Mocha Grad Cake with Espresso Frosting

Short Description

The Mocha Grad Cake with Espresso Frosting is a sophisticated dessert that combines the rich flavors of chocolate and coffee. This cake features moist chocolate layers infused with espresso, complemented by a creamy espresso-infused frosting.

Why You’ll Love This Recipe

• Rich Flavor Combination: The blend of chocolate and espresso offers a deep, indulgent taste.
• Moist Texture: The cake remains moist and tender, making each bite delightful.
• Elegant Presentation: Perfect for celebrations, especially graduations, with its refined appearance.
• Versatile: Suitable for various occasions, from formal events to casual gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flourBeyond Frosting+2Natacha Sanz Caballero+2eatinggilmore.com+2
• Granulated sugarYes to Yolks – a food journal+6Natacha Sanz Caballero+6Preppy Kitchen+6
• Unsweetened Dutch-processed cocoa powderNatacha Sanz Caballero+1Sugar & Sparrow+1
• Baking powderverybestbaking.com
• Baking soda
• Salt
• Instant espresso granulesNatacha Sanz Caballero+1Bonni Bakery+1
• Egg
• ButtermilkNatacha Sanz Caballero
• Vegetable oil
• Freshly brewed coffee
• Vanilla extract

For the Espresso Frosting:

• Cream cheese
• Unsalted butterAllrecipes+6Preppy Kitchen+6eatinggilmore.com+6
• Powdered sugareatinggilmore.com+3Preppy Kitchen+3Epicurious+3
• Instant espresso granulesPreppy Kitchen+2Natacha Sanz Caballero+2Bonni Bakery+2
• Vanilla extractYes to Yolks – a food journal

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.Preppy Kitchen+1Bonni Bakery+1
2. Prepare Dry Ingredients: In a medium bowl, sift together the flour and cocoa powder. Add sugar, baking powder, baking soda, salt, and espresso granules. Whisk to combine.Natacha Sanz Caballero
3. Mix Wet Ingredients: In a separate large bowl, whisk the egg, buttermilk, oil, coffee, and vanilla extract until well combined.Natacha Sanz Caballero
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Prepare Frosting: In a large bowl, beat the cream cheese and butter until smooth. Add powdered sugar, espresso granules, and vanilla extract. Beat until the frosting is light and fluffy.
8. Assemble Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting.

Servings and Timing

• Servings: Approximately 8-10 slices
• Preparation Time: 20 minutes
• Baking Time: 25-30 minutes
• Cooling and Frosting Time: 30 minutes
• Total Time: Approximately 1 hour and 20 minutesYes to Yolks – a food journal+1Bonni Bakery+1

Variations

• Chocolate Ganache Topping: Add a layer of chocolate ganache on top for extra richness.
• Nutty Addition: Incorporate chopped walnuts or hazelnuts into the batter for added texture.
• Spice Infusion: Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: If desired, bring the cake to room temperature before serving to enhance flavor and texture.

FAQs

What type of cocoa powder is best for this recipe?

Dutch-processed cocoa powder is recommended for its smooth flavor and dark color.Natacha Sanz Caballero+1Bonni Bakery+1

Can I use instant coffee instead of espresso granules?

Yes, but espresso granules provide a more intense coffee flavor.Bonni Bakery

Is it necessary to use buttermilk?

Buttermilk adds moisture and tenderness. If unavailable, you can substitute with a mixture of milk and lemon juice or vinegar.

Can I make this cake gluten-free?

Yes, by using a gluten-free all-purpose flour blend. Ensure all other ingredients are gluten-free as well.

How can I ensure my cake layers are even?

Use a kitchen scale to divide the batter equally and level the batter in the pans before baking.

Can I prepare the frosting in advance?

Yes, store it in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.

What is the best way to frost the cake?

Use an offset spatula for even spreading and a bench scraper for smooth sides.

Can I add chocolate chips to the batter?

Yes, fold in chocolate chips for added texture and flavor.

How do I prevent the cake from sticking to the pans?

Grease the pans thoroughly and line the bottoms with parchment paper.Natacha Sanz Caballero+1Preppy Kitchen+1

Is this cake suitable for layering?

Absolutely, the cake’s structure supports multiple layers well.

Conclusion

The Mocha Grad Cake with Espresso Frosting is a delightful dessert that marries the rich flavors of chocolate and coffee. Its moist texture and elegant appearance make it an excellent choice for special occasions. Whether you’re celebrating a graduation or simply indulging in a sweet treat, this cake is sure to impress.

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