Are you craving a rich, decadent cake that's both comforting and exciting? Look no further! This Mocha Cake recipe offers a delightful Filipino twist on a classic dessert, combining the familiar flavors of coffee and chocolate with subtle nuances that make it truly special. Perfect for birthdays, special occasions, or simply a delightful weekend treat, this recipe is surprisingly easy to follow, making it ideal for both beginner bakers and seasoned pros looking for a delicious, homemade option. Get ready to impress your family and friends with this truly unforgettable cake!
Ingredients:
-
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed strong coffee, cooled
-
For the Mocha Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Preparing the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. You can also line the bottom with parchment paper for easier removal.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Coffee Infusion: Slowly pour in the cooled coffee, mixing until the batter is smooth.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Mocha Frosting:
- Cream Butter & Sugar: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the cooled coffee, beating until smooth and creamy.
- Flavor Boost: Stir in the vanilla extract and salt.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Frosting Time: Once the cakes are completely cool, frost the top of one layer with a generous amount of mocha frosting. Carefully place the second cake layer on top and frost the entire cake.
- Decorate (Optional): Get creative! You can garnish your mocha cake with chocolate shavings, coffee beans, or even fresh berries.
Tips for the Best Mocha Cake:
- Use freshly brewed, strong coffee for the most intense flavor.
- Don't overmix the batter, as this can lead to a tough cake.
- Make sure your cakes are completely cool before frosting to prevent the frosting from melting.
- For an even richer flavor, use dark cocoa powder.
Variations:
- Espresso Mocha Cake: Substitute espresso for the brewed coffee for a more concentrated coffee flavor.
- Nutty Mocha Cake: Add ½ cup chopped nuts to the cake batter for added texture and flavor.
- Chocolate Ganache: Top the frosted cake with a rich chocolate ganache for an extra decadent touch.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size. For a detailed nutritional breakdown, use an online nutritional calculator with your specific ingredient measurements. Generally, expect this to be a moderately high-calorie dessert due to the butter, sugar, and cocoa.
This Filipino-inspired Mocha Cake is a true taste sensation, perfect for satisfying your sweet tooth and impressing your loved ones. Enjoy!