Chocolate Mocha Cake: the Perfect Coffee Cake Recipe for All Coffee Lovers!

The chocolate mocha cake is a simple and delicious dessert made with a double layer: a base of coffee and chocolate sponge cake and a filling made with coffee cream, to be added cold after cooking the base in the oven. The ideal dessert to serve at the end of a meal or to prepare as a birthday cake. To make it we used instant coffee, both for the dough and for the whipped cream base. Once ready, we left the cake in the fridge, before serving it dusted with bitter cocoa powder.

Why Do We Add Chocolate and Coffee Together?

Chocolate and coffee are a match made in flavor heaven, celebrated for their complementary tastes that enhance the sensory experience of each other. This harmonious pairing owes its success to the complex flavor profiles of both ingredients; coffee, with its bold, sometimes bitter notes, magnifies the richness of chocolate, making its taste more pronounced and multidimensional. Conversely, chocolate introduces a creamy, sweet counterbalance that can soften the harsh edges of strong coffee, creating a luxurious and deeply satisfying taste experience. Moreover, both contain compounds that stimulate the brain, enhancing mood and alertness, making them a preferred choice for those seeking both comfort and a sensory boost. Their shared flavor compounds, like those that contribute to their natural bitterness and roasted notes, ensure that when chocolate and coffee come together, they deliver a symphony of flavors that is much greater than the sum of its parts.

Tips and Variations

– Ensure all the ingredients are at room temperature: eggs and milk blend more seamlessly when they're at room temperature, resulting in a smoother batter.

– When incorporating the egg whites into the batter, fold gently to maintain the airiness which contributes to the cake's fluffiness.

– Make sure to not overmix the batter, because it can develop the gluten too much, leading to a denser cake. Mix just until the ingredients are combined.

– Once the batter is ready, get it into the oven as soon as possible. Letting it sit can cause it to lose air bubbles, affecting the cake's rise.

– For an added visual and flavor twist, reserve a small portion of the whipped cream mixture before adding chocolate. After spreading the chocolate cream on the cake, dollop the reserved cream on top and use a toothpick to create a marble effect.

– Add a layer of crunch by sprinkling chopped roasted hazelnuts or almonds on top of the whipped cream layer. The nuts add texture and complement the coffee and chocolate flavors beautifully.

–  For coffee lovers seeking a stronger coffee flavor, replace instant coffee with an equal amount of espresso powder. Espresso powder is more concentrated, adding a deeper coffee taste.

– Convert this recipe into a layered cake by doubling the ingredients and baking in two pans. Spread half of the whipped cream mixture between the layers and the rest on top.

More Coffee Cakes You Might Like

Coffee Cream Cake

Sour Cream Coffee Cake

Cappuccino Cake

Mocha Cheesecake

How to Store Chocolate Mocha Cake

You can store the chocolate mocha cake in the refrigerator for 2-3- days under a glass bell jar.

Here's how to prepare it, step-by-step.

How to Make Chocolate Mocha Cake

Inside of a glass bowl, pour 100ml of hot whipped cream, instant coffee powder and the dark chocolate chips.

Mix together with a whisk until they have all blended and combined together. Then, refrigerate for 1 hour.

Inside of another glass bowl, melt the instant coffee inside of the milk, using a spoon to mix them together.

Pour the sugar and the egg yolks inside of a bowl.

Mix them together with a hand whisk, then, once the mixture has turned liquid and foamy, add in the oil and coffee milk and mix together.

Sift in the flour, the cocoa powder, the baking powder and a pinch of salt.

Mix everything together with a hand whisk, until everything has blended together.

Beat the egg whites until they are foamy, then add in the vinegar and the powdered sugar.

Keep beating them until they turn firm.

Add them gently to the chocolate mixture, mixing from bottom to top.

Transfer the batter into a baking pan and bake at 360°F (180°C) for 25 minutes.

In the meantime, take the remaining whipping cream, pour in the powdered sugar.

Beat them together with the cooled down chocolate and coffee cream, using an electric whisk.

Let the cake cool down, then with a kitchen brush, soak the cake with milk.

Transfer the coffee cream inside of a piping bag and distribute it on top of the sponge cake, then level it with a spatula.

Cut off the edges of the cake, so that you get a perfect rectangle.

Then cut the cake into 6 rectangles.

Top them with unsweetened cocoa powder.

Enjoy!