Indulge your taste buds with a decadent treat that’s perfect for any occasion—the Red Ribbon Mocha Cake. Rich layers of moist chocolate cake infused with a hint of coffee flavor, frosted with creamy mocha buttercream, and drizzled with chocolate ganache make this dessert a showstopper at any gathering. Whether you’re celebrating a special milestone or simply craving something sweet, this recipe is sure to impress your guests and leave them craving for more.
Red Ribbon Mocha Cake
Ingredients:
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 tsp vanilla extract
– 1 cup hot brewed coffee
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tbsp instant coffee granules
– 2 tbsp hot water
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
Instructions:
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Stir in the hot brewed coffee until the batter is well mixed and smooth. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the mocha buttercream. In a small bowl, dissolve the instant coffee granules in hot water and set aside to cool.
8. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
9. Add the dissolved coffee mixture to the buttercream and beat until smooth and creamy.
10. To assemble the cake, place one layer of the cooled cake on a serving platter or cake stand. Spread a generous amount of mocha buttercream on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
11. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in short intervals, stirring each time, until the chocolate is melted and the ganache is smooth.
12. Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
Enjoy a slice of this indulgent Red Ribbon Mocha Cake with a cup of your favorite coffee or tea, and savor the rich flavors that are perfect for any special occasion or whenever you’re in the mood for a luxurious treat. This recipe is sure to become a favorite in your baking repertoire, and your guests will be delighted by the irresistible combination of chocolate and coffee in every bite.
