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Decadent mocha cake with fudge filling and espresso frosting, layered and frosted to perfection.

Mocha Cake with Fudge Filling and Espresso Frosting

This indulgent mocha cake layers rich chocolate sponge with a creamy fudge filling and a bold espresso frosting for a dessert that coffee and chocolate lovers will adore.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 tbsp instant coffee granules dissolved in hot water
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs room temperature
Fudge Filling
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chopped
  • 2 tbsp unsalted butter
Espresso Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp espresso strongly brewed, cooled

Equipment

  • Mixing bowls
  • Electric Mixer
  • Cake Pans

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, and dissolved coffee. Mix until smooth.
  4. Pour batter into prepared pans and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
  5. For the fudge filling: Heat cream until just simmering, pour over chopped chocolate, and stir until smooth. Add butter and let cool until thickened.
  6. For the frosting: Beat butter until fluffy, gradually add powdered sugar, then mix in cooled espresso until smooth.
  7. Assemble cake: Spread fudge filling between cake layers, then frost the outside with espresso frosting.

Notes

For extra flavor, dust the frosted cake with cocoa powder or garnish with chocolate-covered espresso beans.