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 favorite) recipes. If you haven’t tried it, you NEED to. You will not regret it.
The frosting is my favorite 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 favorite 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 flavor stand out.
I like to use Dutch-process cocoa powder as it’s richer in flavor, 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 flavor. 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 favorite 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 flavor ever.
You will not be disappointed with this cake. I promise!
More Coffee Flavored 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 extract
Mocha Buttercream:
- 3 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature, cubed
- 1 tsp vanilla extract
- 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.
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
Racha says
I made the cake today and I must say, this was the best cake I made so far. I came out really well..so fluffy, chocolaty and yummy. My husband rarely give compliments on sweet dishes, but, today, he said it was the best cake he ate so far. I am very much happy I made it today 😊😊
Thanks a lot Olivia 🙂
Olivia says
Hi Racha! Yay! I’m so happy to hear you both loved it 🙂 Thanks for the feedback!
Nedds says
hi I’d like to make this cake tomorrow..is this possible that the SMBC recipe can still make flower design on top?
Olivia says
Hi Nedds! You mean if it’s pipeable? It works really well for piping flowers 🙂
Karishma Varma says
This looks absolutely delicious! I’m venturing into baking a dark chocolate coffee cake for my partner’s birthday and since it’s jus the two of us, I was wondering if I could half the recipe and just bake it in a 9inch pan? (Gasp, I did say I will leave out layers). Please let me know 🙂
Thanks!
Olivia says
Hi Karishma! Half of the recipe will work for one 8″ pan. You could do it in a 9″ but the layer will be on the thinner side. Do you have any smaller pans? How tall is your 9″? Also, this cake freezes very well! I always freeze excess and leftovers 🙂
Karishma says
Honestly I’m tempted to just do the layers because it looks gorgeous! Unfortunately, the only cake pan size that I have is a standard 9” springform pan. Would a 9 x 13 size oblong pan do for the entire batter?
Olivia says
I worry about the springform pan — the batter is very thin and I worry it might leak out. A 9×13 would be a better option! You should be able to make the full recipe then. Baking time may differ slightly.
Karishma says
I’m SO tempted to make all the 3 layers. The only pan that I have is a 9” springform pan. Could the entire batter be possibly made in a 9X13 oblong dish? I also have a 10X13 oblong dish. If it’s better to make 2 in 8 inch pans, I can always make the purchase. Please let me know 🙂
Olivia says
I think a 9×13 is your best bet! Make the full recipe using that pan.
Karishma says
Oh my god! I was so excited that I bought 2 8 inch pans to do at least one layer. Please tell me the recipe should still be fine since half could go in one 8 inch? I’m SO excited to be baking this!
Olivia says
Yes! The recipe will work fine in two 8″ pans. The layers will be slightly thinner though, so you may need to reduce the baking time. Let me know how it turns out!
Karishma says
Hey Olivia! You’re a culinary genius. I made the cake in 2 8” pans and Oh My God! It’s the BEST cake that I’ve ever tasted! The flavours are on point and the frosting is totally my go-to frosting now. My partner absolutely LOVED it and we totally are going to be devouring it by ourselves (what was I thinking in not wanting this cake all to ourselves). Thank you so much! Your in-depth description and link to SMB really helped (yes, I still have a handheld mixer so the details there really helped me be mentally prepared for the long haul that I was in for).
I absolutely love this cake! Thanks so much 🙂
Olivia says
Hi Karishma! I am so happy to hear that you both loved it!! It’s one of my favorites 🙂 ANd good on you for trying it with a hand mixer – glad it worked out well 🙂
Nicole says
I am going to make this recipe in a few days and want to know if I can use a 9″x13″ pan for the cake, use a 6″ spring form pan as a guide to cut out 3 layers and do a momofuku-esque “naked” cake? (same amount of batter and frosting but with a different look) What are your thoughts Olivia?
I’m excited to try this highly raved about cake!
Olivia says
Hi Nicole! I feel like that could work I’m just not sure if the pan size will get you three 6″ cutouts nicely. I used a 10×15 pan for the Momofuku cake I made before which allowed for more surface area. Let me know if you try it!
Hannah Schouten says
Hi there, absolutely delicious, I made them into cupcakes however my frosting isn’t light like yours , it turned out very dark. Do you know why ?
Olivia says
Hi Hannah! What kind of espresso powder did you use? And did yo dissolve it with water first?
Mila says
Hi! In most other chocolate cake recipes, they call for natural cocoa powder, because the acid is needed to react with the baking soda. You don’t seem to have this problem, why?
Olivia says
Hi Mila! The buttermilk, coffee, and brown sugar are acidic and react with the baking soda.
Victoria Auldridge says
Hi liv
I made the mocha buttercream frosting. I did something wrong. First I doubled the recipe because I was making a sheet cake. Second I added cream to the frosting by mistake. It seemed to be ok until I took it out for my party. The cake was delicious, but the frosting melted and totally rand off the cake. I was so embarrassed. Help please
Victoria
Olivia says
Hi Victoria! For best results follow the recipe as written. Doubling the recipe should be fine provided everything was doubled correctly. Cream should not be added as it will affect the texture.
Nitya says
If I do not have a stand mixer can I still make this using hand mixer?
Olivia says
Hi Nitya! For the cake itself, it will be totally fine, for the frosting it will be a bit more of a challenge. See this post for details: https://livforcake.com/swiss-meringue-buttercream-recipe/
Alyssa says
Done this before by hand! It reaches a stage where you think it won’t come together smoothly but just keep on whisking and it will be perfect!
Olivia says
Awesome! Glad to hear it worked 🙂
Sherlin says
Excited to try this! Can I use this as a base of my fondant?
Olivia says
Hi Sherlin! It will be fine covered in fondant, but be sure to chill it well to firm up the frosting.
Gail says
Can they be used for 2 tier cakes?
Olivia says
Hi Gail! Yes, as long as the tiers are properly supported.
Sarah says
Made this as cupcakes and they were perfect. I’m not a big chocolate cake lover myself but even I thought it was good. So moist and rich. Someone told me that they were the best cupcakes they had ever had in their life. I didn’t make the frosting because I was short on time but I will make it next time. Thanks for a great (and super easy) recipe!
Olivia says
Hi Sara! Thanks for the awesome feedback. I’m so glad you loved it! 🙂
Angela says
Delicious!!! The flavors were outstanding and the icing was light and creamy! I will say…the icing was a pain lol- and I dirtied way to many dishes in its production- but so worth the trouble- Mom appreciated her birthday cake! It took a long time for the mocha buttercream- the egg white/sugar over the simmering water- to cook to right temp. I did have a very thick glass bowl during production- and maybe the water wasn’t simmering high enough. It was probably 15ish minutes- so I would say don’t freak out! Also I am a lazy creature and just used 2 eight inch cake pans- so mine was short and stocky vs slim and beautiful lol. I think my ganache had set too long as well- as it wasn’t pouring the smoothest- I blame the dog and having to get him outside! It definitely set out more than 2 minutes. I did send this recipe out to the family! So worth it! Xoxos for this wonderful recipe!
Olivia says
Hi Angela! Thanks so much for the wonderful feedback, I’m so happy you loved it! Glass doesn’t conduct heat as well as metal so that’s definitely why it took so long! Glad it turned out delicious regardless 😀
astra says
What can i use to substitute the eggs? 1/2 cup plain yogurt???
Olivia says
Hi Astra! For best results follow the recipe as-is. I haven’t tried baking it with substitutions so I can’t say how it will turn out!
Joe Bob says
Tried this recipe yesterday and it was honestly amazing – everyone in my family loved it!
Olivia says
Hi Joe! Thanks for the feedback, I’m so happy everyone loved it! It’s one of my faves 🙂
samin says
Hi I was wondering wether instead of buttermilk for the cake could I use normal milk?
Olivia says
Hi Samin! For this cake, buttermilk is needed. You can make your own at home by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 10mins.
Neena says
I am planning to make this soon but only have 9 inch pans. Could a two-layer 9 inch pan work?
Olivia says
Hi Neena! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Bhooma says
For the buttercream, what to use instead of eggs (substitute for eggs)?
Olivia says
Hi Bhooma! This buttercream only works with eggs, but you can try one of these instead:
https://livforcake.com/ermine-frosting/
https://livforcake.com/simple-vanilla-buttercream/
Sonya says
I am planning to make this soon but have never worked with Swiss meringue buttercream before. I noticed you didn’t pipe any on the top of the cake. Can this be piped or is it not stable enough for that. I plan on following your tutorial to help guide me along….wish me luck
Olivia says
Hi Sonya! I didn’t pipe on this one because I wanted to keep it simple. SMBC pipes beautifully! Here are some examples:
https://livforcake.com/white-chocolate-mocha-cake/
https://livforcake.com/nutella-cake/
https://livforcake.com/pecan-pie-cake/
Please let me know how it goes and definitely refer to the tutorial for tips and troubleshooting!
Amanda says
I made this cake and loved it! I am curious about the SMBC recipe though – there’s more butter in this recipe than there is in your standard SMBC recipe. Why is that??
Olivia says
Hi Amanda! It’s just different proportions. On my standard one, I had 2-3 cups butter listed for the longest time, but that was confusing to people so I changed it! This one wouldn’t make enough buttercream if there was less butter.
Sandra says
The chocolate cake layers are phenomenal. Some people add simple sirup after baking, especially when assembling the cake a day or two later – I don’t think it needs it. Day two and it is still incredibly moist and juicy (if a cake can be juicy).
Also – great little tip – I swapped out the vegetable oil for apple sauce (1 to 1 ratio) and it turned out perfect.
As for the Swiss meringue buttercream …love the level of (not-too) sweetness, but it was too buttery and heavy for me. Even after drinking a glass of water my mouth feels greasy (weird!) and my stomach is not happy. And I only had a small slice!
Some other very highly rated recipes for this type of buttercream include only HALF of the butter compared to this recipe…I will definitely try that instead next time. (ergo the one point deduction)
Also – if you’re making this cake in a humid and non-air conditioned house in the summer (as I am), be prepared that it might take multiple whisking breaks, to pop the meringue base into the fridge to cool down, before you get stiff peaks. It took me almost an hour… what an ordeal haha.
Olivia says
Hi Sandra! Glad to hear you loved the cake! The buttercream should not taste overly buttery. It should be light and fluffy. It’s possible it just needed a bit more whipping to fluff it up. Did you use a stand mixer or were you whisking it by hand? I ask because it shouldn’t have taken an hour to whip/cool.
Aparajita says
Best chocolate cake Ever!!!!! I have been making my version of chocolate cake since forever. Sometimes, the oil would get too much, other times it would becoming soggy when adding whipped cream frosting g .. but not this one. Thankyou for finally ending my search. I can now rest in peace
Olivia says
Hi Aparajita! So happy you found this recipe. Thanks for the feedback! 🙂
Joie says
My SBM turned out perfect! The cake is moist and yummy. Thank you for sharing your tips and recipes😋
Olivia says
Yay! So happy you loved it 🙂