TL;DR (Quick-Answer Box)
- What it is: A dense, chocolatey cake featuring sour cream and a hint of instant espresso, topped with a luscious, light espresso frosting.
- Why you’ll love it: This is a sophisticated, deeply flavored dessert that’s easy to make from pantry staples. It’s perfect for grown-up gatherings.
- How to make it: Mix the wet and dry ingredients separately, combine, and bake in two pans. Then, use a food processor—and only a food processor—to create an ultra-silky, espresso-infused frosting.
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If you’re looking for something, say…less funfetti-pastel-swirl-sprinkle-coated for your next adult party, this deeply chocolatey and espresso-gilded beauty might be exactly what you want. No baby-pink sparkles, here. Just an ultra-rich and barely sweet cake with a whisper of luxurious frosting. Happy birthday, indeed.
Featured Review
This cake is special. I made it in a Bundt pan, and since the pan has a 12 cup capacity I doubled the recipe (although I didn’t double the sugar). The batter came together beautifully, and the cake baked for 49 minutes. It’s perfect — moist, chocolatey, and delicious. I skipped the frosting this time, and if I get regular cake pans I’ll try it. My neighbor is waiting for a portion, chocolate cake is her favorite dessert. She’s going to love it!
Lisa
Can I Make the Espresso Frosting in a Food Processor?
Yes. In fact, don’t even think about using a stand mixer, handheld mixer, whisk, or spoon to make the espresso frosting. It needs to be a food processor. And make sure to keep it running for the required amount of time.
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More Decadent Coffee Dessert Recipes
If you’re immune to the effects of caffeine, have I got some desserts for you! First, try our decadent espresso cake with drippy coffee glaze. If you want some rocket fuel to go with your morning cup of joe, reach for this tender coffee cake ribboned with an espresso filling. Want something a bit lighter? These cinnamon-poached pears, drizzled with a coffee-caramel sauce, are perfect. And who can pass up an indulgent coffee and Kahlua creme brulee with a shattery topping?
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If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
Making it tonight (yet again!) for my daughter Brigit’s 15th Birthday Party this Friday. I will wrap and freeze the (3) layers for maximum moistness before I make that oh-so-silky mocha frosting Friday morning! (et Bien Sur, Julia’s Boeuf Bourguignon c’est l’entree’). Thanks for making me remember this keeper by making it so, well, memorable, David. ❤️❤️
Carol Hargis
Sour Cream Mocha Cake
Ingredients
For the mocha cake
- 4 ounces unsweetened chocolate, grated
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour, plus more for the pans
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 teaspoons instant espresso granules, dissolved in 1 cup of hot water
- 1/2 cup sour cream, not fat-free
- 1/4 cup (2 oz) unsalted butter, melted, plus more for the pans
- 1/4 cup mild vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate extract, or omit and up the vanilla to 1 tablespoon
- 2 large eggs, at room temperature, beaten
For the espresso frosting
- 1/4 cup instant espresso granules, dissolved in 5 tablespoons of cold water
- 1 stick (4 oz) stick unsalted butter, at room temperature
- 1 1/4 cups confectioners’ sugar
- 3/4 cup plus 2 tablespoons heavy cream
Instructions
Make the sour cream mocha cake
- Crank the oven to 350°F (175°C) and adjust the oven rack to the middle position. Butter two 8-inch (20-cm) cake pans and line the bottoms with parchment paper. Butter and flour the paper, tapping out any excess flour.
- Melt the chocolate, either in a microwave on medium or in a pot set over another pot filled with an inch of simmering water. (Make sure no water splashes into the chocolate or it’ll become grainy. And then you’ll become grouchy.) Remove from the heat to cool until just warm.
- Meanwhile, dump the sugar, flour, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- In a bowl, whisk together the hot espresso, sour cream, oil, butter, and vanilla and chocolate extracts. Pour the espresso mixture into the flour mixture in the stand mixer and mix on low until just blended, about 30 seconds.
- Slowly drizzle in the beaten eggs and mix on medium until smooth. Scrape in the melted chocolate and beat until the batter is uniform in color, about 15 seconds. The batter will be thin but that’s how it should be.
- Divide the batter evenly between the 2 pans and bake for 30 to 40 minutes, until a tester comes out clean. Move the cakes to a wire rack to cool for 10 minutes. Run a sharp knife around the edge of each cake and invert them onto another rack to cool completely.
Make the espresso frosting
- Dissolve the espresso granules in the water.
- Pour the espresso mixture into a food processor and add the butter, sugar, and heavy cream. Process until it becomes light and fluffy, about 5 minutes. The frosting will initially look curdled and destroyed. And then just when you’re about to lose all faith, everything will come together beautifully. Swear.
☞ TESTER TIP: You simply must use a food processor for the frosting. Seriously. Or the frosting won’t come together.
Assemble the cake
- Place 1 cake on a cake stand or serving plate. Frost the top and then stack the second cake on top. Frost the top and sides. Devour immediately.
Notes
Decaf Sour Cream Mocha Cake variation
If you’re sensitive to caffeine, you may get a subtle buzz from this cake. Rather than risk a sleepless night if you tend to eat a late dessert, simply make the recipe with decaffeinated espresso. The intense mocha flavor won’t be affected in the least.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is special. I made it in a Bundt pan, and since the pan has a 12 cup capacity I doubled the recipe (although I did not double the sugar). The batter came together beautifully, and the cake baked for 49 minutes. It’s perfect — moist, chocolatey, and delicious. I skipped the frosting this time, and if I get regular cake pans I’ll try it. My neighbor is waiting for a portion, chocolate cake is her favorite dessert. She’s going to love it!
Lisa, you cake whisperer, you! I’m floored by your Bundt version—and doubling the recipe without doubling the sugar is a total Lisa move! I love that it came out moist and chocolatey all the same.
Your neighbor is one lucky dessert recipient. And I say when you do get those cake pans, the espresso frosting will be waiting for its moment to shine. Keep me posted if you give it another go!