Double Chocolate Mocha Crunch Cake
A rich and decadent chocolate cake infused with coffee and layered with creamy frosting, perfect for chocolate lovers.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 2 T Dutch cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 c granulated sugar
- 2 large eggs room temperature
- 1/2 c vegetable oil
- 4 oz unsweetened chocolate
- 1/2 c sour cream room temperature
- 1/2 tsp vanilla extract
- 1 c strong brewed coffee cold
Frosting
- 1/4 c all-purpose flour
- 1/2 tsp cornstarch
- 1/4 c granulated sugar
- 1/4 c Dutch cocoa powder
- 1/2 tsp espresso powder
- 3 T butter melted
- 1/2 c butter room temperature
- 8 oz cream cheese room temperature
- 1 1/2-2 tsp instant espresso powder
- 1/2 tsp vanilla extract
- 2 c powdered sugar
- 1/2 c butter room temperature
- 8 oz cream cheese room temperature
- 1/3 c Dutch cocoa powder
- 2 T buttermilk
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Mix dry ingredients, add wet ingredients, and combine. Bake for 45 minutes.
- Prepare frosting by beating cream cheese and butter, then gradually add powdered sugar and cocoa. Mix in espresso powder, vanilla, and buttermilk until smooth.
- Allow cake to cool, then spread frosting evenly over the top and sides.
Notes
For best results, use high-quality cocoa and fresh ingredients.