Best 8 Chocolate Mocha Cake With Raspberry Buttercream Filling Chocolate Fluff Frosting Recipes

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Indulge in a symphony of flavors with our tantalizing Chocolate Mocha Cake, a decadent treat that will transport your taste buds to a realm of pure bliss. This multi-layered masterpiece features a moist and fluffy chocolate cake infused with rich coffee notes, complemented by a luscious raspberry buttercream filling that bursts with sweet and tangy flavors. To crown this culinary delight, a heavenly chocolate fluff frosting adorns the cake, creating a symphony of textures and flavors that will leave you craving for more. Prepare to embark on a culinary journey like no other as we unveil the secrets behind this extraordinary creation, providing you with step-by-step instructions and essential tips to ensure your baking success. Get ready to tantalize your senses and impress your loved ones with this exceptional Chocolate Mocha Cake, a true testament to the art of baking.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MOCHA CAKE



Chocolate Mocha Cake image

Chocolate mocha cake is a must for anyone who loves the combination of chocolate and espresso!

Provided by Kelsie

Categories     Dessert

Time 3h26m

Number Of Ingredients 26

Chocolate cake layers
2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter (melted and cooled)
1/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups lukewarm coffee
4 ounces full-fat cream cheese (at room temperature)
1/2 cup powdered sugar
1/4 cup heavy cream (well chilled)
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla
1 1/4 cups unsalted butter (at room temperature)
4 1/2 to 5 cups powdered sugar
1/2 cup cocoa powder
6 to 10 tablespoons milk or heavy cream
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon salt
5 ounces dark chocolate (finely chopped)
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350. Spray 3 8-inch round cake pans with cooking spray.
  • Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and set pans aside.
  • Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl. (If your cocoa powder has a lot of clumps in it then sift it before mixing with the flour.) Whisk to combine, then set aside.
  • Combine the sugar, butter, and vegetable oil in a large mixing bowl and whisk vigorously to combine. Whisk in the eggs and vanilla.
  • Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly mix in the coffee, stirring until just incorporated. (Take care to scrape the bottom of the bowl while you're mixing to ensure all of the dry ingredients are incorporated.)
  • Divide batter evenly between the prepared pans and bake for 26 to 32 minutes, until the cakes spring back when touched gently with your fingertip.
  • Let cake layers cool in pans for 10 minutes, then run a knife around the edge of the pans and carefully remove. Transfer to a wire rack to cool completely before filling and frosting. Take care not to over-bake or the cake layers will be dry!
  • Beat the cream cheese and powdered sugar in a medium bowl until smooth, scraping down the sides and bottom of the bowl as needed.
  • With mixer on medium speed, gradually beat in the heavy cream.
  • Once all the cream has been added, turn the mixer to high and beat until the mixture forms stiff peaks, then beat in the espresso powder and vanilla until fully combined.
  • Refrigerate while you work on the frosting.
  • Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
  • Add 4 1/2 cups of the powdered sugar, the cocoa powder, 6 tablespoons of the milk or cream, and the espresso powder, vanilla, and salt. Mix on low until combined, stopping a few times to scrape the sides and bottom of the bowl.
  • Turn mixer to medium and beat until frosting is very smooth. Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
  • Use a long serrated knife to trim your cake layers if they've domed. Set one layer on a cake stand or cardboard cake circle.
  • Transfer about 1 cup of frosting to a piping bag fitted with a large round tip. Pipe a thick circle of frosting around the edge of the cake layer. Spread half of the filling inside the circle.
  • Top with a second cake layer and repeat the process of piping and filling the circle.
  • Use the remaining frosting to frost your cake. Chill the cake in the refrigerator for at least 4 hours before adding the drip. (If you're not adding the chocolate drip then you can decorate the cake and serve now.)
  • Heat the heavy cream in the microwave for 30 to 40 seconds, until very hot but not boiling.
  • Place the chopped chocolate in a large bowl. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until completely smooth.
  • Transfer the ganache to a plastic squeeze bottle (or a large zip-top plastic bag with one corner snipped off). Squeeze a circle of ganache around the edge of the cake, applying a little extra pressure at certain points to create drips.
  • Carefully spread the remaining ganache over the top of the cake. If desired, decorate the top of the cake with chocolate-covered espresso beans. Refrigerate to set the ganache, then slice and serve.
  • Uneaten cake can be stored (covered) in the fridge for up to 3 days, or in the freezer (tightly wrapped) for up to 3 months.

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM



Chocolate Cake with Raspberry Buttercream image

This Chocolate Cake is perfect for a party! Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that's sure to delight!

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

1 1/2 cups granulated sugar
1 cup all-purpose flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter ((2 sticks), softened)
4 large eggs
1 cup plain Greek yogurt
2 teaspoons vanilla extract
2 cups frozen raspberries, (thawed)
6 egg whites
2 cups granulated sugar
2 cups unsalted butter ((4 sticks), softened)

Steps:

  • Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper.
  • Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
  • Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
  • Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  • When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
  • Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs. Cool completely, then fill and frost with raspberry buttercream.
  • Puree the thawed berries in a food processor, then strain the mixture through a fine mesh sieve, discarding the seeds.
  • Place the puree in a small pot and cook on medium-low heat until thickened and reduced by about half. You should have about 1/4 cup of cooked puree. Set aside to cool.
  • Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
  • Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
  • Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
  • Add the butter, a tablespoon at a time, whipping after each addition. If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip. When all the butter has been added and the mixture is fluffy and spreadable, stir in the cooled raspberry puree until fully incorporated.

Nutrition Facts : Calories 908 kcal, Carbohydrate 93 g, Protein 10 g, Fat 58 g, SaturatedFat 36 g, Cholesterol 212 mg, Sodium 299 mg, Fiber 4 g, Sugar 72 g, ServingSize 1 serving

CHOCOLATE CAKE WITH MOCHA FROSTING



Chocolate Cake with Mocha Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA LAYER CAKE



Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

MOCHA RASPBERRY CAKE



Mocha Raspberry Cake image

Provided by Rachel Conners

Number Of Ingredients 24

2 cups (8.5 oz) all-purpose flour
1 cup (7 oz) granulated sugar
1 cup (7 oz) brown sugar
1 cups (3 oz) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs + 1 egg white
1 cup buttermilk
1 cup warm brewed coffee
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup seedless raspberry jam
1 cup powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup good quality cocoa powder
2 teaspoons instant coffee (or to taste)
1/2 teaspoon salt
1 tablespoon vanilla extract
1/4 cup heavy cream
2 cups fresh raspberries
Powdered sugar (optional)

Steps:

  • Preheat oven to 350ºF. Butter two 9-inch round cake pans, and dust with flour, tapping out excess.
  • Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
  • Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
  • In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
  • Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes.
  • Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes.
  • Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar.
  • With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
  • On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula.
  • Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly.
  • Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat.
  • Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM



Chocolate Cake with Raspberry Buttercream image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 15 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 tablespoon instant coffee
1 tablespoon vanilla extract
675 grams sugar
290 grams all-purpose flour, plus extra for dusting pans
150 grams cocoa powder, sifted
13 grams baking powder
13 grams baking soda
1 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled slightly
5 eggs
2 1/4 cups sugar
9 large egg whites
5 sticks unsalted butter, softened
1 tablespoon pure vanilla extract
800 grams Swiss meringue buttercream
3/4 cup raspberry puree

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
  • In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
  • Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
  • For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
  • For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
  • To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly affect the taste of your cake. Use the best chocolate, butter, and flour that you can find.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake Properly: Make sure your oven is preheated before you bake the cake. Bake the cake for the amount of time specified in the recipe. Overbaking or underbaking the cake will result in a dry or dense cake.
  • Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting to set properly.

Conclusion:

This chocolate mocha cake with raspberry buttercream filling and chocolate fluff frosting is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, the buttercream filling is tangy and sweet, and the chocolate fluff frosting is light and airy. Follow the tips above to ensure that your cake turns out perfectly. Enjoy!

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