Rich mocha layer cake (Print Version)
# Ingredients:
→ Chocolate Coffee Cake
01 -
2 cups (240g) all-purpose flour (spooned and leveled)
02 -
¾ cup (60g) Dutch process cocoa powder (the good stuff!)
03 -
2 tsp baking powder (fresh for best rise)
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½ tsp baking soda
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1 tsp fine sea salt
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2 tsp instant espresso powder (or finely ground coffee)
07 -
½ cup vegetable oil (canola works too)
08 -
¼ cup melted butter (salted or unsalted, your choice)
09 -
1½ cups granulated sugar
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½ cup packed light brown sugar (for that caramel depth)
11 -
2 large eggs (room temp, please!)
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¾ cup sour cream (full-fat for richness)
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½ cup whole milk (2% in a pinch)
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2 tsp pure vanilla extract
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1 cup very warm coffee (freshly brewed)
→ Chocolate Coffee Syrup
16 -
6 tbsp water
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6 tbsp granulated sugar
18 -
¼ cup strong brewed coffee
19 -
¼ cup cocoa powder (sifted)
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½ tsp vanilla extract
→ Coffee Buttercream
21 -
3 tbsp espresso (or 3 tbsp instant espresso + 1½ tbsp hot water)
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2 tbsp heavy cream (or whole milk in a pinch)
23 -
20 tbsp (2½ sticks) softened butter
24 -
½ tsp vanilla extract
25 -
¼ tsp salt
26 -
5-6 cups powdered sugar (sifted, trust me)
# Instructions:
01 -
Heat your oven to 350°F (177°C). Grease two 8-inch cake pans and line the bottoms with parchment rounds - this guarantees easy release!
02 -
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Take your time - we want no lumps in this chocolatey dream team.
03 -
In another bowl, whisk oil, melted butter, both sugars, eggs, sour cream, milk, and vanilla until silky smooth. The mixture should ribbon off your whisk.
04 -
Alternate adding dry ingredients and warm coffee to the wet mixture: dry-coffee-dry-coffee-dry. Mix just until combined after each addition - overmixing leads to tough cakes!
05 -
Divide batter evenly between pans (about 675g each). Bake 33-38 minutes until a toothpick comes out with moist crumbs. Cool 15 minutes in pans, then transfer to racks.
06 -
While cakes cool, make the syrup: Combine water, coffee, sugar, cocoa, and vanilla in a saucepan. Boil 4-5 minutes until it coats the back of a spoon. Let cool slightly.
07 -
Level cake tops if needed, then brush each layer with 2-3 tbsp warm syrup. Chill layers 1-2 hours - this makes frosting much easier!
08 -
Beat butter until creamy (1-2 minutes). Add vanilla, salt, espresso, and cream. Gradually add powdered sugar until dreamily fluffy. Whip 30-60 seconds for cloud-like texture.
09 -
Place first layer on serving plate. Spread with frosting, then top with second layer. Apply crumb coat (thin frosting layer), chill 20-30 minutes, then frost completely. Drizzle with extra syrup for that coffeehouse flair!
# Notes:
01 -
Storage: Keep refrigerated in airtight container for up to 5 days. Bring to room temp before serving for maximum flavor.
02 -
Pan Options: Works as 9x13 sheet cake (bake 35-40 min), 24 cupcakes (18-22 min), or 3-layer 6-inch cake (33-38 min).
03 -
Pro Tip: For intense coffee flavor, brush extra syrup between layers and on cut slices when serving.