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Susan's Favorite Mocha Cake

Susan's Favorite Mocha Cake
"My family insists on this cake for our Christmas dinner. They refer it to as 'the best cake in the world.' The flavors are simply wonderful." – Susan Bazan, Sequim, Washington
16 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-3/4 cups sour cream
  • 2 eggs
  • 1/2 cup coffee liqueur
  • 1/4 cup canola oil
  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 package (10 to 12 ounces) white baking chips
  • 1/3 cup butter, cubed
  • 1 tablespoon instant coffee granules
  • 1 teaspoon rum extract
  • 1 envelope unflavored gelatin
  • 1-1/2 cups heavy whipping cream, divided
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the cake mix, sour cream, eggs, liqueur and
  • oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Stir in 1 cup chocolate chips. Transfer to three greased and floured
  • 9-in. round baking pans.
  • Bake at 350° for 24-28 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.
© Taste of Home 2013

2 of 2

Susan's Favorite Mocha Cake (continued)

Directions (continued)

  • In a microwave, melt the white baking chips, butter and remaining
  • chocolate chips; stir until smooth. Stir in coffee granules and
  • extract. Cool to room temperature.
  • In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand
  • for 1 minute. Heat over low heat, stirring until gelatin is
  • completely dissolved. Stir into chocolate mixture. In a large bowl,
  • beat the remaining 1-1/4 cups cream until soft peaks form. Add to
  • the cooled chocolate mixture; beat until stiff peaks form.
  • For whipped cream, in a small bowl, beat cream until it begins to
  • thicken. Add sugar and vanilla; beat until stiff peaks form.
  • Place bottom cake layer on a serving plate; top with half of the
  • chocolate mixture. Repeat layers. Top with the remaining cake layer.
  • Frost top and sides of cake with whipped cream. Refrigerate for at
  • least 2 hours before serving. Yield: 16 servings.
Nutrition Facts: 1 slice equals 687 calories, 46 g fat (26 g saturated fat), 128 mg cholesterol, 302 mg sodium, 62 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013