HOW TO MAKE A MOCHA CAKE RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.