Susan's Favorite Mocha Cake Recipe

Susan's Favorite Mocha Cake Recipe photo by Taste of Home

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"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

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Susan's Favorite Mocha Cake Recipe

Prep: 30 min. Bake: 25 min. + chilling

Yield: 16 Servings

30 25 55

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.
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.

Nutritional 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.

Originally published as Susan's Favorite Mocha Cake in Taste of Home December/January 2011, p97

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Reviewed on Dec. 03, 2010 by jraber

I really wanna make this recipe, but have no idea what it means to extract. The part where she says stir in coffe granules and extract...what does that mean..Help!!

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