WHERE TO BUY MOCHA CAKE RECIPES

Name: Mocha Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 1 cup butter, softened; 3 cups packed brown sugar; 4 large eggs, room temperature; 3 teaspoons vanilla extract; 3 cups all-purpose flour; 3/4 cup baking cocoa; 3 teaspoons baking soda; 1/2 teaspoon salt; 1-1/2 cups brewed coffee, cooled; 1-1/3 cups sour cream; FROSTING:; 12 ounces cream cheese, softened; 6 tablespoons butter, softened; 6 ounces unsweetened chocolate, melted; 6 tablespoons brewed coffee; 2 teaspoons vanilla extract; 4-1/2 to 5-1/2 cups confectioners' sugar

MOCHA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mocha Cake Recipe: How to Make It - Taste of Home image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!—Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 710 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 528mg sodium, CarbohydrateContent 99g carbohydrate (73g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

MOCHA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mocha Cake Recipe: How to Make It - Taste of Home image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!—Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

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