Mocha Chocolate Cake
Serves:  Makes 1 (9-inch) cake
  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons espresso powder, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1¼ cups whole buttermilk
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • ⅓ cup confectioners’ sugar
  • Garnish: chopped chocolate-covered espresso beans
  1. Preheat oven to 350°. Spray a 9-inch enamel-coated cast-iron skillet with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, cocoa, 2 tablespoons espresso powder, baking powder, and salt; whisk in buttermilk, melted butter, eggs, and vanilla until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely.
  4. In a medium bowl, beat cream, confectioners’ sugar, and remaining 1 tablespoon espresso powder with a mixer at medium-high speed until stiff peaks form. Spread onto cooled cake. Garnish with chocolate-covered espresso beans, if desired. Serve immediately.
Recipe by Paula Deen Magazine at