Mocha Cake is an eight layered chocolate coffee and vanilla dream dessert. A cake lovers version of a Mocha Latte. Simple ingredients, easy to assemble, and will stay fresh refrigerated in an air tight container for 2 weeks.
*Warning..do not make this cake alone, make sure you have people to share with, or you may eat the entire thing by yourself*
Are you a coffee drinker? I usually have at least one cup a day. Besides enjoying the fun barista designs in my mug, Mocha Latte is my most frequented hot beverage indulgence. Yes I know, so cliche, but I can’t help it, they’re delicious! Some of my best ideas manifest while I’m lost in a chocolate coffee haze. Kinda like this cake, that I know you will find just as enjoyable as I do.
What is a Mocha Latte?
I am going to break this down for you by beverage comparison!
Strong black coffee.
Espresso with added milk, not the same as coffee with cream.
(1/3 espresso, 1/3 steamed milk, 1/3 foamed milk)
Mostly milk based with a little coffee added.
(1/6 espresso, 4/6 steamed milk, 1/6 foamed milk)
Strong coffee with a strong chocolate flavor.
(2/5 espresso, 2/5 chocolate, 1/5 steamed milk)
Latte with a hint of chocolate.
(1/8 espresso, 5/8 steamed milk, 1/8 foamed milk, 1/8 hot chocolate)
Tips for Making Mocha Cake:
- Prepare either four 10 x 4 inch layer pans or two 8 inch round cake pans.
- Spray pans with non-stick spray and line the bottom with parchment paper.
- Cream butter and sugar together first.
- Slowly add additional wet ingredients one at a time until mixed.
- Spoon dry ingredients into wet ingredients while mixing on medium until a cake batter is formed.
- Divide batter evenly amongst cake pans.
- I like to scoop batter into each pan and then set them on the kitchen scale to compare for exact measurements. This make it much easier to create even layers.
- Let your cake layers cool completely before removing from pan.
- Set cake layers with parchment paper still attached on a plate or cookie sheet. Place them in the freezer for about 30-45 minutes to firm.
- Chilled and slightly firm cake layers make cake construction easier.
- Make your buttercream while layers are in the freezer.
- Use room temperature cream cheese and softened butter for frosting!
- Assemble cake with an even amount of buttercream between each layer.
- Sprinkle with chocolate shavings!
- Take a vegetable peeler and scrape a chocolate bar to create a delicate chocolate topping.
- Store cake in an air tight container in the fridge.
- 1 Cup (160 g) Cake Flour
- 1/2 Cup (32 g) Almond Flour
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2/3 Cup (68 g) Cocoa Powder
- 14 Tbsp Unsalted Butter softened
- 1 1/2 Cup (282 g) Light Brown Sugar Packed
- 1/2 Cup (125 ml) Almond Milk
- 2/3 Cup (150 ml) plain greek yogurt
- 2 eggs
- 1/2 Cup (125 ml) Coffee black
Vanilla Frosting (enough for 4 layers or 2 layers also covering top & sides)
- 10 Tbsp Unsalted Butter softened
- 16 oz (452 g) Cream Cheese room temperature
- 1 Tbsp Vanilla Extract
- 4 ½ cups (576 g) Powdered Sugar
- 2/3 cup (85 g) Dark Chocolate shavings
- Preheat oven to 350 F (175°C) an prepare cake pans.
- Use four 10 x 4 in. pans or two round 8 inch cake pans and set aside.
- Hand whisk together the flours, baking soda & powder, salt and cacao powder in a medium bowl. Set aside.
- In bowl of stand mixer cream together brown sugar and softened butter until smooth.
- Using the whisk attachment add in eggs one at a time. Continuing to mix on medium high, while adding coffee, almond milk, and greek yogurt.
- Make sure to scrape sides and bottom once or twice with spatula while mixing to incorporate all ingredients.
- Evenly divide batter between the two pans. Should equal roughly 2 ½ cups (625 ml) per pan. Use spatula to evenly spread batter across pan and smooth out the top.
- Place pans on the lower rack and back for 30-35 min or until toothpick comes out clean.
- Allow cakes to cool in pan for 10-12 minutes before inverting and allowing to gently drop onto cooling rack. This is a moist cake, so if you try to remove too soon it will break.
- Place layers in the freezer to firm for about 30 minutes. Leave parchment paper attached until ready to assemble.
- While layers are cooling, make your frosting!
- Place slices of softened butter and room temperature cream cheese in bowl of stand mixer. Using whisk attachment on medium- high speed whip until fluffy.
- Pour in vanilla.
- Slowly add powdered sugar and continue mixing on medium speed. Add more sugar if frosting is too thin. Add a Tbsp of almond milk if frosting is too thick.
- Remove parchment paper from lightly frozen layers.
- Set first layer of cake onto plate or cake stand. Take a small offset spatula and coat the top with an even layer of frosting.
- Repeat with remaining layers.
- Sprinkle with chocolate shavings!