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Mocha Cake with Fluffy Espresso Frosting

A decadent Mocha Cake infused with rich coffee and chocolate flavors, topped with a fluffy espresso mascarpone frosting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: International
Calories: 400
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 tbs vanilla bean paste
  • 2 large eggs, at room temperature
  • 80 g sour cream Woolworths brand
  • 1/3 cup milk
  • 200 ml hot coffee
For the Frosting
  • 300 g thickened cream
  • 200 g mascarpone, cold
  • 1/2 cup icing sugar mixture
  • 2 1/2 tbs espresso coffee or 1/4 cup instant coffee dissolved in 1 1/2 tbs milk

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (160 degrees C fan-forced) and grease a 20cm square cake pan, lining it with baking paper.
  2. In a spacious bowl, whisk together the flour, cocoa powder, bicarb soda, baking powder, and salt until combined.
  3. In a stand mixer, combine the softened butter, neutral oil, caster sugar, and brown sugar until pale and fluffy.
  4. Add the vanilla bean paste and mix well, then add the eggs one at a time, mixing thoroughly after each addition.
  5. Fold in the sour cream and milk, followed by the hot coffee, mixing until smooth.
Baking
  1. Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick comes out clean.
Frosting Preparation
  1. Whisk together the thickened cream, mascarpone, icing sugar, and espresso in a bowl.
  2. Spread the frosting over the cooled cake and dust with cocoa before serving.

Notes

For an elevated espresso experience, use freshly brewed coffee instead of instant. Consider adding chocolate chips or nuts for added texture.