Mochaccino Cake Recipe
This Mochaccino Cake is a delightful fusion of coffee and chocolate, perfect for dessert lovers. The light and fluffy cake layers are infused with subtle hints of coffee and cocoa, creating a balanced, rich flavor. Whether it's for a special occasion or a treat for yourself, this recipe is sure to impress with its sophisticated taste and texture.
Equipment
- Mixing bowls (2–3)
- Electric hand mixer or stand mixer
- Whisk
- Sifter
- Spatula
- 8-inch (20 cm) round cake pans (2)
- Parchment paper
- Cooling rack
- Saucepan (for frosting)
- Offset spatula (for spreading frosting)
- Measuring cups and spoons
- Kitchen scale (optional, for precise measurements)
Ingredients
Cake Ingredients
- 5 large eggs
- 1 1/2 cups all-purpose flour (180g)
- 1/8 tsp fine sea salt
- 1 tbsp instant coffee granules
- 1 tbsp unsweetened cocoa powder (10g)
- 1/3 cup warm milk (75ml)
Mochaccino Frosting
- 140 g bittersweet chocolate (roughly chopped)
- 1/2 tsp espresso powder
- 1/4 cup heavy cream (60ml)
- 1 cup heavy cream (240ml)
Instructions
- Preparing The Cake BatterPreheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, combine 1 and 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/8 tsp fine sea salt, 1 tbsp instant coffee granules, and 1 tbsp unsweetened cocoa powder. Mix until well combined. In a separate bowl, whisk together 5 large eggs and 1/3 cup warm milk. Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Baking The CakeDivide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and allow to cool in the pans for 10 minutes. Then transfer the cakes to wire racks to cool completely.
- Preparing The Mochaccino FrostingWhile the cakes cool, prepare the frosting. In a heatproof bowl, melt 140g bittersweet chocolate over a double boiler or in the microwave, stirring occasionally. In a separate saucepan, combine 1/4 cup heavy cream and 1/2 tsp espresso powder, heating the mixture until just simmering. Once the chocolate is melted, add the cream mixture and stir until smooth. Let the frosting cool to room temperature before using.
- Assembling The CakeOnce the cake layers have cooled, place the first layer on a serving plate. Spread a layer of frosting over the top, then place the second cake layer on top, pressing gently to secure it. Cover the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
- Final TouchesFor an extra touch, you can decorate the cake with chocolate shavings, cocoa powder dusting, or chocolate-covered espresso beans. Chill the cake for about 15 minutes to set the frosting. Slice and enjoy your delicious Mochaccino Cake!
