One Layer Mocha Cake
The first time I made this One Layer Mocha Cake, it was a rainy afternoon, and I needed something comforting to lift my spirits. The rich aroma of chocolate mingling with the subtle notes of coffee filled my kitchen, wrapping me in a warm embrace. I remember standing by the oven, peeking through the glass as the cake rose beautifully, transforming into a luscious treat. This cake isn’t just any dessert; it’s a heartfelt creation that brings together those flavors we adore. Every bite is a reminder of cozy gatherings, laughter, and the joy of sharing good food with loved ones.
Recipe Snapshot
1 hr 15 mins
15 mins
60 mins
Medium
350 kcal
5 g
Gluten-Free, Low FODMAP
18 g
Peeler, Mixing Bowl, Frying Pan, Chef’s Knife, Saucepan, Whisk, Blender, Baking Sheet, Oven
Why You Need This One Layer Mocha Cake
It’s Irresistibly Decadent
When you take your first bite of this One Layer Mocha Cake, the combination of chocolate and coffee creates a flavor explosion that’s hard to resist. The bittersweet chocolate pairs perfectly with the rich buttermilk, giving it a moist texture that simply melts in your mouth.
Perfect for Any Occasion
This cake is incredibly versatile, making it suitable for birthdays, anniversaries, or just a special evening at home. Whenever I have guests over, I love serving this cake because it never fails to impress. Its simplicity allows it to shine, and everyone leaves asking for the recipe!
Easy to Make
Another reason to love this One Layer Mocha Cake is its straightforward preparation. You don’t need to be a baking expert to whip this up. With just a few ingredients, you can create a delightful cake that looks and tastes like it came from a bakery.
Frosting That Will Make You Swoon
Let’s not forget about the frosting! The velvety buttercream mixed with melted chocolate is a dream come true. It complements the cake beautifully, locking in moisture while adding an extra layer of indulgence.
Great for Leftovers
What’s better than a delicious slice of cake? Enjoying it for breakfast the next day! This One Layer Mocha Cake stays fresh for days in the fridge, and I often find myself sneaking a piece with my morning coffee.
Family Favorite
This cake has become a staple in my home. It’s a recipe I love to pass down to my kids, connecting them to sweet memories of baking together. Each time we make it, we create new stories around the kitchen counter.
One Layer Mocha Cake Ingredients
When it comes to the ingredients for this One Layer Mocha Cake, simplicity is key. They work in harmony to create a rich, moist cake that will have everyone coming back for seconds. Each ingredient plays a vital role, contributing to the cake’s delightful texture and flavor.
- Softened Butter: Essential for greasing the cake pan, ensuring that your cake comes out perfectly and doesn’t stick.
- Flour: The backbone of the cake, it provides structure and stability, creating that perfect crumb texture.
- Cocoa Powder: Adds deep, rich chocolate flavor, giving the cake its signature mocha essence.
- Granulated Sugar: Sweetens the cake, balancing the bitter notes of the chocolate and coffee.
- Baking Powder and Baking Soda: These leavening agents help the cake rise, ensuring a light, airy texture.
- Salt: A crucial ingredient that enhances and amplifies all the flavors in the cake.
- Eggs: These provide moisture and binding, helping to create a cohesive batter.
- Dark Brown Sugar: Offers a hint of caramel flavor and adds moisture to the cake.
- Vegetable Oil: Keeps the cake moist and tender, preventing it from drying out.
- Bittersweet Chocolate: The star of the show, it brings an intense chocolate flavor to the cake.
- Buttermilk: Adds tanginess and moisture, contributing to the cake’s rich texture.
- Instant Coffee: Elevates the chocolate flavor, making it more complex and enjoyable.
- Vanilla: A classic flavor enhancer that rounds out the cake beautifully.
Directions for One Layer Mocha Cake
Baking the One Layer Mocha Cake is a delightful process that fills your home with wonderful aromas. Let’s dive into the steps to create this delicious cake, ensuring you achieve the perfect results.
Preheat your oven to 350°. This step is crucial as it ensures your cake bakes evenly.
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Coat a 9-inch round cake pan with softened butter, then dust it with a mixture of flour and cocoa powder, tapping out the excess. This prevents the cake from sticking. For added security, line the bottom with parchment paper and butter it as well.
In a large bowl, whisk together the flour, cocoa powder, ½ cup of the granulated sugar, baking powder, baking soda, and salt. Mixing these dry ingredients first ensures they are evenly distributed.
Using a stand mixer fitted with the whisk attachment, beat the eggs with the dark brown sugar and the remaining ½ cup plus 1 tablespoon of granulated sugar at medium-high speed until thick, about 5 minutes. This process incorporates air, helping the cake to rise.
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At medium speed, gradually add ½ cup of the vegetable oil and beat for 3 minutes until absorbed. Then, beat in the melted bittersweet chocolate, followed by the rest of the oil until thoroughly blended. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the instant coffee (using 1 ½ teaspoons for a subtle flavor) and vanilla into the buttermilk. Then, at low speed, beat in the buttermilk until well combined.
Remove the bowl from the mixer and gently fold in the dry ingredients in three additions using a rubber spatula. Be careful not to overmix, as this can make the cake dense.
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Pour the cake batter into the prepared pan. Bake for about 50 to 60 minutes, or until a toothpick inserted comes out with only a few moist crumbs. The cake should rise well and have a slight dome.
Let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a cooling rack and remove the parchment paper. Allow it to cool completely.
To prepare the frosting, whisk together the granulated sugar with egg whites and salt in a medium heatproof bowl. Set it over simmering water and whisk gently until the sugar is dissolved, about 5 minutes.
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Transfer the egg white mixture to the stand mixer bowl, add vanilla, and beat until stiff and glossy, about 8 minutes. Gradually beat in the butter until fully incorporated. If it becomes runny, chill to thicken before continuing.
Finally, fold in the melted chocolate until combined. Chill the frosting until needed. If it firms up too much, let it warm to room temperature.
When ready, set the cooled cake on a platter and frost it generously with the buttercream. Refrigerate to set the frosting before slicing.
Things Worth Knowing
- Using Room Temperature Ingredients: Ensure all your ingredients, especially eggs and buttermilk, are at room temperature. This helps in achieving a uniform batter.
- Don’t Overmix: When incorporating the dry ingredients, fold gently. Overmixing can lead to a dense cake.
- Cooling Time: Allow the cake to cool completely before frosting. This prevents the frosting from melting.
- Check for Doneness: Use a toothpick to check if the cake is done; it should come out clean or with a few crumbs, not wet batter.
Tips and Tricks about One Layer Mocha Cake
Baking a perfect One Layer Mocha Cake can be a breeze with the right tips. Here are some of my favorite tricks to ensure success every time.
- Storage: Store leftover cake in an airtight container in the fridge to keep it fresh. It can last for 3 to 5 days, but it’s best enjoyed within the first couple of days.
- Freezing: You can freeze the cake without frosting for up to 3 months. Just wrap it tightly in plastic wrap and foil before placing it in a freezer bag.
- Pairing: This cake is wonderful with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence.
- Flavor Variations: For a twist, try adding chocolate chips or walnuts to the batter. They enhance the texture and flavor beautifully.
- Coffee Strength: Adjust the amount of instant coffee based on your preference. A little for a subtle hint, or more for a robust flavor.
- Frosting Options: Experiment with different frostings like cream cheese or ganache to customize the cake to your taste.
Pairing Suggestions for One Layer Mocha Cake
Serving your One Layer Mocha Cake can be as fun as baking it. Here are some great ideas to enhance your dessert experience:
- Serve with Coffee: This cake is a natural pairing with a rich cup of coffee, enhancing the mocha flavor.
- Ice Cream Delight: A scoop of vanilla or coffee ice cream on the side can elevate the dessert to new levels of indulgence.
- Seasonal Fruits: Fresh berries or a fruit compote can provide a refreshing contrast to the rich cake.
- Celebration Treat: Perfect for birthdays, anniversaries, or any gathering that calls for a sweet ending.
- Storage Tips: If you have leftovers, keep them in the fridge, or freeze slices for later. Just make sure they are well-wrapped.
- Garnishing: Top the cake with chocolate shavings or a dusting of powdered sugar for an elegant touch when serving.
FAQ
Conclusion
The One Layer Mocha Cake is truly a treat that combines the best of chocolate and coffee flavors into a moist, delicious dessert. It’s perfect for any occasion, whether you’re celebrating or just need something sweet to brighten your day. I encourage you to try this recipe; the joy it brings to you and your loved ones will be well worth it!
One Layer Mocha Cake
Equipment
- Peeler
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Whisk
- Blender
- Baking Sheet
- Oven
Ingredients
- 1 cup Softened Butter to grease the cake pan
- 2 cups Flour (plus 2 tablespoons to dust the baking pan)
- 0.25 cup Unsweetened Cocoa Powder (plus 2 tablespoons to dust the baking pan)
- 1.0625 cups Granulated Sugar , divided
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 large Eggs , at room temperature
- 0.333 cup Dark Brown Sugar
- 1 cup Vegetable Oil
- 2.5 ounces Bittersweet Chocolate , chopped and melted
- 1 cup Buttermilk , at room temperature
- 1-3 teaspoons Instant Coffee
- 2 teaspoons Vanilla
Instructions
- Preheat your oven to 350°.
- Coat a 9-inch round cake pan with softened butter, then dust with a mixture of flour and cocoa powder, tapping out the excess to reuse. Line the bottom with parchment paper and butter and coat as well.
- In a large bowl, whisk together the flour, cocoa powder, ½ cup of the granulated sugar, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer fitted with the whisk attachment, beat the eggs with the dark brown sugar and the remaining ½ cup plus 1 tablespoon of granulated sugar at medium-high speed until thick, about 5 minutes. Scrape down the sides of the bowl as needed.
- At medium speed, gradually add ½ cup of the vegetable oil and beat for 3 minutes until absorbed. Beat in the melted bittersweet chocolate, then slowly add the rest of the oil until thoroughly blended, scraping the side and bottom of the bowl. You are emulsifying the oil into the batter, like when making mayonnaise or salad dressing.
- In a separate bowl, whisk together the instant coffee and vanilla into the buttermilk. Then, at low speed, beat in the buttermilk. Remove the bowl from the mixer and gently fold in the dry ingredients in three additions using a rubber spatula.
- Pour the cake batter into the prepared pan and bake for about 50 to 60 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then remove from the pans to a rack to finish cooling. Peel off the parchment paper.
- To make the frosting, whisk together the granulated sugar, egg whites, and salt in a medium heatproof bowl. Set over simmering water and whisk gently until the sugar is completely dissolved, about 5 minutes.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk. Add vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes.
- Beat in the butter a few pieces at a time, ensuring it is fully incorporated before adding more. If the mixture appears runny, place it in the refrigerator to thicken up, then continue.
- Beat in the melted chocolate until fully incorporated, scraping down the bowl as needed. Chill the frosting until needed. If it gets too firm to spread, let it warm up at room temperature.
- Set the cake on a platter. Frost the cake with the buttercream. Refrigerate the cake until the frosting is firm.
Notes
- Storage: Store leftover cake in an airtight container in the fridge to keep it fresh. It can last for 3 to 5 days, but it’s best enjoyed within the first couple of days.
- Freezing: You can freeze the cake without frosting for up to 3 months. Just wrap it tightly in plastic wrap and foil before placing it in a freezer bag.
- Pairing: This cake is wonderful with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence.
- Flavor Variations: For a twist, try adding chocolate chips or walnuts to the batter. They enhance the texture and flavor beautifully.
- Coffee Strength: Adjust the amount of instant coffee based on your preference. A little for a subtle hint, or more for a robust flavor.
- Frosting Options: Experiment with different frostings like cream cheese or ganache to customize the cake to your taste.
