Mocha Layer Cake

Even though most people love chocolate, some are pretty picky about their chocolate cakes. 

mocha layer cake.5Luckily, with this cake recipe I was able to please everyone who tried it. 

mocha layer cake.4The cake is a bit fudgey without being overly rich. It has a slight coffee flavor to it that’s not overwhelming. It’s sweetened rather lightly, so don’t worry about this being a sugar-bomb! The icing is similarly light and sweet: it’s just heavy whipping cream with a bit of sugar. 

mocha layer cake.6And although this is a bit of a simple cake, it’s easy to dress it up and make it look fancy with different chocolate decorations on the outside. 

mocha layer cake.2

To get my chocolate strips I melted some semi-sweet chocolate and spread it out on a sheet of parchment paper. I let the chocolate harden in the fridge then cracked it into smaller pieces and simply placed them on the cake. 

mocha layer cake.1

Of course, chocolate curls and chocolate gratings would work great here too. mocha layer cake.3


Mocha Layer Cake
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For the cake
  1. 1 ¾ cups all-purpose flour
  2. 2 ½ tsp baking powder
  3. ½ tsp salt
  4. 4 tbsp cocoa powder
  5. ½ cup granulated sugar
  6. 2 eggs
  7. 2 tbsp corn syrup or honey
  8. 2/3 cup canola oil
  9. 2/3 cup 2% or whole milk
For the filling
  1. 1 tbsp strong coffee OR 1 tsp instant coffee powder with 1 tbsp boiling water
  2. 1 ¼ cups heavy cream
  3. 2 tbsp confectioners’ sugar
To decorate
  1. ½ cup semisweet chocolate curls or chocolate gratings
  2. 2 tbsp cocoa powder
  3. 2 tbsp confectioners’ sugar
  1. 1. Preheat oven to 350F and grease two 8-inch pans.
  2. 2. For the cake: In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Mix in the sugar. Create a well in the center of your bowl to place the eggs, honey, oil, and milk. Beat the liquid ingredients in the middle, slowly incorporating all the dry ingredients. Mix to remove any remaining chunks from the batter.
  3. 3. Pour batter into prepared baking pans and bake in the oven for 25-30 minutes, or until toothpick comes out clean. Allow to cool in pans for 5 minutes, then let continue to cool on wire racks.
  4. 4. For the filling: Combine coffee, heavy cream, and confectioners’ sugar. Whip until soft peaks form. Use some of the cream in between the layers and the rest to ice around the cake. Decorate your cake with the semisweet chocolate, cocoa powder, and confectioners’ sugar.
Jackie's Delectable Delights
 Adapted from MMM…Chocolate

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