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Moist Mocha Latte Chocolate Cake Recipe

Moist Mocha Latte Chocolate Cake

A moist natural-cocoa chocolate cake made with hot coffee, buttermilk, and oil, finished with creamy mocha espresso buttercream. Makes one 9-by-13-inch cake or two 8- or 9-inch round layers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups (250 g) All-purpose flour
  • 1 3/4 cups (350 g) Granulated sugar
  • 3/4 cup (64–65 g) Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 eggs Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1/2 cup (120 ml) Neutral-flavored oil
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Hot strong coffee or hot water mixed with instant espresso powder
Mocha Buttercream
  • 1 cup (226 g) Unsalted butter, softened
  • 3 1/2 to 4 cups (400–460 g) Confectioners' sugar, sifted
  • 1/2 cup (43 g) Unsweetened cocoa powder
  • 1–2 tablespoons Instant espresso powder
  • 1 tablespoon Hot water for dissolving espresso powder
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt
  • 3–5 tablespoons Heavy cream or milk
Optional Decoration
  • 1–2 ounces (30–60 g) Grated semisweet chocolate
  • As desired Chocolate-covered espresso beans
  • As desired Cocoa powder for dusting

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch pan, or grease and line two 8- or 9-inch round cake pans with parchment.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
  3. Add the eggs, buttermilk, oil, and vanilla. Beat or whisk only until the batter is smooth.
  4. With the mixer on low or while whisking gently, slowly pour in the hot coffee. The batter will be thin, which is normal.
  5. Pour the batter into the prepared pan. Bake a 9-by-13-inch cake for 30–35 minutes, or round layers for approximately 25–32 minutes, until the center springs back lightly and a toothpick shows a few moist crumbs.
  6. Cool the cake in the pan for about 10 minutes, then transfer round layers to racks or continue cooling the sheet cake until completely cool.
  7. For the buttercream, beat the softened butter until smooth. Gradually add the sifted confectioners' sugar and cocoa powder.
  8. Dissolve the espresso powder in 1 tablespoon of hot water, then beat it into the frosting with the vanilla and salt. Add cream or milk one tablespoon at a time until the buttercream is smooth and spreadable.
  9. Frost the completely cooled cake. Finish with grated semisweet chocolate, chocolate-covered espresso beans, or a light dusting of cocoa powder.

Notes

Do not overbake; a tester should show a few moist crumbs. For round layers, chill the cooled layers briefly before frosting to make them easier to handle. Store covered at room temperature for up to 2 days or refrigerate for longer storage, allowing the cake to come toward room temperature before serving.