• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Popular » Cakes & Cupcakes » Chocolate Cake With Mocha Frosting

Chocolate Cake With Mocha Frosting

By: Rosemary Published: January 1, 2023 Updated on: January 1, 2023

Share

Share
Pin
Email
Jump to Recipe

Chocolate Cake with Mocha Frosting is the perfect Sunday Dinner Dessert, a moist chocolate cake with a creamy rich Mocha Frosting. Two layers makes it even better.

Chocolate cake on a red cake stand.

I always wanted to share this cake that my Mom would make almost every Sunday and that we all loved. Her delicious moist Chocolate Cake recipe with Mocha Frosting! I also included a simple chocolate buttercream frosting if you prefer.

Table of Contents

  • Recipe Ingredients
      • Mocha Frosting
  • What is the best cocoa to use
  • How to make Cake/Pastry Flour
  • Why use room temperature ingredients?
  • How to make a Classic Chocolate Cake
      • Mocha Frosting
  • Why does my cake fall?
  • Different ways to frost the cake
  • What is a chocolate ganache?
      • Never Miss a Recipe!
  • How to store a Homemade cake
  • How to freeze a cake
  • More Delicious Chocolate Cake Recipes
  • Chocolate Cake with Mocha Frosting
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE CHOCOLATE CAKE
      • *If you use unsalted butter then add ¼ teaspoon of salt.
      • ** Tom make sour milk to the ½ cup of milk add ½ tablespoon of lemon juice or white vinegar, let sit 15-20 minutes before using.
      • MOCHA FROSTING
      • MILK CHOCOLATE FROSTING link below
    • Instructions 
      • CHOCOLATE CAKE
      • MOCHA FROSTING
      • MILK CHOCOLATE BUTTER CREAM FROSTING, if you prefer.
    • Notes
    • Nutrition

Recipe Ingredients

  • Cocoa – unsweetened dutch processed
  • Water – boiling water
  • Butter – softened butter, I used salted if you use unsalted butter then add a bit more salt
  • Sugar – granulated
  • Egg – large room temperature egg
  • Flour – cake or pastry flour
  • Salt
  • Baking powder
  • Baking soda
  • Sour milk – you can make your own with either vinegar or lemon juice

Mocha Frosting

  • Butter – softened
  • Sugar – also know as icing, powdered or confectioners’ sugar
  • Cocoa – unsweetened dutch processed
  • Coffee – strong coffee

What is the best cocoa to use

The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.

Cake on a red cake stand with a slice on a black plate.

How to make Cake/Pastry Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

Why use room temperature ingredients?

With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.

How to make a Classic Chocolate Cake

In a small bowl mix together the cocoa and boiling water until completely combined. Let sit 5 minutes.

In a large bowl or stand mixer cream the butter, sugar and egg until fluffy approximately 5 minutes on medium speed.

Add the cocoa mixture to the butter mixture and beat to combine.

Sift the flour, salt, baking powder and soda into a medium bowl.

Alternately add the dry ingredients and the sour milk to the creamed mixture. Pour into the prepared cake pans and bake for approximately 20-30 minutes or until toothpick comes out clean or a few crumbs attached.

Let sit 10-15 minutes in the pans, then move to a wire rack to cool complete before frosting. 

chocolate cake how to photos, batter, in cake pan and icing the cake

Mocha Frosting

Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency. Frost the completely cooled cake. Decorate if desired. I decorated mine with mini chocolate chips.

the frosted chocolate cake with mocha icing

Why does my cake fall?

  • There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven  thermometer to check this.
  • You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
  • Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
  • Your baking powder or soda has expired and is no long active.
  • Use room temperature ingredients.
  • The pan size might not be the correct size.

Different ways to frost the cake

If you prefer you can frost the cake with a buttery Swiss Meringue Frosting, a simple Chocolate Ganache or a Chocolate Buttercream Frosting.

What is a chocolate ganache?

A chocolate ganache is thinner and creamier than a frosting, it is drizzled over the cake. The ingredients in a ganache are semi sweet chocolate, cream and butter.

Chocolate cake on a red cake stand.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    How to store a Homemade cake

    As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

    How to freeze a cake

    Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freezer safe bag. The cake will keep for  up to 2 months in the freezer. When ready to thaw place the wrapped cake in the refrigerator to thaw completely before serving.

    I always and still do consider this the best chocolate cake recipe I have ever tasted, especially with the mocha frosting! I hope you like it as much as I do. Enjoy!

    A slice of cake on a black plate with a fork.

    More Delicious Chocolate Cake Recipes

    • Easy Strawberry Chocolate Cake
    • Double Chocolate Mousse Cake
    • One Pan Chocolate Pudding Cake
    • Chocolate Pear Cake
    Chocolate cake on a red cake stand.

    Chocolate Cake with Mocha Frosting

    Rosemary Molloy
    Chocolate Cake with Mocha Frosting is the perfect Sunday Dinner Dessert, a moist chocolate cake with a creamy rich Mocha Frosting. Two layers makes it even better.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 438 kcal

    Ingredients
     
     

    FOR THE CHOCOLATE CAKE

    • ¼ cup unsweetened cocoa dutch processed
    • ¼ cup boiling water
    • ⅓ cup butter (softened)*
    • ¾ cup granulated sugar
    • 1 large egg (room temperature)
    • 1¼ cups cake flour
    • 1 pinch pinch salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ cup sour milk ** (room temperature) (mix 1/2 tablespoon lemon juice with 1/2 cup of milk and let sit 15 minutes)

    *If you use unsalted butter then add ¼ teaspoon of salt.

      ** Tom make sour milk to the ½ cup of milk add ½ tablespoon of lemon juice or white vinegar, let sit 15-20 minutes before using.

        MOCHA FROSTING

        • ⅔ cup butter (softened) (softened)
        • 3 cups icing / powdered sugar (sifted)
        • 2 tablespoons unsweetened cocoa (sifted)
        • 4½ tablespoons strong coffee

        MILK CHOCOLATE FROSTING link below

          Instructions
           

          • Pre-heat oven 350F (180C). Grease and flour 2 8 inch cake pans.

          CHOCOLATE CAKE

          • In a small bowl mix together the cocoa and boiling water until completely combined.  Let sit 5 minutes.
          • In a large bowl cream the butter, sugar and egg until fluffy approximately 5 minutes.
          • Add the cocoa mixture to the butter mixture and beat to combine.
          • Sift the flour, salt, baking powder and baking soda into a medium bowl.
          • Then alternately add the dry ingredients and the sour milk to the creamed mixture.  Pour into the prepared cake pans and bake for approximately 20-30 minutes or until toothpick comes out clean.  Let stand 5 minutes before removing from pans.  Cool completely before frosting.  Enjoy!

          MOCHA FROSTING

          • Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency.  Frost cooled cake.  Decorate if desired.  

          MILK CHOCOLATE BUTTER CREAM FROSTING, if you prefer.

            Notes

            For room temperature ingredients remove from the fridge approximately 1 hour before using.
            To make homemade cake/pastry flour – for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
            As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.
            Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freezer safe bag. The cake will keep for  up to 2 months in the freezer. When ready to thaw place the wrapped cake in the refrigerator to thaw completely before serving.

            Nutrition

            Calories: 438kcalCarbohydrates: 64gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 66mgSodium: 203mgPotassium: 129mgFiber: 1gSugar: 50gVitamin A: 610IUCalcium: 45mgIron: 0.7mg
            Keyword chocolate cake, chocolate cake recipe, chocolate cake with mocha frosting
            Tried this recipe?Let us know how it was!

            Updated from February 7, 2018.

            Subscribe Today

            Never Miss a Recipe!

            Subscribe today and receive my free e-book of recipes!

              We won't send you spam. Unsubscribe at any time.


              Cakes & Cupcakes, Chocolate, Desserts, Frostings & Glazes

              Related

              Comments

                Leave a Reply Cancel reply

                Your email address will not be published. Required fields are marked *

                Recipe Rating




                This site uses Akismet to reduce spam. Learn how your comment data is processed.

              1. Nicole says

                January 16, 2021 at 3:07 pm

                Can I use Hershey’s unsweetened baking cocoa in the cake. You listed unsweetened in the frosting.. would it be the same in both?

                Reply
                • Rosemary says

                  January 16, 2021 at 5:38 pm

                  Hi Nicole, yes unsweetened cocoa for both, I corrected that. Thanks I hope you like it.

                  Reply
              2. Amy says

                May 23, 2020 at 7:11 pm

                Hi Rosemary,

                Do I need to change ingredient amounts for 9-inch cake pans?

                Thanks!

                Reply
                • Rosemary says

                  May 23, 2020 at 8:33 pm

                  Hi Amy, no it should be fine in a 9 inch.

                  Reply
              3. Nellie says

                March 8, 2020 at 3:57 pm

                Hi Rosemary, can I use Buttermilk instead of the sour-milk receipe. Also is espresso coffee ok to use for the frosting.

                Thank you, great receipes

                Reply
                • Rosemary says

                  March 8, 2020 at 4:45 pm

                  Hi Nellie thanks so glad you like the recipes, yes buttermilk should work. And espresso would be perfect. Hope you like it!

                  Reply

              Hi, I'm Rosemary.

              Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

              Most Popular

              pizza dough 3 rounds on parchment paper

              Best Pizza Dough

              puff pastry cut in half stacked.

              Quick & Easy Homemade Puff Pastry

              Homemade Potato Gnocchi

              Pieces of fudge on parchment paper.

              Old Fashioned Chocolate Fudge

              Sauce and pasta in a bowl with some on a fork.

              Authentic Bolognese Sauce

              5 stacked lemon cookies.

              Italian Lemon Cookies

              Filter By Date

              Readers Favorite Trending Recipes

              pizza dough 3 rounds on parchment paper

              Best Pizza Dough

              Homemade Potato Gnocchi

              puff pastry cut in half stacked.

              Quick & Easy Homemade Puff Pastry

              Sauce and pasta in a bowl with some on a fork.

              Authentic Bolognese Sauce

              Ingredients.

              • Beef
              • Chicken
              • Chocolate
              • Eggs
              • Fish & Seafood
              • Pasta
              • Pork

              Course.

              • Appetizers & Snacks
              • Breakfast / Brunch
              • Drinks
              • Lunch
              • Main Dish

              Browse.

              • About Me – Rosemary Molloy
              • Contact
              • Disclosure/Privacy
              • Recipe Index
              Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
              Design by Pixel Me Designs