Chocolate Mocha Lattice Cake(3Rd Place In Pa State Greatest Cocoa Cake Contest)
A rich, moist chocolate mocha cake with a beautiful lattice design, perfect for chocolate lovers and special occasions, featuring deep cocoa and coffee flavors.
Ingredients
Instructions
- Mix together buttermilk, sugar, baking powder, vanilla, coffee, baking soda, egg, flour, cocoa, vegetable oil, and salt.
- Beat on low speed and slowly add coffee, oil, and vanilla.
- Beat until just blended, then mix on medium speed for 3 minutes.
- Grease three 8-inch pans and dust with Hershey's unsweetened cocoa.
- Pour batter evenly into prepared pans and bake at 350°F for 25 to 30 minutes.
- Cool for 10 minutes and remove from pans.
- Cool completely and split each layer in half.
Tips & Substitutions
For a richer flavor, consider substituting half of the vegetable oil with melted butter. If you prefer a dairy-free version, you can replace buttermilk with almond milk mixed with a tablespoon of vinegar. Ensure you sift the cocoa powder to avoid lumps in the batter. Using high-quality cocoa will enhance the chocolate flavor significantly.
Serving Suggestions
This Chocolate Mocha Lattice Cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Easy Cinnamon Pull Aparts for a dessert spread. For a touch of decadence, drizzle with a homemade chocolate ganache or garnish with chocolate shavings.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F for 5-7 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Mocha Lattice Cake(3Rd Place In Pa State Greatest Cocoa Cake Contest) contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk by adding a tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for about 5 minutes. This will mimic the acidity of buttermilk, helping the cake rise and keeping it tender.
What type of cocoa should I use?
For the best flavor, use high-quality unsweetened cocoa powder, such as Dutch-processed cocoa. This type will provide a deeper, richer chocolate taste compared to regular cocoa powder. Always sift it before adding to the batter to ensure a smooth texture.
How can I prevent the cake from sticking to the pans?
To prevent sticking, grease the pans thoroughly with vegetable oil or butter and dust them with cocoa powder instead of flour. This will create a non-stick surface and enhance the chocolate flavor, ensuring your cake layers come out easily without any damage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).