High Altitude Chocolate Mocha Cream Cake for Two
A petite, one layer chocolate cake, soaked in coffee, and topped with coffee flavored whipped cream and chopped dark chocolate.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-inch Round Cake Pan
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cake
- ½ cup all-purpose flour, fluffed, spooned and leveled
- 7 tbsp granulated sugar
- 3 tbsp unsweetened Dutch processed cocoa powder
- 1 tsp instant espresso powder or instant coffee
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 large egg, lightly beaten
- ¼ cup whole milk
- ¼ cup full fat sour cream
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Other
- 2 tbsp brewed coffee, cooled (or 2 tbsp water + 1/2 tsp instant espresso powder or instant coffee)
- 1 ½ oz semi sweet or dark chocolate, finely chopped
Whipped Cream
- ½ cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder or instant coffee
- ½ tsp vanilla extract
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.
Notes
Refrigerate the leftover cake in an airtight container in the refrigerator for up to 3 days.
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