If you’re a coffee and chocolate lover, this cake is about to become your new obsession. Imagine layers of soft, moist mocha cake, a rich fudge filling that practically melts in your mouth, and a silky espresso frosting that ties it all together. It’s indulgent, elegant, and surprisingly simple to make at home. Perfect for birthdays, dinner parties, or anytime you want to impress (or just treat yourself).
Why You’ll Love This Recipe
- Coffee + Chocolate Dream: The bold espresso pairs beautifully with the rich chocolate flavor.
- Bakery-Style at Home: Looks like it came from a fancy bakery, but you can totally pull it off in your kitchen.
- Make-Ahead Friendly: The cake layers and filling can be prepped ahead, making assembly stress-free.
- Crowd-Pleaser: Perfect balance of sweet, fudgy, and slightly bitter espresso flavor — even non-coffee drinkers love it.
Ingredients
Here’s what you’ll need to bring this mocha masterpiece to life:
- All-Purpose Flour: The base for a soft, tender crumb.
- Cocoa Powder: Deep chocolate flavor to complement the coffee.
- Espresso or Strong Coffee: Infuses the cake with that bold mocha flavor.
- Granulated Sugar: Sweetness that balances the bitter notes of cocoa and espresso.
- Brown Sugar: Adds depth and moisture to the cake.
- Eggs: Provide structure and richness.
- Butter: For flavor and tenderness.
- Vegetable Oil: Keeps the cake extra moist.
- Baking Powder + Baking Soda: Essential leavening agents for a perfect rise.
- Salt: Enhances all the flavors.
- Heavy Cream: Creates a luscious, creamy fudge filling.
- Dark Chocolate: Melted into the fudge filling for pure indulgence.
- Powdered Sugar: Sweetens and lightens the espresso frosting.
- Espresso Powder: Whisked into the frosting for a bold coffee punch.
- Vanilla Extract: Brings balance and warmth to both cake and frosting.
Note: Full ingredient list with measurements is in the recipe card below.
How to Make the Mocha Cake with Fudge Filling and Espresso Frosting
Step 1: Make the Cake Batter
Whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt). In another bowl, cream the butter, sugar, and brown sugar until fluffy, then beat in the eggs one at a time. Stir in the oil, espresso, and vanilla. Gently fold in the dry ingredients until smooth.
Step 2: Bake the Cake Layers
Divide the batter between greased and lined cake pans. Bake until a toothpick comes out clean, then let them cool completely before filling.
Step 3: Prepare the Fudge Filling
Heat the cream until just simmering, then pour over chopped dark chocolate. Let it sit a minute, then whisk until smooth and glossy. Chill until spreadable.
Step 4: Whip the Espresso Frosting
Beat softened butter until creamy, then add powdered sugar, espresso powder dissolved in a splash of cream, and vanilla. Whip until light and fluffy.
Step 5: Assemble the Cake
Spread the fudge filling between the cooled cake layers. Frost the outside with espresso frosting, smoothing or swirling as you like.
Step 6: Chill and Serve
Refrigerate for 20–30 minutes to set the layers. Slice and enjoy your dreamy mocha creation.
Pro Tips for Making the Recipe
- Room-Temperature Ingredients: Butter, eggs, and cream whip better when not cold.
- Level Your Cakes: Trim domed tops for even, professional-looking layers.
- Espresso Intensity: Adjust the amount of espresso powder in the frosting to match your coffee-love level.
- Chill Before Slicing: Makes for cleaner, bakery-style slices.
How to Serve
- Classic Slice: Serve with a hot espresso or cappuccino for a double dose of coffee bliss.
- Special Occasion: Decorate with chocolate-covered espresso beans or a dusting of cocoa powder.
- Dessert Buffet: Pair with fresh berries for a pop of color and tartness.
Make Ahead and Storage
Storing Leftovers
Cover the cake tightly and refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Freezing
Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
Reheating
Not needed — this cake is best enjoyed chilled or at room temperature.
FAQs
Can I use instant coffee instead of espresso?
Yes! Just dissolve instant coffee granules in hot water. For stronger flavor, use espresso powder if available.
Can I make this cake ahead of time?
Absolutely. Bake the cake layers and make the fudge filling a day in advance. Assemble and frost the next day.
Can I use milk chocolate instead of dark chocolate in the fudge filling?
Yes, but keep in mind it will be sweeter and less rich. If using milk chocolate, reduce the sugar slightly in the frosting.
How do I get that smooth bakery-style frosting finish?
Use an offset spatula and a cake scraper. Chill the cake briefly, then apply a second coat of frosting to cover any crumbs.
✨ This Mocha Cake with Fudge Filling and Espresso Frosting is the ultimate treat for coffee and chocolate fans. With moist layers, decadent fudge, and a bold espresso kick, it’s a true showstopper you’ll want to bake again and again.
Mocha Cake with Fudge Filling and Espresso Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and dissolved coffee. Mix until smooth.
- Pour batter into prepared pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
- For the fudge filling: Heat cream until just simmering, pour over chopped chocolate, and stir until smooth. Add butter and let cool until thickened.
- For the frosting: Beat butter until fluffy, gradually add powdered sugar, then mix in cooled espresso until smooth.
- Assemble cake: Spread fudge filling between cake layers, then frost the outside with espresso frosting.