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!

Espresso

Strong black coffee.

Cappuccino

Espresso with added milk, not the same as coffee with cream.

(⅓ espresso, ⅓ steamed milk, ⅓ foamed milk)

Latte

Mostly milk based with a little coffee added.

(⅙ espresso, 4/6 steamed milk, ⅙ foamed milk)

Mocha

Strong coffee with a strong chocolate flavor.

(⅖ espresso, ⅖ chocolate, ⅕ steamed milk)

Mocha Latte

Latte with a hint of chocolate.

(⅛ espresso, ⅝ steamed milk, ⅛ foamed milk, ⅛ 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

By Jenn

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 16 slices

Calories: 315kcal

Ingredients 

Cake Batter

• ▢ 1 Cup (160 g) Cake Flour
• ▢ ½ Cup (32 g) Almond Flour
• ▢ 1  tsp  Baking Soda
• ▢ 2 tsp Baking Powder
• ▢ ¼  tsp Salt
• ▢ ⅔ Cup (68 g) Cocoa Powder
• ▢ 14 Tbsp Unsalted Butter softened
• ▢ 1 ½ Cup (282 g) Light Brown Sugar Packed
• ▢ ½ Cup (125 ml) Almond Milk
• ▢ ⅔ Cup (150 ml) plain greek yogurt
• ▢ 2   eggs
• ▢ ½ 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

Topping

• ▢ ⅔ cup (85 g) Dark Chocolate shavings

Instructions

Cakes

• 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!

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. 

Assemble Cake

• 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!

Nutrition

Calories: 315kcal

Course: Dessert

Cuisine: American

Tried this recipe?Let us know how it was!