High Altitude Chocolate Mocha Cream Cake for Two

The most delicious high altitude chocolate mocha cream cake for two! This petite cake starts with one 6-inch layer of chocolate cake, soaked in coffee, and topped with coffee flavored whipped cream and chopped dark chocolate. This mini chocolate cake with mocha whipped cream frosting makes a perfect dessert for a couple or a small family to share.

You might also love this one layer coffee and walnut cake, baked chocolate espresso donuts, and no churn white Russian ice cream.

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Why You’ll Love This Recipe

Small Size. This mini chocolate mocha cream cake yields a modest 4 servings, although you could stretch it to 5-6 smaller servings if you wanted to. The small size makes it perfect for date night, when you want a beautiful, impressive and completely delicious dessert without too much cake leftover for later.

Not Too Sweet. This is a wonderful dessert for people who love the classic mocha flavor of coffee and chocolate. With whipped cream frosting instead of buttercream, it’s light, fluffy and not at all too sweet or rich.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

• All-Purpose Flour. Adds structure to the cake.
• Cocoa Powder. Gives chocolate cake its chocolate flavor and rich color.
• Granulated Sugar. Adds sweetness and moisture.
• Espresso Powder. A small amount of espresso powder enhances the flavor of the cocoa powder.
• Baking Powder + Baking Soda. Leavens the cake so it rises.
• Coarse Kosher Salt. Balances the sweetness.
• Egg. Add structure.
• Whole Milk + Sour Cream. Moisture, fat, flavor and acidity.
• Vegetable Oil. Moisture.
• Vanilla Extract. Flavor.

Other

• Brewed Coffee. A few tablespoons of coffee brushed over the cake keeps it extra moist.
• Chocolate. Some chopped dark chocolate adds a “crunch” factor that’s so good with the soft cake and whipped cream.

Whipped Cream

• Cream. You need heavy whipping cream, not light cream or half and half.
• Powdered Sugar. Sweetens and stabilizes the whipped cream.
• Espresso Powder. The espresso powder or instant coffee adds more coffee flavor to the whipped cream.
• Vanilla Extract. Flavor.

Instructions

Cake

• Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of a 6-inch round cake pan with non-stick baking spray.
• In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt, then whisk until well combined.
• Add the egg, milk, sour cream, oil and vanilla, and whisk just until combined.

• Pour the batter into the prepared pan, and bake for about 25-30 minutes, until the top springs back when gently touched and a toothpick or cake tester inserted in the center of the cake comes out clean or with moist crumbs clinging to it.
• Set the pan on a cooling rack. While the cake is hot, brush the 2 tablespoons coffee over the cake. Let the cake cool completely.

• When the cake is cool, invert the cake onto a plate or cake pedestal. Sprinkle the chopped chocolate over the cake, and press it lightly against the sides of the cake, too. Save 1 tablespoon chopped chocolate to sprinkle on top of the whipped cream.

Whipped Cream

• In a bowl, beat the cream, powdered sugar, espresso powder and vanilla until thick, fluffy peaks form that hold their shape.
• When you’re ready to serve the cake, pile the whipped cream on top of the cake, and sprinkle with the rest of the chopped chocolate.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Can this recipe be doubled?

You can double this recipe and bake the batter in one 8-inch or 9-inch cake pan.

Will this recipe work as a layer cake?

For a 6-inch layer cake, you can double the recipe and bake it in two 6-inch cake pans. Whipped cream frosting can be tricky for layer cakes, and I would suggest stabilizing it with some cream cheese or mascarpone cheese, such as in this cream cheese whipped cream frosting recipe.

Can I make this without the coffee?

Yes. If you don’t want the flavor of the coffee in your cake, you can simply omit the espresso powder in the cake and whipped cream.

How should I store this cake?

Refrigerate the leftover cake in an airtight container in the refrigerator for up to 3 days.

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