Delicious, moist, full of coffee flavour Mocha Cake. Filled with a rich and creamy coffee frosting. Perfect as a birthday coffee dessert or any other occasion. Mocha cake is one of my favourite desserts. I’m a huge fan of all coffee snacks and desserts.

Actually, I made this cake for my boyfriend’s birthday and he loved it! However, I was not sure, for some reason, if it was the right one that i should make. Anyways, I’m glad now that i didn’t give up my idea and I ended up making this cake.

Be Careful Not To Overbake Your Cake

The secret behind moist and delicious cake is time of baking. It’s also important to have the right temperature of the oven. If you will miss these two things, probably your cake will be too fry and crumbly. You can also check if it’s baked enough using a toothpick. Insert it in the middle of the cake, it should come out clean. If it doesn’t, it means you should bake it a little bit longer.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

Check My Other Cakes Recipes:

Mocha Cake

Delicious, moist, full of coffee flavour Mocha Cake. Filled with a rich and creamy coffee frosting.
Prep Time35 mins
Total Time1 hr 30 mins
Course: Dessert
Yield: 10
Calories: 650kcal
Cost: 7 €


  • Electric mixer



  • 200 g plain flour
  • 2 tbsp cocoa
  • 1 tsp baking soda
  • tsp baking powder
  • 150 g sugar
  • 100 g hazelnut flour or blended hazelnuts
  • 2 eggs
  • 140 ml butter milk
  • 120 ml water
  • 2 tsp instant coffee in 140 ml water
  • 120 ml vegetable oil


  • 200 ml whipping cream 30 %
  • 250 g mascarpone cheese
  • 200 g caster sugar
  • tsp instant coffee


  • 100 g dark chocolate
  • 100 ml whipping cream 30 %


  • Butter three 20 cm spring pans. Line with baking paper. Set aside. Preheat the oven to 180 ° C.
  • Sift together all the dry ingredients into a large bowl and whisk to combine.
  • In another large bowl place eggs. Add in buttermilk then stir to combine. Pour water, oil and cooled coffee while stirring.
  • Add dry ingredients into wet ingredients. Stir until well combined then use stand mixer and mix until smooth.
  • Bake in remaining spring pans in preheated oven for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Whipping cream beat about 2 minutes, add in coffee and beat again until stiff. Set aside.
  • In a large bowl place mascarpone cheese. Sift in powdered sugar then stir until combined. Use electric mixer and process until smooth. Combine whipped cream with mascarpone.
  • Place one layer of cake on a cake stand or serving plate. Top with approximately 1/4 of frosting and spread evenly. Repeat with remaining layers and apply a coat of frosting all over the cake. Smooth the cake and refrigerate for 20 minutes.
  • Chopped dark chocolate place in a bowl. Whipping cream place in a sauce pan and on medium heat bring to a simmer. Pour over chocolate. Set aside for 2 minutes. Stir until combined and smooth.
  • Allow to cool and thicken slightly before pouring on cake.
  • Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula
  • Pipe dollops of buttercream on the edge using any tip you want.