Mocha Layer Cake: The Ultimate Coffee-Chocolate Showstopper

Prep time: 25 minutes
Cook time: 28 minutes
Total time: 2 hours (including cooling and assembly)
Servings: 12-14 slices
Difficulty level: Intermediate
Dietary tags: Vegetarian

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Equipment Needed:

• Three 9-inch round cake pans
• Stand mixer with paddle attachment (hand mixer works too)
• Large mixing bowls (2-3)
• Wire cooling racks
• Offset spatula for frosting
• Double boiler or heat-safe bowl over saucepan
• Parchment paper
• Wire whisk

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Ingredients:

For the Cake:

• 1¾ cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2½ teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk, room temperature
• ½ cup (120ml) vegetable oil
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup (240ml) hot brewed coffee (or 2 teaspoons instant espresso dissolved in hot water)

For the Mocha Buttercream:

• 1½ cups (340g) unsalted butter, room temperature
• 4½ cups (540g) powdered sugar, sifted
• ¾ cup (75g) unsweetened cocoa powder
• 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water, cooled
• 4-6 tablespoons (60-90ml) heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Chocolate Ganache Drip:

• 6 ounces (170g) dark chocolate, chopped
• ½ cup (120ml) heavy cream

Optional Garnish:

• Chocolate-covered espresso beans
• Shaved dark chocolate

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Method:

Making the Cake:

1. Preheat your oven to 350°F (175°C) and line three 9-inch round pans with parchment paper, then grease thoroughly.
2. Sift cocoa powder into a medium bowl, then whisk in the hot coffee until completely smooth with no lumps.
3. Let this coffee-cocoa mixture cool for 10 minutes while you prep the other ingredients.
4. Whisk together flour, sugar, baking soda, baking powder, and salt in your largest bowl.
5. Add buttermilk, oil, eggs, and vanilla to the cooled coffee mixture and whisk until combined.
6. Pour the wet ingredients into the dry ingredients and whisk just until no flour streaks remain—don’t overmix.
7. Divide batter evenly among the three prepared pans (I use a kitchen scale for precision).
8. Bake for 25-30 minutes until a knife inserted in the center comes out clean and the tops spring back when touched.
9. Cool in pans for 30 minutes, then turn out onto wire racks to cool completely—this is crucial before frosting.

Making the Mocha Buttercream:

10. Sift together powdered sugar, cocoa powder, salt, and the dissolved espresso powder mixture.
11. Beat the softened butter in your stand mixer on medium speed for 5 full minutes until it’s pale and fluffy—this step matters.
12. Turn mixer to low and gradually add the sugar mixture, stopping to scrape down the sides.
13. Add vanilla and drizzle in heavy cream while beating.
14. Increase speed to medium and beat for 3-5 more minutes until the frosting is light and spreadable.

Making the Ganache:

15. Place chopped chocolate in a heat-safe bowl.
16. Heat heavy cream in a small saucepan or double boiler until it’s just about to boil.
17. Pour hot cream over chocolate and let sit for 2 minutes without touching it.
18. Whisk until completely smooth and glossy, then let cool slightly—it should be pourable but not hot.

Assembly:

19. Place your first cooled cake layer on a cake stand or serving plate.
20. Spread 1 cup of buttercream evenly across the top using an offset spatula.
21. Drizzle a spiral of ganache over the buttercream and sprinkle with chopped espresso beans if using.
22. Add the second layer and repeat the buttercream, ganache, and espresso bean process.
23. Top with the third layer and cover the entire cake—top and sides—with remaining buttercream.
24. Refrigerate for 20 minutes to firm up the frosting.
25. Rewarm your ganache in the microwave for 15-20 seconds if it’s gotten too thick.
26. Using a spoon, create drips around the top edge of the cake, letting them cascade down the sides.
27. Pour remaining ganache on top and smooth with your offset spatula.
28. Optional: Pipe buttercream rosettes around the top edge using a piping bag with star tip and crown each with a whole espresso bean.
29. Chill for 30 minutes to 1 hour until ganache sets completely.

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Crucial Tips:

• Room temperature ingredients are non-negotiable for smooth batter and frosting—cold eggs and butter will give you a grainy mess
• Don’t skip the coffee—it intensifies the chocolate rather than making it taste like coffee
• Cool those layers completely—warm cake will melt your frosting and create a structural disaster
• Use a kitchen scale for dividing batter evenly between pans
• The ganache should coat a spoon but still drip slowly when ready to use
• Chill between frosting layers for cleaner results and easier handling

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Storage & Extras:

Storage:

• Room temperature under a cake dome for 1-2 days
• Refrigerated in an airtight container for 5-7 days (bring to room temp 30 minutes before serving)

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