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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


  • 1 cup butter, softened
  • 3 cups packed brown sugar
  • 4 eggs
  • 3 teaspoons McCormick® Pure 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
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 6 ounces unsweetened chocolate, melted
  • 6 tablespoons brewed coffee
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4-1/2 to 5-1/2 cups confectioners' sugar


  • Preheat oven to 350°. 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 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

2 of 2

Mocha Cake (continued)

Directions (continued)

  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean. 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. Yield: 14-16 servings.