute regular unsweetened cocoa powder for dutch processed and if so will i need to make any other adjustments? i’m planning to make this cake but with your baileys buttercream instead!
Hi Anna! It should work fine with regular cocoa :). And it would be amazing with the Baileys buttercream!! I hope you like it 🙂
Hi Olivia! The cake looks gorgeous! I am planning to make it, this weekend. I have two 23.5 cm tins.
Could you help me alter the recipe, according to my tin size?
Thanks! 🙂
Hi!! I have never worked with a pan exactly that size, but I would recommend doing 1.5x the recipe for two pans. Let me know how it turns out!
This was my first ever cake from scratch and it was PHENOMENAL. Everything was so easy to make. The only thing is I have a ton of buttercream left over (even though I felt like I ate half while making it!) so I guess that means I’ll have to make cupcakes tomorrow! Thanks for the awesome recipe
Thanks so much Gratia! I’m so glad you liked it! 🙂
WOW, your cake was so fabulousuper like cake.. I was looking for this kind of cake and whoala!! i found you…thanks so much. I made this cake today and family and friends like the texture and the taste..they all say the same word. Thank you again for sharing Olivia.
Yay! I’m so glad you liked it :D.
Now i want to make again this cake but they ask if i can make fondant instead…my question is, can i cover this cake with fondant? Will it be a disaster after? What you think? Nxt week will be the party and i need your help. Thank you Olivia.
You can cover the cake in fondant for sure. Just be sure to chill the cake until the frosting firm (makes it easier to cover that way). Let me know how it goes! 🙂
I’ll update u soon…thanks for your fast response.
I made a success with the fondant cake and all was left was the baby topper i made..i made two layers 10/4 and 6/4 rounds..my first time that my cake was a big hit. Thank you so much. I’ll try some of your other recipes soon.
Yay! So glad to hear it was a success 🙂
Did you ever make the cake again? I saw in your comment you were going to dissolve the espresso powder into water. I asked b/c I am making it for a b-day and there will be young kids eating it, so I was going to use decaf espresso just in case (in the cake), but can’t find decaf espresso powder for the frosting, so was hoping I could use decaf hot espresso but worried about how the hot liquid would affect the texture of the frosting. Thanks! Can’t wait to make this.
Hi Megan! Thanks for following up on this. I did make a similar frosting (minus the chocolate) for my most recent cake:
http://livforcake.com/2016/10/pumpkin-spice-latte-cake.html
I dissolved the espresso powder in hot water before hand and it worked perfectly fine! Just don’t use too much water and make sure it’s cooled before adding it to the frosting! Please let me know how it turns out :).
It was incredibly delicious. Thanks for the info!
So glad you liked it! 🙂
Hi. I need to make this cake for about 17-20 people. On the recipe, you say it yields 6, so can serve 6 people but in the comments you said about 10-12 servings. How many does this actually serve and if i make an 8″ cake how many will it serve. What about 10″? thanks
Im clarifying something: i would be either making the 3 6″ cakes, 3 8″ cakes or 3 10″ depending on how many each size serves
Hi Rebecca! There was an error in the yield. It serves 10-12 people depending on how generous the portions are. I would make 2x the recipe for the amount of people you want to serve.
Which size should i do? 8″ or 10″
I would suggest 8″. The recipe as is works for two 8″ cake pans — if you double it, use four 8″ cake pans.
This looks amazing. I want to make it for 40 people and have one layer. Do you think it ould work if I multiply your receipe by 4?
Hi JoJo! Mathematically it should work, though I can’t guarantee the results as I’ve only tried this recipe doubled and not 4x. What sort of pan do you plan to bake it in? Keep in mind that baking time will vary depending on the pan used.
Hi, I have a large deep rectangular tray roughly 24 inches by 15 inches and 3/4 inches deep. Can’t wait to try it next weekend!
to clarify that’s 3 or 4 inches deep! 🙂
Let me know how it turns out! 🙂
Oh also, this particular cake batter is very thin and rises quite a bit, so don’t fill the pan more than 2/3rds full 🙂
Hi Olivia! Amazing cake! I had 4 layers of chocolate cake chilling in my fridge that I didn’t know what I wanted to do with yet. I saw this and went for it. I had planned on making some SMBC in the near future but I made your IMBC and although I was intimidated, I had no problems and it came out like a dream! (Very surprised and proud of myself for that lol!) My husband and I looooove it! This was my first time making a meringue buttercream so my question is can I keep the cake at room temperature? If so, for how long?
Hi Kayla! I’m so glad you liked this! And yay to making the IMBC! That one is definitely intimidating. The cake and frosting will do ok at room temperature for a couple hours, but I would store it in the fridge otherwise.
Made this for hubs and I – delicious! That chocolate cake recipe is perfect and my new go to. The buttercream is perfection. If I left out the chocolate and espresso, would that make a nice vanilla version?
Hi Freya! So glad you guys liked this cake! It’s one of my faves :). And yes, leaving those out would make a perfect vanilla buttercream!
Hi Liv, the cake recipe is spot on – very similar to my fav chocolate cake recipe. Unfortunately I ran into trouble with the buttercream. I paused at the very last minute and thought to myself “I wonder if I am really supposed to just toss the instant espresso into the icing” and I did but regretted it instantly. It won’t dissolve no matter how hard I beat it. I am going to resort to a very thin layer of icing with a generous amount of ganache to hide the flecks and balance the bitterness that you get from the little bits of powder. I would suggest making a note to explain exactly how the powder should be added to avoid this problem.
Hi Meredith! Ugh, that is so weird! Mine totally dissolves right in :(. How fine is your espresso? Is it granules or a powder? Mine is super-fine, almost like powdered sugar. I’m actually going to make this frosting again this week but I’m going to try dissolving the espresso in a bit of hot water and incorporating it that way. I’ll update the recipe with my results. Thanks for your feedback!!
Would be nice to see some comments about how this cake turned out for others that made it… I’m going to chance it for my boyfriend’s birthday cake. Hopefully it’s as easy to make as it sounds.
Hi Jenny! There are comments from people who made the cake and loved it. I hope you love it too!
Ooops! Sorry, i think youve already answered that question. Thanks
Hi. I dont have espresso powder available here with me. What would you suggest I use as alternative? Thanks.
Hi, I dont have espresso powder here with me. What would you suggest that I use as alternative and what ratio? Thanks!
Hi Leya! You could try dissolving a bit of instant coffee with some water and adding it into the frosting. For ratio — I’m not sure, you’d want it pretty strong so maybe double the amount of espresso powder? With enough water to dissolve it. I hope that helps! Let mw know how it turns out 🙂
Thanks! Will try it.
Hi Olivia
I would like to make this for my son’s partners birthday. I note that you sue 6 inch tins or about 15cm tins here. I would normally use 22cm tins and as this has to feed a large number I could probably do 2 lots of mixture to make 4 22cm tins or about a 9″ tin for you. Does this sound reasonable?
Hi Helen! I would recommend doubling the recipe and using three 22cm tins. I worry that if you use 4, your layers will be quite a bit thinner than mine (which maybe you don’t mind :)). Also note that the batter rises a LOT (at least double), so it may not look like you have a lot in your pans.
Have you tried using the egg whites that come in a bottle? Would that work, or fresh cracked eggs would only work?
I have tried the bottled ones and in my experience, they never whip up :(. It would be so much easier to use, but I haven’t had success with them!
Thanks!
I made this cake and it turned out great!
And I used the cream for decorating cupcakes and they hold up very nicely.
Yay! So glad you liked it 🙂
Made this cake for my husband and he ate it so fast I know he loved it. The best chocolate cake I have ever made hands down. It came out a little short lol because I didn’t see that you used 6″ cake pans. I also added espresso powder to the brewed coffee because we love coffee. Thank you so much for the recipe definitely will be making this cake again.
HI Fernanda! I’m so glad that you guys liked this recipe! It’s one of my favourites 🙂
Hi! I was wondering how long this buttercream would last if I stored it in the fridge?
Hi Kamna! The buttercream will last a decent amount of time, at least a week I’d say, though you’ll need to re-whip it once it’s thawed.
Wow! I came across this recipe and reading the opener decided it was just what I was looking for. I made it for a birthday at the office today and it was a huge hit! I have never had so many compliments and this is from a group that typically doesn’t like chocolate. I have made dozens of chocolate cakes in various forms but this is the best receipt anywhere. Thanks so much for sharing!
Hi Ken! I’m so glad that you and your co-workers liked it! 🙂
Hi Olivia,,
this cake looks so delish,,
I just wondering if i change the vegetable oil with olive oil,, is it gonna change the flavour?
Thank you
Hi Sanny! It would change the flavour a bit because olive oil tends to have a stronger taste to it. You can try it though! I don’t think it would be bad :).
hello Ms. Olivia, thanks for this lovely mocha chocolate cake, I tried it last night, my frosting turns out too dark not like as yours but the taste is so yummy… and more thing how to avoid this dome center thing? do you have video of all the cakes that you made? so it will help us more. Thank you and God bless
Hi Cathy! Strange that your frosting turned out darker, hmmm…. but I’m gad it was still delicious! Regarding the dome in the center, check out my post here to see how I make sure my cakes always bake up flat :).
http://livforcake.com/2014/09/flat-top-cakes.html
I hope that helps!
So I just stumbled over this recipe and I’m super excited to try it for my mums birthday this weekend. Just a few questions, I don’t have espresso powder for the frosting would I be able to use espresso granules dissolved in a bit of water? Also I plan on using 2 8″ pans will I need to alter the recipe at all?
Hi Angela! You can totally use two 8″ pans, that will work fine. Dissolving the granules in a bit of water should work too, as long as it’s not too much, just make sure to whip the frosting very well after adding it :).
So this cake looks amazing! I was wondering though if it would work for cupcakes? Any suggestion on bake time? My plan was to just give it a shot and check on them, but I don’t want to open the oven door too often if I can avoid it. And will the buttercream work with a bag to swirl on the cupcakes?
Hi Claudia! Thanks!! I would check the cupcakes at 2omins maybe? That should be enough to start checking them. And the buttercream will work fine in a piping bag :).
Just kidding! I just saw you recommended dissolving to someone else! Thanks!!
Bah no I lied! It’s for the cake. So for the frosting, sorry!
Hi Sara! So glad you liked this cake! It’s one of my faves. For the espresso powder… mine is super fine and blends in perfectly. Are you using espresso granules maybe? That’s the only thing I can think of that would make it crunchy :\.
To clarify, it should be espresso powder and not instant espresso, in case you used that instead :).
Hi! I love this cake! Made it once and it was a hit. I wanted to ask though about the espresso powder. I just added it straight in last time and the little bits were a little overpowering if you crunched on one 🙂 But I was afraid dissolving in a little water would make the frosting runny…will it?
Hi Olivia,
Thanks for sharing this recipe:)
I really want to try making this for Mother’s Day. I surly think my mom would love it.
May I ask the cup that you used in the recipe is equal to how many ml ?
Many thanks
Christine
Hi Christine! There’s approximately 240ml in 1 cup. Let me know how you like it!
This cake is so delicious!!!! My mom love it very much.
Thanks Olivia ^o^
Yay! So happy to hear that! Thanks Christine :).
Hi! Wondering, how many cups of the mocha buttercream will this recipe yield? I am looking forward to making it, thank you for sharing the recipe!
Thanks, Annemarie
Hi Annemarie! I’m not 100% sure as I’ve never measured it, but if I had to guess I’d say about 5-6 cups?
This cake was SO GOOD and so pretty! It was also one of the best tasting cakes i have ever had! Thanks for sharing the recipe!!
Thanks Emma! I’m so glad you liked it 🙂
Hi!How can I make 3/4cup of strong brewed coffee?I have medium roast ground coffee.How about espresso powder for baking do I need to stir that in water or just directed to the mix like in the frostjng.I really wanted to make your recipe for my bestfriend hopefully this will turnout good its my first time to bake chocolate cake!Pls help me!Thank You!
Hi Stephanie, you need the water for in the cake. If you use espresso powder, just dissolve it in hot water before adding it into the cake. I hope that helps!
Hi Olivia! I am a new member, I stumbled upon your site and everything looks gorgeous! I am making a cake this weekend for a joint birthday party and this looks perfect. However I don’t have 6 inch cake pans, I only have 9 inch. Should I double the recipe so I can have two 9 inch cakes tall enough to split into 4 layers?
Also, the buttercream looks like a Swiss Buttercream which is perfect because I have to travel about an hour and a half with this cake. (It will be on a travel cake plate with cover, under a blowing AC in the car 🙂 ) My question on that is will this recipe be enough to frost the 4 layers plus the outside or should I double this too?
Hi Kate! It’s a bit tricky with pan sizes. If you had three 9″ then doubling would work fine, but with only two, you’ll have too much batter and it may over flow. How tall are your 9″ cake pans? If they’re 3″ tall I would recommend doing 1.5x the recipe. I would also 1.5x the buttercream to make sure you have enough :). I hope that helps, please let me know how it turns out!
Thanks Olivia, I think they’re 3″ high, so I’ll 1.5x both recipes. I’ll check back and let you know!
Good luck! Can’t wait to hear how it turns out 🙂
So I made this over the weekend and it came out GREAT. I wish I could post a picture. Its not as pretty as yours but it still looks pretty good. The taste was phenomenal and everyone raved. This is a keeper…
I’m so happy you liked it, Kate! Glad to hear it was a hit :). You can email me a pic if you like!
Olivia,
First of all I wanted to thank you for a great recipe. The cake turned out delicious!
However, I ran into one problem. For Ganache, I used, just like you said, 3 oz of Heavy Cream and 3 oz of Semi-sweet chocolate, but it came out too light that it was running down the cake almost instantly, even though it cooled down already. Any idea what could that be? Should I have waited come time for it to thicken up?
Thanks
Hi Kateryna! I’m so glad you liked this recipe! For the ganache, I would let it sit for a while as it will thicken up the longer it sits. It should’t have been light though — did you mean light in color or light as in runny? Also, my cake was chilled so the frosting was cold when I poured the ganache on, that helped to set it. I hope that helps!
Hello, Do you think it’s possible to make this cake 2 days before the serving time?
Maybe not the ganache but the assembly cake with buttercream ?
Thank you.
Hi Noémie! Yes, you can make everything in advance, even the ganache. I would store the cake in the fridge and take it out 3 hours before you plan to serve it. The cake may be slightly drier than if you served it the same day, but still delicious!
thank you! I think it will be perfect and delicious.
Let me know how it turns out! 🙂
I tried but my cake not baked spongy….
Hi Sneha! How did it bake up? Maybe the batter was overmixed?
Are you worried about the egg whites not being cooked? Concerns me a bit??? Any particular chocolate you like? Thanks so much, SheShe
Hi Sheila! The egg whites are cooked over the water bath. They get to a temperature where it’s safe to use them 😊. I love Callebaut dark chocolate myself, but there are lots of good brands out there.
Perfect cake paired with the perfect chocolate ganache drizzle!
xx
Thanks so much Samantha!! xo
How many servings does this l cake make? I’m making it tonight to serve tomorrow but didn’t realize the size of pan this recipes uses.
Hi Jeanette! It would be about 10-12 servings, depending on how generous they were 🙂
This was soooo amazing
Made if for my husbands bday a couple of days back
Everyone loved it
Am thinking of making the butter cream as the texture and taste were real yum but without the coffee and with white chocolate for my daughters bday cake – I want to the make it pink
I don’t think such changes will have any impact to the texture – do you think there would be any impacts on texture and taste – obviously coffee taste gone 🙂
Hi Manal! I’m so happy you liked it! Those changes will work fine as long as you follow the same order of steps. Oh and you don’t need to include any chocolate at all, and have just a delicious vanilla buttercream instead! Add any coloring at the end :).
I made this cake last night and it turned out beautifully. Even more delicious this morning for breakfast! My ganache was a little runny though – any tips?
Hi Rachel! So glad you liked it! If you chill the ganache it will thicken up a bit. Did you use heavy cream to make it? Mine was a bit runny right away when warm, but better once it cooled to room temp. Hope that helps!
Can you substitute regular unsweetened cocoa powder for the Dutch process?
Hi Jenny! Yes, that should work fine too 🙂
So good to see a blogger from Vancouver too!! I love your photography, all pics are so beautiful and vivid. May I know what brand of cocoa powder you use? I am just using the Rodelle brand from Costco. Have you come across any store that sells Valrhona cocoa powder locally in Vancouver?
Hi Grace! Nice to “meet” a fellow Vancouver blogger!! I use Cote D’Azur Dutch-processed cocoa and Cote D’Azur Black cocoa. I get both of those at the Gourmet Warehouse on Hastings. They may also carry Valrhona! I know they have their bars. I actually saw the Rodelle brand at Costco and planned to get that when mine runs out. How do you like it?
I am sooo looking forward to making this cake this weekend!! I am just a starting baker, so I don’t know how good it is going to be, but I’m excited!
Hi Mia! I am sure it will be perfect!! I hope you like it 🙂
I tried this and it was amazing! Admittedly, my eggs didn’t stiffen properly for my icing but… I always have the worst luck with egg whites. It worked anyway, so I’m not overly upset! I made my version in two 9 inch cake pans. I posted pictures on my blog if anyone is curious.
Thanks so much for sharing this!
Hi Amanda! Your cake turned out great!! Egg whites can be difficult to work with. I find that they whip up better if they are at room temperature AND there is not a speck of grease in the bowl or on the whisk, and no trace of yolk in the whites. I wipe down all my equipment with lemon juice prior to whipping up whites to ensure there is no grease anywhere!
Lemon juice! I’ll have to remember that!
Hi Olivia, I made this cake today and the flavors are amazing! My cakes did not rise quite as much as yours. Each pan raised maybe half the amount I thought they would. Would you have any ideas on this? Thanks!
Hi Amy! This may be a stupid question, but did you bake them in 6″ cake rounds? The only other thing I can think of is that either your baking soda or powder were expired. The cakes should more than double in size once baked!
Hi Olivia!
Could I make this in a bundt pan as well?
Thank you!
Hi Sarah! My initial thought is that it *should* work, my only concern is that the batter is very liquid and thin, so there is a chance it might have trouble coming out of the Bundt…Maybe? I would suggest greasing and flouring (or cocoa powdering) your Bundt pan very well and then whacking it on the counter before you unmold. Please let me know if you try it!
Made this cake two days ago for my cousins surprise 40th birthday. I made a BBQ themed cake and used this recipe. I have to tell you, I’ve made a lot of cakes in my career and my home based business. This cake has been by far one of the most popular ever.
Not too sweet, slight coffee taste that wasn’t overpowering. Buttercream tasted nice and silky. The sponge is wonderfully moist, dense but not too heavy and was able to hold about a kilo of decorations on top.
Wonderful recipe!
Thanks for the feedback Patti! I’m so glad you loved this cake and that it was a hit at the party!! It’s definitely one of my favourite cakes :).
This looks insanely out of this world. In my mind, I would love to create something like this, but knowing I could never pull it off!!! Brilliant!
Julia, you could totally pull it off!! It doesn’t have to be perfect, and it will taste delicious no matter what! 🙂
Hello! I just made a batch of the buttercream, and I must say it truly tastes amazing. I did add some more coffee to it, I’m colombian you see… we like our coffee strong lol. I’m having a little trouble with it though. After frosting my cake, and chilling it before dripping the ganache, the buttercream is turned into two different shades. Any idea on why this happened? Thank you, and your drippy ganache has to be one of the best ones I’ve seen! I would be great if you had a tutorial on your technique!
Hi Adriana! I don’t blame you for adding more coffee, I might do that next time as well! Hmm, I’m confused at why the buttercream turned two different shades. I assume you whipped it quite well? Was it coffee powder that you added to it or actual coffee?
For the drippy ganache, I plan to do a tutorial at some point, but I basically used the technique here:
http://thecakeblog.com/2016/01/drippy-ganache-cake.html
I used a teaspoon to drip it along the sides and then filled in the top. My ganache is thinner than the one shown at the link above though. Hope that helps!
Thanks for the quick reply! I did whip it well, but I did use some water to disolve the powder coffee. Also to get it smooth I had to refrigerate it and then use the bench scraper on it again because I was unhappy with how it was.. maybe that was it? having two temperatures? Anyways it turned out great and everybody loved it 🙂
Great video too!!!!
Oh! The streaks could have been caused by the water, possibly. But I actually think it was the bench scraper thing. I’ve had the same thing happen when I tried to smooth a cake that was already chilled, it streaked :(. It’s like the outer layer got darker when chilled and when I tried to smooth it again, some of that came off and revealed the lighter underneath. I’m glad everyone loved it, that’s the most important part :).
Thank you so much for sharing such a delicious recipe Olivia! It tasted really good! I do have one question. The first time I made the mocha frosting the consistency came out perfectly fine but the second time I made it the consistency of the frosting was a little too thin for me to frost a cake. Do you have any idea why this might have happened? Did I not whip enough at the end?
Hi Jen! I’m so glad you loved this cake! For the frosting, it could be a number of factors — Grease in the bowl could cause it to not whip up, but it would pretty much be soup, so you’d notice that something was off. The meringue needs to be stiff. Not whipping long enough could also be a culprit or adding the butter while the meringue was still warm – that would melt the butter and cause it to be too thin. Did you try refrigerating the thin frosting? If that wouldn’t firm it up, I’d assume there was something wrong with the meringue portion :\.
5 stars
😀 😀 😀
Made it…..ate it……LOVED It!
This is The best Mocha Choc Cake EVER!,,???
Yay! Thanks Janeen! So glad you liked it, it’s definitely a fave! <3
I don’t have a mixer so I’m going to attempt this all manually by hand! is there anything i should do differently??
Hi Grace! The cake itself will be no problem done by hand, but the buttercream will be tricky. Do you have a hand mixer? If so, that should work fine! I would not attempt to hand whip the buttercream with a whisk. Let me know how it turns out 🙂
i gotta say, this recipe of yours is perfect! i tried it and it turned out so well.
It’s SO good, right?? So glad you liked it!
Hi Olivia, well the cake was a hit! And YES it is sooooo good. My ganache didn’t drip as well as I had hoped but did not affect the taste 😀 I’ll try to send you a picture of mine. I thought that your recipe detailed everything very clearly and easy to follow. The mocha flavour in the buttercream icing is delicious
Thank you Jacquie!! That buttercream is the best thing ever, I literally eat it with a spoon. I’m so glad the cake was a hit and that you loved it :). I would love to see a picture!!
Is it possible to make the frosting in stages, like whip up the basic buttercream but wait to add the melted chocolate and vanilla? I am going out of town this afternoon but getting as much done before I leave (which is when I’m stopping at the store to get the chocolate). Or should I just wait to do it all later? (My m-i-l does not have a stand mixer…)
Hi Liz! Be sure to whip the basic buttercream up really well, past the curdle point (which it will do). Does she have a hand mixer? Your plan *should* work as long as you can really whip everything together once you add it all in. Let me know how it turns out!!
I forgot to ask, have you ever made panettone?
No! I actually don’t think I’ve even had it before, but I was literally looking at it in the store the other day thinking I needed to try it. Might be on the list for next year’s holiday baking! 😀
We are in southern Ontario, enjoying spring like weather ! I have my panettone in the one right now, it looks good so I will see what the taste is like tomorrow. My father in law is Italian. My husband is looking forward to the mocha cake though. I will definitely let you know how it turns out.
Awesome, have a great Christmas!!
Thanks Olivia’s you have a blessed Christmas as well.
Hi Olivia,
I came across your recipe yesterday and plan to make it for Christmas Day. I am making it with the 3 -8″ pans, doubling the recipe. Will it fit in the 8″ pans that are just regular height cake pans (about 1 1/2″ high)?
This cake looks really delicious and am looking forward to making it let alone tasting it.
Hi Jacquie! I’ve made this recipe before (doubled) in 3-8″ pans but they were 2″ high. I worry that they will overflow your 1 1/2″ ones. The batter is thin but rises quite a bit, so I would only fill them half full or so. I would recommend maybe making a few cupcakes with the extra batter?
Thanks Olivia! I actually bought 8″ pans 3″ high as well, doubting that the 1 1/2 high might not work. I didn’t want to chance it being that all the stores would be closed Christmas Day.
I was reading some of your blog when you were at pastry school. It sounds like you had a lot of fun and learned a lot along the way. My Opa was a baker in Holland and opened his own wholesale bakery after they immigrated to Canada. So I and along with my sisters and some nieces have inherited the “baking bug”.
Ahh, your 3″ high pans will be perfect!! Let me know how it turns out :D.
So cool that your grandpa was a baker! Baking for the holidays is my favourite thing ever. Where are you guys in Canada?
Is i want to make this cake for two 8 inch pans, should i double the recipe or add half more to this recipe?
Thanks
Hi Sibgha! The recipe should work as is for two 8″ pans, no need to make any changes!
Thanks!!!!!””
Hi Olivia…
I have made this cake few weeks ago. It tasted amazing. Thank You for the great recipe. It is really highly recommended for mocha cake lovers. I cannot wait to try other recipes from you.
Thank you for your feedback Vidollia! I am so glad you liked it :D. Please let me know what other recipes you end up trying!
I’d like to make this as two 9-inch layers. Would I need to change the timing, do you think? I’m downsizing and don’t want to buy more cake pans!
Hi Tina! If you’re keeping the recipe amounts as is, the layers would be thinner in two 9″ pans, so you’d have to reduce the baking time. I would check it after 20mins and see how they’re doing, then keep testing every 5 mins until a toothpick comes out mostly clean.
What did you mean when you said 3/4 cup of strong coffee(hot)? I’m trying to make it and I got a little confused!?
Hi Diana, sorry I should clarify — brew some coffee, but make it stronger than you normally would and add this to the batter while it’s still hot. Hope that helps!
How much grams is in a cup ?
It depends what you’re weighing. Here are some resources where you can convert certain ingredients:
http://dish.allrecipes.com/cup-to-gram-conversions/
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
The latter one links to butter specifically, but there are other ingredients listed on the right.
Hope that helps!
Oh my gosh! That is just stunning!!! You are so talented! I could never get such perfect drips!!
Thank you Karen! The drips were actually a lot easier than they look! 😉
Wow, this looks absolutely fabulous. Will certainly be giving this a try at the weekend.
Yay! I hope you love it :).
This cake is just amazing. Love it!!
Thanks ChiChi! 🙂
This looks spectacular, Olivia! Some of my fave flavors. I am a big fan of drippy ganache cakes – I actually have one coming up this week that I made a while back!
Thanks so much Jacquee! I can’t wait to see yours! 🙂
Can I bake this in my 9 inch round cake pan? But I won’t be able to make any layer cake out of it. :((( Amazing Cake btw! ???❤❤❤❤
Hi Rem, do you only have ONE 9″ round cake pan? Or three?
I have three 9″ pans. Will it work using this recipe or what do you recommend?
Hi Jeanette! Double the recipe if you use three 9″ pans. That will be a BIG cake, but it’s delicious so I’m sure it won’t go to waste :). Alternatively, you can try using the recipe as is with only two 9″ pans. The layers may be thinner though.
Thank you so much for the fast response. I ended up getting two 8″ pans 3″tall. I doubled the recipe, one for each pan, it hasn’t overflowed yet. And I’m guesstimating how long to bake them for. What are your thoughts and what do you recommend? Should I also double the buttercream icing?
Hi Jeanette! I’m guessing they’re done baking by now… how did they turn out?? I would double the buttercream recipe too. Any leftovers (if you have some) are so good you’ll want to eat it with a spoon! 😉
THAT is a SERIOUSLY lovely cake! The cake itself looks so moist and delicious – and there is nothing I love more the coffee – so, um, yeah. perfect. Congrats!
Thanks so much Wendi! It was super delicious and the coffee/chocolate combo is the best!
What a beautiful cake and amazing photos! I really want a slice right now! 🙂
Thanks Ana! 🙂
Absolutely amazing Olivia!
Thanks so much Carrie!! 😀
What an amazing cake, indeed! I am mesmerized by the perfect drippy ganache.
Thanks so much Regina! 🙂
Is there any easy way to make this cake with 8″ round pans? Make 1 1/2 of the cake recipe?
thanks!
Hi Barb,
If you use three 8″ pans you can double the recipe and it will work fine!
Do you bake the cake for the same amount of time and at the same temperature if you’re using 8″ round pans? Thank you
Hi Katya! You’d need to adjust the baking time, but the temperature would stay the same — I would start checking them at 20mins 🙂
I found your blog though the FBC Twitter Tuesday, This cake is ART. I love your photos. You just picked up a follower in me today! I have shared, pinned tweeted!
Aww, thank you so much Sara!! 😀
Sweet baby jesus you’re speaking my language!
This looks A-FREAKING-MAZING.
You’re making it reeeeaaaallllly hard for me to stay away from cake. I think I might be ready. I can’t wait to get back to bundtbakers!
LOL Tux! If you’re gonna break for cake, this is the cake to do it with! And YAY about getting back to BundtBakers!! And thanks :).
What a beautiful job – your frosting is perfect! I love your tip about using the spoon to get exactly the drips you want. I always flood the top – will definitely be trying that soon! Thanks for sharing.
Thanks so much Jane! I was going to flood the top, but as I was doing my research I came across the spoon technique. Worked so well!
I live for coffee flavored anything. This cake looks and sounds AMAZING! And oddly enough, I just tried an authentic Momofuku compost cookie this afternoon after years of making them myself. How ironic you just mentioned that! Ha! Anywayyyy, I think this cake could easily make its way into my #1 spot, too!!
Thanks Lynn! I’m a huge coffee flavoured fan too, you will love this cake!
I’ve been waiting for this post, Liv! I am definitely going to try making this cake – chocolate ‘n coffee, what’s not to love?! I had no doubt that you would make a stunningly gorgeous cake. Next time, maybe eye droppers to get those perfect drips? 😉 You are the queen of perfect cakes!
Lol, see now why didn’t I think of “eye droppers”…genius. This cake is surprisingly easy to make and I am sure you will love it!
This is literally what perfection looks like! So gorgeous!
Thank you Rachel!!
This looks incredibly beautiful!!! Very elegant with a hint of Halloween! Love it!
Oooh totally would be a great cake for Halloween. Thanks Julia! <3
Well, well, well. Hello there chocolate cake! Love the ikea hack as well!
Thanks Catriona! 🙂
I am in AWE! You are seriously the cake master! I’m totally going to try this – won’t be anywhere near as pretty by my hands, but thankfully ugly cake still tastes good 😀
LOL, I am SURE your skills would be just as good, and even if not, you’re right…no one is going to say no to cake no matter what it looks like! Thank you! <3
Oh WOW! This cake is not only stunningly beautiful it also sounds over the top delicious! A simple mocha chocolate cake is seriously scrumptious, but you took that to a whole new level of Yum with the Mocha Swiss Meringue buttercream AND chocolate ganache! This is a chocolate lovers DREAM! Pinned! Thanks for sharing the Yum and Cheers!
Thanks so much Cheyanne!
I don’t even know if I have words for how happy this cake makes me. Lovely and tempting!
Thank you so much! It is indeed a feel good cake 🙂
I can’t believe how gorgeous this cake is!! Actually, scratch that. I can believe it because YOU made it!! Amazing 🙂
Thank you so much Chrissie!! You are so sweet. xo
i want to freeze time and then have you come teach me all your cake making ways. Can we do that? UNREAL BEAUTY!
We can totally do that! 😀 Thank you!! <3
Oh my what a lovely cake!
Thank you Bec!
Really nice cake
Thanks Fahad!
Hello, thank tou for the wonderful recipe. This is my first real cake, until now I would make some cheesecakes and stuff like that. It turned out great, even though it doesnt look that glorious. The batter is awesome, also the frosting.. i had to translate this to Slovak language so I might have made some mistakes in the recipe because my frosting is kind of curdled after it stayed overnight in the fridge but i quickly fixed it by mixing. Heres the cake!: https://www.instagram.com/p/BS9HdCUB6AduXP5pnKbbYqT4Q8MSodvOzhB1i80/
Hi Kristina! That looks awesome! Great job 😀 For the frosting — sometimes the meringue buttercreams can look curdled while you’re making them, but you just need to keep whipping until they become smooth. Same thing if you chill them — you need to bring them up to room temperature and re-whip.
Can you please let me know what weight in grams is the American cup measure. I’m from the southern hemisphere and our cup measurements are different to yours. This cake looks crummy. Many thanks
Sylvia
Sorry.. *should be scrummy*
Sylvia
Hi Sylvia! I don’t have the gram measurements off hand, but you can use this conversion tool to figure them out. Be sure to select the type of ingredient first as this greatly affects the weight!
http://www.convert-me.com/en/convert/cooking/
Hope that helps :).
About how many servings is it?
Hi Sasha! About 10-12 servings depending on how generous the portions are 🙂
Ok Thankyou so much!:) I made the cake over the weekend and it was fabulous! Will definitely use more of your recipes
Yay! I’m so glad you liked it 🙂