This recipe guides you through creating a “Decadent Mocha Layer Cake,” a rich, multi-layered chocolate cake generously filled with a smooth mocha-flavored cream and topped with a glossy, dark chocolate ganache. The image prominently features a perfectly cut slice on a decorative plate, showcasing the distinct layers of dark chocolate cake alternating with a lighter, creamy mocha filling. The entire cake, including the large one in the background from which the slice was cut, is enrobed in a luscious, reflective chocolate glaze, with a small mint sprig and red berries adorning the slice for an elegant finish. This cake is a celebration of chocolate and coffee, offering a sophisticated balance of bittersweet and creamy textures, making it an ideal dessert for special occasions.
Ingredients:
For the Chocolate Cake Layers (yields two 8-inch rounds or one 9×13 inch if layering horizontally):
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed for darker color)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot brewed coffee (or hot water with 2 tsp instant coffee)
For the Mocha Cream Filling:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- ½ cup (60g) unsweetened cocoa powder, sifted
- ¼ cup (60ml) strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Ganache Glaze:
- 1 cup (170g) good quality dark chocolate chips or finely chopped dark chocolate (60-70% cocoa solids)
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter, softened
For Garnish (Optional):
- Fresh mint leaves
- Fresh red berries (e.g., cranberries, raspberries)
- Chocolate shavings or cocoa powder
Equipment:
- Two 8-inch round cake pans or one 9×13 inch baking pan
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (stand or hand-held)
- Whisks (balloon and regular)
- Rubber spatulas
- Saucepan (for ganache)
- Wire cooling racks
- Serrated knife (for leveling cake layers)
- Offset spatula or knife for frosting
- Serving platter
Instructions:
Part 1: Bake the Chocolate Cake Layers
- Preheat Oven & Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13 inch pan. Line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients (except coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes. The batter will be thick.
- Add Hot Coffee: Carefully pour the hot brewed coffee into the batter. Beat on low speed until fully incorporated. The batter will be thin, this is normal.
- Fill Pans: Divide the batter evenly between the two prepared 8-inch round pans (or pour all into the 9×13 inch pan).
- Bake: Bake for 30-35 minutes for 8-inch rounds, or 35-45 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire cooling rack to cool completely. Ensure they are completely cool before frosting. For a single 9×13 cake, you might cut it horizontally to create layers, similar to how other cakes are prepared for filling.
Part 2: Prepare the Mocha Cream Filling
- Cream Butter: In a large mixing bowl with an electric mixer, beat the softened unsalted butter on medium speed until creamy and light, about 2-3 minutes.
- Add Powdered Sugar and Cocoa: Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, beating on low speed until combined, then increase to medium until light and fluffy.
- Add Coffee and Vanilla: Pour in the cooled strong brewed coffee, vanilla extract, and pinch of salt. Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and smooth. If it’s too thick, add a tiny bit more coffee; if too thin, add more powdered sugar. The image shows a very distinct, firm mocha layer.
Part 3: Assemble the Cake
- Level Cake Layers: If necessary, use a serrated knife to level the tops of your cooled cake layers so they are flat. If baking a single 9×13 cake, you might cut it horizontally into two or three layers.
- First Layer: Place one cake layer on your serving platter.
- Spread Filling: Spread about half of the mocha cream filling evenly over the first cake layer, leaving a small border. The image clearly shows a thick layer of mocha cream.
- Second Layer: Carefully place the second cake layer on top.
- Crumb Coat (Optional): Apply a very thin layer of the remaining mocha cream filling or a bit of the ganache (once made and slightly cooled) over the entire cake. This “crumb coat” traps any loose crumbs and creates a smooth surface for the final glaze. Chill the cake for 15-20 minutes to set the crumb coat.
Part 4: Make and Apply the Chocolate Ganache Glaze
- Heat Cream and Butter: In a small saucepan or microwave-safe bowl, heat the heavy cream and softened unsalted butter over medium heat until it just comes to a simmer. Do not boil.
- Melt Chocolate: Remove from heat and immediately add the chocolate chips or chopped chocolate. Let sit for 5 minutes without stirring to allow the chocolate to melt.
- Whisk Ganache: After 5 minutes, whisk gently from the center outwards until the ganache is completely smooth, glossy, and uniform.
- Cool Slightly: Let the ganache cool at room temperature for 10-15 minutes, stirring occasionally, until it has thickened slightly but is still pourable. It should be warm, not hot.
- Glaze Cake: Place the assembled cake on a wire rack set over a baking sheet (to catch drips). Slowly pour the ganache over the center of the cake, allowing it to drip down the sides naturally. Use an offset spatula or knife to gently spread the ganache evenly over the top and sides, ensuring complete coverage and a smooth, glossy finish.
- Set Ganache: Let the ganache set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes, until it is firm to the touch.
Part 5: Garnish and Serve
- Garnish: Once the ganache is set, carefully transfer the cake to a clean serving plate. Garnish with fresh mint leaves and red berries. You can also dust with cocoa powder or add chocolate shavings.
- Slice and Serve: Use a sharp knife (wiped with hot water between slices for clean cuts) to slice the cake into squares or wedges. Serve at room temperature.
Tips for Success:
- Room Temperature Ingredients: Ensure eggs, buttermilk, and butter for the cream filling are at room temperature for optimal mixing and consistency.
- Quality Cocoa and Chocolate: Use good quality unsweetened cocoa powder and dark chocolate for the best flavor in both the cake and the ganache.
- Don’t Overmix Cake Batter: Overmixing can lead to a tough cake. Mix until just combined.
- Leveling Cakes: Leveling the cake layers ensures a neat and stable cake structure, creating uniform layers as seen in the image.
- Ganache Consistency: The key to a good pourable ganache is to let it cool slightly until it thickens enough to coat the cake without running off completely. If it’s too thick, gently rewarm; if too thin, let it cool longer.
- Clean Slices: For perfectly clean slices like those pictured, use a sharp, thin knife and wipe it clean with a hot, damp cloth after each cut.
- Make Ahead: The cake layers can be baked a day in advance and wrapped tightly. The mocha cream can also be made a day ahead and refrigerated, then re-beaten before using. The assembled cake can be refrigerated for up to 3-4 days.
- Storage: Store leftover cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture and flavor.
- Related Desserts: This Mocha Layer Cake stands in contrast to fruit-forward desserts like Peach Cobbler, Pineapple Upside Down Cupcakes, Strawberry Banana Pudding, or even a Lemon Curd based dessert. It shares characteristics with other layered cakes, such as a layered pineapple cake or a classic chocolate cake. The concept of a rich, creamy filling is also seen in Vanilla Custard Puff Pastry Squares and various cheesecakes.