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Mocha Cake with Fudge Filling & Espresso Frosting

Mocha Cake with Fudge Filling & Espresso Frosting Delight

This Mocha Cake with Fudge Filling & Espresso Frosting features deep chocolate and coffee flavors, making it a perfect dessert for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Greases the cake pans for easy release.
  • 1 cup Semisweet Chocolate Chips Provides rich chocolate flavor.
  • 1 cup Hot Brewed Coffee Enhances the chocolate flavor.
  • 2 cups Granulated Sugar Sweetens the cake.
  • 1.75 cups All-Purpose Flour Structural base for the cake.
  • 0.75 cups Cocoa Powder Adds a rich chocolate taste.
  • 1.5 teaspoons Baking Soda Essential leavening agent.
  • 1.5 teaspoons Baking Powder Essential leavening agent.
  • 0.5 teaspoon Salt Enhances flavor balance.
  • 4 large Eggs Provides binding and moisture.
  • 0.5 cup Canola Oil Adds moisture and richness.
  • 1 cup Buttermilk Delivers tenderness.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Fudge Filling
  • 0.5 cup Heavy Cream Essential for making the fudge filling.
  • 1 cup Chocolate Chips Creates a rich, fudgy filling.
  • 1 tablespoon Corn Syrup Helps create the desired texture.
  • 1 tablespoon Instant Espresso Powder Intensifies the coffee flavor.
  • 2 tablespoons Unsalted Butter Smoothens the filling.
For the Frosting
  • 8 ounces Cream Cheese Base for the frosting.
  • 0.5 cup Unsalted Butter Adds richness to the frosting mixture.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 1 tablespoon Espresso Powder Boosts the coffee flavor.
For Garnish
  • Chocolate-Covered Espresso Beans Optional garnish.

Equipment

  • Stand Mixer
  • Oven
  • 9-inch Round Cake Pans
  • Saucepan
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and grease two 9-inch round cake pans with unsalted butter.
  2. In a heatproof bowl, melt 1 cup of semisweet chocolate chips with 1 cup of hot brewed coffee, stirring until smooth.
  3. In a large bowl, whisk together 2 cups of granulated sugar, 1.75 cups of all-purpose flour, 0.75 cup of cocoa powder, 1.5 teaspoons of baking soda, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
  4. In a stand mixer, beat 4 large eggs until frothy, then add 0.5 cup of canola oil, 1 cup of buttermilk, and 1 teaspoon of vanilla extract.
  5. Gradually combine the melted chocolate mixture with the wet ingredients, then mix in the dry ingredients until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 60-75 minutes or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
Fudge Filling
  1. Simmer 0.5 cup of heavy cream, ¾ cup of granulated sugar, 1 tablespoon of instant espresso powder, 1 tablespoon of corn syrup, and a pinch of salt over medium heat.
  2. Remove from heat and whisk in 1 cup of chocolate chips and 2 tablespoons of unsalted butter until smooth.
Frosting
  1. Combine 8 ounces of cream cheese and 0.5 cup of unsalted butter in a bowl, beating until creamy.
  2. Gradually add 2 cups of powdered sugar and 1 tablespoon of espresso powder, mixing until well-blended.
Assembly
  1. Place one cooled cake layer on a serving plate and spread a generous layer of fudge filling on top.
  2. Add the second layer and frost the cake with espresso frosting, garnishing with chocolate-covered espresso beans if desired.
  3. Slice, serve, and enjoy the cake!

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

Chill the cake layers before frosting for easier assembly. Store leftovers in an airtight container.

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