Mocha Sun Cake

Background

This sunny, coffee-kissed cake leans on the timeless harmony of dark chocolate and aromatic instant espresso powder, brightened with a whisper of citrusy orange zest. As a chef turned part-time blogger, I love how a simple oil-based batter and a pour-over of real hot coffee yield a tender crumb with deep flavor. The idea of the “sun” comes from that finishing snowfall of zest and a light dusting of powdered sugar that catches the light, offsetting the richness of unsweetened cocoa powder and the silk of heavy cream ganache. A vanilla-forward base, thanks to vanilla extract, ties the notes together, making each slice balanced, fragrant, and satisfying without excessive sweetness.

Ingredients

Cake

• all-purpose flour (1 3/4 cups)
• granulated sugar (1 cup)
• unsweetened cocoa powder (1/2 cup)
• instant espresso powder (2 teaspoons)
• baking powder (1 1/2 teaspoons)
• baking soda (1/2 teaspoon)
• fine salt (1/2 teaspoon)
• eggs (2 large)
• whole milk (3/4 cup)
• vegetable oil (1/3 cup)
• vanilla extract (2 teaspoons)
• hot coffee (3/4 cup, just brewed)

Ganache

• dark chocolate (6 ounces, finely chopped)
• heavy cream (1/2 cup)

Finish

• orange zest (from 1 orange)
• powdered sugar (for dusting, optional)
• orange slices (for garnish, optional)

Preparation

Before you start

Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment. Measure everything in advance so the batter comes together smoothly.

Make the batter

1. Whisk the dry base: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and fine salt until evenly combined with no visible streaks.
2. Whisk the wet blend: In a second bowl, whisk eggs, whole milk, vegetable oil, and vanilla extract until smooth and glossy.
3. Combine: Pour the wet blend into the dry base and whisk just until you create a thick, cohesive batter. Slowly stream in the hot coffee, whisking gently until the batter loosens and turns shiny and pourable.
4. Pan: Scrape the batter into the prepared pan and smooth the top so it bakes evenly.

Bake

1. Bake until the center springs back lightly when touched and a tester comes out with a few moist crumbs, about 25 to 30 minutes. Cool in the pan until set enough to handle, then turn out onto a rack to finish cooling.

Ganache and finish

1. Warm the heavy cream in a small saucepan just until it steams around the edges; do not boil.
2. Place the chopped dark chocolate in a heatproof bowl. Pour the hot heavy cream over it, let sit briefly, then stir from the center until the mixture becomes glossy and smooth.
3. Spread the ganache over the cooled cake, letting a little drip down the sides for a casual finish.
4. Zest the top with orange zest. If you like, dust lightly with powdered sugar and add a few orange slices at the edge to create a “sunbeam” effect.

How to Enjoy

Slice with a warm knife for clean edges, letting the silky ganache showcase the interplay between dark chocolate and instant espresso powder. The citrus lift from orange zest keeps each bite bright. Pair a slice with a small cup of hot coffee to echo the flavor or a glass of cold milk for contrast. For a softer crumb the next day, keep the cake covered at room temperature; the moisture from the ganache and the oil-rich base made with vegetable oil remains tender, while the aroma of vanilla extract and the cocoa backbone from unsweetened cocoa powder deepen over time.

Tips and Variations

• If you prefer a bolder coffee note, increase the instant espresso powder by 1/2 teaspoon or use a darker roast for the hot coffee.
• For a milk-chocolate vibe, swap part of the dark chocolate with a sweeter variety, keeping the ratio of chocolate to heavy cream similar for a velvety ganache.
• A pinch more fine salt can heighten the perception of sweetness and emphasize the citrus oils in the orange zest.
• To make cupcakes, divide the batter into a lined muffin tin and start checking earlier; bake time will be shorter, so begin peeking at around 15 minutes and pull when a tester shows a few moist crumbs.