Best Susans Favorite Mocha Cake Recipes

CAFé MOCHA CAKE BY SUSAN

Café Mocha Cake by Susan image

This is based on my Cherry Coke cake recipe, and is a good example of what can be done with a cake mix. The family loves this one. Understand, there is caffeine in it from the espresso - so be careful with your little ones. My daughter asked me to post the Cherry Coke cake recipe too, so I will add it in the instructions below.

Provided by Susan Feliciano

Time 45m

Number Of Ingredients 12

Ingredients

CAKE
1 cake mix, devils food
3 eggs
1/3 c oil
9 oz (1 cup + 2 tbsp) evaporated milk
2-3 Tbsp instant espresso or coffee powder
FROSTING
1/2 c (1 stick) butter
3 Tbsp cocoa powder
1 Tbsp instant espresso or coffee powder
3 oz (6 tbsp) evaporated milk
1 lb confectioners' sugar

Steps:

1. Prepare cake according to package directions, in a greased and floured 9 x 13-inch cake pan. Use the evaporated milk to replace the water, and add in the espresso powder. Bake at 350° for time indicated, usually 24 - 28 minutes. Mine normally takes the full 28 minutes. Cool about 10 minutes in pan; do not remove from pan.
2. While cake is cooling, prepare frosting: In a small saucepan, heat together the butter, cocoa powder, espresso powder, and evaporated milk for just a few minutes and stir until well-blended.
3. Pour heated mixture over the confectioners' sugar in a large mixing bowl, and beat well, until smooth and well-blended. Pour immediately over warm cake, spreading evenly.
4. Allow cake and frosting to cool to room temperature. Slice and serve.
5. To make the Cherry Coke cake: Use a 12-oz can of Cherry Coke in place of the evaporated milk (9 ounces in cake + 3 ounces in frosting). Leave out the espresso powder. Bake exactly as above.

MOCHA CAKE

Mocha Cake 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

Time 1h10m

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, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.