The only thing better than classic chocolate cake… is chocolate cake slathered in mocha buttercream frosting! Instant espresso powder enhances the chocolate flavor and gives the white chocolate buttercream it’s delicious mocha flavor. A must-bake for coffee lovers!

Mocha Chocolate Cake

It’s no secret I love baking with espresso powder. More specifically: DeLallo’s Instant Espresso Powder! In fact, I consider my secret weapon ingredient that makes almost any chocolate recipe just a little bit better. But up until last week… I had only baked with it.

But now, everything has changed! Glass ceilings have been shattered, my friends. Because espresso powder isn’t just for baking. You see, last week I went a little wild and added it to my white chocolate buttercream and OMG! It’s insane. It adds a rich, dark roast coffee flavor to the frosting that creates a mocha flavor you’ll instantly fall in love with. The best part? It’s so easy! You’ll literally just scoop 3 to 4 teaspoons of the espresso powder into the melted white chocolate, stir, and add to the buttercream. So simple!

Equipment:

Cake Pan: This recipe calls for a 9×13-inch cake pan. I suggest using metal or aluminized steel pans, but ceramic or glass can work. You’ll simply need to increase the baking time, most likely by 5 to 6 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Parchment Paper: Preheat your oven to 350, then line your pan with parchment paper. I also suggest lightly spraying with a nonstick baking spray to ensure the cake doesn’t stick to the pan.
Two large bowls: No standing mixer required for the cake! Instead, you’ll mix the wet ingredients in one bowl, the dry in another, then mix everything together. No need to add the mixtures alternately, just be sure not to over mix!
Wire Cooling Rack: You’ll invert the cake onto this and cool completely before frosting.

Cake Ingredients:

Sugar: Granulated and brown make an appearance in this cake. Both add sweetness, but the brown sugar also adds flavor and moisture.
Flour: All-purpose flour is the only variety of flour I recommend using.
Cocoa Powder: Dutch-process cocoa yields an extra dark and delicious chocolate cake. Regular, unsweetened, cocoa powder will work.
Leavening Agents: Baking soda is used to give the proper rise and spread of this cake.
Salt: Just a pinch both balances and enhances the flavors in this cake.
Eggs: You’ll want to make sure you use large eggs, and bring them to room temperature.
Sour Cream: Full-fat and at room temperature!
Milk: Don’t get fancy here! Regular (whole) milk works best. Be sure to bring it to room temperature.
Vegetable oil: Canola oil or melted refined coconut oil will also work.
Vanilla extract: Always use real vanilla, not artificial or imitation.
Water: Freshly boiled hot water works best. But the very hottest tap water you can get will work, too. It’s important the water is hot so the cocoa blooms properly.
Espresso Powder: DeLallo’s Instant Espresso Powder, to be exact!

Making the Frosting!

You’ll need:

A stand mixer: Fitted with a paddle attachment! Or an electric hand mixer!
Butter: For best results, use unsalted butter. But in a pinch, salted will work! Just be sure it’s at room temperature before using.
Confectioners’ sugar: Aka powdered sugar! Sift it before use to ensure your mocha buttercream frosting is lump-free.
Salt: If you use salted butter, omit this from the recipe.
Milk: Again, make sure it’s at room temperature. Cold ingredients do not bond!
White Chocolate: Use a premium white chocolate, and not white chocolate chips. Once melted, be sure to cool for 10 minutes. If added too hot, the buttercream will split.
Espresso Powder: You know the drill, grab DeLallo’s Instant Espresso Powder and you’ll be golden!

Decorate your heart out!

If you’re a minimalist, no decor is needed! This cake is lovely and sufficient simply frosted and sliced. That being said, chocolate shavings and chocolate dipped espresso beans on top don’t hurt. And make the presentation absolutely stunning. I prefer to use bittersweet chocolate for the shavings, but any chocolate you enjoy the taste of will work. I usually add about 2/3 cup on top of the frosting.

To create chocolate shaving, simply run a cheese peeler over a block of chocolate. Or you can get fancy and make the chocolate curls from my espresso chocolate pudding pie recipe.

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