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Rich Mocha Cake

 Rich Mocha Cake
I love chocolate and coffee when I tried this recipe, there wasn't much room for disappointment! —Joylyn Trickel
12-15 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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


  • 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).
  • 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.
  • For frosting, melt butter in a small saucepan. Add the sugar and

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Rich Mocha Cake (continued)

Directions (continued)

  • 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.
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.