Rich Mocha Cake Recipe
Rich Mocha Cake Recipe photo by Taste of Home

Rich Mocha Cake Recipe

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I love chocolate and coffee when I tried this recipe, there wasn't much room for disappointment! —Joylyn Trickel
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12-15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12-15 servings


  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 egg
  • 2/3 cup canola oil
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • 5 tablespoons butter
  • 1 cup sugar
  • 1/3 cup milk
  • 1-1/2 cups semisweet chocolate chips, melted and cooled
  • 1/2 cup caramel ice cream topping
  • 1 cup chopped pecans, toasted

Nutritional Facts

1 serving (1 piece) equals 508 calories, 25 g fat (7 g saturated fat), 26 mg cholesterol, 429 mg sodium, 71 g carbohydrate, 3 g fiber, 5 g protein.


  1. In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin).
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans. Yield: 12-15 servings.
TEST KITCHEN TIP To make drizzling easier, spoon caramel topping into a small resealable plastic bag and cut a small hole in the corner of the bag. Press topping out for an even and less messy drizzle.
Originally published as Rich Mocha Cake in Test Kitchen Favorites 2004 2005, p263

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Reviewed Sep. 13, 2015

"Fantastic from-scratch cake- I omitted the nuts and caramel. I poked holes in the still warm cake and poured prepared instant chocolate fudge pudding over it. Chilled in the fridge and the covered with the frosting."

Reviewed Feb. 14, 2012

"Very moist and yummy! Even if you are not a coffee drinker, you will love this cake!"

Reviewed Aug. 23, 2011

"moist and yummy great way to use excess coffee"

Reviewed Mar. 14, 2011

"my husband and I agree that this is the BEST cake we have ever tasted! it was so easy to make. I made it into a 2 layer cake and made a butter mocha frosting to go on moist and delicious!!!!"

Reviewed Aug. 2, 2009

"Yes, it must be. Which cake is this, please?"

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