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Chocolate Mocha Cake with Espresso Buttercream

Heavenly Chocolate Mocha Cake with Espresso Buttercream Delight

Indulge in this Chocolate Mocha Cake with Espresso Buttercream, a gluten-free option that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Granulated Sugar substitutable with brown sugar
  • 1 cup All-Purpose Flour substitutable with gluten-free flour
  • 1/2 cup Unsweetened Cocoa Powder may alter sweetness if using chocolate powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Espresso Powder substitutable with instant coffee
  • 2 large Large Eggs room temperature
  • 1/2 cup Avocado Oil substitutable with vegetable oil
  • 1 cup Whole Milk substitutable with non-dairy milk
  • 1 cup Strong Brewed Coffee hot
For the Espresso Buttercream
  • 2 tablespoons Espresso Powder dissolved in hot water
  • 1 cup Unsalted Butter softened
  • 4 cups Powdered Sugar sifted for smooth texture
  • 1 teaspoon Vanilla Extract substitutable with vanilla bean paste

Equipment

  • mixing bowl
  • stand mixer
  • 9-inch round cake pans
  • Parchment paper
  • whisk

Method
 

Step-by-Step Instructions
  1. Prep Baking Pans: Grease two 9-inch round cake pans thoroughly with butter or cooking spray and line with parchment paper.
  2. Preheat Oven: Set your oven to 350°F (177°C) and allow it to fully preheat.
  3. Mix Dry Ingredients: In a large mixing bowl or stand mixer, combine the granulated sugar, all-purpose flour, cocoa powder, salt, baking powder, baking soda, and espresso powder.
  4. Incorporate Wet Ingredients: Add the large eggs, avocado oil, and whole milk; mix on medium speed until just combined.
  5. Add Coffee: Slowly pour in the hot brewed coffee while the mixer is running; mix until well blended.
  6. Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
  7. Cool Cakes: Remove from the oven and let cool in pans for 5 minutes, then transfer to wire racks.
  8. Make Frosting: Dissolve espresso powder in hot water, then beat softened butter until creamy, gradually add powdered sugar until smooth.
  9. Assemble Cake: Level the tops of the cooled cake layers, spread frosting on one layer, top with the second, and apply a crumb coat.
  10. Finish Frosting: Apply remaining frosting over the entire cake and chill briefly if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 450IUCalcium: 50mgIron: 2mg

Notes

Ensure all wet ingredients are at room temperature for a smoother batter. Allow cakes to cool completely before frosting.

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