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Chocolate Mocha Cake
5 from 1 vote

Chocolate Mocha Cake

Course: Dessert
Cuisine: American
Author: Ai Willis
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Chocolate Cake

  • 2 cups cake flour
  • ¾ cup Dutch processed cocoa powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • ½ cup oil
  • ½ cup sour cream
  • ½ cup milk
  • 2 teaspoons instant espresso
  • 1 cup warm water
  • 2 teaspoons vanilla extract

Simple syrup

  • 2 tablespoons granulated sugar
  • 4 tablespoons amaretto, or water

Coffee Buttercream Frosting

  • cups unsalted butter
  • 3 cups powdered sugar
  • teaspoons vanilla extract
  • 1 tablespoon instant espresso
  • 1 teaspoon warm water


Chocolate Cake

  • Preheat the oven to 338°F (170°C) and grease and line the bottoms of two 8-inch cake pans with parchment paper.
  • In a small bowl, combine the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large bowl, combine the granulated sugar, light brown sugar, canola oil, sour cream, milk, coffee, and vanilla extract. Add the dry ingredients and stir until just combined.
  • Pour evenly into the two pans and bake for about 30 to 35 minutes.
  • Let them cool in the pan for about 10 minutes before taking it out or the cake pan onto a wire rack to cool completely.

Simple Syrup

  • Combine the sugar and amaretto in a small bowl. Stir until the sugar is completely dissolved.

Coffee Buttercream Frosting

  • Combine the instant espresso and warm water in a small bowl and set aside.
  • In a large bowl, cream the unsalted butter until light and fluffy.
  • Add the sifted confectioner's sugar and continue to beat.
  • Add the vanilla extract, concentrated espresso mixture and beat until combined.


  • Slice the domes off the cake and soak both cakes with the simple syrup using a pastry brush.
  • Put one cake on a turntable (or a plate) and spread some of the coffee buttercream. Top with the other cake and give the entire cake a very thin coating of frosting. Keep it in the fridge for about an hour, uncovered.
  • Cover the chilled cake with the remaining coffee buttercream frosting and decorate with chocolate covered coffee beans.
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