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Mocha Latte Layer Cake with Coffee Syrup Recipe

Mocha Latte Layer Cake with Coffee Syrup Recipe
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★★★★★

5.2 from 4 reviews

Indulge in this decadent Mocha Latte Layer Cake featuring rich coffee-infused chocolate cake layers soaked with a luscious coffee syrup and topped with a silky chocolate coffee buttercream frosting. Perfect for coffee lovers craving a sophisticated yet comforting dessert.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup vegetable oil
  • 1 cup milk
  • ½ cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract

For the Coffee Syrup:

  • ½ cup water
  • ¼ cup brown sugar
  • 2 teaspoons espresso powder

For the Frosting:

  • 1 cup unsalted butter, softened
  • 2 ½ cups powdered sugar
  • ½ cup melted dark chocolate, cooled
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper for easy removal and to ensure the cakes come out perfectly.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Set aside to combine evenly.
  3. Combine Wet Ingredients: In another bowl, whisk together the eggs, vegetable oil, milk, strong brewed coffee (cooled), and vanilla extract until smooth and fully incorporated.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently but thoroughly until you achieve a smooth, rich batter without overmixing.
  5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool in pans for 10 minutes, then transfer to wire racks.
  6. Prepare the Coffee Syrup: While the cakes are cooling, combine water, brown sugar, and espresso powder in a small saucepan. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and let cool completely.
  7. Make the Frosting: Beat the softened unsalted butter on medium speed until light and fluffy. Gradually add powdered sugar in batches, beating well after each addition. Mix in melted dark chocolate (cooled), brewed coffee, vanilla extract, and a pinch of salt. Continue to beat until smooth and creamy.
  8. Soak Cake Layers: Once cakes are fully cooled, brush each layer generously with the coffee syrup. This step infuses the layers with moisture and enhances the coffee flavor.
  9. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of frosting evenly on top. Add the second cake layer and cover the entire cake with a crumb coat of frosting. Chill briefly, then apply a final smooth layer of frosting all around the cake.
  10. Chill and Serve: Refrigerate the assembled cake for at least 20 minutes to set the frosting before slicing. Serve chilled and enjoy with your favorite coffee.

Notes

  • Use high-quality espresso powder for the best coffee flavor and avoid any bitter aftertaste.
  • Add a splash of Kahlúa or your favorite coffee liqueur to the coffee syrup for an adult twist.
  • Chill the cake layers before frosting to prevent the frosting from sliding and to get clean, even layers.
  • For an elegant touch, decorate the cake with chocolate-covered espresso beans and edible gold leaf.
  • This cake pairs exceptionally well with a freshly brewed cup of coffee; tea is not recommended as it may clash with the coffee flavors.

Nutrition

Keywords: mocha latte cake, coffee cake, chocolate coffee cake, layered cake, mocha cake, coffee syrup, mocha frosting, dessert recipe

Find it online: https://dishedbydana.com/mocha-latte-layer-cake-with-coffee-syrup-recipe/