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.
Related Recipes:
- White Whole Wheat Chocolate Cake
- Whole Wheat Chocolate muffins
- The Best Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Cake with Mocha Frosting
- Chocolate Banana Bread
📖 Recipe
Easy Mocha Cake
Tools
Ingredients
- 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
- 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.