Name: Chocolate Cake with Whipped Mocha Ganache Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; ¾ cup unsalted butter (at room temperature); 2 cups granulated sugar; 1 tablespoon vanilla extract; 3 large eggs (at room temperature); ⅔ cup hottest tap water; ⅔ cup unsweetened cocoa powder; 1 teaspoon instant espresso powder; ⅔ cup half-and-half; 12 ounces dark chocolate (finely chopped); 3 tablespoons unsalted butter (cut into small pieces, at room temperature); 2 teaspoons instant espresso powder; 1¼ cups heavy cream; 1 tablespoon Kahlua; 1 teaspoon vanilla extract

Jump to Recipe Print Recipe

Every time I think of baking a dessert, my mind drifts to the heavenly Chocolate Cake with Whipped Mocha Ganache Frosting. It brings back memories of family gatherings where the rich aroma of chocolate filled the air, beckoning everyone to the kitchen. I remember the laughter and joy that followed, with everyone eagerly awaiting that first slice. This cake is not just any dessert; it’s a celebration of flavors and love. The combination of the moist chocolate cake paired with the silky, decadent mocha ganache forms a partnership that is simply irresistible. Whether it’s a birthday, an anniversary, or just a Tuesday, this cake brings comfort and delight to those who indulge in it.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
420 kcal

Protein:
6 g

Diet:
Gluten-Free, Low FODMAP

Fat:
22 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Chef’s Knife, Saucepan, Whisk, Baking Sheet, Oven

Why You’ll Love This Chocolate Cake with Whipped Mocha Ganache Frosting

Irresistible Chocolate Flavor

What I love most about this Chocolate Cake with Whipped Mocha Ganache Frosting is its deep, rich chocolate flavor. The addition of unsweetened cocoa powder and dark chocolate creates a luscious, intense chocolate experience that is sure to satisfy any chocolate lover’s cravings. This cake isn’t just sweet; it’s an explosion of chocolate goodness that will leave you wanting more.

Perfect Moisture

The secret to a moist cake lies in the right combination of ingredients. The use of unsalted butter, half-and-half, and eggs in this recipe ensures that each bite of the cake is rich and moist. You’ll love how the cake retains its moisture even after a couple of days, making it perfect for leftovers (if there are any!).

Decadent Ganache

The whipped mocha ganache frosting is a game-changer. Made with heavy cream, dark chocolate, and a hint of espresso, it adds an extra layer of flavor that complements the chocolate cake beautifully. This frosting is not only easy to make but elevates the cake to a whole new level of indulgence.

Versatility

This cake is incredibly versatile. You can enjoy it plain or dress it up for special occasions. I often serve it with fresh berries or a scoop of vanilla ice cream, which adds a delightful contrast to the chocolatey richness. It also holds up well for any themed celebrations, making it a go-to recipe for any party.

Simple Yet Elegant

Despite its rich flavors, the Chocolate Cake with Whipped Mocha Ganache Frosting is surprisingly simple to make. It requires basic ingredients and straightforward techniques, making it accessible for bakers of all skill levels. This is a recipe that can impress your friends and family without requiring hours of preparation.

Family Tradition

For me, baking this cake is a family tradition. It has been passed down through generations, each adding their love and special touch. When I bake this cake, I feel connected to my roots and the loved ones who enjoyed it before me. It’s more than just a recipe; it’s a bond that ties us together.

Ingredients for Chocolate Cake with Whipped Mocha Ganache Frosting

The ingredients used in this Chocolate Cake with Whipped Mocha Ganache Frosting are designed to create a perfect balance of flavors and textures. Each component plays a vital role in ensuring the cake’s success. From the rich chocolate to the creamy ganache, every ingredient is essential in crafting this delicious dessert.

1¾ cups all-purpose flour – This forms the base of the cake, providing structure and stability.
1 teaspoon baking soda – This helps the cake rise, making it light and fluffy.

1 teaspoon kosher salt – Enhances the overall flavor and balances sweetness.
¾ cup unsalted butter, at room temperature – Contributes to richness and moisture.
2 cups granulated sugar – Adds sweetness and helps with moisture retention.

1 tablespoon vanilla extract – A classic flavor enhancer that complements the chocolate.
3 eggs, at room temperature – Binds the ingredients together and adds richness.
⅔ cup hottest tap water – Adds moisture and helps dissolve the cocoa powder for a smooth batter.

⅔ cup unsweetened cocoa powder – The star ingredient that gives the cake its rich chocolate flavor.
1 teaspoon instant espresso powder – Intensifies the chocolate flavor.
⅔ cup half-and-half – Adds creaminess to the cake’s texture.

12 ounces dark chocolate, finely chopped – Used in the ganache, providing a deep chocolate flavor.
3 tablespoons unsalted butter, cut into small pieces, at room temperature – Adds richness to the ganache.
2 teaspoons instant espresso powder – Deepens the chocolate flavor in the frosting.

1¼ cups heavy cream – The base for the ganache frosting, making it rich and creamy.
1 tablespoon Kahlua – Adds a hint of coffee flavor (optional for enhancing the ganache).
1 teaspoon vanilla extract – Enhances the flavor of the ganache.

Directions for Chocolate Cake with Whipped Mocha Ganache Frosting

Baking this Chocolate Cake with Whipped Mocha Ganache Frosting is an exciting adventure. Each step takes you closer to a delicious result you’ll love. Follow along as I guide you through the process.

Start by preheating your oven to 350 degrees F. It’s essential to have the oven at the right temperature before you put your cake in. While that’s heating up, grease a 9×13-inch pan to ensure the cake doesn’t stick once baked.

In a medium bowl, sift together the flour and baking soda. This step is crucial as it aerates the flour, and mixing in the salt ensures even distribution throughout your batter. Set this aside for later.
Using an electric mixer, beat the unsalted butter and granulated sugar together on medium speed for about 5 minutes. You want to achieve a light and fluffy texture, which will create a delightful crumb. Make sure to scrape down the sides of the bowl to incorporate all ingredients well.
Add in the vanilla extract and then introduce the eggs one at a time. Beat until each egg is fully incorporated before adding the next. The batter should be smooth and cohesive at this point.

In another bowl or large liquid measuring cup, whisk together the hottest tap water, cocoa powder, and instant espresso powder until smooth. The heat from the water helps dissolve the cocoa and espresso, enhancing their flavors.
Now, add the half-and-half to the cocoa mixture and whisk until it blends perfectly. This will create a rich chocolate mixture that will lighten the batter.
With the mixer on low, alternate adding the dry flour mixture and the chocolate mixture in thirds, starting and ending with the flour. This method helps maintain the cake’s lightness and ensures that everything is well incorporated. Use a rubber spatula to scrape down the bowl as needed.

Once your batter is smooth and well mixed, pour it into the prepared pan, smoothing the top with your spatula. Bake in the preheated oven for about 20 to 30 minutes. A cake tester inserted in the center should come out clean when it’s ready. Allow the cake to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting. In a large bowl, combine the dark chocolate, butter, and instant espresso powder. In a small saucepan, pour the heavy cream and heat over medium until it simmers. Once it reaches that point, remove it from heat and pour it over the chocolate mixture.
Let the mixture stand for about a minute. This resting period allows the chocolate to melt before you gently stir with a rubber spatula until smooth. If you’re using Kahlua, fold it in at this point, followed by the vanilla extract.

Refrigerate the ganache for about 30 minutes to thicken. After that, beat the ganache with a handheld mixer on high speed for just 15 to 20 seconds until soft peaks form. Be careful not to overbeat, as it can curdle!
Once your cake has cooled, spread the whipped ganache evenly over the top. It’s a perfect finishing touch that complements the richness of the cake. Slice, serve, and watch everyone enjoy each decadent piece!

Things Worth Knowing

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter and ensures even baking.
Mixing Technique: Be gentle when mixing the batter after adding the flour. Over-mixing can lead to a dense cake.

Cake Tester Technique: Use a toothpick or cake tester to check for doneness. Insert it into the center, and if it comes out clean or with a few moist crumbs, your cake is ready.
Cooling Time: Allow the cake to cool completely before frosting to prevent the ganache from melting off the sides.

Recipe Tips about Chocolate Cake with Whipped Mocha Ganache Frosting

Baking is an art, and there are always tips to elevate your skills. Below are some tips to enhance your experience while making this Chocolate Cake with Whipped Mocha Ganache Frosting.

Storage: This cake can be stored at room temperature for up to 4 days. Just make sure to cover it to keep it fresh.
Freezing: You can freeze the cake for up to 3 months. Just ensure it’s wrapped tightly in plastic wrap and then in aluminum foil.
Pairing: Serve with a scoop of vanilla ice cream for a delightful contrast in flavors.

Decoration: Consider garnishing with fresh berries or nuts for added texture and visual appeal.
Cake Layering: If you want a more elaborate dessert, consider slicing the cake horizontally and adding layers of frosting in between.

What to Pair With Chocolate Cake with Whipped Mocha Ganache Frosting

Serving the Chocolate Cake with Whipped Mocha Ganache Frosting opens up many delightful possibilities. Here are some ideas for what you can pair it with:

Fresh Berries: Strawberries, raspberries, or blueberries add a fresh touch and balance the richness of the cake.
Ice Cream: A scoop of vanilla or coffee-flavored ice cream pairs wonderfully with the chocolate and mocha flavors.
Whipped Cream: Lightly sweetened whipped cream makes for a classic accompaniment, adding a fluffy texture contrast.

Coffee: Serve with a cup of coffee or espresso to enhance the mocha flavors in the cake.
Seasonal Occasions: This cake is perfect for birthdays, anniversaries, or any celebration where you want to impress your guests.

FAQ

While all-purpose flour is recommended for the Chocolate Cake with Whipped Mocha Ganache Frosting, you can experiment with cake flour for a lighter texture. However, if using whole wheat flour, keep in mind that it may alter the cake’s density and flavor. Always check for gluten-free options if needed, as they might also work but could require adjustments in liquid ratios.

The best way to store your Chocolate Cake with Whipped Mocha Ganache Frosting is in an airtight container at room temperature. It will stay fresh for up to four days. If you want to keep it longer, consider wrapping it tightly and freezing it. Just remember to thaw it slowly in the fridge before serving, so it retains its delicious texture.

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. The frosting can also be prepared ahead of time. Just refrigerate the ganache until you’re ready to frost the cake. This not only saves time but also allows the flavors to meld, creating a richer taste when you finally serve it!

Ganache is a silky mixture made from chocolate and cream. It’s commonly used as a frosting for cakes, like in our Chocolate Cake with Whipped Mocha Ganache Frosting, or even as a filling for candies and truffles. To make ganache, you simply heat the cream until it simmers, pour it over chopped chocolate, and let it sit for a minute before stirring until smooth.

Conclusion

This Chocolate Cake with Whipped Mocha Ganache Frosting is truly a celebration of chocolate. It’s perfect for any occasion, or even just a cozy night in. I encourage you to try this recipe and indulge in its rich flavors. Once you do, I believe it will become a favorite in your home as it has in mine!

Chocolate Cake with Whipped Mocha Ganache Frosting

The ultimate comfort food, this Chocolate Cake with Whipped Mocha Ganache Frosting is the perfect blend of rich chocolate and creamy mocha goodness. It’s easy to make and sure to satisfy your sweet tooth. Treat yourself tonight with this divine dessert!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Desserts

Cuisine American

Servings 12 servings

Calories 420 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Chef's Knife
Saucepan
Whisk
Baking Sheet
Oven

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup unsalted butter at room temperature
2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs at room temperature
⅔ cup hottest tap water
⅔ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
⅔ cup half-and-half
12 ounces dark chocolate finely chopped
3 tablespoons unsalted butter cut into small pieces, at room temperature
2 teaspoons instant espresso powder
1¼ cups heavy cream
1 tablespoon Kahlua
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F. Grease a 9×13-inch pan; set aside.
In a medium bowl, sift together the flour and baking soda, then stir in the salt.
Using an electric mixer, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy. Scrape down the bowl, then add the vanilla and beat in the eggs, one at a time, until incorporated.

In another bowl, whisk together the hottest tap water, cocoa powder, and instant 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, beginning and ending with the flour.
Pour the batter into the prepared pan, smooth the top, and bake for 20 to 30 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting.

Place the chocolate, butter, and espresso powder in a bowl. Pour the cream into a small saucepan and heat until it simmers. Remove from heat and pour over the chocolate mixture. Let stand for 1 minute, then stir until melted and smooth.
Refrigerate the ganache for 30 minutes. Beat with a handheld mixer on high speed for 15 to 20 seconds until soft peaks form.
Immediately spread on the cooled cake and serve.