Cafe Mocha Layer Cake

The Cafe Mocha Layer Cake is a delightful dessert that combines the rich flavors of coffee and chocolate. Perfect for coffee lovers, it showcases two moist layers of chocolate cake, creamy coffee buttercream, and a luscious chocolate ganache. Whether it’s for a special occasion or just a treat for yourself, this cake is sure to impress everyone with its incredible taste and beautiful presentation.

Why Make This Recipe

Making the Cafe Mocha Layer Cake is a perfect way to indulge in a sweet treat that highlights two beloved flavors: coffee and chocolate. This cake is not only delicious, but it also brings a touch of elegance to any gathering. It is simple enough for beginners but offers a rewarding result that everyone will enjoy. Plus, it’s a great way to showcase your baking skills and impress your friends and family.

How to Make Cafe Mocha Layer Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup strong brewed coffee, cooled
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strong brewed coffee, cooled
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream

Directions:

Preheat your oven to 350°F (175°C) and grease and flour a 9×9 inch square baking pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix the cooled coffee, buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes. Check with a toothpick in the center; it should come out clean. Let the cake cool for 10 minutes, then invert onto a wire rack to cool completely. Once cool, slice the cake in half horizontally to create two layers.
For the coffee buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the cooled coffee and vanilla extract. Beat the mixture until it is smooth and fluffy.
To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it is just simmering, then pour it over the chocolate. Let it sit for 2-3 minutes, then whisk until smooth. Allow it to cool slightly until it thickens but is still pourable.
To assemble the cake, place one layer on a serving plate and spread half of the coffee buttercream on top. Add the second layer and spread the remaining buttercream evenly over it. Pour the cooled ganache on top, letting it drip down the sides. You can decorate with chocolate shavings or coffee beans if you like.

How to Serve Cafe Mocha Layer Cake

Slice the Cafe Mocha Layer Cake into generous pieces. It pairs wonderfully with a cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

How to Store Cafe Mocha Layer Cake

Store the remaining cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it, where it can last for up to a week. Make sure to let it sit at room temperature for a little while before serving to bring back its softness.

Tips to Make Cafe Mocha Layer Cake

Use high-quality cocoa powder for the best chocolate flavor.
Ensure your ingredients are at room temperature for a smoother batter.
If you want a stronger coffee flavor, increase the amount of coffee in the buttercream or ganache.
Always let your cake layers cool completely before frosting them to prevent the frosting from melting.

Variation

You can transform this recipe by adding different flavors. For example, swap the chocolate ganache for a caramel drizzle or use a different type of buttercream, such as vanilla or espresso, to change up the taste. You can also add nuts or chocolate chips to the cake batter for extra texture.

FAQs

Q1: Can I make this cake ahead of time?
A1: Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap. Frost them on the day you plan to serve for best results.

Q2: What can I use instead of buttermilk?
A2: You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

Q3: Can I freeze this cake?
A3: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They will last for up to 3 months. Just thaw and frost when ready to serve.