Amazing Mocha Cake Recipe — cooking, recipes, bon apetit

Introduction

John Cannell of Preppy Kitchen shares a joyful, foolproof approach to an indulgent mocha cake that blends rich chocolate with bold coffee notes. This guide captures his step-by-step method so home bakers can recreate a three-layer celebration cake that’s soft, fudgy, and finished with mocha buttercream and a dark chocolate ganache drip. If we talk about simple wins in the world of cooking, recipes, bon apetit moments, this cake checks every box.

Prepping three nine-inch cake pans with parchment and spray

Key takeaways

  • This recipe uses hot coffee to bloom cocoa for a deep coffee-chocolate flavor.
  • Vegetable oil keeps the cake tender even when chilled — ideal if the cake will live in the fridge.
  • Cake strips and equal layer distribution help achieve tall, flat, soft layers.
  • Mocha buttercream plus a dark chocolate ganache drip creates both texture and visual drama.

Ingredients at a glance

  • Dry: 3 cups (360 g) all-purpose flour, 2½ cups (500 g) granulated sugar, ½ cup (40 g) cocoa powder, 2½ tsp baking soda, 1½ tsp baking powder, 1 tsp salt.
  • Wet: 1 cup vegetable oil, 1 cup buttermilk, 3 large room temperature eggs, 1 tbsp vanilla, 1 cup hot coffee (for cocoa bloom).
  • Frosting: ~7½ cups (900 g) powdered sugar mixture, 2 cups (4 sticks) unsalted butter, 1 tbsp instant espresso, 1 tbsp cocoa powder, 3 tbsp cream, 1 tbsp vanilla, pinch of salt.
  • Ganache: ½ cup (90 g) dark chocolate, ¼ cup heavy cream. Optional: chopped chocolate-covered espresso beans for crunch.
Whisking hot coffee into sifted cocoa to bloom flavor

Step-by-step method

  1. Preheat oven to 350°F and prepare three 9-inch pans with spray, parchment rounds, or butter & flour.
  2. Sift cocoa into a large bowl and whisk in 1 cup hot coffee to bloom the cocoa. Let cool 10 minutes.
  3. In another bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
  4. Make the wet mix: oil, buttermilk, eggs, and vanilla. Combine with the cooled cocoa-coffee mixture, then fold into dry ingredients until just combined.
  5. Divide batter evenly among pans (use a scale for precision). Wrap cake strips around pans for even baking and fewer domes.
  6. Bake ~30 minutes at 350°F, rotating racks after 20 minutes if needed. Cool almost completely before assembling.
Wet cake strips wrapped around pans to prevent doming

Mocha buttercream and ganache

For the buttercream, first sift powdered sugar and combine it with instant espresso and cocoa. Cream room-temperature butter on medium for five minutes until light and fluffy, then add the sugar mixture one cup at a time on low. Finish with salt, cream, and vanilla, and whip until smooth.

To make the ganache, heat ¼ cup cream until steamy, pour over chopped dark chocolate, let sit a few minutes, then whisk until glossy. If it firms, gently warm and add a drop of cream to reach drizzle consistency.

Dark chocolate ganache in a bowl after pouring hot cream

Assembly and decorating tips

  1. Spread about 1 cup of buttercream between each layer, add a tablespoon of ganache per layer, and sprinkle chopped espresso beans for texture.
  2. Apply a thin crumb coat and chill 10–20 minutes, then finish the sides with remaining buttercream, reserving dollops for the top.
  3. Pipe a base layer of ganache, then create the drippy look by adding controlled drips around the edge. Chill to set.
  4. Whip remaining buttercream briefly, pipe star dollops on top, and finish each dollop with a chocolate-covered espresso bean.
Applying ganache drips around the cake edge for a dramatic finish

Tips for reliable results

  • Use a kitchen scale for accuracy—John emphasizes how measuring makes cakes consistently tender and perfectly textured.
  • Room-temperature eggs and butter make emulsification easier and final texture smoother.
  • Don’t overmix after combining wet and dry—mixing too long activates gluten and yields a dense cake.
  • If ganache firms while decorating, briefly heat and stir; add a teaspoon of cream if needed.
  • For extra coffee punch, use instant espresso in the buttercream and scattered chocolate-covered espresso beans for crunch.

Serve and savor

"The crumb is soft and fudgy and full of chocolate flavor, and the frosting is light, creamy, and perfectly kissed with coffee."

This mocha cake is a celebration staple: a tender, moist crumb, intense coffee-chocolate harmony, and a silky buttercream that’s balanced—not cloyingly sweet. Perfect for dinner parties, birthdays, or any moment worth a little show-stopping baking. For those who love cooking, recipes, bon apetit experiences, this one’s a keeper.

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