This cake didn’t come to play—it came to caffeinate and conquer. Bold coffee flavor meets velvety cocoa and nutty hazelnut goodness. It’s not subtle. Think of it as the caffeinated lovechild of your espresso and dessert fantasies. Rich? Absolutely. Over-the-top? Obviously. Perfect for people who love drama, depth, and a justified sugar high. Each bite tastes like a European holiday you can afford. If your diet disapproves, unfriend it. You don’t eat this cake—you experience it. And maybe cry a little. From joy. Or the third slice. Don’t worry. The hazelnuts won’t judge. They’re toasted and supportive.
Mocha Coffee Hazelnut Layer Cake
This is a moist, decadent cake layered with mocha buttercream, coffee syrup, and toasted hazelnuts. Deep flavor, great texture, slightly addictive.
Ingredients
For the Cake Layers:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter room temp
- ¾ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ½ cup brewed strong coffee cooled
- ½ cup whole milk
- 1 tsp vanilla extract
- For the Mocha Buttercream:
- ¾ cup unsalted butter
- 2¼ cups powdered sugar
- 2 tbsp cocoa powder
- 1 tbsp instant coffee dissolved in 1 tbsp hot water
- ½ tsp vanilla extract
For the Coffee Syrup:
- ¼ cup hot water
- 1 tbsp instant coffee
- 1 tbsp sugar
For the Topping:
- ½ cup toasted hazelnuts roughly chopped
Instructions
- Preheat oven to 350°F. Grease and line your cake pans like you mean business.
- Mix flour, cocoa, baking powder, baking soda, and salt in a bowl. Be thorough. Dry clumps are the enemy.
- In another bowl, cream butter and both sugars until it looks fluffy and feels unnecessary to stop.
- Add eggs one at a time. Stir in sour cream, coffee, milk, and vanilla. Let it get weird—but smooth.
- Gradually mix dry into wet. Batter should look rich, not confused.
- Pour into pans. Bake for 33–35 minutes. Use a toothpick if you don’t trust your oven.
- Let cakes cool. They need the rest. You do too.
- For syrup: combine coffee, sugar, and hot water. Stir until dissolved. Brush cakes generously. No stingy strokes.
- For buttercream: beat butter until light. Add powdered sugar, cocoa, dissolved coffee, and vanilla. Beat until it’s frosting, not soup.
- Stack layers with frosting in between. Coat the top and sides. Press hazelnuts into frosting like you’re fancy.
- Chill before slicing if you want perfect layers. Or dig in like the unhinged hero you are.
Notes
Nutritional Values (Per Serving)
- Calories: 450
- Total Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Iron: 8%
- Calcium: 6%
- Vitamin A: 10%
- Magnesium: 7%
- Phosphorus: 9%
Additional Notes/Tips to Enhance Flavor
- Toast the hazelnuts for a nuttier crunch—burnt ones are flavor assassins.
- Use espresso instead of instant coffee for a stronger hit.
- Add a pinch of sea salt to frosting for balance.
- Frost with chilled buttercream for cleaner layering.
- Pairs ridiculously well with vanilla ice cream or a strong black coffee.
