Mocha Cake

Total Time Prep: 40 min. Bake: 30 min. + cooling

Yield 16 servings

Test Kitchen Approved

Have your coffee and eat it, too, by baking our three-layer chocolate mocha cake with a cream cheese-espresso frosting.

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, cold
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
Optional: Chocolate-covered coffee beans and baking cocoa

Directions

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 prepared 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 chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. If desired, garnish with chocolate-covered coffee beans and baking cocoa. Cover and refrigerate until serving.

Nutrition Facts

1 piece: 730 calories, 35g fat (21g saturated fat), 124mg cholesterol, 542mg sodium, 100g carbohydrate (75g sugars, 3g fiber), 8g protein.

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

Recipe Creator