Decadent Mocha Cake

Dessert | July 1, 2020

Ingredients for Cake

  • 2 1/2 cups flour
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups unsalted butter (2.5 sticks)
  • 6 eggs
  • 1 cup buttermilk
  • 2 tsp vanilla
  • 1 cup Lost Coast Roast “Mocha” Cold Brew

Ingredients for Frosting

  • 3 sticks unsalted butter (room temp)
  • 3/4 cup shortening
  • 4 tsp instant coffee granules
  • 2 tsp milk
  • 2 tbs cocoa powder
  • 3-4 cup powdered sugar

Ingredients for Chocolate Ganache

  • 1/2 cup & 2 tbs heavy cream
  • 3/4 cup semi-sweet chocolate chips

Directions for Cake

  1. Preheat oven to 300 degrees. Grease three 9 inch cake pans and line the bottom with a round piece of parchment paper.
  2. Sift dry ingredients 3x.
  3. Beat butter and sugar well then add eggs. Beat for 6 minutes.
  4. Beat 1/3 of the dry mix in. Add buttermilk. Add 1/3 more of dry mix. Add vanilla and mocha cold brew. Add the remainder of dry mix.
  5. Once batter is smooth, pour evenly into three pans.
  6. Bake for 30-34 mins or until toothpick inserted comes out clean.
  7. Cool on rack for 10 minutes.
  8. After 10 minutes, remove cakes from pans and allow to cool completely.
  9. Remove parchment paper from bottom and level off cakes with sharp knife, if needed.
  10. Individually cover each cake with plastic wrap and place in refrigerator for 1-2 hours.

Directions for Frosting

  1. In a mixing bowl, beat together butter and shortening until fluffy.
  2. Dissolve coffee granules in milk and add to bowl. Add cocoa powder.
  3. Begin to add the powdered sugar 1 cup at a time, first mixing by hand and then with an electric mixer until smooth and sufficiently thick.

Directions for Ganache

  1. Place chocolate chips in a heat proof bowl.
  2. In a small pan over low heat, bring the heavy cream to a boil and then remove from heat.
  3. Combine.


  1. Remove cake layers from fridge. Frost top of cake and stack. Apply a thin layer of frosting around the edges of the cake with a spatula. Place cake in the fridge for 20 minutes.
  2. Prepare the ganache.
  3. Remove cake from fridge and add remaining frosting to the sides and top of the cake until smooth and uniform.
  4. Use a spoon to drizzle ganache down the sides, allowing to drip. Fill the top of the cake with remaining ganache and spread evenly with the back of a spoon. Allow ganache to set for 10 minutes.
  5. Garnish with chocolate shavings, piped frosting, or coffee beans.


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