Mocha Cake (from Cake Mix)
This ultra moist, decadent cake has three chocolatey cake layers filled with mocha mousse filling and mocha buttercream frosting! It has the perfect balance of chocoalte and espresso flavor.
Servings: 15
Ingredients
- 1 Box (15.25oz) Devil's Food or Chocolate Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix).We like to sift the mix when adding to the mixing bowl.
- ¼ cup (30g) all purpose flour (If not using a digital scale, gently spoon into measuring cup and level off with a table knife)
- 1 (3.9 oz) small box Jello Instant Chocolate Pudding Mix (Use the dry powder, do not prepare).
- ¼ cup (50g) sugar
- 4 large eggs
- ½ cup (108g) vegetable oil ( I use Canola oil)
- 1 cup (242g) sour cream
- ¾ cup (180g) hot water (to dissolve espresso powder)
- 1 Tablespoon (3g) Instant Espresso granules/powder (to dissolve in the hot water)
For the Mocha Mousse Filling
- 1 (3.9oz) small box instant chocolate pudding It is best to sift the pudding mix.
- 2 cups (464g) heavy cream or whipping cream
- 1 Tablespoon plus 2 teaspoons espresso powder (6g) dissolved in 2 T (24g) heavy cream. Stir until dissolved.
Mocha Buttercream Frosting
- 3 sticks (339g) unsalted butter, slightly softened
- 9 cups (1035g) powdered sugar (icing sugar in UK)
- 1 Tablespoon (7g) unsweetened cocoa (sifted)
- 1 teaspoon 3g salt
- ½ teaspoon (2g) vanilla extract
- 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder
- ¼ cup (60g) hot water
Instructions
- Preheat the oven to 325 degrees, Grease and flour three (8x2 inch) cake pans. You could also use two 9x2 inch pans. We like to line the bottom of each pan with a circle of parchment paper.
- Add espresso powder to hot water, stir to dissolve, and set aside.
- In the mixing bowl, combine the dry ingredients: cake mix, sugar, flour, and pudding mix. Whisk to blend.
- Next, add the eggs, sour cream, vegetable oil, and espresso mixed with the hot water.
- Using an electric mixer (fitted with a paddle attachment if using a stand mixer), mix on low speed for 30 seconds to blend. Then, increase to medium speed and mix for two minutes, stopping to scrape down the sides as needed.
- Divide the batter between the three prepared cake pans.
- Bake at 325 degrees for 22 minutes - Times may vary. When the center of the cake layer springs back when lightly touched, or a toothpick can be inserted and removed with just. a few crumbs attached, the layers are done! (See notes for additional bake times/pan sizes)
- Place the cake layers (still in pans) on a wire rack and cool for 5 minutes before turning out.
Mocha Filling
- In a small bowl, add espresso powder to two tablespoons cream. Stir to dissolve and set aside.
- Combine the sifted pudding mix, espresso mixture, and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but using a whisk is fine too. If using a mixer, start on low speed until well combined.
- Then, switch to medium speed and whip the pudding until thick and fluffy. If the mousse is too thick, you can stir in a bit more cream (1-2 tablespoons at a time) to reach the desired smoothness and consistency.
Mocha Buttercream Frosting
- Mix the instant espresso coffee powder into the ¼ cup of hot water, set aside to cool slightly
- Beat the butter on medium speed until smooth. Blend in the vanilla and cocoa powder and salt.
- Add half of the powdered sugar and half of the coffee. Beat at medium speed until the powdered sugar is incorporated.
- Add the remaining powdered sugar and coffee and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
- This recipe makes 6 cups of frosting. This is enough to fill, frost and add a moderate amount of decorative piping on a 3 layer 8 inch cake.
- If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.
Assembly of the Cake
- When the cake layers have completely cooled, it is time to assemble and decorate the cake!
- Place the first cake layer on cake plate or pedestal. Spread with a layer of mocha mousse filling.
- Add the next cake layer are repeat. Top with the last cake layer. Fill in any gaps between the cake layers with buttercream. Crumb coat the cake (thin coat of frosting). At this point I like to chill the cake for 15 minutes in the freezer, or longer in the refrigerator. Finish with the final layer of frosting. Decorate however you like!