Mocha Cake | Bizcocho de Moca

This Mocha Cake (Bizcocho de Moca) recipe is one that you'll want to add to your collection and make time and time again. ☕ If you are a fan of the combination of chocolate and coffee like me, you'll love this easy, moist, and with the perfect touch of espresso.

How to Make Mocha Cake

Note: The full instructions are provided in the recipe card below.

In a medium bowl, sift together the flour, espresso powder, baking powder, and cocoa powder; set aside. Preheat the oven to 350 °F (176.67 °C).

Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pan with cocoa powder or flour, tilting the pan to cover evenly and shaking off the excess.

Place the avocado oil, salt, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes until light and creamy; scrape down the bowl with a rubber spatula to be sure it's well mixed.

With the mixer on low, add the eggs, one at a time, mixing well after each addition and scraping down the bowl before adding the next egg. Mix in the vanilla extract.

With the mixer on low, slowly add the flour/cocoa mix to the avocado oil mixture, alternating with the fresh espresso, scraping down the bowl, and beater with a rubber spatula, as needed. Briefly fold the batter with a spatula to ensure it's well mixed; do not over-mix! 

Pour the batter into the prepared pan, smooth the tops, and bake the cake for 30 to 35 minutes until a toothpick inserted into the center of each cake comes out clean.

Allow the Mocha Cake to cool in the pan, then carefully turn it out and cool it on a baking rack. Transfer to a serving plate and sprinkle with powdered sugar, if desired.

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Recipe

Easy Mocha Cake

by Camila Benitez

This Mocha Cake (Bizcocho de Moca) recipe is one that you'll want to add to your collection and make time and time again. ☕ If you are a fan of the combination of chocolate and coffee like me, then you're going to love this incredibly easy, moist, and with the perfect touch of espresso.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 229 kcal

Equipment

• Stand Mixer  or Hand Mixer
• 11-inch round pan
• Silicone Spatula
• Liquid Measuring Cups
• Dry Measuring Cups
• Fine-mesh strainer

Ingredients

  

1x2x3x

• ▢ 200 g all-purpose flour sifted
• ▢ 15 g Non-Aluminium baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 80 ml Avocado Oil , expeller-pressed sunflower
• ▢ 200 g granulated sugar
• ▢ 3 eggs , room temperature
• ▢ 30 g 100% unsweetened cocoa powder
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 teaspoon Espresso Instant Coffee , optional
• ▢ 120 ml fresh espresso or fresh , strong brewed coffee will work well too

Instructions

 

• In a medium bowl, sift together the flour, espresso powder, baking powder, and cocoa powder; set aside. Preheat the oven to 350 °F (176.67 °C). Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pan with cocoa powder or flour, tilting the pan to cover evenly and shaking off the excess.
• Place the avocado oil, salt, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and creamy; scrape down the bowl with a rubber spatula to be sure it's well mixed.
• With the mixer on low, add the eggs, one at a time, mixing well after each addition and scraping down the bowl before adding the next egg. Mix in the vanilla extract. With the mixer on low, slowly add the flour/cocoa mix to the avocado oil mixture, alternating with the fresh espresso, scraping down the bowl, and beater with a rubber spatula, as needed.
• Briefly fold the batter with a spatula to ensure it's well mixed; do not over-mix! Pour the batter into the prepared pan, smooth the tops, and bake the cake for 30 to 35 minutes until a toothpick inserted into the center of each cake comes out clean. Allow the Mocha Cake to cool in the pan, then carefully turn them out and cool completely on a baking rack. Transfer to a serving plate and sprinkle with powder sugar, if desired.

Notes

How to Store & Re-Heat

To store: Let it cool completely, then wrap it tightly in plastic or an airtight container. You can refrigerate it for up to 3 days or freeze it for up to 3 months.

To reheat: Bring it to room temperature first. If you refrigerate it, remove it from the fridge and let it sit at room temperature for about 30 minutes. If you freeze it, let it thaw overnight in the refrigerator, then bring it to room temperature. Once the cake is at room temperature, you can reheat it in the oven or microwave:

• Oven: Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and bake it for 10-15 minutes or until warm throughout.
• Microwave: Place a slice of cake on a microwave-safe plate and microwave it on high for 10-15 seconds or until it's warm.

Make-Ahead

You can make Mocha Cake ahead of time and store it in the refrigerator for up to 3 days. To do this, let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. When you're ready to serve it, remove it from the fridge and let it come to room temperature for about 15-30 minutes before slicing and serving. If you're making Mocha Cake ahead of time for a special occasion, you can also freeze it for up to 3 months.

To freeze the cake, let it cool completely, then wrap it tightly in plastic and aluminum foil. When you're ready to serve it, take it out of the freezer and let it thaw in the refrigerator overnight. Once it's thawed, let it come to room temperature before slicing and serving. By making Mocha Cake ahead of time, you can save time and stress on the day of your event or gathering and still enjoy a delicious and moist cake that everyone will love.

How to Freeze

Let it cool completely to room temperature. Once it has cooled, wrap the cake tightly in plastic wrap to prevent freezer burn, and then wrap it again in aluminum foil to keep it well sealed. You can also use a freezer-safe container with an airtight lid instead of plastic wrap and aluminum foil. Label the wrapped cake with the date and freeze it in the freezer. The Mocha Cake can be frozen for up to 3 months.

When you are ready to serve it, remove the cake from the freezer and let it thaw in the refrigerator overnight. Once the cake has thawed, let it come to room temperature before slicing and serving. It's important to note that freezing may slightly alter the texture of the Mocha Cake. However, if you wrap it well and freeze it properly, you can still enjoy a moist and delicious cake after thawing.

Nutrition

Nutrition Facts

Easy Mocha Cake

Amount per Serving

Calories

229

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.