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.
Mocha Cake is a moist chocolate and coffee cake with layers of vanilla buttercream.
- 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!