Chocolate Mocha Cream Filled Cake

If you love the flavors of chocolate and coffee, then this chocolate mocha cream filled cake is a must-try. This decadent, layered chocolate cake is filled with mocha cream and chocolate ganache. It is a great dessert to serve for birthdays, celebrations and more.

This delicious mocha cream filled chocolate cake is so rich and decadent. The moist, fluffy layers of cake are separated by layers of sweet chocolate ganache and mocha cream filling.

Chocolate cake is a classic dessert with many different variations such as this orange layered chocolate cake or this Mexican chocolate sheet cake.

Making this recipe for chocolate mocha cake takes several steps, but is quite simple to follow. And, the resulting cake is perfect for so many different occasions from birthdays to holidays.

What Makes Chocolate Mocha Cream Filled Cake So Great?

• Classic Flavor Combination. The combination of coffee and chocolate is a classic and versatile flavor combination that goes so well together.
• Rich & Decadent. Pairing a cream filling that is sweet and light with the moist, fluffy chocolate cake layers makes this is a super rich and decadent dessert.
• Versatility. Chocolate cake itself can be served anytime dessert is called for. But the addition of the mocha flavor and cream filling of this cake takes it to another level making it great for simply to fancy occasions.

Ingredients for Chocolate Cake

• Granulated Sugar – add sweetness and also structure to the cake.
• Cake Flour – a lower protein content flour that provides a lighter fluffier cake.
• Cocoa Powder – the chocolate in the chocolate cake.
• Baking Soda – leavening agent to help the cake to rise.
• Salt
• Eggs – create a richer flavor and moisture to the cake.
• Milk – Added moisture and a richer flavor than just water.
• Canola or Vegetable Oil – adds moisture and creates a finer, lighter crumb.
• Vanilla Extract – helps to balance and enhance flavors.
• Boiling Water – Sets the leavening power of the baking soda in motion and also helps the cocoa to “bloom” enhancing the chocolate flavor.
• Chocolate Sprinkles or curls – optional topping/decoration.

Ingredients for Chocolate Ganache Filling

• Semi-sweet Chocolate Chips – you could also use dark chocolate chips.
• Whipping Cream – thins the chocolate out and creates a creamy smooth chocolate topping. Add more cream for a thinner texture or less to thicken.

Ingredients for Mocha Cream

• Whipping Cream – The whip in the whipping cream.
• Sugar – sweetens the whipping cream and provides structure.
• Instant Espresso Powder – gives the whip its delicious mocha flavor.

Variations

• Add Liqueur (or liquor) – give the cake even more flavor by poking the cake with a toothpick or fork. Then, baste the cake with Baileys, Rum, Kahlua or Frangelico.
• Decorate it – this cake is great as is, but you can easily decorate it for different occasions by using different colored sprinkles. You can also make decorations on the top of the cake by piping on some icing.
• Use all-purpose flour – if you don’t have any cake flour on hand, don’t worry. You can use an equal amount of all-purpose flour instead. Do keep in mind, that the cake texture will be a little heavier this way.

Step by Step Instructions

Follow these easy step-by-step directions to make your own chocolate mocha cream filled cake.

1. Preheat your oven to 350°F. Grease and dust two 8″ square or 9″ round cake pans.
2. In a large mixing bowl add the sugar for the cake, flour, cocoa powder, baking powder, baking soda, and salt. Mix well to combine and break up any clumps.
3. Add the milk, eggs, oil, and vanilla to the bowl, and using a hand mixer or stand mixer beat on high for 2 minutes.

4. Gently stir the boiling water into the cake mix to combine. The batter will be very thin and liquidy at this point.
5. Add half of the cake batter to each of the dusted cake pans and pop them in the oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking this is the perfect time to make the chocolate ganache and mocha cream.

Making the chocolate ganache:

1. Add the whipping cream for the ganache to a medium-sized bowl and microwave for about 40 seconds to warm but not boiling temperature.  It should feel like a lukewarm bath.
2. Add the chocolate chips to the heated whipping cream and let them sit for a minute or two then using a whisk whisk the chocolate into the cream until it is smooth and glossy.  
3. Set aside and let it cool.  It will thicken up as it cools and should be thick enough to thickly coat a spoon (or clean finger) when dipped.

Making The Mocha Cream

1. In a large bowl add two cups of whipping cream, 4 tbsp of sugar, and 3 tsp of instant espresso powder. 
2. Beat the ingredients on high with a mixer for about 2-3 minutes or until stiff peaks/ripples start to form. Cover and place it in the fridge until you are ready to assemble the cake.

Assembling The Mocha Chocolate Cake

1. Once the cakes are completely cooled, using a serrated knife, carefully slice one of the cakes horizontally in half.
2. Place one half of the cake on a cake plate as the base and carefully pour half of the chocolate ganache in the center of the cake and use a spatula to spread it out over the entire cake surface.
3. Then dollop the top with 1/3 of the mocha cream and use a clean spatula to spread the mocha cream out evenly over the surface of the cake.

4. Add the uncut cake to the top of the mocha cream layer and repeat adding the remaining ganache and 1/3 of the mocha cream.
5. Add the second half of the cut chocolate cake to the top and top with the remaining mocha cream.
6. Run the spatula around the sides of the cake to center, clean up the edges, and lightly frost the sides of the cake with the excess that may have spilled out to make look neat. Add the sprinkles or chocolate curls if you wish to decorate.
7. Carefully transfer the cake to a freezer where it can stand on a flat surface to set.  Let the cake rest overnight or for several hours to chill.
8. Serve the cake from frozen or let the cake sit for 15 minutes before serving for a creamier texture.

Tips

• Spoon & level flour – to make sure that you get the measurements of the flour just right, spoon and level it. This simply means you will spoon the flour into your measuring cup and then use the edge of a knife to scrape it across the top so it is even with the top of the measuring cup.
• Make sure everything is cooled – it is important to let the cake cool thoroughly before cutting and icing it or it will be crumbly and could fall apart. Cooling the mocha cream and ganache filling before spreading them on the cake is also important so that they have the proper, thick texture and are not too runny. You don’t want the mocha whip to slide off.
• Carefully add the filling – this cake can be a little messy to put together. So, when you add the fillings, make sure they aren’t put on too thick. Also, when you add the cake layer on top, you’ll want to do so gently and then just gently press and turn it a little to secure it in place.

Can store-bought whipped cream be used for the mocha cream?

Yes, you can use store-bought whipped cream instead of making your own for the mocha cream. The whipped topping works best (not the kind in a can). Make sure that it is thawed, then mix in your instant espresso powder.

Storage and Freezing

You can store this sponge cream cake in the fridge in an airtight container for around 3 days.

Or, you can freeze it for up to 3 months. If freezing it, it is best to either store the whole cake in an airtight container. Or, flash freeze slices and then wrap them in cling wrap and place them in freezer bags.