This dark chocolate cake with mocha frosting is a decadent treat for chocolate and coffee lovers. The cake is rich, moist, and infused with the bold flavor of coffee, while the frosting is creamy and perfectly balanced with a hint of mocha. Perfect for celebrations or simply indulging in a slice of heaven.
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in hot coffee. The batter will be thin—this is okay.
Divide batter evenly between the pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Beat butter until creamy, about 2 minutes.
Add cocoa powder, powdered sugar, and salt. Mix slowly at first, then increase speed.
Add the dissolved coffee, vanilla, and cream. Beat until smooth and fluffy, about 2–3 minutes. Add more cream if needed for a smoother texture.
Level the cakes if needed.
Place one cake layer on a serving plate and spread with frosting.
Top with the second layer and frost the top and sides.
Optional: Decorate with chocolate shavings, coffee beans, or a dusting of cocoa.
Ensure the coffee is freshly brewed and hot for the best flavor in the cake.
Use room-temperature butter for the frosting to achieve a creamy texture.
Level the cakes for a professional-looking finish.
If the frosting is too thick, add a little more cream to adjust the consistency.
Decorate the cake with chocolate shavings or coffee beans for an elegant touch.
Can I use buttermilk instead of whole milk?
Yes, you can substitute buttermilk for whole milk in the cake recipe for a slightly tangier flavor.
What can I use instead of instant coffee granules?
You can use strong espresso or finely ground coffee dissolved in hot water as a substitute.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead and store it in the refrigerator for up to 3 days. Let it come to room temperature and beat again before using.
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