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Perfect Espresso Chocolate Layer Cake Recipe with Easy Mocha Buttercream Frosting

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A rich and moist chocolate layer cake enhanced with espresso and topped with a creamy mocha buttercream frosting. Perfect for special occasions or a cozy indulgence.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder (Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (can swap with almond milk for dairy-free)
  • 1 cup (240 ml) strong brewed espresso, freshly made and cooled
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • ⅓ cup (28 g) unsweetened cocoa powder
  • 2 tablespoons strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line their bottoms with parchment paper.
  2. Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk sugar and eggs until slightly fluffy. Add milk, vegetable oil, and vanilla extract; stir until combined.
  4. Gradually add the sifted dry ingredients to the wet mixture, alternating with the cooled espresso, starting and ending with dry ingredients. Stir gently until just combined.
  5. Pour batter evenly into prepared pans. Tap pans lightly to release air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the mocha buttercream, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar and cocoa powder, alternating with espresso and vanilla extract.
  8. Increase mixer speed to high and whip until fluffy (3-4 minutes). Add a pinch of salt to balance sweetness.
  9. Level cake tops if needed. Place first layer on serving plate and spread a generous layer of buttercream. Top with second layer and frost top and sides evenly.
  10. Chill cake for at least 30 minutes to set frosting. Bring to room temperature before serving.

Notes

Use room-temperature ingredients for best results. Avoid overmixing batter to keep cake tender. Chill cake layers before frosting to prevent crumbs mixing into buttercream. Freshly brewed espresso provides richer flavor than instant powder. For gluten-free, substitute flour blends; for dairy-free, use vegan margarine and plant milk.

Nutrition

Keywords: espresso chocolate cake, mocha buttercream, chocolate layer cake, easy chocolate cake, coffee cake, dessert recipe

Find it online: https://breezybake.com/perfect-espresso-chocolate-layer-cake-recipe-with-easy-mocha-buttercream-frosting/