Chocolate Mocha Cake
This Chocolate Mocha Cake features a moist chocolate cake topped with a pourable frosting. The chocolate and coffee flavors come together to create an amazing dessert!
Servings: 16 servings
Calories: 498kcal
Ingredients
For the Chocolate Cake
- 1¼ cups strongly brewed coffee or espresso
- ¾ cup unsweetened cocoa powder
- 2¼ cups granulated sugar
- 1 tsp salt
- 2 tsp baking soda
- 3 large eggs
- 1⅓ cups buttermilk
- 1 cup + 2 Tbsp vegetable oil or canola oil
- 1½ tsp vanilla extract
- 2½ cups all-purpose flour
For the Mocha Frosting
- 4 oz. semisweet chocolate chopped
- ½ cup unsalted butter melted
- 2 cups confectioner’s sugar
- ⅓ cup sour cream room temperature
- 2½ Tbsp strongly brewed coffee or espresso room temperature
- 3 Tbsp half-and-half or heavy cream
Instructions
For the Chocolate Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick cooking spray) a 12-cup Bundt pan; set cake pan aside.
- Using a small saucepan, add coffee and cocoa powder; stir until well combined.
- Place over medium-high heat and bring to a boil. Once boiling, remove from heat and let cool.
- Meanwhile, using a stand mixer fitted with the paddle attachment, add sugar, salt, baking soda and eggs; mix on low speed until well combined.
- Add buttermilk, oil and vanilla extract; mix on low speed until well combined.
- Add flour; mix on low speed until well combined.
- Finally, add the cooled coffee/cocoa mixture; mix on low speed until well combined.
- Pour batter into prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before turning out onto a wire rack.
For the Mocha Frosting
- Using a double boiler (or a heatproof bowl set over a gently simmering pot of water), add semisweet chocolate. Heat, stirring occasionally, until chocolate has completely melted.
- Using a large bowl, whisk together the melted chocolate and melted butter.
- Add half of the confectioner’s sugar; stir until well combined.
- Add remaining confectioner’s sugar and sour cream; stir until well combined.
- Add coffee and half-and-half; stir until well combined.
- Pour frosting on top of cooled cake. Let frosting set (~1 hour) before slicing and serving.
Nutrition
Calories: 498kcal | Carbohydrates: 65g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 322mg | Potassium: 184mg | Fiber: 3g | Sugar: 47g | Vitamin A: 298IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
