Best Chocolate Mocha Cake With Raspberry Buttercream Filling Chocolate Fluff Frosting Recipes

MOCHA CAKE

Steps:

• Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake until a cake tester comes out mostly clean. A total of 30-35mins.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
• Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
• Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
• Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
• Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
• Frost and smooth the sides. Chill for 20mins.
• Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

MOCHA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
• Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
• In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
• Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
• In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA RASPBERRY CAKE

Steps:

• Preheat oven to 350ºF. Butter two 9-inch round cake pans, and dust with flour, tapping out excess.
• Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
• Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
• In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
• Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes.
• Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes.
• Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar.
• With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
• On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula.
• Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly.
• Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat.
• Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.

MOCHA FROSTING

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
• In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
• Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
• For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
• For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
• To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.