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Mocha Cake with Fluffy Espresso Frosting

A decadent Mocha Cake layered with a fluffy espresso frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, International
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/3 cups plain flour
  • 3/4 cup dark cocoa powder, plus extra to dust
  • 1 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1 tsp fine salt
  • 100 g unsalted butter, softened
  • 90 g neutral-flavoured oil (such as grapeseed or vegetable oil)
  • 200 g caster sugar
  • 1/3 cup brown sugar
  • 1 tbsp vanilla bean paste
  • 2 large eggs, at room temperature
  • 80 g Woolworths Sour Cream
  • 1/3 cup milk
  • 200 ml hot coffee
For the Espresso Mascarpone Whip
  • 300 g thickened cream
  • 200 g mascarpone, cold
  • 1/2 cup icing sugar mixture
  • 2 1/2 tbsp espresso coffee or 1/4 cup (10g) instant coffee dissolved in 1 1/2 tbsp milk

Method
 

Preparation
  1. Preheat your oven to 180 degrees C/160 degrees C fan-forced.
  2. Grease the base and sides of a 20cm square cake pan and line it with baking paper.
  3. In a large bowl, whisk together the flour, cocoa, bicarb, baking powder, and salt until well combined.
  4. In a stand mixer, combine the butter, oil, caster sugar, and brown sugar until pale and fluffy.
  5. Add the vanilla and blend well, then introduce the eggs one at a time, mixing thoroughly between each addition.
  6. Gently fold in the dry ingredients, followed by the sour cream and milk.
  7. Pour in the hot coffee, mixing until the batter is velvety and smooth.
  8. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a skewer inserted in the middle comes out clean.
  9. Allow the cake to cool in the pan for 5-10 minutes before transferring it to a wire rack.
Espresso Mascarpone Whip
  1. Combine the thickened cream, mascarpone, icing sugar, and espresso in a large bowl.
  2. Whisk until it thickens beautifully then spread the mascarpone over the cooled cake and dust with cocoa before serving.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Allow to come to room temperature before serving for maximum flavor. For stronger coffee flavor, use fresh brewed espresso instead of instant coffee.