Rich Mocha Cake Recipe

5 6 4
Rich Mocha Cake Recipe
Rich Mocha Cake Recipe photo by Taste of Home
Publisher Photo

Rich Mocha Cake Recipe

Read Reviews
5 6 4
Publisher Photo
I love chocolate and coffee together...so when I tried this recipe, there wasn't much room for disappointment! —Joylyn Trickel
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

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

Directions

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 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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

Nutritional Facts

1 piece: 508 calories, 25g fat (7g saturated fat), 26mg cholesterol, 429mg sodium, 71g carbohydrate (54g sugars, 3g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2/3 cup canola oil
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • FROSTING:
  • 5 tablespoons butter
  • 1 cup sugar
  • 1/3 cup whole milk
  • 1-1/2 cups semisweet chocolate chips, melted and cooled
  • 1/2 cup caramel ice cream topping
  • 1 cup chopped pecans, toasted
  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 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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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Reviews forRich Mocha Cake

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JMartinelli13 User ID: 92779 232805
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."

MY REVIEW
gibshoe User ID: 1900920 111246
Reviewed Feb. 14, 2012

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

MY REVIEW
rubydoo008 User ID: 5748313 208062
Reviewed Aug. 23, 2011

"moist and yummy great way to use excess coffee"

MY REVIEW
katy.savolskis User ID: 4511817 159481
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 it....so moist and delicious!!!!"

MY REVIEW
cskitty1 User ID: 3664087 71233
Reviewed Aug. 2, 2009

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

MY REVIEW
1beckyk User ID: 1358695 82892
Reviewed Jul. 14, 2009

"That has to be the wrong photo."

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