Double Chocolate Mocha Crunch Cake
A rich and decadent chocolate cake infused with coffee and layered with creamy frosting, perfect for chocolate lovers.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 T Dutch cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 c granulated sugar
- 2 large eggs (room temperature)
- 1/2 c vegetable oil
- 4 oz unsweetened chocolate
- 1/2 c sour cream (room temperature)
- 1/2 tsp vanilla extract
- 1 c strong brewed coffee (cold)
Frosting
- 1/4 c all-purpose flour
- 1/2 tsp cornstarch
- 1/4 c granulated sugar
- 1/4 c Dutch cocoa powder
- 1/2 tsp espresso powder
- 3 T butter (melted)
- 1/2 c butter (room temperature)
- 8 oz cream cheese (room temperature)
- 1 1/2-2 tsp instant espresso powder
- 1/2 tsp vanilla extract
- 2 c powdered sugar
- 1/2 c butter (room temperature)
- 8 oz cream cheese (room temperature)
- 1/3 c Dutch cocoa powder
- 2 T buttermilk
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Mix dry ingredients, add eggs, oil, chocolate, sour cream, vanilla, and coffee; beat until smooth. Bake for 40 minutes. Cool and prepare frosting by blending cream cheese, butter, cocoa, sugar, espresso, and vanilla. Frost cake and serve.
Notes
Ensure ingredients are at room temperature for best results.