How To Bake A Chocolate Hazelnut Mocha Cake That Feels Bakery-Worthy

Hazelnuts never fail to delight with their nutty, creamy, and comforting flavor. Whether you like to savor hazelnuts as a salted and roasted snack, or you like to eat them in the form of butter, in every way, hazelnut gives you the utmost flavor. At the breakfast table, when you pair up hazelnut butter toast with a cup of freshly brewed espresso, you get a refreshing boost in the morning. Turning this experience into a delightful layered cake, this recipe will show you how you can bring together hazelnut, chocolate, and espresso into a single dessert that tastes way better than what you get in bakeries. This recipe is perfect for special occasions like birthdays, anniversaries, and casual celebrations when you want to surprise everyone with a home-baked treat.

Ingredients

For the Chocolate Mocha Cake:

• 1¾ cups (220g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) strong brewed coffee (hot)
• ½ cup (120ml) hazelnut liqueur or hazelnut syrup

For the Mocha Buttercream:

• 1 cup (230g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ⅓ cup (35g) unsweetened cocoa powder
• 1 tsp instant espresso powder (or strong brewed espresso, cooled)
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• Toasted hazelnuts, chopped or halved
• Chocolate curls or shards

Instructions:

Step 1: Prepare the Oven

Begin by setting the oven to 350°F (175°C) for preheating. Preheating the oven is necessary to bake the cake evenly and reduce the baking time. Grease and line three 8-inch cake pans with parchment paper.

Step 2: Mix Dry Ingredients

Take a large mixing bowl and combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in it. Mix until everything is combined.

Step 3: Mix Wet Ingredients

Take a different bowl and combine eggs, buttermilk, oil, and vanilla extract. Stir well until everything is combined and smooth.

Step 4: Combine Wet and Dry ingredients

Now gently pour this wet mixture into the dry mixture and combine well using a whisk.

Step 5: Add Coffee

Once the dry and wet ingredients are combined, gently add hot brewed coffee and hazelnut syrup. You can also use hazelnut liqueur for a boozy flavor. With this addition, the batter will turn thin, but it is good for moisture. When the batter is thin, the ingredients get well hydrated, resulting in a moist cake and not a crumbly cake.

Step 6: Bake

Divide the batter evenly between the three prepared pans. Tap the filled pans on the counter to remove air bubbles. Bake the cakes for 25 to 30 minutes and check doneness by inserting a toothpick in the center. If it comes out clean, it means the cake is done. Take out the cakes and let them cool down at room temperature for 10 minutes, then remove the pan and place on a wire rack to cool off completely.

Step 7: Make the Mocha Buttercream

Beat butter in a bowl until it turns creamy. It takes about 3 minutes to make creamy butter. Once it is creamed, sift in powdered sugar and cocoa powder together. Mix it well on low speed. You can either use a hand blender or an electric mixer to do this step. Once mixed, add espresso, vanilla extract, a pinch of salt, and cream. Beat on high speed until the buttercream becomes fluffy and spreadable. This will be the frosting for the cake.

Step 8: Assemble the Cake

Level the cake layers if they come out to be too bumpy on the top and on the sides. You can use a bread knife to do this. Place a layer of cake on a serving plate and spread buttercream over it evenly. Place the cake layer and repeat the steps until all the layers are well set. Frost the cake at last with the remaining buttercream and smoothen the sides. Chill in the fridge to set.

Step 9: Decorate and Serve

Garnish the cake with toasted hazelnuts, chocolate curls, or espresso beans. You can also add ganache drizzle for more flavor. Pipe buttercream swirls and serve.

Pro Tips

1. Use room temperature ingredients for better texture. Frozen ingredients will not mix up properly.
2. Substitute hazelnut liqueur with hazelnut coffee syrup for a non-alcoholic version.
3. Freeze cake layers for up to 1 month of baking ahead. Wrap it in a cling foil to keep it safe from the air.