- \n
- All-purpose flour:<\/strong> This is our favorite type of flour to use in cakes. All-purpose flour provides the best crumb structure while still being moist and tender.<\/li>\n
- Baking cocoa:<\/strong> Our Test Kitchen pros found the best cocoa powder<\/a> brands, from the easiest to find to the best brand to splurge on. Go with the one that calls to you!<\/li>\n
- Brewed coffee:<\/strong> Before starting this recipe, make a batch of strongly brewed coffee. You\u2019ll need it for the cake layers and the frosting, so be sure to brew enough and allow time for the coffee to cool.<\/li>\n
- Sour cream:<\/strong> We love the tangy richness that sour cream adds to this mocha cake recipe. If you need a substitute for sour cream<\/a>, use strained (Greek-style) yogurt!<\/li>\n
- Cream cheese:<\/strong> Our Test Kitchen pros made a list of the best cream cheese brands<\/a> you can find for your recipes, from the tangiest to the most affordable.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Beat the butter mixture<\/h3>\n
Preheat the oven to 350\u00b0F. Grease and flour three 9-inch round baking pans.<\/p>\n
In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.<\/p>\n
Step 2: Finish the batter<\/h3>\n
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add half of the flour mixture to the butter mixture, and beat until everything is just incorporated. Pour in the coffee and sour cream, beating well. Dump in the rest of the flour mixture, beating just until no flour streaks remain.<\/p>\n
Editor\u2019s Tip:<\/em> Do not overbeat once the flour mixture has been added to the butter mixture. Overbeating during this step can incorporate too much air into the batter, which may result in dense, flat cake layers.<\/p>\n
Step 3: Bake the cake layers<\/h3>\n
Evenly distribute the batter among the three prepared pans. Use a mini offset spatula or the back of a spoon to smooth out the tops if need be.<\/p>\n
Bake the cake layers until a toothpick inserted in the centers comes out clean, 30 to 35 minutes. Cool the cake layers for 10 minutes at room temperature. Remove the cake layers from their pans to wire racks to cool completely to room temperature.<\/p>\n
Step 4: Whip up the frosting<\/h3>\n
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in the confectioners’ sugar, starting off slow (so the sugar doesn\u2019t fly everywhere!) and gradually increasing the speed.<\/p>\n
Step 5: Assemble the cake<\/h3>\n
Plop a large dollop of frosting on the center of the first cake layer, and spread it evenly to the edges. Place the next cake layer on top, lining it up with the edges of the bottom cake layer. Spread on a layer of frosting. Repeat with the final cake layer. Spread the frosting all over the sides of the cake as well.<\/p>\n
Editor’s Tip:<\/em> One of our best tips on frosting cakes<\/a> is to line pieces of parchment underneath the cake to prevent the serving dish from getting too messy from the frosting. Grab the serving dish you wish to present your cake on, and lay down the first cake layer. Cut about four pieces of parchment, and lay them down underneath each cake edge. No need to place the parchment all the way to the center underneath the cake\u2014just underneath the cake\u2019s edges is enough.<\/p>\n
Step 6: Garnish<\/h3>\n
![\"Slices](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mocha-Cake_FT22_33916_ST_08_12_3-1_MSedit.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nIf desired, garnish with the chocolate-covered coffee beans and baking cocoa. Cover the cake, and refrigerate it until you\u2019re ready to serve.<\/p>\n
Editor\u2019s Tip:<\/em> Don\u2019t worry if your cake doesn\u2019t look picture-perfect. However, we do have a guide on how to frost a cake<\/a> if you want to work on your technique. If you need some design inspo, learn how to decorate a cake like a pro<\/a> with these cake designs.<\/p>\n
Recipe Variations<\/h2>\n
- \n
- Add a filling:<\/strong> After spreading frosting on top of a cake layer, add some extras to make a flavorful, textured filling. Try cacao nibs for crunch, chocolate ganache for more chocolate flavor or chopped espresso beans for a bolder coffee flavor.<\/li>\n
- Make a drip cake:<\/strong> Make a gorgeous drip cake<\/a> with our chocolate ganache<\/a> recipe! After frosting the entire cake, stick it in the fridge for 30 minutes while you make the ganache. Pour the ganache into a squeeze bottle (or use a spoon). Plop a small dollop of the ganache on one upper edge of the cake. Allow the drip to fall down the side. Repeat around the entire perimeter of the cake. Carefully fill in the middle of the cake top with the ganache, making sure it only fills in the center up to the perimeter and doesn\u2019t create more drips down the sides. Use a mini offset spatula or the back of a spoon to smooth the ganache center.<\/li>\n
- Finish with garnishes:<\/strong> Place chocolate frosting in a piping bag fitted with a star tip, and decorate the perimeter of the cake. Garnish the top of your mocha cake with chopped chocolate-covered espresso beans, mini chocolate chips or chocolate curls<\/a>. Experiment with different kinds of chocolate to decorate the cake. White chocolate flakes or curls against the deep chocolate frosting would look striking!<\/li>\n<\/ul>\n
How to Store Mocha Cake<\/h2>\n
Your mocha cake frosting contains cream cheese, so it\u2019s best to keep the cake refrigerated. It should last for up to three days when tightly covered in a cake carrier or container. Be sure to press a folded piece of storage wrap against the cut surface of the cake to prevent it from drying out in the refrigerator’s cold air.<\/p>\n
Can I freeze mocha cake?<\/h2>\n
You can freeze the mocha cake layers before assembling and serving the cake. Bake and cool the cake layers, then wrap them in storage wrap, and keep them in the freezer for up to one month. Once you\u2019re ready to decorate, thaw the cakes at room temperature, then whip up the frosting and decorate.<\/p>\n
Mocha Cake Tips<\/h2>\n
![\"Mocha-Cake](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mocha-Cake_FT22_33916_ST_08_12_2-1_MSedit.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nWhat kind of coffee should I use for this cake?<\/h3>\n
Use a strong, freshly brewed coffee for this mocha cake recipe. However, make sure the coffee is cooled to room temperature or chilled before using as to not scramble the eggs.<\/p>\n
Can I use instant coffee or instant espresso to make this mocha cake recipe?<\/h3>\n
Yes, you can use either! Follow the instructions on the instant coffee or espresso packaging to make the equivalent of 1-1\/2 cups brewed coffee for the cake, plus 6 tablespoons brewed coffee for the frosting. Keep in mind that instant espresso has a deeper, richer flavor than regular coffee, so you’ll really boost the coffee flavor with this swap. If this isn\u2019t to your liking, decrease the amount of instant espresso a touch.<\/p>\n
Why do people put coffee in chocolate cake?<\/h3>\n
Coffee is the secret ingredient for better chocolate desserts<\/a>! Just little bit of it can boost chocolate’s flavors by a mile. Using a lot<\/em> of coffee in a chocolate cake will impart a mocha flavor, which is exactly what we want here.<\/p>\n","protected":false},"excerpt":{"rendered":"
Have your coffee and eat it, too, by baking our three-layer chocolate mocha cake with a cream cheese-espresso frosting.<\/p>\n","protected":false},"author":7955,"featured_media":1794533,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306983,304523,305750,303984,305744,306980,307013,304288,305487,304515,306194,303966,304408,304368,303887,306848,305784,304268,324623,304150,303883,307026,304473],"categories-v2":[308500,310461,309438,310025,308888,311398,308513,311389,310014,311415,310057,308988,308481,259620,310796,308880,312060,308495,308813,308745,308478,309603,311426,259483,309177,309434,308476,310067,308876],"coauthors":[342012],"recommended_recipes":[{"post_title":"Layered Mocha Cheesecake","post_link":"\/recipes\/layered-mocha-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Layered-Mocha-Cheesecake_EXPS_FT24_38724_JR_0730_2.jpg"},{"post_title":"Strawberry Mascarpone Cake","post_link":"\/recipes\/strawberry-mascarpone-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Mascarpone-Cake_EXPS_FFDRDTB21_78863_E04_08_3b.jpg"},{"post_title":"Mocha Truffles","post_link":"\/recipes\/mocha-truffles\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps472_CBZ16_472_D04_21_10b.jpg"},{"post_title":"Cheesecake Mousse","post_link":"\/recipes\/new-york-style-cheesecake-mousse\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_139600_NicolePerry-04-Cheesecake-Mousse.jpg"},{"post_title":"Special Mocha Cupcakes","post_link":"\/recipes\/special-mocha-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Special-Mocha-Cupcakes_EXPS_BMZ20_36531_B10_22_9b.jpg"},{"post_title":"Mocha Ice Cream","post_link":"\/recipes\/mocha-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/07\/Mocha-Ice-Cream_EXPS_TOHD24_12622_JuliaHartbeck.jpg"},{"post_title":"Pressure-Cooker Molten Mocha Cake","post_link":"\/recipes\/pressure-cooker-molten-mocha-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pressure-Cooker-Molten-Mocha-Cake_EXPS_CFCSBZ17_207891_B09_07_5b.jpg"},{"post_title":"Mocha Frosting","post_link":"\/recipes\/mocha-frosting\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mocha-Frosting_EXPS_FT21_29400_F_1112_1.jpg"},{"post_title":"Toffee Mocha Cupcakes","post_link":"\/recipes\/toffee-mocha-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Toffee-Mocha-Cupcakes_exps36509._WTHE1872343D03_05_1bC_RMS.jpg"},{"post_title":"Mocha Pie","post_link":"\/recipes\/mocha-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19202_QC10253D27A.jpg"},{"post_title":"Mocha Mousse Brownies","post_link":"\/recipes\/mocha-mousse-brownies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24477_TH10602D27D.jpg"},{"post_title":"Mocha Ice Cream Cake Roll","post_link":"\/recipes\/mocha-ice-cream-cake-roll\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44231_CW1444969D42B.jpg"},{"post_title":"Mocha-Hazelnut Glazed Angel Food Cake","post_link":"\/recipes\/mocha-hazelnut-glazed-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps173639_TH143190B09_27_3b_WEB.jpg"},{"post_title":"Mocha Mousse Pie","post_link":"\/recipes\/mocha-mousse-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10967__QC10064C56.jpg"},{"post_title":"Mocha Chip Cheesecake","post_link":"\/recipes\/mocha-chip-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8597_QC2610C60A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mocha-Cake_EXPS_FT22_33916_ST_08_12_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mocha-cake\/","name":"Mocha Cake","datePublished":"2018-01-01","dateModified":"2024-01-30","prepTime":"PT40M","cookTime":"PT30M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mocha-Cake_EXPS_FT22_33916_ST_08_12_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Have your coffee and eat it, too, by baking our three-layer chocolate mocha cake with a cream cheese-espresso frosting.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the butter mixture","text":"Preheat the oven to 350\u00b0F. Grease and flour three 9-inch round baking pans. In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla."},{"@type":"HowToStep","name":"Finish the batter","text":"In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add half of the flour mixture to the butter mixture, and beat until everything is just incorporated. Pour in the coffee and sour cream, beating well. Dump in the rest of the flour mixture, beating just until no flour streaks remain. Editor\u2019s Tip: Do not overbeat once the flour mixture has been added to the butter mixture. Overbeating during this step can incorporate too much air into the batter, which may result in dense, flat cake layers."},{"@type":"HowToStep","name":"Bake the cake layers","text":"Evenly distribute the batter among the three prepared pans. Use a mini offset spatula or the back of a spoon to smooth out the tops if need be. Bake the cake layers until a toothpick inserted in the centers comes out clean, 30 to 35 minutes. Cool the cake layers for 10 minutes at room temperature. Remove the cake layers from their pans to wire racks to cool completely to room temperature."},{"@type":"HowToStep","name":"Whip up the frosting","text":"In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in the confectioners' sugar, starting off slow (so the sugar doesn\u2019t fly everywhere!) and gradually increasing the speed."},{"@type":"HowToStep","name":"Assemble the cake","text":"Plop a large dollop of frosting on the center of the first cake layer, and spread it evenly to the edges. Place the next cake layer on top, lining it up with the edges of the bottom cake layer. Spread on a layer of frosting. Repeat with the final cake layer. Spread the frosting all over the sides of the cake as well. Editor's Tip: One of our best tips on frosting cakes is to line pieces of parchment underneath the cake to prevent the serving dish from getting too messy from the frosting. Grab the serving dish you wish to present your cake on, and lay down the first cake layer. Cut about four pieces of parchment, and lay them down underneath each cake edge. No need to place the parchment all the way to the center underneath the cake\u2014just underneath the cake\u2019s edges is enough."},{"@type":"HowToStep","name":"Garnish","text":"If desired, garnish with the chocolate-covered coffee beans and baking cocoa. Cover the cake, and refrigerate it until you\u2019re ready to serve. Editor\u2019s Tip: Don\u2019t worry if your cake doesn\u2019t look picture-perfect. However, we do have a guide on how to frost a cake if you want to work on your technique. If you need some design inspo, learn how to decorate a cake like a pro with these cake designs.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Mocha-Cake_FT22_33916_ST_08_12_3-1_MSedit.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 730 calories","fatContent":"35g fat (21g saturated fat)","cholesterolContent":"124mg cholesterol","sodiumContent":"542mg sodium","carbohydrateContent":"100g carbohydrate (75g sugars","fiberContent":"3g fiber)","proteinContent":"8g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7391305,"reviewCount":23,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMustache"},"reviewBody":"I've done this cake once or twice and it's delicious although I cut the sugar content by 20%. Today I'm going to make it again at work for my senior guests.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suzanne547"},"reviewBody":"
Delicious, sublime cake! I chose this recipe for a Christmas desert this year and it was a success. Without a doubt, It's now my favorite chocolate Mocha cake.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda9867"},"reviewBody":"
Doing this today, well doing the sponges. So far so good, the batter tasted good at least lol. I had trouble when putting the batter into the forms, as I only has 2 and had to make the third one after those two was done, but I didn't know how much to fill them so my sponges seem to have come out uneven in sizes, and they didn't seem to be as high as they are in the image either. Well, no matter, I'm sure it will be good in the end. (I'll come back and tell more when it's fully done ;)<\/p>
<\/p>
Recepy was easy to follow, although I have to convert all measurements to metric system.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mike193"},"reviewBody":"
First cake ive ever made from scratch. And wow! It was the most amazing thing ever! My wife and i loved it so much, there was just too much for us to eat! Phenomenal recipie.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRaindrop"},"reviewBody":"Excellent cake recipe!! Made this for hubby's birthday and it turned out wonderful. A little on the fudgy or dense side but it's perfect since it's moist!! Definitely a keeper and could already see frequent requests in the future. The negative review here must have had a misstep in making the cake. All ingredients have to be at room temperature, and the flour and cocoa powder sifted before measuring. Prepare the coffee ahead of time to let it cool down. I used two pods of ground coffee steeped in a mug of hot water. You can probably use 2 tablespoons of ground coffee for brewing for the 1 1\/2 cups needed in the recipe. Butter and sugar have to be creamed for 5 minutes, eggs beaten well after each addition, about 30 seconds, and the flour and liquids not overly mixed. Batter should be fluffy. I buttered my pans, lined the bottoms with parchment cut out to fit, then buttered the parchment again and dusted the whole pan with flour. Baking strips (used to wrap the baking pans) really help produce flat cake surfaces.I brushed each cake layer with a little amount of Kahlua coffee liqueur, about a tablespoon each, but I could have used a bit more for a more discernible but still subtle flavor. Chilled each layer before icing them. For the icing I used 4 1\/2 cups of powdered sugar which I sifted prior to measuring and using, 4 ounces unsweetened chocolate plus 2 ounces semisweet chocolate, 3 tablespoons Kahlua liqueur plus 3 tablespoons coffee zest (I used 1\/2 tablespoon instant coffee dissolved in 3 tbsp hot water). Prepare the melted chocolate ahead of time so that it cools down completely, you can also chill it briefly, before adding to the creamed butter and cream cheese, that way the icing does not turn out runny like that one reviewer mentioned. Remember to take your butter and cream cheese out of the refrigerator way ahead of time so that they're nice and soft before using them. The icing is actually delicious, similar to another recipe I have from Juniors. Didn't use all of the icing as I don't like thick icing on my cake, but I ended up taking an extra dollop anyway to slather on my slice of cake as they were gooood, not overly sweet. :) Happy baking! I hope everyone's cake turns out perfect!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMagnet"},"reviewBody":"Delicious cake. I cut the recipe by 1\/3 to make a two layer cake and it turned out beautifully. I also added1\/2 tsp. of instant espresso powder to the icing to give it an extra coffee flavor punch. I will be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanMagnet"},"reviewBody":"I have made this cake several times & each time it was awesome! I have made for family and co-workers, everyone has loved it. My husband just asked me to make it for christmas. I top cake with fresh berries & chocolate shaving. One thing refrigerate after frosting each layer for 30 min. before moving to next layer because icing is a little runny, but it is well worth the extra steps.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChefHat"},"reviewBody":"A cake so moist and tender topped with a melt-in-your-mouth rich icing. My dad requests this cake for his birthday each year. The icing is my new go-to chocolate icing recipe since it is so rich and holds shape well without sliding off and works just as well if you just remove the coffee. No substitutes needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChefHat"},"reviewBody":"This cake is so moist and tender and the icing is melt-in-your-mouth rich. My dad reques","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPretzel"},"reviewBody":"This is one of the best chocolate coffee cakes ever!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBone"},"reviewBody":"Richer then I expected, but AMAZING! Didn't make the frosting sorry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBoomerang"},"reviewBody":"I have made this cake many times, I have family members request it often, it is defintely the best chocolate cake I have ever had.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWheel"},"reviewBody":"I made this cake for my sister's birthday and she LOVED it. My mom requested it for her birthday the next year. I added raspberries, which was delicious. Yum, yum.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSushi"},"reviewBody":"For some reason, this cake was a flop for me. The cake was too dense. The frosting batch was huge & too runny. I've made good cakes before following Taste Recipes recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDucky"},"reviewBody":"I've been making this cake since I got the issue it was first printed in and it's become a family favorite. My in-laws call it the \"Sin Cake\" because of how deliciously decadent it is and because they can't stop eating it! The presentation alone is awesome if you chill it overnight and then slice it into square slices. Everything about it, from the flavors to the texture is spot on! This cake is labor intense, but so worth it. However, after you've made it several times, you know to have coffee made and set aside, cream cheese and butter at room temp., etc. It helps to just measure out all your ingredients first, so putting it together is easier. If you need a recipe to WOW people, this one is it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGoggles"},"reviewBody":"I agree with 3sistersbaking. This is indeed one of the best chocolate mocha cakes, if not the best, I've ever made. It's moist, dense, deep flavor coupled with it's impressive height at completion helps it rate A+ in my book. One tip for those making it for the first time: I frost one layer at a time and refrigerate after each layer for 30 minutes until I reach the top and final frosting layer. I then finely grate the top with bittersweet chocolate and then add a few chocolate curls. As I mentioned, it's a very tasty, impressive cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLamp"},"reviewBody":"Outrageously delicious, a melding of chocolate, mocha and cream cheese flavors that is scrumptious! My husband's favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeWrench"},"reviewBody":"Wow! what a fabulous cake this is!I made it for my dad on Father's day, and he absolutly loved it! The frosting is one of the best things about it. I would definetly recommend this to any one.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMagnet"},"reviewBody":"I would have given this recipe 10 stars if it was based on the cake alone! OUTSTANDING CAKE!! I've made many cakes and this has to be the best to date! My cakes didn't take as long to cook as the directions say. They also sank (just a little) in the center but tested done with a tooth pick. The frosting on the other hand was so bitter in my opinion, I didn't use it. I even tried an additional cup of powdered sugar, needless to say, it didn't help... What a waste! If I were going to try it again, I would use 3 oz unsweetened chocolate & 3 oz semi-sweet chocolate. I made a coconut whipped cream for the filling and top (only), I find no need to frost the sides. I always put my cakes in the refrigerator over night before cutting. Much more flavorful. I hope this helps :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCupcake"},"reviewBody":"I have to adjust for high altitude, and I also modify the frosting slightly when I want just a mocha cake or cupcake. But this is my go-to recipe for all types of chocolate cake\/cupcake variations. I absolutely love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCherries"},"reviewBody":"VERY RICH!! We had this for my birthday party and I made the mistake of eating a big piece- needless to say I had quite a tummy ache afterwards. This is a very big, very rich cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"33916","romance_copy_dek":"Have your coffee and eat it, too, by baking our three-layer chocolate mocha cake with a cream cheese-espresso frosting.","enhanced_recipe_title":"Mocha Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups packed brown sugar","IngredientText":"3 cups packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons vanilla extract","IngredientText":"3 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup baking cocoa","IngredientText":"3\/4 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons baking soda","IngredientText":"3 teaspoons baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups brewed coffee, cold","IngredientText":"1-1\/2 cups brewed coffee, cold"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups sour cream","IngredientText":"1-1\/3 cups sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 ounces cream cheese, softened","IngredientText":"12 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, softened","IngredientText":"6 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 ounces unsweetened chocolate, melted","IngredientText":"6 ounces unsweetened chocolate, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons brewed coffee","IngredientText":"6 tablespoons brewed coffee"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 to 5-1\/2 cups confectioners' sugar","IngredientText":"4-1\/2 to 5-1\/2 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Optional: Chocolate-covered coffee beans and baking cocoa","IngredientText":" Optional: Chocolate-covered coffee beans and baking cocoa"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Mocha-Cake_EXPS_FT22_33916_ST_08_12_1.jpg","RecipeId":33916,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Mocha Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Mocha-Cake_EXPS_FT22_33916_ST_08_12_1.jpg","ContributorId":null,"Firstname":"Katherine","Lastname":"DeLoach","City":"Visalia","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. Bake: 30 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Mocha Cake","SubmittedTitle":"Decadent Chocolate Mocha Layer Cake","RecipeTypeId":1,"AverageRating":4.74,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT22_33916_ST_08_12_1.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":30,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Mocha Layer Cake","OriginalSourceProject":"Mocha Layer Cake","ContestPlacement":"","Trailer":null,"Metadescription":"Decorate this decadent mocha cake with chocolate-covered espresso beans or white chocolate curls to make it as pretty as it is delicious! ","DigitalHeadnotes":"Without a doubt, this is the best cake I've ever made. 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Can you use instant coffee or instant espresso to make this mocha cake recipe?<\/h3>Certainly! Follow the instructions on the instant coffee or espresso packaging to make the equivalent of 1-1\/2 cups of brewed coffee for the cake, and 6 tablespoons brewed coffee for the frosting. Keep in mind that instant espresso has a deeper, richer flavor than regular coffee, so you'll be really boosting the coffee flavor with this swap. If this isn\u2019t to your liking, decrease the amount of instant espresso a touch. (Save some instant coffee to boost the chocolate flavor <\/a>in your next cake, too!)
How can you make mocha cake your own?<\/h3>Garnish the top of your mocha cake with chopped chocolate-covered espresso beans, mini chocolate chips, or chocolate curls<\/a>. Experiment with different kinds of chocolate to decorate the cake\u2014white chocolate flakes or curls against the deep chocolate frosting looks striking!
How should you store mocha cake?<\/h3>As your mocha cake\u2019s frosting contains cream cheese<\/a>, it\u2019s best to keep it refrigerated. It should last for up to 3 days when tightly covered in a cake carrier or container. Be sure to press a folded piece of plastic wrap against the cut surface of the cake to prevent it from drying out in the refrigerator's cooler air.
\u2014Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43644,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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- Make a drip cake:<\/strong> Make a gorgeous drip cake<\/a> with our chocolate ganache<\/a> recipe! After frosting the entire cake, stick it in the fridge for 30 minutes while you make the ganache. Pour the ganache into a squeeze bottle (or use a spoon). Plop a small dollop of the ganache on one upper edge of the cake. Allow the drip to fall down the side. Repeat around the entire perimeter of the cake. Carefully fill in the middle of the cake top with the ganache, making sure it only fills in the center up to the perimeter and doesn\u2019t create more drips down the sides. Use a mini offset spatula or the back of a spoon to smooth the ganache center.<\/li>\n
- Baking cocoa:<\/strong> Our Test Kitchen pros found the best cocoa powder<\/a> brands, from the easiest to find to the best brand to splurge on. Go with the one that calls to you!<\/li>\n