Mocha Layer Cake Recipe -
Mocha Layer Cake Recipe
  • READY IN 2 hr

Mocha Layer Cake

Recipe by  

"A rich and indulgent chocolate layer cake filled with a decadent mocha cream."

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Original recipe makes 16 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    2 hrs


  1. Heat oven to 350 degrees F.
  2. Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
  3. Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
  4. Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.
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Reviews More Reviews

Jun 02, 2010

Miammmmm....So so good...But needs a little time! If you wanted another flavour, then replace or substitute the chocolate cake mix and Instant chocolate pudding into the desired flavour...And the semisweet baking chocolate into another flavour or...white chocolate instead...But I think that the coffee should not be replaced because it gives the cake a very rich taste...

Sep 25, 2011

I have made this cake twice now and everyone loves it! The only change I make is to leave out the corn syrup and the topping comes out fine. Even those who say they are not big fans of cake say they like this one!


14 Ratings

Apr 25, 2011

This recipe was outstanding! I made this for my husband for his birthday; his favorite is chocolate cake and I wanted to make something different. This was perfect. The only thing I did differently was add some of the mocha cafe powder straight into the Cool Whip for a little extra mocha flavor. My cakes rose while baking and deflated once I took them out ofthe oven. I was worried this would hamper the flavor or that something had gone wrong but they turned out wonderfully!

Apr 06, 2011

OMG! This cake was yummy!!! I only did one small tub of cool whip and thought it was plenty. I also skipped making the chocolate glaze and i just drizzled chocolate sauce on top and it was a pretty presentation. It disappeared very quickly!!!

Oct 25, 2011

pretty good and very moist. great topping

Aug 15, 2011

A quick, easy recipe. And not to mention moist and delicious! I'll make this again.

Nov 27, 2011

What a great semi-homemade recipe!

Jan 25, 2011

This cake is delicious! So moist and rich with a definite mocha flavor. I made it for a birthday party and it went so fast I almost didn't get a piece for myself! The only problem is slicing the cake. The chocolate topping gets firm, especially if you keep the cake in the fridge, and the layers tend to separate as you pass the knife through. It's worth the effort though, this cake was a hit! I used plain greek yogurt instead of sour cream- turned out great.


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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