There are some cakes for snacking, others for informal meals and then there is mocha celebration cake. This is the cake I prepare for a special occasion with more than a handful of guests since it serves 8 to 12. While you need to purchase a 12-inch round cake pan, you’ll be glad you have it on hand once you’ve tasted this divine chocolate-coffee mashup, moist and finished with a decadent ganache frosting.

Chocolate and coffee pair beautifully — their flavor profiles complement each other in a way that feels more balanced together than apart. This combination is commonly known as mocha, and this cake is a delicious way to enjoy the pairing.

I use baker’s sugar here for its ultrafine granules that dissolve quicker than granulated sugar. It also enhances the creaming process of the cake. Buttermilk helps to keep the cake from becoming dry. I have used both espresso and strong coffee in this recipe, and both work well.

For menu planning, you can make this cake the day before serving, cover well and keep at room temperature. Sometimes I change up the decorations with colorful edible flowers around the cake. A scoop of vanilla ice cream is the perfect accompaniment.

Mocha Celebration Cake

Serve 12 to 16

For the ganache frosting:

3/4 cups Baker’s sugar

3/4 cups heavy whipping cream

5 ounces unsweetened chocolate, cut into small pieces, Guittard, Scharffen Berger or Ghirardelli)

1/4 cup strong coffee or espresso

1 teaspoon pure vanilla extract

6 tablespoons unsalted butter, cut into small cubes and chilled

For the cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup plus 3 tablespoons unsweetened cocoa powder (I used Scharffen Berger)

1 cup boiling strong coffee or espresso

3 large eggs

2 cups baker’s sugar

1 1/2 sticks unsalted butter, at room temperature

1 cup buttermilk

1 teaspoon pure vanilla extract

For garnish:

Chocolate covered espresso beans

To make the ganache:

1. Combine the sugar and cream in a large saucepan on medium-high heat, stir to combine and bring to a boil. Simmer for 3 minutes and then remove from the heat. (Reduce heat to medium if it starts to overflow.)

Add the chocolate, coffee, vanilla and butter and blend together, stirring constantly until completely melted. Let cool and then cover. Refrigerate for about an hour or until frosting has thickened. (If it becomes too thick, remove from the refrigerator for a few minutes to achieve a creamy, frosting consistency.)

To make the cake:

1. Preheat the oven to 350 F. Grease and flour a 12-inch round cake pan.

2. Sift the flour, baking powder, baking soda and salt onto a sheet of wax paper.

3. Sift the cocoa so it has no lumps on a sheet of wax paper and then transfer to a heatproof 2-cup measuring cup. Pour over boiling coffee and stir to dissolve.

4. In a mixer bowl combine the eggs and sugar and beat until the sugar is dissolved, about a minute. Add the butter and beat until blended. Add the buttermilk and vanilla and blend again. Add the cocoa mixture and beat until incorporated and no streaks remain. Add the flour mixture and mix until blended.

5. Pour into the prepared cake pan and bake for about 40 minutes or until a cake tester comes out clean.

6. Let cake cool completely and then invert it onto a 14-inch serving platter that has been lined with 3-inch strips of wax paper.

To finish and serve:

1. Frost the top and sides very thickly with half of the ganache frosting. Let sit for 10 minutes and then frost with the remaining ganache. Remove the strips of wax paper and then clean the platter with a damp paper towel to remove any excess frosting. Let the frosting set. Arrange a pretty design of chocolate espresso beans on the cake. Serve at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.