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Mocha Cake

Mocha Cake
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
14-16 ServingsPrep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 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

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the 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 at
© Taste of Home 2013

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Mocha Cake (continued)

Directions (continued)

  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 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. Yield: 14-16 servings.
© Taste of Home 2013