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Ina’s Chocolate Cake with Mocha Frosting Recipe

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★★★★★

4.9 from 128 reviews

Ina’s Chocolate Cake with Mocha Frosting is a rich and indulgent dessert that combines a moist chocolate cake infused with espresso powder and a luscious bittersweet chocolate mocha frosting. Perfect for chocolate lovers, this cake offers a harmonious balance of deep cocoa flavors with a hint of coffee and a smooth, creamy finish. The recipe details step-by-step preparation to create a show-stopping layer cake ideal for special occasions.

Ingredients

Scale

Cake Ingredients

  • 1 ¾ cups (220gr) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup hot water
  • 2/3 cup (64gr) unsweetened cocoa powder
  • 1/3 cup (80ml) milk (whole milk recommended)
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon instant espresso powder
  • 12 tablespoons (170gr) unsalted butter, softened
  • 2 cups (400gr) sugar
  • 3 large eggs (at room temperature)
  • 1 tablespoon pure vanilla extract

Frosting Ingredients

  • 12 oz (340gr) bittersweet chocolate, broken into small pieces
  • 3 tablespoons (45gr) unsalted butter
  • 2 teaspoons instant espresso powder
  • 1 ¼ cup heavy cream
  • 1 tablespoon Kahlúa
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (177°C) for even baking and prepare your pans by lining two 9-inch (23cm) round cake pans with parchment paper and spraying the bottom and sides generously with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
  3. Prepare Wet Ingredients Mixture: In a large jug, combine hot water, unsweetened cocoa powder, milk, heavy cream, and instant espresso powder. Stir until well blended to dissolve cocoa and espresso powder completely.
  4. Cream Butter and Sugar: Using a large mixing bowl fitted with a paddle attachment, beat the softened butter and sugar on medium speed until light, fluffy, and pale in color, scraping down the sides as needed, for about 4 minutes.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the bowl sides. Stir in the pure vanilla extract to enhance the flavor.
  6. Combine Dry and Liquid Ingredients: Add one-third of the flour mixture to the batter and mix on low speed. Then add half of the liquid cocoa mixture. Alternate adding the remaining flour and liquid ingredients, mixing gently each time until the batter is smooth, scraping down the sides of the bowl to incorporate all ingredients evenly.
  7. Divide and Bake Batter: Evenly divide the batter between the two prepared pans, smoothing the top with a spatula. Bake in the oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 5 minutes before transferring to wire racks. Remove parchment paper and allow layers to cool completely.
  8. Make Mocha Frosting Base: In a medium bowl, combine bittersweet chocolate, unsalted butter, and instant espresso powder to begin the frosting preparation.
  9. Heat Cream and Melt Chocolate: In a small saucepan, heat the heavy cream over medium heat until it reaches a simmer. Pour the hot cream over the chocolate mixture and let it sit briefly, then stir until the chocolate is completely melted and the mixture is smooth. If necessary, warm the mixture in the microwave for 30 seconds to aid melting.
  10. Add Flavorings and Chill: Stir in the Kahlúa and vanilla extract into the chocolate mixture. Cover the bowl and refrigerate for up to 30 minutes, allowing the mixture to cool but not become too cold or hardened.
  11. Beat Frosting: Using a mixer, beat the cooled chocolate mixture on medium-high speed until soft peaks form. Be careful not to overbeat, which may cause the frosting to curdle and lose its smooth texture.
  12. Assemble Cake: Place one cake layer on your serving plate and spread half of the mocha frosting evenly over the top.
  13. Complete Cake Assembly: Place the second layer on top of the frosted layer and evenly spread the remaining mocha frosting over the top and sides of the cake. Optionally, dust or decorate with sprinkles if desired.
  14. Serve Fresh: For best taste and texture, serve the cake the same day while the frosting is freshly whipped and smooth.

Notes

  • Use room temperature eggs for better cake texture and easier mixing.
  • Espresso powder enhances the chocolate flavor without imparting a strong coffee taste.
  • Do not overbeat the frosting to prevent curdling; stop once soft peaks form.
  • The cake should be served the same day for optimal frosting freshness and flavor.
  • Whole milk is recommended, but any milk can be used.
  • Make sure to cool the cake completely before frosting to prevent the frosting from melting.

Keywords: Ina Garten chocolate cake, mocha frosting, chocolate espresso cake, layer cake recipe, homemade chocolate cake, mocha chocolate frosting

Find it online: https://chefmilacook.com/inas-chocolate-cake-with-mocha-frosting-recipe/