3-Layer Mocha Chocolate Cake

3-Layer Mocha Chocolate Cake

Ingredients

• Cake Layers:

• 2 ½ cups (315 g) all-purpose flour
• 1 ¾ cups (350 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 3 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 1 tbsp instant coffee powder dissolved in 1 cup (240 ml) hot water
• 2 tsp vanilla extract

• Mocha Frosting:

• 1 cup (230 g) unsalted butter (softened)
• 3 ½ cups (440 g) powdered sugar
• ½ cup (50 g) cocoa powder
• 2 tbsp instant coffee dissolved in 2 tbsp hot water
• 4–6 tbsp (60–90 ml) milk

Instructions

Start by preheating your oven to 350°F (175°C) and grease three 8-inch (20 cm) round cake pans, lining the bottoms with parchment paper. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly combined. In another bowl, whisk eggs, milk, oil, vanilla extract, and the warm coffee mixture until smooth and slightly frothy. Slowly pour the wet mixture into the dry ingredients while stirring gently until you have a smooth, glossy batter with no lumps.

Divide the batter evenly among the three prepared cake pans. Tap each pan lightly on the counter to remove air bubbles. Place the pans in the oven and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. When done, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat the softened butter in a large bowl until creamy and fluffy. Gradually add powdered sugar and cocoa powder while mixing on low speed to avoid mess. Stir in the dissolved coffee mixture and add milk one tablespoon at a time until the frosting becomes smooth, thick, and spreadable.

To assemble, place one cake layer on a serving plate and spread a generous layer of mocha frosting on top. Add the second layer and repeat with frosting. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top as you like. Let the cake sit for about 20–30 minutes before slicing so the layers can set nicely. Enjoy the rich chocolate and coffee flavor together.