Chocolate Mocha Cake with a Rich Cappuccino Buttercream

Rich and chocolatey but with a moist texture – this Chocolate Mocha Cake has it all, and that’s before you even think about adding the cappuccino buttercream. This is my go-to recipe for chocolate cake, and you can use it for birthday cake in round cake tins, or opt for this snacking cake variety like me! Top with frosting and some chocolate sprinkles and you’re in for a real treat.

Whilst some chocolate cakes tend to taste either very heavy or overly cocoa powder-y, this chocolate mocha cake uses a lot of liquids to compensate and offset that. Therefore, this cake comes out perfectly moist and a great vessel for lashings of frosting. This cake does call for a few ingredients, but they come together really easily. The coffee isn’t as strong as you’d think in the cake, despite the quantity that goes in. However, coffee brings out the chocolate taste, so the pairing is perfect. The buttercream is where the coffee flavour truly shines, but feel free to sub for chocolate or vanilla if preferred!

Some Notes to create the perfect Chocolate Mocha Cake:

– Liquids: There are lots of liquids in this cake. These are needed for moisture. Therefore, even though the batter may look VERY runny, it is as it should be.
– Cocoa Powder: Use a high quality one, “Dutch processed” is usually what you want to look for. It does make a difference! (Same goes for vanilla extract).
– Coffee: I recommend using a higher quality coffee and make it as if you’re making yourself a cup with whatever type of machine you normally use (fairly strong, but keep it without milk!).
– Bake Time: It may appear fairly long, but it’s a lot of batter in one tin. If dividing into two cake tins, they will need about half the time in the oven. Keep an eye on the cake after the 40 minute mark, but avoid opening the oven as much as possible. You’ll know the cake is done when a tester/end of a knife comes out clean.
– For the buttercream: Always use room temperature butter to prevent the mixture from splitting/becoming grainy.

If you’re looking for more chocolate desserts, check out my Perfectly Fudgy Brownies or for a cake alternative, try this Berry and Lemon Loaf.

Chocolate Mocha Cake with a Rich Cappuccino Buttercream

Serves: 9 (Easily, or 12 for smaller portions)
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Total Time: 1hr30Minutes (plus cake cooling time)

Ingredients

For the Cake:
– 125ml Vegetable Oil
– 2 Eggs
– 2 Tsp Vanilla Extract
– 230ml Milk
– 220g Plain Flour
– 45g Cocoa Powder
– 2 Tsp Baking Soda
– 1 Tsp Baking Powder
– 300g Granulated Sugar
– 220ml Fresh, Hot Coffee

For the Buttercream:
– 100g Butter, Softened
– 200g Icing Sugar
– 2 Tbsp Coffee (approx. 2 tsp instant coffee to 2 tbsp water)
– Optional: Sprinkles

Method

1. Preheat the oven to 190C/180C Fan/Gas 6. Line a 9″ Square Tin and spray with oil/spread a little butter over.
2. In the bowl of a stand mixer, or in a large mixing bowl, combine the following ‘wet’ ingredients: oil, eggs, vanilla and milk. Beat together until totally combined.
3. Add the dry ingredients; flour, sugar, cocoa powder, baking soda, baking powder and a pinch of salt. Either mix on low with an electric mixer or fold with a wooden spoon to prevent mess. Once totally combined, add the coffee and mix again. It will look very runny (see note).
4. Pour batter into prepared tin and bake for 40-50 minutes, until a knife comes out clean. Leave to cool in the tin for at least an hour, then on a wire rack.
5. Make the buttercream: Once the cake is cooled, make the buttercream. In the bowl of a stand mixture with the paddle attachment, or using an electric mixer, beat the butter for 2 minutes until soft. Add half the icing sugar and mix again.
6. Add half the coffee mixture and the rest of the icing sugar and beat until fully combined. The buttercream ought to be fairly stiff, so that it will sit upright in pretty peaks on the cake. If not, add more icing sugar. If too runny, add a dash of milk/the remaining coffee. (Using the rest of the coffee depends on your preference, and the buttercream stiffness).
7. Spread the buttercream over the cake using a palette knife or the back of a large spoon. Add some sprinkles and cut into pieces!