Mocha Cake that melts in your mouth! Easy Chocolate Coffee Cake recipe

This mocha cake is soft, moist and full of rich chocolate coffee flavor. Made with cocoa powder, instant coffee and butter, the sponge has a deep mocha taste while still staying light and fluffy. ☕🍫 ☕🍫 The cake is topped with a smooth mocha cream cheese frosting made from chocolate, cream and coffee, creating a creamy bakery-style finish that is not overly sweet. The batter is simple and beginner-friendly. First, cocoa and coffee are mixed with hot water to deepen the flavor, then combined with the dry and wet ingredients for a quick and easy cake batter. ☕🍫 Perfect for coffee lovers, dessert lovers or anyone looking for a rich homemade cake with a soft texture and creamy frosting. ☕🍫 If you enjoy soft cakes, try my chocolate cake, vanilla cake and cheesecake recipes. 🍰 Ingredients: For the cake: Cocoa powder - 4 tablespoons Instant Coffee - 1 tablespoon Hot water - 80ml (⅓ cup) Plain Flour - 225g (1 and ½ cups) Baking powder - 1 and ½ teaspoons Baking soda - ⅓ teaspoon Sugar - 200g (1 cup) Butter - 200g (⅔ cup, 3 tablespoons) Eggs - 4 For the Mocha frosting: Heavy cream - 120ml (½ cup) Dark Chocolate - 100g Instant Coffee - 1 tablespoons Cream Cheese - 115g (½ cup) Measuring cup size - 240ml Baking pan - 20x20cm (8x8 inch) ☕🍫 Method: Make the Cake - In a small bowl, mix together the cocoa powder, instant coffee and hot water until smooth. Set aside to cool slightly. In a large bowl, add all the dry cake ingredients and mix well. Add all the wet ingredients to the same bowl, including the cocoa mixture. Whisk on low speed for about 20–30 seconds. Give the batter a gentle mix, then whisk again for another 20–30 seconds until smooth and well combined. Finish with a final gentle mix to ensure everything is evenly incorporated. Pour the batter into a lined baking pan. Bake in a preheated oven at 175°C (350°F) for about 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely before frosting. ☕🍫 Make the Mocha Frosting - Add the heavy cream, dark chocolate and coffee granules to a bowl. Microwave for about 1 minute, then mix well until smooth and glossy. Allow the mocha ganache to cool completely. In a separate bowl, add the cream cheese and whisk briefly until smooth. Add the cooled mocha ganache and whisk for about 1–2 minutes until creamy and well combined. Chill the frosting for about 15–20 minutes to thicken slightly. Give the chilled frosting a final mix before using. ☕🍫 Assemble - Spread the mocha frosting evenly over the cooled cake. Dust lightly with cocoa powder. Enjoy! ☕🍫 #mochacake #coffeecake #chocolatecake #flour #dessert #baking #spongecake #moistcake #dessertrecipe #easybaking #homemadecake #cakerecipe #coffee #easyquickrecipes