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Coffee Lover's Chocolate Mocha Cake

Course: Dessert
Cuisine: American
Author: Michelle De La Cerda
Chocolate Mocha Cake - Rich chocolate cake with a hint of coffee topped with a fluffy mocha buttercream, and by mocha, I mean MOCHA, full coffee flavor, not just a hint.



  • 3 eggs
  • 3/4 cup butter
  • 2 cups sugar
  • 2 tsp vanilla
  • 3/4 cup milk
  • 1 cup strong hot coffee (use buttermilk as a substitute)
  • 2 1/4 cup flour
  • 3/4 tsp baking powder
  • 1 tsp . baking soda
  • 1 cup cocoa powder
  • 1 tsp salt

Mocha Buttercream Frosting

  • 2 1/2 sticks butter; softened at room temp
  • 1/4 cup cream
  • 1/4 cup coffee; room temp is fine
  • 2 tsp cocoa powder
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp espresso powder
  • 4 1/2 cups powdered sugar



  1. Pre-heat oven to 350 degrees
  2. Grease and flour pans (2-9" rounds or 1-9x13); set aside.
  3. Combine all the dry goods and sift, set aside
  4. Beat sugar and butter together in a mixer.
  5. Add one egg at at time to the mixer; stop and scrape down the sides
  6. Add the vanilla to the mixture.
  7. Slowly incorporate all the dry goods to the batter.
  8. Stop occasionally and scrape down the sides.
  9. Once all the dry goods have been add, the batter will be thick, slowly add the milk and then the coffee.
  10. Scrape the sides.
  11. Pour evenly into two rounds (or all into one pan)
  12. Bake for 30-35 minutes or until a toothpick comes out clean (Bake 5 minutes longer for 9x13 pan)
  13. Once cooked, remove from oven and allow to cool for at least 5 minutes in the pans.
  14. Remove from pan and allow to continue to cool on a wire rack.
  15. Once the cake has fully cooled, frost at will.

Mocha Butter Cream frosting

  1. In mixer, combine the butter, salt, and vanilla.
  2. Slowly add the milk, coffee, cocoa, and espresso powder.
  3. Once those are fully mixed together, add the powdered sugar a bit at time until all has been incorporated.
  4. Frost the cake in any desired manner. Or simply just grab a spoon and eat it.