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Chocolate Mocha Cake I

Rated as 4.42 out of 5 Stars

"This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing."
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Ingredients

servings 318 cals
Original recipe yields 12 servings (9 inch layer cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  3. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  4. Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts


Per Serving: 318 calories; 11 g fat; 53.1 g carbohydrates; 4.8 g protein; 32 mg cholesterol; 382 mg sodium. Full nutrition

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Reviews

Read all reviews 89
  1. 107 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. Hubs had roas...

Most helpful critical review

The texture of this cake is wonderful, but I can't taste the coffee flavour at all--even though I doubled the amount of coffee. I made the Coffee Icing, as recommended, and the coffee flavour in...

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I cut a slice of this cake with the intention of photographing it, tasting it so I could review it, then giving the rest of it to Hubs for dessert, but it didn't work out that way. Hubs had roas...

I added an extra 2 Tbsp of instant coffee (for a total of 3 Tbsp) since others had commented on the lack of coffee flavor and the flavor of the cake turned out great! The cake was a little chew...

I have tried dozens of scratch cake recipes and this is simply the best I've tried. The cake is easy to prepare, the texture is moist and dense, it rises beautifully and has the perfect balance...

Really a great recipe. Very moist. I had no buttermilk or lemon juice or vinegar to sour the milk so I used 1/2 cup of plain yogurt and 1/2 whole milk. Worked great. I also did not have instant ...

I have been making this cake for almost 4 years now! It always come out nicely and tastes delicious. I love the ease of the one bowl method. I'm a huge fan of anything mocha and haven't found a ...

Doesn't taste much like Mocha, but it was a nice fudgy cake. VERY runny batter. Be sure to scrape the bottom of your mixer, the method of adding all dry and then all liquid tends to make the d...

This cake is so delicious and moist, but I added WAY more instant coffee than called for and it added a barely-there mocha flavor. Iced with coffee frosting from this site, and it was amazing! 4...

Wow, I was not expecting such rave reviews from everyone!! I have made sooooo many similar chocolate cakes before, I just thought this one would get a regular average raction. Most said,"this is...

Very easy cake to make,moist and YUMMY! I added a bit more coffee to get the mocha flavor and a touch of cinnamon at the request of my 9 year old and this very quickly became her favorite cake.T...