Introduction

Ina’s Chocolate Cake with Mocha Frosting is a decadent and moist dessert perfect for any chocolate lover. The rich cake layers combined with a smooth mocha-infused frosting make this treat truly special. Whether for a celebration or a cozy night in, this cake is sure to impress.

A two-layer chocolate cake with smooth and thick chocolate frosting covering the top layer, sprinkled evenly with small chocolate pieces. The cake is cut into slices, showing the moist, dark brown texture of the cake beneath the frosting. The cake sits on a white plate with a raised dotted edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cup hot water
2/3 cup (64g) unsweetened cocoa powder
1/3 cup (80ml) milk (whole or any milk of choice)
1/3 cup (80ml) heavy cream
1 teaspoon instant espresso powder
12 tablespoons (170g) unsalted butter, softened
2 cups (400g) sugar
3 large eggs (at room temperature)
1 tablespoon pure vanilla extract
12 oz (340g) bittersweet chocolate, broken into small pieces
3 tablespoons (45g) unsalted butter
2 teaspoons instant espresso powder
1 ¼ cup heavy cream
1 tablespoon Kahlúa
1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line two 9-inch (23cm) round cake pans with parchment paper and generously spray the bottom and sides with cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Step 3: In a large jug, mix the hot water, cocoa powder, milk, heavy cream, and instant espresso powder until smooth.
Step 4: In a large mixing bowl fitted with a paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 4 minutes. Scrape down the sides as needed.
Step 5: Add the eggs one at a time, beating well after each addition and scraping down the bowl. Stir in the vanilla extract.
Step 6: Add one-third of the flour mixture to the batter and mix on low speed. Pour in half of the liquid mixture. Continue alternating the dry and liquid ingredients, mixing until smooth.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 5 minutes, then transfer to wire racks. Peel off the parchment paper and cool completely.
Step 9: For the frosting, combine the bittersweet chocolate, butter, and instant espresso powder in a medium bowl.
Step 10: Heat the heavy cream in a small saucepan over medium heat until it simmers. Pour it over the chocolate mixture and stir until melted and smooth. If needed, warm briefly in the microwave to ensure smoothness.
Step 11: Stir in the Kahlúa and vanilla extract. Cover and refrigerate for up to 30 minutes until cool but not cold.
Step 12: Beat the chocolate mixture on medium-high speed until soft peaks form. Be careful not to overbeat to avoid curdling.
Step 13: Assemble the cake by spreading half of the frosting on one cake layer. Place the second layer on top and spread the remaining frosting evenly. Optionally, dust with sprinkles.
Step 14: Serve the cake the same day for the best freshness and flavor of the frosting.

Tips & Variations

Room temperature eggs help create a smoother batter and better rise.
If you prefer a stronger coffee flavor, add an extra teaspoon of espresso powder to the frosting.
For a non-alcoholic version, omit the Kahlúa and replace with an equal amount of milk or cream.
Make sure not to overbeat the frosting to keep it silky and smooth.
You can swap bittersweet chocolate for semisweet if you prefer a sweeter frosting.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 30 minutes to soften the frosting. You can also freeze the cake layers wrapped tightly for up to 1 month; thaw fully before frosting and assembling.

How to Serve

The image shows two slices of chocolate cake on white plates placed on a white marbled surface. The cake slices have two thick layers of dark chocolate sponge sandwiching a smooth, thick layer of chocolate frosting in the middle. The outer edges of the cake slice are covered with a thick layer of glossy chocolate frosting that is slightly textured, with small chocolate sprinkles on the side. A shiny fork rests on the plate in front of the closest cake slice, with a few crumbs on the plate. In the background, part of a white cup with a light brown drink is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso powder?

Instant espresso powder adds concentrated coffee flavor without extra liquid. Using brewed coffee may change the batter’s consistency, so it’s best to stick with instant espresso powder for this recipe.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it includes xanthan gum or add it separately for structure. The texture might vary slightly, but it will still be delicious.