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A rich dark chocolate cake with a silky mocha swiss meringue buttercream.

This cake right here? It’s amazing. I mean, it knocked the Momofuku Birthday Cake right out of the #1 spot, and that was a damn good cake. This Mocha Chocolate Cake is seriously. SO. GOOD. Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy chocolate ganache. Does it get any better? I don’t think so.

I kept the cake decorating simple, as I wanted to try the drippy ganache technique that I’ve seen on a lot of cakes recently. I was super nervous about it, but it was surprisingly easy, I swear!



Chocolate Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa (sifted)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup strong brewed coffee (hot)
  • 2 eggs
  • 2 tsp vanilla

Mocha Buttercream:

  • 1/2 cup egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups butter (cubed, room temperature)
  • 1 tsp vanilla
  • 1 Tbsp instant espresso powder
  • 3 oz dark chocolate (melted and cooled)


  • 3 oz dark chocolate
  • 3 oz heavy cream


Chocolate Cake:

  1. Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 20mins, rotate pans in oven.
  7. Bake until a cake tester comes out mostly clean. A total of 30-35mins.

You can find complete recipes of this Mocha Chocolate Cake in

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