Soft and moist chiffon cake that is deliciously infused with coffee flavor, this Mocha Cake is a delightful dessert that is perfect for any celebration or get-togethers.
When I was a kid, sheet cakes and rectangular cakes are more popular for celebrating birthdays than circular ones. For large parties and feeding crowds, rectangular cakes are the best sizes because they can be sliced neatly into little squares-a serving just enough for an average dessert consumer.
And among all flavors, the mocha cake has got to be the most popular one. Not too rich and with just the right note of coffee flavor, it has easily gained the “perfect birthday cake” title.
Mocha Swiss Meringue Buttercream
- This mocha cake is moist and soft, but what makes it so delightful is the swiss meringue buttercream. This kind of icing is buttery and just appropriately sweet. Although Swiss meringue requires a little bit more technique in its process, I prefer it more than the American buttercream.
- I like its texture and how the egg whites add to its silkiness and neutralize sweetness.
- It is maybe more intimidating than making regular buttercream but Swiss meringue is nothing more than familiarizing and practice.
Mocha Cake: Step by Step Process
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Line the pan and prepare the coffee flavoring.Preheat oven to 350 F. Line a 9 x 13 baking pan with parchment paper, allowing it to extend up the sides. Dissolve 2 teaspoons of instant coffee powder and 2 tsp of hot chocolate powder in 2-3 teaspoons hot water. Set aside to cool.
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Prep the powders and make the yolk batter. In a large bowl, combine flour, salt, and baking soda. In a separate mixing bowl, whisk together egg yolks and 1 cup of sugar until pale and slightly thicker. Whisk in the water, oil and the reserved coffee liquid. Stir everything until incorporated. Gradually add the flour mixture and whisk until the mixture is smooth.
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Beat the egg whites, finish the batter and bake the cake. In a bowl of a stand mixer (or use a handheld mixer), whisk the egg whites and the cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and beat until stiff peaks form. Gently fold this meringue to the yolk batter in three additions using a rubber spatula. Pour batter into the prepared baking pan and bake for 30-35 minutes. A toothpick inserted at the center of the cake should come out clean. Let cake cool slightly in the pan. Then transfer to a cooling rack to cool completely.
Make the Mocha Swiss Meringue Buttercream
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Dissolve coffee powder and hot chocolate powder in 2 tbsp hot water and set aside to cool.
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Make a double boiler set up: Bring a pot that is about 1/3 full with water to a simmer. Place a heatproof glass bowl on top of the pot over it and add the egg whites and sugar to the bowl. Whisk the whites and sugar together continuously until is thick, opaque and the temperature reaches 160 F. Whisk it for 3 more minutes and turn off heat. This should take between 8-12 minutes.
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Transfer the mixture to the bowl of stand mixer and using the whisk attachment, whisk the mixture using high speed until it forms firm peaks and the meringue is cold to the touch. Add the softened butter bit by bit. The mixture will be curdly at first and then it will turn to a smooth, fluffy buttercream. Add the coffee flavor and whisk for about a minute. You can refrigerate it if you are not using it for a couple of days, but you might have to re-whip it to get the spreading consistency.
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Ice the cooled cake. Cake can be kept at room temperature for up to two days and should be refrigerated for longer storage. Ice the cooled cake, reserving icing to pipe decorations along the edges and the borders.
Pointers for Making Swiss Meringue Buttercream
- It requires a double boiler setup. I don’t have a double boiler nor have I ever seen one, but this DIY double boiler is what I always do whenever I make Swiss meringue. In setting this up, you have to make sure that the water is not touching the bottom of the bowl which you will put on top of the pot. Also, two things about the bowl: It should be heatproof and it should fit snugly on top of the pot.
- In the bowl, you will whisk the egg whites and the sugar together continuously. The mixture should turn from translucent and thin to opaque and thick. One important indicator that the mixture is ready is when the temperature reaches 160 F. This temperature needs to be reached and maintained for 3 more minutes to ensure that any bacteria in the egg whites will be get rid off.
- The mixture then will be transferred to the bowl of a stand mixer, where you will whisk it at high speed until it forms firm peaks and is cold to the touch.
- Once you add the softened butter, the mixture might turn curdly at first. Just continue whisking until it becomes fluffy and smooth. Add the coffee flavoring and whisk for a minute more.
Love cakes? Also, check out these:
- Mango Cake Roll
- Coffee Swiss Roll
- Mango Cake with Swiss Meringue Buttercream
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Pineapple Chiffon Cake
Mocha Cake with Swiss Meringue Buttercream
A delightfully flavored mocha cake that is moist, soft and moderately sweet.
Ingredients
For the Mocha Cake
- 7 large eggs separated
- 1 1/2 cups sugar divided
- 3/4 cups water
- 1/2 cup oil
- 3 tsp instant coffee granules
- 2 tsp hot chocolate powder
- 2-3 tsp hot water hot
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1/4 tsp cream of tartar
For the Mocha Swiss Meringue Buttercream
- 6 egg whites
- 1 cup sugar
- 3 sticks softened butter
- 2 tbsp instant coffee
- 1 tbsp hot chocolate powder
- 2 tbsp hot water
Instructions
Make the Mocha Cake
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Preheat oven to 350 F. Line a 9 x 13 baking pan with parchment paper that covers the bottom and extends up the sides of the pan. Dissolve 2 teaspoons of instant coffee powder and 2 teaspoons hot chocolate powder in 2-3 teaspoons hot water. Set aside to cool.
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In a large bowl, combine flour, salt, and baking soda. In a separate mixing bowl, whisk together egg yolks and 1 cup of sugar until pale and slightly thicker. Whisk in the water, oil and the reserved coffee/chocolate liquid. Stir everything until incorporated.
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Gradually add the flour mixture and beat with an electric mixer just until the mixture is smooth. In a bowl of a stand mixer (or use a handheld mixer), Whisk the egg whites and the cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar until firm peaks form. Gently fold this meringue to the yolk batter in three additions using a rubber spatula. Pour batter into the prepared baking pan and bake for 30-35 minutes. A toothpick inserted at the center of the cake should come out clean. Let cake cool slightly in the pan. Then transfer to a cooling rack to cool completely.
Make the Mocha Swiss Meringue Buttercream
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Dissolve 2 tbsp instant coffee powder and 1 tbsp hot chocolate powder in 2 tbsp hot water. Set aside to cool.
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Make a double boiler set up: Bring a pot that is about 1/3 full with water to a simmer. Place a heatproof glass bowl on top of the pot (it should fit snugly) and add the egg whites and sugar to the bowl. Whisk the whites and sugar together continuously until is thick, opaque and the temperature reaches 160 F. Whisk it for 3 more minutes and turn off heat. This should take between 10-15 minutes.
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Transfer the mixture to the bowl of stand mixer and using the whisk attachment, whisk the mixture using high speed until it forms firm peaks and the meringue is cold to the touch. Add the softened butter bit by bit. The mixture will be curdly at first and then it will turn to a smooth, fluffy buttercream. Add the coffee flavor and whisk for about a minute, until the color is uniform.
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Coat the top and sides of cake with the buttercream. The meringue icing is enough to coover the enitrre cake with sopme piping along the edges and the bottom borders. I ised Wilton 1M to pipe the sides and edges. Cake can be kept at room temperature for up to two days and should be refrigerated for longer storage.
Recipe Notes
If you are preparing the swiss meringue buttercream ahead, store it in the fridge for up to three days until you are ready to use it. You need to let it come to room temperature and re-whip it with an electric mixer to get it into a spreading consistency.
The finished cake can be at room temperature, covered for up to 2 days. Refrigerate it for longer storage.
Hi sanna,if I were to use 2x 9×4 inches round pan,.will I need to double the measurements?? Thank you.
Hello,Anessa. No, you dont need to double. Thr batter will be enough for two 9 inch pans.