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Triple-Layer Mocha Cake

 Triple-Layer Mocha Cake
This rich cake is tall and delicious with a special frosting. It makes a dramatic presentation.—Mark Brown, Birmingham, Alabama
12-14 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 5 eggs, separated
  • 1 cup shortening
  • 2-1/2 cups sugar
  • 5 tablespoons strong brewed coffee
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 4 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 5-1/2 to 6 cups confectioners' sugar
  • 1 tablespoon baking cocoa
  • 1-1/2 cups butter, softened
  • 3 tablespoons plus 1-1/2 teaspoons strong brewed coffee
  • 1-1/2 teaspoons vanilla extract

Directions

  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • cream shortening and sugar. Add egg yolks, one at a time, beating
  • well after each addition. Beat in coffee and vanilla. Combine the
  • flour, cocoa, baking soda and salt; add to the creamed mixture
  • alternately with buttermilk. In another bowl , beat egg whites on
  • high speed until stiff peaks form; fold into batter.
  • Pour into three greased and floured 9-in. round baking pans. Bake at

2 of 2

Triple-Layer Mocha Cake (continued)

Directions (continued)

  • 350° for 25-30 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.
  • For frosting, combine confectioners' sugar and cocoa. In another
  • large bowl, cream butter and sugar mixture. Beat in coffee and
  • vanilla. Spread between layers and over top and sides of cake.
  • Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 764 calories, 36 g fat (16 g saturated fat), 129 mg cholesterol, 415 mg sodium, 107 g carbohydrate, 1 g fiber, 6 g protein.