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Mocha Cheesecake Cake

Mocha Cheesecake Cake

  • Author: easysweetmeal
  • Total Time: 6 hours (includes chilling)
  • Yield: 12 servings 1x

Description

Mocha Cheesecake Cake – A decadent layered dessert with coffee-infused cheesecake, moist mocha cake, and creamy mocha buttercream. Topped with chocolate curls and espresso beans, it’s a rich, showstopping treat for coffee and chocolate lovers. Perfect for special occasions!

Ingredients

Scale

  • 16 oz (450g) cream cheese, softened

  • 2/3 cup (135g) granulated sugar

  • 2 large eggs

  • 1/3 cup (80ml) sour cream

  • 1 tsp vanilla extract

  • 2 tbsp instant coffee dissolved in 2 tbsp hot water

  • 1¾ cups (220g) all-purpose flour

  • ¾ cup (65g) unsweetened cocoa powder

  • 1½ tsp baking powder

  • 1½ tsp baking soda

  • 1 tsp salt

  • 2 cups (400g) granulated sugar

  • 1 cup (240ml) buttermilk, room temp

  • ½ cup (120ml) vegetable oil

  • 2 large eggs, room temp

  • 2 tsp vanilla extract

  • 1 cup (240ml) hot coffee

  • 1 cup (230g) unsalted butter, softened

  • 4 cups (500g) powdered sugar

  • ½ cup (50g) unsweetened cocoa powder

  • 2 tbsp instant coffee dissolved in 2 tbsp hot water

  • 1/3 cup (80ml) heavy cream

  • 1 tsp vanilla extract

  • Chocolate shavings or curls

  • Coffee beans or chocolate-covered espresso beans

Instructions

1. Make the Cheesecake Layer:

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease the sides.

  2. Beat cream cheese and sugar until smooth.

  3. Add eggs one at a time, mixing well after each.

  4. Blend in sour cream, vanilla, and dissolved coffee.

  5. Pour into the prepared pan and smooth the top.

  6. Bake 45–50 minutes or until center is set with slight jiggle.

  7. Cool completely, then chill for at least 4 hours or overnight.

2. Bake the Mocha Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

  2. Whisk together flour, cocoa, baking powder, baking soda, salt, and sugar.

  3. Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

  4. Gradually add hot coffee, mixing until combined (batter will be thin).

  5. Divide between pans and bake for 30–35 minutes.

  6. Cool in pans 10 minutes, then transfer to wire racks.

3. Prepare the Frosting:

  1. Beat butter until creamy.

  2. Gradually add powdered sugar and cocoa.

  3. Alternate mixing in dissolved coffee, cream, and vanilla.

  4. Beat on medium-high 2–3 minutes until fluffy.

4. Assemble the Cake:

  1. Place one cake layer on a cake stand; spread frosting on top.

  2. Gently add the cheesecake layer.

  3. Spread a thin layer of frosting over cheesecake.

  4. Add second cake layer and frost entire cake.

  5. Decorate with chocolate curls and espresso beans

Notes

  • The mocha flavor intensifies after a day in the fridge.

  • For an ultra-smooth cheesecake, don’t skip the full cooling and chilling time.

  • Use high-quality cocoa powder and real vanilla extract for premium taste.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://easysweetmeal.com/mocha-cheesecake-cake/