Description
This Christmas Mocha Cake is a rich and indulgent holiday dessert that combines deep chocolate flavors with a hint of espresso and coffee frosting. Perfect for festive gatherings, this moist and fluffy cake is layered with creamy mocha frosting to satisfy any sweet tooth during the holiday season.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon instant espresso powder
Frosting Ingredients
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup brewed coffee
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pans: Grease and flour two 9-inch round cake pans, ensuring the cakes do not stick after baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth with no lumps.
- Incorporate Coffee Elements: Dissolve the instant espresso powder in the boiling water, then stir it into the batter carefully until fully combined. This adds a rich mocha flavor to the cake.
- Pour Batter: Divide the batter evenly between the two prepared cake pans, smoothing the tops to ensure even baking.
- Bake Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Afterward, transfer the cakes to wire racks to cool completely before frosting.
- Prepare Frosting: Beat the unsalted butter until creamy using a mixer. Gradually add the powdered sugar and cocoa powder, mixing continuously to achieve a smooth texture.
- Add Coffee to Frosting: Mix brewed coffee into the frosting gradually until the consistency is smooth and spreadable, enhancing the mocha flavor.
- Frost and Assemble: Once the cakes are completely cool, frost the top of one cake layer, then stack the second cake on top. Frost the top and sides evenly to complete the cake.
Notes
- You can substitute brewed coffee with strong espresso for a more intense mocha flavor.
- Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
- For a dairy-free version, replace whole milk with almond or oat milk and use dairy-free butter.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Allow the cake to come to room temperature before serving for the best texture and flavor.
