Chocolate Mocha Cake
A soft, moist eggless chocolate cake infused with coffee and topped with fluffy mocha whipped cream. This easy one-layer cake can also be made dairy-free with suitable substitutions.
Yield: 12 servings
Equipment
Ingredients
Chocolate Cake Ingredients
- 150 ml Milk hot, see notes for options
- 15 ml (1 tbsp) White Vinegar or lemon juice
- 2 tsp Instant Coffee or espresso powder
- 130 g Light Brown Sugar or castor sugar / coconut sugar
- 1 tsp Vanilla Extract
- 80 ml Oil sunflower or vegetable oil
- 125 g All Purpose Flour or gluten free flour blend for baking
- 25 g Cocoa Powder, sifted
- 10 g Cornstarch
- 1/8 tsp Baking Soda
- 1 tsp Baking Powder
- 1/8 tsp Salt
Mocha Whipped Cream Frosting Ingredients
- 160 ml Whipping Cream cold; see notes for options
- 1 tsp Vanilla Extract
- 2 tbsp Cocoa Powder sifted
- 2 tsp Instant Coffee or espresso powder
- 2 tbsp Powdered Sugar or icing sugar
Topping Ingredients
- 60 ml Freshly Brewed Coffee or Coffee Syrup optional to soak the cake to keep it moist
- 1-2 tbsp Cocoa Powder for dusting
Instructions
How to Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) springform cake pan with baking paper to prevent sticking.
- In a bowl, mix hot milk and vinegar; let it sit for 5 minutes to create a tangy buttermilk substitute that enhances moisture.
- Add instant coffee, oil, vanilla extract, and sugar to the buttermilk mixture; whisk until the sugar dissolves completely and the mixture becomes smooth.
- In a separate bowl, sift together all-purpose flour, cocoa powder, cornstarch, baking soda, baking powder, and salt; gradually fold the dry ingredients into the wet mixture, stirring until you achieve a lump-free batter.
- Pour the batter into the prepared cake pan, smoothing the top; bake for about 25 minutes, or until the center feels firm to the touch and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan before unmolding; for a deeper coffee essence, brush or soak the cake with freshly brewed espresso once cooled.
How to Make the Mocha Frosting:
- In a mixing bowl, combine cold whipping cream, instant coffee, vanilla extract, cocoa powder, and powdered sugar.
- Using an electric whisk, beat the mixture until stiff peaks form; the frosting should be thick and airy.
- Soak the cake in freshly brewed coffee or coffee syrup if desired. Spread the whipped mocha frosting evenly over the cooled cake; for an elegant touch, dust the top with a light sprinkle of cocoa powder.
- Refrigerate the frosted cake for at least 1 hour to allow the flavors to meld and the frosting to set; when ready to serve, dip a knife in warm water for clean, effortless slices.
- Because this cake is topped with whipped cream, store it covered in the refrigerator for up to 3 days. For the best texture, let a slice sit at room temperature for a few minutes before serving.
Notes
- Cup vs. Weighing Scale: The US customary cup measurement serves as a rough estimate and can lead to inconsistencies; for precise results, always weigh your ingredients using a digital scale in grams.
- Ingredient Preparation: Before starting any recipe, measure and prepare all ingredients in advance to ensure a smooth and efficient process.
Measuring Spoons: For teaspoon (tsp) and tablespoon (tbsp) measurements, always use standard measuring spoons rather than regular eating spoons for accuracy. - Milk: You can use any dairy-free unsweetened milk (such as almond, soy, or oat milk) or dairy-based whole milk as needed.
- Lemon Juice: Can be substituted with apple cider vinegar or white vinegar, and vice versa.
- Whipping Cream: Choose dairy-free unsweetened whipping cream for a vegan and dairy-free option, or use any full-fat whipping cream of your choice.
- Sugar: Cane sugar can be replaced with granulated sugar or caster sugar; ensure your sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar for a guaranteed vegan option.