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Mocha Layer Cake

 Mocha Layer Cake
"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."
10-12 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 package devil's food or chocolate cake mix (regular size)
  • 1-1/3 cups brewed coffee, room temperature
  • 1/2 cup canola oil
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 1/4 teaspoon almond extract
  • 7 tablespoons brewed coffee, room temperature, divided
  • 1/2 cup semisweet chocolate chips

Directions

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on
  • low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
  • two greased and floured 8-in. round baking pans.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool in pans for 5 minutes; invert onto
  • a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when
  • melted, gently spread chocolate over cakes. Place cakes in the
  • freezer.

2 of 2

Mocha Layer Cake (continued)

Directions (continued)

  • Meanwhile, for frosting, in a large bowl, cream the butter,
  • shortening and confectioners' sugar until light and fluffy. Beat in
  • cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a
  • time until light and fluffy. Spread between layers and over the top
  • and sides of cake.
  • In a microwave, melt chocolate chips and remaining coffee; stir until
  • smooth. Pour over cake; carefully spread over the top, allowing it
  • to drizzle down the sides. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 658 calories, 35 g fat (12 g saturated fat), 74 mg cholesterol, 426 mg sodium, 85 g carbohydrate, 3 g fiber, 5 g protein.