Mocha Cake – with a Dairy-Free Option

My Mocha Cake with a Twist blends sweet chocolate and mellow coffee with warming cinnamon spice for a cake that always gets rave reviews.

Mocha Cake with a Twist Recipe

A Cake with a History

The story of this cake dates back to my husband’s birthday a number of years ago. I asked my husband what kind of birthday cake he fancied, and he shared fond memories of a mocha birthday cake his mom used to make for him. Although I have many of my mother-in-law’s recipes, I was not able to find one for mocha cake. So, as a recipe developer, I decided to do what I do best – develop a recipe based on my husband’s description of the one he remembered.

The best compliment was when my husband said my mocha cake tasted really close to the cake his mum used to make. The recipe appeared on the blog just shortly after that, in 2010. I have been making it regularly ever since. (And yes, I have been blogging all those year – in fact, since 2002!)

Do I Have To Make the Recipe in a Bundt Pan?

If you prefer, you can bake the cake as a two-layer cake. Pour the batter into two greased 8 inch (20cm) round cake pans. Line the bottom with a circle of greaseproof or parchment paper and bake for 25 to 30 minutes. Frost with your favourite coffee, chocolate or mocha frosting.

The recipe will make about 24 cupcakes. These will only take about 15 minutes to bake so watch them carefully. Frost and decorate as desired.

Why Is There Cinnamon In This Mocha Cake Recipe?

I use cinnamon to enhance the mocha flavour. Cinnamon is a wonderful partner to both chocolate and coffee. You barely taste it in the cake, but it really adds something special. You can, of course, leave it out, but I urge you not to.

What If I Can’t Find Instant Espresso Powder?

If you can’t find instant espresso powder, a heaped teaspoon or two of instant coffee blended with hot water works well too. Alternatively, use ⅓ cup (80 ml) freshly brewed espresso coffee if you have an espresso maker.

Do I Have To Use Buttermilk in Mocha Cake?

I use buttermilk, for the lovely tang and richness it adds to baking. However regularly milk – even skim milk – works just fine in this recipe.

Can Mocha Cake Be Dairy Free?

My son’s partner recently discovered she has a dairy allergy so when he made this cake for her birthday this year, he made a dairy free version. He used the same quantities of plant based spread instead of butter and coconut milk instead of buttermilk. The cake had a beautiful rise and was absolutely delicious with a lovely, light texture. I had a generous slice and, had I not known, I would not have realised the cake was dairy free.

Is There a Gluten Free Version of this Mocha Cake Recipe?

Yes! Click here for my Easy Gluten Free Mocha Cake Recipe.

Glaze Options

You can glaze the cake with a matching mocha glaze, or leave out the cocoa and go for a full on coffee glaze which I did when I took these photographs. Both taste delicious. The only difference, aside from flavour, is that the mocha glaze is chocolate coloured, and the coffee glaze is more of a golden colour. You can also use a plain chocolate glaze if you prefer.

If you make the cake as a layer cake, frost it with buttercream or dairy free buttercream frosting.

If you need the recipe to be dairy-free, be sure the icing or glaze is too!

Mocha Cake with a Twist – Printable Recipe

Created by: April J Harris

Mocha Cake with a Twist

Course Cake

Cuisine North American

My Mocha Cake with a Twist blends sweet chocolate and mellow coffee with warming cinnamon spice for a cake that always gets rave reviews.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Ingredients

 

US CustomaryMetric

 

• ½ cup unsalted butter, softened plus extra for greasing Substitute plant based spread if you need this recipe to be dairy free.
• 1¾ cups granulated sugar
• 3 large free range or organic eggs, at room temperature
• 1 teaspoon vanilla
• 2¼ cups all-purpose flour All-purpose flour is also known as plain flour
• ½ cup cocoa powder please do not use drinking chocolate, it is not the same as cocoa powder
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 tablespoon instant espresso powder dissolved in ⅓ cup boiling water or ⅓ cup brewed espresso, cooled Or use ⅓ cup (80ml) of freshly brewed espresso coffee, cooled
• 1 cup buttermilk Use coconut milk for a dairy free version.
• For the glaze:
• 2 – 3 tablespoons strong coffee Can be made with 1 teaspoon instant espresso powder dissolved in 3 tablespoons boiling water
• 1 cup confectioner’s sugar
• 3 tablespoons cocoa optional, omit for coffee glaze
• 2 tablespoons corn syrup or golden syrup try to avoid high fructose corn syrup

Instructions

• Preheat the oven to 350°F (170°C).
• Grease a 12 cup (large) bundt pan well with butter, or spray with quick release cake spray.
• Cream the butter and sugar together thoroughly with a hand-held electric mixer or using a stand mixer.
• Add the eggs and vanilla and mix together well.
• Sift the flour, cocoa, baking powder, salt and cinnamon together into a medium bowl. Set aside.
• Beat together the cooled coffee and the buttermilk.
• Add the flour mixture to the batter alternately with the coffee/buttermilk mixture, beating after each addition. (Use two additions of the flour mixture and two of the liquid mixture.)
• Pour the mixture into the bundt pan.
• Bake for 35 to 45 minutes or until the top springs back when touched lightly and a skewer inserted in the cake comes out clean.
• Cool in the pan for ten minutes before removing to a wire rack to cool completely.
• When the cake is at room temperature, prepare the glaze.
• For the glaze, sift together the confectioner's sugar and cocoa, if using, into a medium bowl.
• Gradually add the coffee, a tablespoon at a time, until a thick glaze consistency is reached.
• Beat in the corn syrup or golden syrup, whisking furiously to create a smooth, glossy glaze.
• Drizzle carefully over the cake, and garnish as desired.

Equipment

• 1 set of measuring cups
• 1 kitchen scale You will not need this if you use cup measures.
• 1 set of measuring spoons
• 1 medium bowl
• 1 12 cup bundt pan
• 1 wire cooling rack

did you make this recipe?

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.

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