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Chocolate Layer Cake made with coffee and vanilla.
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Mocha Cake

Mocha Cake is a moist chocolate and coffee cake with layers of vanilla buttercream. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 slices
Calories 315kcal

Ingredients

Cake Batter

  • 1 Cup (160 g) Cake Flour
  • 1/2 Cup (32 g) Almond Flour
  • 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

Topping

  • 2/3 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