This Mocha Cheesecake Cake is a rich, layered masterpiece that combines a creamy coffee-infused cheesecake with ultra-moist mocha cake and a luscious mocha buttercream frosting. Perfect for coffee and chocolate lovers, each slice delivers deep cocoa flavor and smooth espresso notes. Finished with chocolate curls and espresso beans, it’s an impressive showstopper dessert ideal for special occasions.
Why You’ll Love This Recipe:
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High-impact flavor – Bold mocha taste in every layer
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Layered texture – Moist chocolate cake silky cheesecake
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Visual wow factor – Gorgeous centerpiece-worthy dessert
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Coffee-shop appeal – Pairs perfectly with espresso or cappuccino
Ingredients Breakdown
Cheesecake Layer:
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16 oz cream cheese – Soft and tangy base for the cheesecake.
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2/3 cup granulated sugar – Sweetens the layer.
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2 large eggs – Binds and gives structure.
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1/3 cup sour cream – Adds creaminess and tang.
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1 tsp vanilla extract – Enhances flavor.
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2 tbsp instant coffee + 2 tbsp hot water – Gives bold mocha depth.
Mocha Cake Layers:
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1¾ cups all-purpose flour – Structure for the cake.
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¾ cup unsweetened cocoa powder – Deep chocolate flavor.
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1½ tsp each baking powder & baking soda – Lift and rise.
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1 tsp salt – Balances sweetness.
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2 cups granulated sugar – Sweet base.
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1 cup buttermilk – Moisture and tang.
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½ cup vegetable oil – Keeps the cake soft.
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2 large eggs – Structure and richness.
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2 tsp vanilla extract – Adds warmth.
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1 cup hot coffee – Intensifies the chocolate flavor.
Mocha Frosting:
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1 cup unsalted butter – Creamy base.
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4 cups powdered sugar – Sweetness and structure.
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½ cup unsweetened cocoa powder – Chocolate flavor.
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2 tbsp instant coffee + 2 tbsp hot water – Mocha essence.
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1/3 cup heavy cream – Smooths and softens texture.
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1 tsp vanilla extract – Flavor depth.
Garnish:
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Chocolate shavings or curls – Decorative and indulgent.
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Coffee beans or chocolate-covered espresso beans – Elegant finishing touch.
Tips and Tricks:
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Use room temperature ingredients for smoother batters.
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Freeze the cheesecake layer for easier assembly.
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Chill the cake before slicing for cleaner cuts.
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Use a serrated knife dipped in hot water to slice through layers cleanly.
Variations and Customizations:
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White Mocha Twist: Use white chocolate chips in the cheesecake.
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Boozy Boost: Add 1 tbsp coffee liqueur to the frosting for an adult-only version.
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Nutty Crunch: Sprinkle chopped hazelnuts between the layers.
Pairing Suggestions:
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Drink: Serve with espresso, Irish coffee, or vanilla latte.
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Dessert Table: Complement with chocolate-dipped biscotti or tiramisu.
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Occasions: Perfect for birthdays, anniversaries, or holiday parties.
Storage Instructions:
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Refrigerate: Store covered in the fridge for up to 5 days.
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Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.
Popular Questions:
Can I make this cake in advance?
Yes! Bake all components a day ahead and assemble before serving.
Do I need a springform pan?
A springform pan is best for releasing the cheesecake cleanly, but a well-greased round pan can work if you’re careful.
Can I use espresso instead of instant coffee?
Absolutely! Just ensure it’s strong and cooled before adding.